Authentic Italian Sunday Gravy (Sugo)

This authentic Italian Sunday gravy recipe features slow-simmered tomato sauce cooked with pork, sausage, and meatballs for deep, rich flavor. Made with simple ingredients and traditional techniques, this classic sugo is perfect for family dinners, holidays, and special occasions. Served with pasta, grated cheese, and ricotta, it’s a timeless Italian-American recipe known for tender meats and a well-balanced tomato sauce.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2–3 lb pork (pork loin, pork chops, ribs, and/or neck bones)
• Kosher salt and black pepper, to taste
• 1 small yellow or sweet onion, finely diced
• 5 garlic cloves, thinly sliced
• Pinch of red chili flakes
• 3 tablespoons tomato paste
• 2 (28-ounce) cans whole peeled tomatoes or crushed tomatoes
• 2 bay leaves
• 1 tablespoon fresh Italian parsley, finely minced
• Pinch of sugar (optional)
• 1 ½ lb Italian sausage (sweet, hot, or a mix)
• 1 batch homemade Italian meatballs or 16–20 cooked store-bought meatballs
• Pasta, for serving
• Grated Pecorino Romano cheese, for serving
• Ricotta cheese, for serving

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over high heat. Season the pork with salt and pepper, then sear on all sides until deeply browned. Remove and set aside.
2. Reduce heat to medium and add the onion. Cook for about 5 minutes until softened.
3. Add the garlic and red chili flakes and cook for 1–2 minutes until fragrant.
4. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Add the tomatoes, bay leaves, and parsley. Season with salt and pepper. Fill one empty tomato can halfway to three-quarters with water and add it to the pot. Stir to combine. Crush whole tomatoes with a spoon or blend for a smoother sauce.
6. Bring the sauce to a gentle boil, then return the pork to the pot along with the sausage and meatballs. Reduce heat to very low.
7. Cover with the lid slightly ajar and simmer gently for about 3 hours, stirring every 20 minutes to prevent sticking, until the pork is tender and falling apart.
8. Turn off the heat and let the meats rest in the sauce until ready to serve. Taste and adjust seasoning, adding a pinch of sugar if the sauce is too acidic. Remove bay leaves and bones.
9. Transfer the meats to a platter with a slotted spoon. Toss cooked pasta with some of the sauce and serve with the meats, extra sauce, grated Pecorino Romano, and ricotta on the side.

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Tips

• Use a heavy pot to prevent burning during the long simmer.
• Stir regularly, especially near the bottom of the pot.
• Simmer on the lowest heat possible for the best flavor development.

Variations and Substitutions

• Add beef short ribs or braciole for extra richness.
• Use crushed tomatoes for a smoother sauce.
• Replace pork with beef or veal for a different traditional version.

FAQs

Can I make this ahead of time?
Yes, this sauce tastes even better the next day. Store refrigerated and reheat gently.

Can I freeze Sunday gravy?
Yes. Freeze the sauce and meats separately for up to 3 months.

Why simmer so long?
Slow cooking tenderizes the meats and creates a deep, rich tomato flavor.

Serving Suggestions

• Serve with rigatoni, spaghetti, or ziti.
• Pair with crusty Italian bread and a simple green salad.
• Use leftover sauce for baked ziti or lasagna.

Why You’ll Love This Recipe

• Traditional Italian-American Sunday dinner classic
• Deep, slow-simmered tomato sauce with tender meats
• Perfect for family gatherings and large meals