• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Become a Better Cook in 4 days!

Join Now!

A Family Feast®

Delicious Recipes for Everyday Meals and Special Occasions

  • Recipe Index
  • Course
    • Appetizers & Snacks
    • Beverage
    • Breakfast
    • Desserts
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards, Mousses, & Puddings
      • Frozen Treats & Ice Cream
      • Pies & Tarts
      • All Desserts
    • Dressings & Sauces
      • Condiments
      • Dips
      • Jams & Jellies
      • Salad Dressing
      • Sauces
      • All Dressings & Sauces
    • Entrée
      • Burgers, Paninis, & Sandwiches
      • Pasta
      • Pizza
      • All Entrées
    • Salad
    • Side Dish
    • Soup
  • Ingredient
    • Apple
    • Beef
    • Chicken
    • Meatless
    • Pork
    • Pumpkin
    • Seafood
    • Tomatoes
    • Turkey
    • Zucchini
  • Cuisine
    • Asian
    • French
    • Italian
    • Mediterranean
    • Mexican
    • New England Classics
    • Polish

Instagram

Facebook

Pinterest

Youtube

Search
Easy Dinners
Comfort Food
Italian Favorites
Mexican
Shop Our Kitchen
About Us
Latest Recipes
Sunday Gravy - A Family Feast

Sunday Gravy

4.8 /5
Jump to Recipe
Home Entrée

This post may contain affiliate links. Please read our disclosure policy.

Sunday Gravy - Whether you call this gravy or sauce - this authentic Italian recipe is pure comfort food!

Say the words Sunday Gravy and just about everyone has an opinion! Should this amazing tomato and meat sauce be called “gravy” or “sauce”?

Either way, sugo della domenica or Sunday’s sauce – is a general term among Italians for a ‘special mama’s sauce’. Here in America, Sunday Gravy is most commonly associated with a tomato-based sauce that is cooked with a variety of meats including meatballs, pork chops, spare ribs and sausage.

Sunday gravy takes hours to cook to achieve the rich, deep flavor that inspires the love that so many people have for this dish – and the sauce is typically served over pasta with meat on the side.

Sunday Gravy - Whether you call this gravy or sauce - this authentic Italian recipe is pure comfort food!

My husband Jack grew up eating Sunday Gravy – and in his family, they actually did call it sauce and not gravy! 🙂 Every Sunday, the entire family would gather at his grandparents’ house for Sunday supper – and a delicious meal was enjoyed including this Sunday Gravy over pasta, Grandma Genacco’s Beef Braciole, and other Italian family classics.

So whether you call this gravy or sauce – this Sunday Gravy recipe is pure, delicious Italian comfort food for the soul. Mangia!

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

recipe
Sunday Gravy - A Family Feast
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews

Sunday Gravy

We recommend preparing this on Saturday – the day before your Sunday meal – so the flavors can meld. Also – prep time listed does not include time to prep meatballs.

Yield: 10-12 servings
Prep: 15 minsCook: 2 hours 30 minsTotal: 2 hours 45 minutes
Pin for Later Rate Recipe Print

Ingredients

  • 1/2 of this recipe for Italian-Style Meatballs, see here
  • 1 cup extra virgin olive oil, divided
  • 1 pound beef shin steak, or other bone-in beef cut
  • 1 1/2 pounds lean bone in pork chops
  • 1 1/4 pounds pork spareribs (5-6 ribs)
  • 1 pound Italian sweet sausage
  • 2 cups chopped onions
  • 2 tablespoons chopped garlic
  • 2 teaspoons chopped fresh mint, divided
  • 2 teaspoons chopped fresh basil, divided
  • 1/2 teaspoon red pepper flakes, divided
  • 2 6–ounce cans tomato paste
  • 2 28–ounce cans crushed good quality tomato such as Cento or Pastene
  • 5 cups of water
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Make raw meatballs according to recipe (see here) and roll into 12 even balls. Do not fry ahead but set aside refrigerated.
  2. In a large heavy bottomed pot or Dutch oven, heat ¼ cup of the olive oil over medium to medium high heat and brown all meat in three batches. Each batch should take about 3-4 minutes on each side. Do not crowd pan. As each batch is browned on both sides, remove to a platter.
  3. Next fry the meatballs on all sides and set aside.
  4. Add the remaining olive oil to the pan drippings and add onions, garlic, half of mint, half of basil and half of the red pepper flakes. Cook about three minutes or until onions are transparent scraping up all brown bits from the bottom.
  5. Add tomato paste and stir to combine. Add canned tomatoes and the water. Add salt and pepper and stir. Stir in the other half of the mint, basil and pepper flakes and place the pot over a heat diffuser.
  6. Add the cooked meat back in along with any juices collected from the platter and stir into the sauce.
  7. Gently place the meatballs over the top, spooning a little gravy over them and gently push them into the gravy.
  8. Get the heat to a medium simmer, cover and cook for one hour, occasionally making sure nothing sticks to the bottom with a large wooden spoon.
  9. After an hour, spoon out the meatballs and cook the gravy for an additional hour uncovered.
  10. After the full two hours, collect the fat that pools at the top and discard. Or chill the mixture overnight (better the next day) and pick off the fat that congeals at the top. Just before the meat is fully cooked, add the meatballs back in. Easier to spoon the fat off the top before placing the meatballs back in.
  11. Serve over spaghetti with a nice crusty Italian bread and grated Parmesan Reggiano cheese.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


© Author: A Family Feast

Did you make this?

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

Rate Recipe

Tag Us on Instagram

You may also like:

Italian Tomato Sauce

Italian_Tomato_Sauce - A Family Feast

Grandma Gennaco’s Beef Braciole

Grandma Gennaco's Beef Braciole by A Family Feast

Italian-Style Meatballs

Italian-Style Meatballs - A Family Feast

24.3K shares
  • Share
  • Email

Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

Read more...
Updated: 1/23/23

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Fred says

    Posted on 4/12/22 at 11:00 am

    Funny people can get down right mean about this gravy sauce thing. So, I just call it that big old pot of red stuff hanging out on the back burner.

    Reply
    • Martha says

      Posted on 4/12/22 at 11:13 am

      LOL Fred – Love this suggestion!

      Reply
  2. Oberon says

    Posted on 6/11/21 at 1:54 pm

    I don’t understand why you brown all of the meat except the meatballs. The Maillard reaction does wonderful things to meatballs!
    I don’t know if everyone will see the same other recipe suggestions as I’m shown, but I’ve got an Italian-style meatballs recipe with a picture showing wonderfully browned meatballs. It’s mouthwatering! Why would you deny that in this recipe, and essentially just boil the raw meatballs in the sauce?
    Brown all your meats! It is a wonderful flavor addition that takes very little time and adds a huge amount to any recipe.

    Reply
    • Jack says

      Posted on 6/12/21 at 8:43 am

      Excellent question. When I grew up, my Dad made this each week and this is the way he made this recipe. I guess I never questioned it but maybe I should have. Whatever his reason for not browning them I can’t be certain but I’m actually going to edit the recipe to reflect browning because I agree with everything you say here. Thanks for the call out.

      Jack

      Reply
  3. SAM says

    Posted on 5/11/21 at 7:30 pm

    I made your gravy today. It is wonderful.! Thank you for sharing. From my part of the country we call it sauce. But here is my deal after making this. When I make my recipe, I will call it sauce. When I make yours it will be called Sunday Gravy. That way when family comes they will know that the gravy has different meats. Mine just has ground round and Sweet Italian Sausage or meatballs. (Just two meats). I used ox tail, sausage, and Country Ribs for the gravy today.. This was awesome. Next time I will make it on Sunday! Lol. Thank you!!! By the way, that man was horrible acting, sending that message. It takes time to be nasty. It takes less energy to be nice! Ugly goes to the bone!!!

    Reply
    • Martha says

      Posted on 5/12/21 at 6:16 am

      So glad you enjoyed the gravy Sam!

      (We get all kinds of readers here…the majority are quite nice, even if they don’t like a recipe. Every once in a while we get a nasty comment, but always know that their tone says more about them and their own unhappiness than anything else.)

      Reply
  4. tony w Woltmann says

    Posted on 2/8/21 at 12:22 am

    Good sauce, family liked it, but you can achieve the same effect with ground hamburger or even beef bone. I don’t see any reason to go nuts and put as much meat in this as it calls for.

    Reply
    • Martha says

      Posted on 2/8/21 at 8:48 am

      Thanks for your feedback Tony.

      Reply
  5. Karen says

    Posted on 1/17/21 at 8:29 pm

    Can u freeze this after it’s made? Thx!

    Reply
    • Martha says

      Posted on 1/18/21 at 8:20 am

      Hi Karen – Yes, you can freeze this sauce.

      Reply
  6. Jenn p says

    Posted on 12/6/20 at 11:55 pm

    Delicious everyone loved it! Was nervous to make it for first time for a big group, but it was amazing .

    Reply
    • Martha says

      Posted on 12/7/20 at 8:58 am

      So glad the recipe was a hit Jenn!

      Reply
  7. Randy J Rich says

    Posted on 11/2/20 at 7:19 pm

    Man, That was pretty rude Mr. John Scott. I come from a family of off the boat Italians. Came here and made the American Dream come true. High steel welders, even Shoe Makers. And you’re complaining that she used the word gravy. Well it is GRAVY !! You have a lot of nerve. Call it what you want n let others do the same.

    Reply
    • Martha says

      Posted on 11/2/20 at 8:23 pm

      Thanks Randy!

      Reply
  8. shannon says

    Posted on 10/27/20 at 1:38 pm

    Martha and Jack,
    I’m Irish and Polish and grew up in an Italian neighborhood in a Boston Suburb. I know exactly what you are talking about! My mother made Spaghetti and Meatballs weekly and calls it Spaghetti Sauce when just referring to a tomato sauce that may or may not have meatballs or sausages. And I, too, have never heard anyone insist or even refer to a type of tomato sauce as gravy, …but I do believe it and do not want to challenge that whatsoever! I love how food travels with us through time and collides with families, friend, and cultures as we do. But, within one region or one family living in the same house, there are countless names and pronunciations of dishes, and variations of our mothers’ mothers’ dishes according to preference, availability of ingredients, resources, and dietary considerations. I LOVE your response to one recent reviewer about that. I’m marrying into an Italian (American) family and am constantly challenged to defend my recipe titles, food choices, ingredients, recipe lineage, consistency of sauces, pronunciation of cheeses…meats…Omg it’s exhausting 🙂 and I just don’t really understand that hostility. (I say Keilbasa…my mother says Kibahsee….so what?) I refer to this type of sauce here as a “tomato sauce” since I prefer to use a different type of pasta than spaghetti. And I recently started calling it a “Sunday Sauce,” although I’ve never heard it referred ato as such until recently. I really like the images and smells and sounds and it evokes, so I say let’s make a “Sunday Sauce” when I want to bring back those memories. Thank you for this recipe! (my mother is out of town and doesn’t write anything down anyway!)

    Reply
    • Martha says

      Posted on 10/27/20 at 2:56 pm

      Thanks so much for your note Shannon – I think this happens in every family/culture, etc. My family is Polish and we have a “Kapusta” recipe here on our site from my grandmother whom we called “Babci” – you’ll see in the comments on that post that I’ve been corrected many times – that it should be “Babcia” and kapusta is really just the word for cabbage, and our recipe should be called Kapuniak. 🙂 We write about what we know and what we grew up with – never claiming to be the experts, just sharing our family recipes and experiences. We hope you enjoy the recipe and it’s half as delicious as your mother’s sauce!

      Reply
  9. Eric H. says

    Posted on 10/2/20 at 4:43 pm

    I made this last week exactly as written. It was insanely delicious! My partner, who comes from a traditional Italian family said it was the BEST he ever had!

    Reply
    • Martha says

      Posted on 10/2/20 at 7:27 pm

      Wow Eric – that’s quite the compliment! So glad you both enjoyed the recipe.

      Reply
  10. Dave says

    Posted on 9/15/20 at 12:01 pm

    Thank you very much for your recipe. I made it yesterday and it was great. I appreciate your posting it.

    Reply
    • Martha says

      Posted on 9/15/20 at 7:23 pm

      You’re very welcome Dave – we’re glad you enjoyed the recipe.

      Reply
Older Comments
Newer Comments

sidebar

about

Join Us In The Kitchen!

We’re so happy to have you join us in the kitchen, and we hope you’ll visit us anytime you are looking for delicious, kitchen-tested recipes for everyday meals and special occasions. Read More

Follow Us On Instagram

Reader Favorites

Mexican Pulled Chicken

Mexican Pulled Chicken

Keto Sheet Pan Pizza

Keto Sheet Pan Pizza

New England Lobster Roll - A Family Feast

New England Lobster Roll

Copycat Willow Tree Chicken Salad

Perfect Holiday Ham - A Family Feast

Become A Better Cook In 4 Days!

Our tried-and-true cooking secrets + our favorite go-to recipes.

Loading

Trending Now

Perfect Pork Chops - A Family Feast

Perfect Pork Chops

Easy Rotisserie Chicken Tacos - A Family Feast

Easy Rotisserie Chicken Tacos

Pan Seared Halibut with Lemon Caper Sauce

Pan Seared Halibut with Lemon Caper Sauce

Nutella Crunch Ice Cream Cake - A Family Feast

Nutella Crunch Ice Cream Cake

Tuscan Roasted Carrots - A Family Feast

Side Dish

Beef Teriyaki Vegetables - A Family Feast

Healthy

Slow Cooker Creamy Tortellini Soup - A Family Feast

Slow Cooker

King Ranch Chicken - A Family Feast

Casseroles

Stuffed Shells - A Family Feast

Italian

Mexican Lasagna - A Family Feast

Mexican

As Seen In:

better homes gardens
country living
good housekeeping
buzzfeed
delish
cooking secrets and favorite recipes

Become A Better Cook in 4 Days

Our tried-and-true cooking secrets + our favorite go-to recipes.

Loading

Instagram

Facebook

Pinterest

Youtube

Privacy Policy
Accessibility
Disclosure
Contact
© 2025 A Family Feast®
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top

Back to Top
24.3K shares