The Best Authentic Italian Sunday Gravy (Sugo)
This authentic recipe for Italian Sunday gravy (sauce) - or sugo, as my family calls it - is a rich tradition that's been passed down through my Sicilian family for generations. It's a homemade red sauce that gets simmered for hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. Traditionally served on Sundays, this iconic Italian recipe is perfect for big family gatherings, special occasions or any night of the week.
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The smell of sauce simmering on the stove always brings me back to Sundays at my grandparent's house growing up, when the whole family would gather around for what we call "pasta sugo." Those memories hold a really special place in my heart.
I come from a big Sicilian American family, and gathering on Sundays to eat pasta with red sauce and slowly cooked meats has always been a tradition in our family.
My great grandparents came to America as Italian immigrants and brought their Sunday ritual for making "pasta sugo" along with them.
Here in New Jersey, there's an age-old debate about whether this dish is called "sauce" or "gravy." Every Italian American makes their pasta sauce a different way, and they all have strong opinions about what it's called.
In our family, we never really called it sauce or gravy ("gravy is for turkey," my pop-pop would say). Our family calls it sugo, which is the Italian word for sauce. No matter what you call it - sugo, sauce or gravy - this is a recipe you definitely want to make.
This recipe for authentic Italian red gravy is ideal for feeding a large group. We serve it at every single family gathering - Christmas, Easter, and sometimes even Thanksgiving - along with other Italian specialties like sausage and peppers, chicken Milanese, eggplant parmesan and lasagna.
While red gravy does require several hours of low and slow cooking, the actual hands-on prep is pretty minimal. This is the best Sunday gravy recipe because it's incredibly forgiving and adaptable. It can easily be scaled up or down to accommodate your number of guests.
But best of all, it freezes beautifully. I always make a full batch even if it's just Chaser and I eating dinner. Then I freeze the leftovers for quick and easy dinners to enjoy another day.
Everyone makes their sauce a little bit different. What makes this recipe special is that ultimately you get to decide what tastes best, and continue the tradition on in your own way.
I'm so excited to share my version of my Sicilian family's authentic recipe for Sunday Sugo, aka pasta sugo, aka Sunday gravy, Sunday sauce, red gravy, or whatever you want to call it. The important thing is that you make it and share it with the people you love.
For more authentic Italian recipes, try my Sicilian pasta alla Norma, Sicilian rice balls, or pasta Ponza.
Why This Recipe Works
- An authentic recipe, made with quality ingredients, passed down from my Sicilian family.
- Adjust the ingredients and quantities to suit your needs and make it how YOU like it.
- Serves a crowd and is great for parties and special occasions.
- Freezes exceptionally well to make for super easy dinners that your future self will thank you for.
Canned Tomatoes - You can use whole peeled tomatoes or crushed tomatoes in this recipe. If using whole peeled tomatoes you will need to crush them yourself. Some Italians prefer using tomato puree, or passata pomodoro, which produces an extra smooth sauce. It's really about personal preference. Italians are passionate about which brand of tomatoes they use. San Marzano tomatoes are often said to be the best tomatoes, but I find them inconsistent. My family is partial to the brand Pastene, but use whichever canned or jarred tomatoes you like and are available to you.
Herbs and Spices: We keep the spices minimal in our sugo. I use fresh Italian parsley and bay leaves, which is our secret ingredient. It gives the spaghetti sauce a subtle, but distinct flavor. If I have fresh basil, I will add a few sprigs as well, but I never add dried basil - it has a different flavor that I don't care for. Some cooks prefer to season only with red pepper flakes and no black pepper - I add a little bit of both for depth of flavor.
Sugar: This ingredient is very controversial and personal to each cook, but you can add a pinch of sugar to your sauce to balance the acidity - if you prefer. For me, it depends on the tomatoes. Sometimes I add sugar, and sometimes I don't think it's needed.
Meats: A good Sunday sauce typically includes a variety of meat. Ours always includes meatballs, Italian sausage and big fall-apart pieces of pork. The different types of meat give the sauce lots of flavor and richness - without the meats, it would just be marinara sauce.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large heavy-bottomed pot or Dutch oven
- Large Stock Pot
- Wooden Spoon
- Immersion blender or food mill
- Can opener
- Large strainer or colander
- Large slotted spoon
- Gravy boat
how to make italian sunday gravy
- First, sear the pork to develop a nice depth of flavor. Heat olive oil in a large pot or Dutch oven over high heat. Season the pork and cook on each side until nicely browned. Set aside.
- Lower the heat, then sauté the onions until soft.
- Add the garlic and chili flakes, then continue cooking for another 2 minutes.
Pro Tip: Be careful not to brown the garlic and onions. Cook them nice and gently just to soften.
- Stir in the tomato paste.
Pro Tip: Tomato paste is optional. My family like their sugo a little bit thinner, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don't skip it! You can also thin out the sauce with more water as needed.
- Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can with water and add it to the pot, then stir to combine.
Pro Tip: Have your can of tomatoes opened and ready before adding the garlic so that you can add it quickly to prevent the garlic from burning, which can happen quickly.
- Bring the sauce up to a boil, then add the pork loin, sausage and meatballs, then reduce the heat to low. Simmer on the lowest possible heat setting for about 3 hours, or until the pork is falling apart and tender.
Pro Tip: It's important to stir the pot about every 20 minutes or so to prevent the bottom from burning.
- Turn off the heat and allow the meats to sit in the sauce until ready to eat. I like to make my sauce on Sunday morning, then let it hang out on the stove all day.
- Taste the sauce and adjust the seasonings as needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter, and serve with pasta. Enjoy!
Pro Tip: Italian red gravy is very rich, so consider finishing with some fresh basil or parsley to add a little freshness.
Tips for Success
- If using whole peeled tomatoes, use the back of a wooden spoon to break them apart. For a smoother sauce, an immersion blender to puree the tomatoes before adding to the pot.
- Adding sugar to sauce is controversial amongst Italians, but a little pinch can help mellow the acid and balance the flavor. It won't make the sauce sweet as long as you use a small amount!
- After sautéing the vegetables and adding the tomatoes, you can transfer the sauce to a slow cooker or crock pot, add the meat, and let it cook on low for 5-6 hours.
- This recipe is very forgiving - you can adjust the amount or type of meat to suit your preference and the number of people you're serving.
- Be sure to make enough to have leftovers! They taste even better the next day and freeze beautifully for later.
Variations
- You can use a pork loin, pork chops, pork shoulder (Boston butt), pork ribs, or neck bones, which will breakdown and tenderize as they cook.
- You can also use tough cuts of beef, like chuck, short ribs or shin meat instead, or use a combination of beef and pork. I usually buy whatever is on sale at the grocery store.
- Use either sweet Italian sausage, hot Italian sausage or both to give the sauce a delicious flavor. Put the sausage links in whole and they will break apart as they cook. Try to find sausage made at a local butcher, Italian markets or local grocery stores for best results.
- I always make my homemade authentic Italian meatballs when I make Sunday gravy, but you can use a good quality store bought meatball if you're short on time. Italian markets often sell homemade meatballs that are perfect for using in the sauce.
Optional Additions
These additional ingredients can be added to the sauce for added flavor and will stretch it to feed more people.
- Parmesan Rind: Always save your old parmesan cheese rinds (I keep mine in a bag in the freezer) and add one to the sauce as it slow cooks to give your gravy an extra rich, buttery flavor.
- Hard Boiled Eggs - This is something my grandmother and great grandmother would add to their sugo to add extra protein to the meal to feed their large families. It's not something I typically do today, but it's common among Sicilians.
- Wine - I don't typically add wine to my sauce, but many cooks do. Adding a generous splash -or up to a cup - of either red wine or white wine to this slow-cooked tomato sauce will give it an even deeper flavor, a bit more sweetness and some acidity. For the best tomato sauce, sure to use an un-oaked wine, and don't use an expensive wine (it's a waste).
- Braciole - I prefer to make homemade beef braciole as a stand-alone dinner, but for many families an Italian Sunday dinner wouldn't be complete without braciole in the gravy.
Every family and every cook makes their Sunday gravy a little bit different. Play around with different flavors and ingredients to discover what your family loves!
Serving Suggestions
This is a family recipe, so I'm sharing how my Italian family likes to serve our pasta sugo recipe, aka Italian red gravy. This meat-filled Italian tomato sauce is meant to be served family style. Serve it in the center of a large table, or buffet style on a separate table.
Pasta - Pasta is always served with Sunday gravy. My favorite pasta to use is rigatoni, but spaghetti, linguine, penne or your favorite pasta will work. Toss al dente pasta with a little bit of sauce and a splash of pasta water until every noodle is evenly coated. Serve the pasta with the meats and extra sauce on the side.
Meats and Sauce - Use a slotted spoon to remove the meat from the sauce and place it on a large serving platter. Transfer the sauce to gravy boats or pitchers and serve along side the pasta and meat.
Grated cheese - Always have a bowl of grated cheese for passing around the table. I use either grated Locatelli pecorino Romano, grated Grana Padano or grated Parmigiano Reggiano cheese for topping. Just be sure to use a good quality, freshly grated cheese and not the pre-grated cheese in a can.
Ricotta cheese - It's traditional in our family to eat pasta sugo with a scoop of ricotta cheese on the side. There's always a bowl of ricotta on the table for passing, and it's my personal favorite addition to the meal. Especially when it's homemade ricotta cheese.
What to serve with it
This authentic Italian Sunday gravy recipe is a classic and comforting dish that your entire family will love. Make your dinner extra special by including some starters, sides and dessert!
The best Sunday dinners always start with a little Antipasto. Serve a few Italian appetizers or snacks like olives, marinated vegetables or caponata. Italian meats and cheeses are also great to nibble on while the sauce simmers.
I like to offset the rich gravy with something fresh and green, like a simple Italian salad or Caesar salad, or garlicky sautéed vegetables, like spinach, escarole or broccoli rabe.
A basket of warm, crusty Italian bread or garlic bread is essential for mopping up every last bit of sauce (and sometimes we even make this chicken cutlet recipe to go along side as well!).
Wine at the dinner table is a family tradition. Pair your Italian Sunday red gravy with a nice Italian red wine, like Chianti or Sangiovese.
To end the meal, a traditional Italian or Sicilian dessert like ricotta pie would be ideal. Cannoli, tiramisu or ricotta cheesecake would all be great.
FAQs
The Italian word for sauce, sugo, is sometimes translated to English as gravy, which is how some Italian immigrants began calling it gravy when they came to America. It is commonly debated whether this dish is called sauce or gravy in Italian American culture.
Typically marinara sauce, or tomato sauce, is prepared without meat and only simmers for 20-30 minutes. Red gravy, or sugo, contains big pieces of meat and takes several hours to cook so the meats become tender.
Italian red gravy, or sugo, is a southern Italian dish that consists of a rich red sauce with large pieces of meat. Typically meatballs, Italian sausage and tough cuts of either pork or beef tenderize and fall apart after cooking low and slow for several hours. The meats are typically served on the side along with pasta. Bolognese, or Ragu as it's called in Bologna, is a northern Italian specialty. It's made with ground meat, often pork, beef and/or veal, simmered with Italian sofrito (carrots, celery and onion), white wine, milk and very little tomato. It's traditionally tossed with tagliatelle pasta or layered in lasagne.
This recipe tastes even better the next day. Store leftover meat and sauce together in resealable containers and keep refrigerated for up to 5 days. Keep any leftover pasta separate. For longer storage, the containers can be frozen for up to 6 months. Defrost before reheating on the stove or in the microwave, stirring frequently.
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Italian Sunday Gravy (Sugo)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2-3 lbs pork loin pork chops, ribs and/or neck bones
- kosher salt and black pepper to taste
- 1 yellow or sweet onion, small size, finely diced
- 5 cloves garlic very 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 Italian parsley finely minced
- pinch of sugar optional
- 1 ½ lbs Italian sausage hot, sweet or both
- 1 batch homemade Italian meatballs or 16-20 store-bought meatballs, cooked
- pasta for serving
- pecorino Romano cheese grated, for serving
- ricotta cheese for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside.
- Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes.
- Add the garlic and chili flakes, then continue cooking for another 2 minutes.
- Stir in the tomato paste for about 1-2 minutes.
- Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can ½ to ¾ of the way with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce.
- Bring the sauce up to a boil, then add the pork loin, sausage and meatballs and reduce the heat to low.
- Cover, but leave the lid slightly ajar and simmer on the lowest possible heat setting, stirring about every 20 minutes to prevent the bottom from burning, for about 3 hours, or until the pork is falling apart. Turn off the heat and allow the meats to sit in the sauce until ready to eat.
- Taste the sauce and add more salt if needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter.
- Toss al dente pasta with a little bit of sauce, then transfer the rest to gravy boats or another serving vessel, and serve the pasta with the platter of meats and sauce on the side, with a bowl of grated cheese and a bowl of ricotta for passing at the table.
Notes
- Cook the onion and garlic slowly over medium-low heat to avoid browning.
- Have your can of tomatoes opened and ready before adding the garlic so that you can add it quickly to prevent the garlic from burning, which can happen quickly.
- For a smoother sauce, use an immersion blender to puree the chunks of tomato and onion, but be sure to remove the bay leaves first.
- My family likes their sugo a little bit thinner, but if you like your gravy a little bit thicker, add more tomato paste. You can always thin out the sauce with more water as needed.
- Adding sugar to sauce is controversial amongst Italians, but a little pinch can help mellow the acid and balance the flavor. It won't make the sauce sweet as long as you use a small amount!
- Make sure the sauce is simmering on the lowest heat possible, and give it a stir at least every 20 minutes to ensure the bottom doesn't burn.
- After sautéing the vegetables and adding the tomatoes, you can transfer the sauce to a slow cooker or crock pot, add the meat, and let it cook on low for 5-6 hours.
- This recipe is very forgiving - you can adjust the amount or type of meat to suit your preference and the number of people you're serving.
- Italian red gravy is very rich, so consider finishing with some fresh basil or parsley to add a little freshness.
- Be sure to make enough to have leftovers! They taste even better the next day and freeze beautifully for later.
This is my first time ever having anything like this! I used Italian sausage, premade meatballs from the meat section at Publix, and pork loin. While making it I thought to myself, “Wow! This is a lot of meat!” But I’m glad I used it all. It was delicious! The meat was so tender. The Sugo was thick and hearty. For toppings we used Ricotta (for whomever wanted it), more pepper flakes, Romano cheese. And I served it with a Caesar salad and breadsticks. Things I would do over: make my own meatballs, make a crusty garlic loaf from the bakery.
What a fantastic review! Thank you so much for taking the time to leave it. Your toppings sound like absolute perfection!! I'm so glad you loved the recipe. 🙂
At last! A sauce that is just like my Italian American family used to make. My mom even added the hard boiled, shelled eggs and left them in the sauce until they turned reddish brown - sounds unappealing but so delicious. It smelled amazing all day. Thank you for sharing!
Amazing! I love that your mom added the hard boiled eggs too. I don't know of many other families that do this. I'm so glad you love the recipe and appreciate you taking the time to leave a review.
Absolutely delicious! I made both the Sunday Sauce and your meatballs, and both were fabulous. I made this and a homemade foccacia, and I felt so fancy! Thank you for the clear, easy to follow, yummy recipes!
Amazing! I'm so glad you loved the recipe and appreciate you taking the time to write a review.
I made this a few weeks ago. I cooked it all day. It was fabulous. Even better next day. No waste, all was eaten. I'm making it again tomorrow., Thank you.. always struggled with what kind of tomatoes should I use...whole tomatoes, puree, sauce, (I dont know what the difference is between sauce and puree,) crushed, diced..?..
Awesome! So glad you enjoyed it. I typically use whole peeled tomatoes and break them apart as they cook down, or crushed tomatoes, which is what most of my family prefers. Puree is smoother and doesn't have the seeds and pulp that the crushed tomatoes do, while sauce often contains spices and seasonings. That said, it's personal preference, so try a few different versions and use the one you like best!
Do the sausage and meatballs go in raw or do you partly cook them like the pork?
I bake my meatballs first before adding to the sauce, but some add them raw. It's a personal preference. They are very tender and supple when poached right in the sauce, but I like the flavor from browning them and find they hold their shape better and are still plenty juicy. I don't brown the sausage though, I don't think it's necessary and think the sausage stays juicer without browning first. Hope this helps!
I really enjoyed your sauce. I used country pork ribs, Italian sausage and your meatball recipe. LOVED those meatballs! This recipe makes a LOT! I like the way you stated to make it to your own personal taste so I did. For me, I added less than a tsp of sugar, a large splash of Cabernet and generous sprinkles of dried Italian seasoning. (Wish I had bought fresh herbs) I also browned my meat first because that’s my preference.
Yes! SO happy you loved the sauce and the meatballs. Thank you so much for leaving this review with your modifications. Super helpful!
Do you not sear the sausage and meatballs prior to adding to the gravy?
Yes, I sear the meatballs in a very hot oven first then finish them in the sauce. I put the sausage into the saw raw and let it slowly poach. I find it stays more tender this way, but searing helps the meatballs stay intact and adds flavor to the gravy. Hope this helps!
Haven't had Sunday sauce since my sister passed away. This is the closest thing to her recipe. Thank you. It is excellent!!!
I'm so sorry for your loss but so happy that my recipe came close to your sister's. This comment really warmed my heart! Thank you so much!
Does it make a difference if fresh or dried bay leaves are used?
Nope! Both will work just fine 😀
"Sunday Sauce" as they called it brings back childhood memories and "smells" from the kitchen. Your recipe sounds close to those I've seen as a child.While I haven't made your sauce yet I am gathering all my ingredients for making it tomorrow. I'm looking forward to making my meatballs for the sauce.Your tip about putting them in the sauce later on makes sense. I make a 3 meat meatball, pork, veal and beef.My sweet Italian sausage is from an old pork store back east shipped to me here in the West.Haven't made sauce in "years" .This time I'm making enough to freeze and give to my friends. Time to break out the apron !!
I'm so glad my recipe reminds you of those from your past. I hope you love it!
I love this recipe. I interested to hear (because I'm still learning) why you don't use oregano. I see oregano and almost all other recipes and I was just curious as to why you don't use it.
Thank you!!!
Steven
Thank you so much! I don't add oregano since that's just how my family does it. We only add bay leaves, parsley and fresh basil when it's in season. Oregano is very strong and adds a distinct flavor that reminds me of pizza. There's nothing wrong with that, it's just not traditionally used. I encourage you to experiment and give it a try to see if you like it. If you do, there's no harm in adding it to your sauce! Home cooking is meant to be customized to your taste and preferences. 🙂
I was researching Sugo recipes and came upon yours. Reading the reviews and the recipe, I will certainly be making this…sounds delicious!
Usually, I wouldn’t leave a comment without first trying the recipe, but I wanted to bring something to your attention. I found this EXACTLY same recipe, right down to the exact ingredients, cooking instructions and commentary included in your post, on a “Stanley Tucci recipes” FB post (while looking for other Sugo recipes.) I have included the link below for your examination….
https://www.facebook.com/groups/628223381629661/posts/1235392254246101/
Unless this guy is your relative, you might want to look into this.
Hey Steven, I really appreciate you taking the time to write this comment. It appears that this account stole my recipe, used AI to change a few words in the instructions and put my photo through an AI generator to create a new image. They're using the name Stanley Tucci for clout and credibility. While I wasn't aware of this copycat recipe, unfortunately this is becoming more and more common. There's been an influx of bad actors flooding Facebook and Pinterest with either totally AI generated fake recipes and photos or recipes that have been stolen from real creators like myself. They run the stolen recipes and images through AI to make them just different enough so that we cannot file a copyright infringement claim. It's a huge problem that's affecting so many creators, but sadly there is currently no regulation or recourse. The best thing to do is report these posts and accounts and just hope they get shut down. It's a shame, but this is just the world we live in now.
Hi Nicole,
I’m sorry that this has happened to your recipe. Seems a travesty, when you have taken the time to share a time honed, family recipe for everyone to enjoy. Sadly you are correct…..this is the world we live in nowadays.
On a more hopeful note, I am going to try your recipe this week for dinner, but hope you would be able to provide me guidance on a couple of questions I have. I just recently made a Sugo from another recipe, and was blown away by the depth of flavour in comparison to my usual meat sauce. Not willing to rest on that recipes laurels, I continued my research and found your recipe. The extent of customizable options and glowing reviews convinced me to give it a try, but it differed in some respects from my previous recipe and my own expectations.
Allow me to explain.
With the previous Sugo recipe, the meats were slow cooked in the tomato sauce in order to break down/soften the meats (bone-in short ribs, pork shoulder, in that recipe’s case) to add extra flavour to the sauce while braising the meats. However, once the cooking process was completed (3 hours in a covered dutch oven at 325 degree in the oven), the meats were chopped up/shredded to be added back into the sauce itself. It was this flavour intensified, very meaty sauce that was mixed with the pasta. After trying this, I was spoiled for “regular” meat sauce made with ground beef and sausage.
Your recipe has varied this approach, by using the sauce separately from the meats.
While I understand that they are all meant to be served together with pasta, I was hoping to be able to freeze smaller portions that had all of the elements from the original meal.
Considering the above dilemma, I came up with a couple of different approaches to achieve my desired goal using your recipe. The meats I would be using in your recipe would be homemade pork meatballs and sausage, along with bone in short ribs.
The first approach would be to divide the sauce into however many portions I would find appropriate….I would guesstimate about 4 portions offhand. I would divide the sauce portions accordingly, 3 for freezing in glass containers and one for the initial evening meal. I would then separate the whole meats into 4 different portions as well, with roughly equal portions of sausage, meatballs and short ribs within each portion. I would then vacuum seal 3 of these “meat portions” for freezing while leaving 1 portion to go with the initial evening meal.
That way, in the future, I would be able to approach the meal in the way you originally intended by defrosting and warming a frozen portion of sauce to go along with a sous vide’d portion of the meats. I figure an hour or 2 at 140 degrees sous vide would bring the meats up to a perfect temp to serve with the sauce and pasta.
The second approach I considered was to divide the sauce into 3 portions. One portion, for the “initial evening meal” would be served with pasta and the meatballs alone. The other 2 portions of sauce and remaining meats (short ribs and sausage) would be combined into a meaty sauce (after chopping up the meats and adding them back into the sauce) for the remaining 2 portions. These 2 portions would then be frozen in glass containers, to be warmed up and then served with pasta in the future.
So, and forgive me for the long, rambling post, which of the above 2 approaches would you suggest I try first in order to maximize my Sugo experience.
No worries, I will have bowls of ricotta at hand for either avenue….
Thank you so much for your thoughtful comment! I'm actually going to give you a third option, which is to portion the meat out into containers, then cover with sauce and freeze. Then, just reheat the sauce and meats together, cook your pasta and serve. This is what I do and what everyone in my family does. The meat gets even more tender and some of it melts into the sauce, it's so delicious. That said, I think either of the methods you suggested would also work well. I think the meat freezes and reheats better with at least some sauce to keep it moist, as the freezer can dry it out a bit. Either way, you can't go wrong. If you try it, please report back and let me know how it is!
Thank you for recommending option number 3! Much simpler to keep the contents together through the freezing to the reheating. I had considered that approach as well, but was worried about drying out the meatballs/sausage sections by recooking them during the sauce heating process.Still, if it’s good enough for your family…it’s certainly good enough for me!
Regarding the meats that I am using (short ribs, meatballs and sausages), it seems like you prefer baking the meatballs beforehand, and cutting the sausages up into large-ish sections but throwing them into the sauce raw before cooking the Sugo.
I will certainly be braising the short ribs for the entire anticipated cook time (appx 3 hrs in covered dutch oven @ 300 degrees) to get them nice and soft…but, where in the cooking process would you recommend adding in the sausage sections and the meatballs?
Obviously, I would like both to remain juicy with a soft texture. I was going to try cooking rhe sauce for 1.5 hrs with the ribs alone, and then add in the meatballs and the sausage for the last 1.5 hrs.
Does this sound like a good way to coordinate the meat cooks for maximum juicyness and decadent texture?
The short ribs will need the most amount of time, so start them first and make sure they get at least 3 full hours to get nice and tender. You can add the sausage about half way through, and add the meatballs for the last hour of cooking. If cooked too long they can start to fall apart, which isn't the end of the world, but if you want them to stay intact 1 hour is perfect. I think you're right on track! 😀
I was so excited to find this recipe. It is exactly what I remember my mom making when I was young. I am estranged from my mom and really wanted to have some of the sauce she used to make, and I went through so many recipes that never seemed to match until this one. My grandma's side of the family was from Sicily and Naples and unfortunately, they never shared or really made us true Italian dishes, so I am now trying to find and make them myself. Thank you so much for bringing this back into my life. The Sugo and the Italian Meatballs!! So good!
Wow, what an amazing comment to receive! This was so incredibly heartwarming to read and I'm so happy that my recipe reminds you of the one you grew up with. Thank you so much for sharing!
I used Beef Short ribs and homemade Italian Sausage for the meats and followed the recipe to a tee. it was delicious and fed our big crowd They loved it! Grazie Nicole for sharing your family recipe
I'm so glad you loved the recipe!! Short ribs are a great addition 😀
I substituted 50% Ground Bison and 50% Hot Italian sausage for the meat, but otherwise followed the recipe exactly. I used them in Nichole's Italian Sunday Gravy and there were 8 very happy people. They said the meatballs and the Sunday Sauce were the best they ever had. Thanks for the guidelines1
Awesome, Peter! I'm glad you enjoyed the recipe and that it was a big hit!
Three hours @ 325F in the oven, covered, instead of on the stovetop; no need to stir every 20 minutes.
I love this! I do it for a lot of braises but never usually for my sauce. Thanks for leaving the tip!
If using pork loin chops, do you use bone-in or boneless? Cannot wait to make this!
You can use bone-in or boneless - your choice! The bone will add a bit more flavor, but nothing major. That said, using lean pork loins won't be as tender and juicy as something with more fat, like pork butt or ribs. Still tasty either way, but be aware!
So,,, do you precook the meatballs or not? Thanks
Yes, I bake my meatballs in a very hot oven before adding them to the sauce, which you will find full directions for in my meatball recipe. However, many people add them straight to the sauce raw without cooking. I prefer to get some browning on them first since I think it adds a lot of flavor and helps keep them intact in the sauce.
I tell you this was amazing!!!! Loved it!
I'm so glad you thought so!! Thank you!
Do you think I could half this recipe.? There are just two of us
Definitely, but I encourage you to make the whole thing and freeze whatever you don't eat in portions for 2. This is what I do when it's just myself and my husband eating. It freezes really well and is sooo nice to have stashed away for night's when you don't feel like cooking. Hope this helps!
My family LOVED!! My husband said it reminded him of his Grandmother's sauce growing up.
Aww, what an amazing compliment. Thank you so much! I'm so happy your family loved the recipe!
We have made this recipe 2 times now. It's wonderful!
Fantastic!! I'm so happy to hear it! 🙂
Hi Coley,
How do I save the sauce as the bottom of the pan got a little burnt and the sauce unfortunately has a bit if a burnt taste?
I transferred it to a new pot and now I need to doctor it up.
Any suggestions?
I'm so sorry this happened. Unfortunately I don't think there's anything you can do other than try not to let it happen next time! I've been there before and it's a shame. Transferring to a new pot and trying not to get any burnt pieces in there is about the best you can do. I hope it was still yummy!!
Do you cook the sausage first or put them in raw with the sauce?
I do not cook the sausage first, I add it in raw so it can poach slowly in the sauce. It keeps it nice and juicy and flavors the sauce.
Hi! Looks amazing! Do you put the meatballs in fully cooked? Or are they only pan seared a bit then added to the sauce for 3 hours to complete cooking?
I bake my meatballs in a super hot oven for about 10 minutes so they are mostly cooked through but maybe slightly under done in the middle. Then they finish cooking in the sauce.
This recipe is the closest I’ve ever come to finding a recipe that resembles the ones used by the Italian families where I grew up.
I like that variations are considered throughout the recipe and I will make one bold recommendation. I used to add red wine and a pinch of sugar, but this time I added some sweet red vermouth and it turned out to add an excellent rich flavor—no sugar needed. I’m never going back.
That is so nice to hear, thank you so much for leaving such a nice review! The addition of vermouth is super interesting and not something I ever would have thought of myself. I'll have to give it a try!
I used this recipe as a guideline. I like all the extra tips given here as I need them since I'm not a natural in the kitchen. So far it's working out really well!
That's fantastic!! I hope your sauce turned out amazing!
Like another commenter said, this is verrrry close to what I remember my grandparents making. I don’t have their recipe so I use this one as a starting point and ask the ancestors to guide me to the perfect sauce. Thank you!
I love to hear this! I'm so happy it reminds you of your grandparents and that you're enjoying the recipe. Thanks for leaving such a lovely comment!
I’m worried that my meatballs wouldn’t hold together after cooking in the sauce for three hours. Have you ever had this issue?
If your meatballs are very soft and not compact they can fall apart over time. To prevent this, you can simmer the sauce with the other meats and add the meatballs in for the last hour of cooking. I hope this helps!
This is an amazing recipe. It’s become my family’s regular sauce which I make in large batches. It freezes beautifully. It’s forgiving and versatile. Thank you!
Wonderful! I'm so happy you love the recipe. Thanks for leaving a review!
I made this sauce and the home made meatballs to go with it for a friend's birthday. The dinner was amazing. Everyone said it was one of the best Italian dinners they ever had. Thanks for being authentic in your cooking. I'm making it again tomorrow for another birthday. This is now my go-to sauce and meatballs recipe for all occasions.
I'm so happy to hear this! It really means a lot. <3
Hi, with the sausage, do you leave the links whole or cut them up?
Thanks.
I usually leave it whole! It's easy to break into pieces with a spoon once it cooks and softens, but cutting into pieces first works too
I made this Sunday gravy, It was the best I have ever had. I followed all the other recipes and made those dishes to go with it. Sausage peppers and onions, fresh ricotta, kale cesar salad with fresh cesar salad dressing and Ricotta cheesecake made wirh the fresh homemade ricotta I used babyback ribs for the pork since that is what I had on hand. I used the tomatoes you suggested. Wow everything was wonderful, I got a lot of compliments on this meal. I will make again and again...
This is amazing! Thank you so much for leaving such a lovely review. I'm so happy you enjoyed my recipes. <3
This is almost exactly the recipe I got from my family. Straight from Italy. My grandma would smack me for adding sugar but I always do :). I add in more dry spices like onion powder but I know you know what you are talking about.
Aw, what a lovely comment. Thank you so much! And in your defense, grandma's tomatoes were probably sweeter than the ones in the grocery stores today, so there's nothing wrong with a little sugar!
My grandma made it. (it was good).
That's wonderful to hear! I'm glad you enjoyed the recipe and appreciate you coming back to leave a review 🙂
I've made this recipe three times, and it’s always a hit with my family — so good every time!
That's amazing to hear! Thank you so much!
Made this recipe exactly as it was written, except for I used Calabrian chili instead of flakes and Estratto as opposed to regular tomato paste. It was incredible! One question: do you brown your sausage first, or do you add it raw before the long simmer?
Amazing! I usually don't bother browning the sausage, I don't think it's necessary. It won't hurt, but it's an extra step and I don't think it adds a ton.
Forget the sugar to cut acidity,
throw a cut up or minced carrot to sugo, gravy IS for
turkey, leave carrot or let it stay minced, no sugar needed
in your Sunday sugo.
Thanks for the tip! I personally don't like the flavor that carrots add, but this is a great idea if you do! 🙂
Your Sicilian family historically used canned tomatoes in their sauce? You must think we're all idiots.
No, I don't think my readers are idiots. Yes, my family historically uses canned tomatoes to make sauce, as do many others. Yes, we also make sauce with fresh tomatoes when in season. Yes, we also can tomatoes to use throughout the year. It's a practice as old as the recipe itself. I genuinely don't understand the vitriol.
Southern Italian here! Yes we do use cans of crushed tomatoes! Especially in winter.
Great to know! Thanks for chiming in!
I agree. Ignore the vitriol. They clearly have issues. I look forward to this and will make it this weekend. Thank you for sharing!
Appreciate you! 🫶
Yes, that first comment was very weird. No need to such vitriol on a very helpful site like this! Ignore.. My Sicilian grandparents lived in Brooklyn, and did not have massive garden space to grow bushels of tomatoes needed to make their own fresh sauce. Used canned all the time! 🫶
Thanks Greg! Very true! 🙂
I found the extra can of water made the sauce much too thin . Even after simmering for 3 hours with the lid off, the sauce was not useable as a sauce. I used cans of whole tomatoes with their juice.
I recommend holding off the extra water until the end, and then add some if the sauce is too thick.
I'm sorry this didn't work out well for you! It will reduce more as it cooks or you can add tomato paste for a thicker sauce. Thanks for leaving a review!
I agree with Don that the extra water makes the sauce too thin. I will either reduce the amount of water next time or eliminate it all together. Otherwise, the gravy tastes really good!
I'm sorry you thought so! It really is personal preference and can also vary widely based on how watery your tomatoes were to start and how much water evaporated during the cooking process. I took your feedback and adjusted the recipe and notes to make it easier to adjust. I appreciate you taking the time to leave a review!
This is my second time making this recipe and it brings back childhood memories of my grandmother’s sugo! Happiness in a pot.
I'm so happy my recipe reminds you of your childhood and your grandma's sugo. That is the ultimate compliment! Thanks for taking the time to leave a review <3
So i love the recipe. Very easy to follow. I’m still not done cooking but i have no doubt it’ll he amazing. My only question is… i didn’t have meatballs so i just substituted 2lbs of ground beef. Is this acceptable or do you think it deviates to much from the original?
I think whatever works best for you is more than acceptable! If you like the flavor, then that's all that matters. The meatballs will add a bit more flavor to the sauce, but it won't change it drastically. Give it a try next time if you want, but either way you can't go wrong!
If I want to do this in the oven, instead of stove top...would I do 325 for the same times?
Yes! It should work out great. 🙂
Question: I’d like to make this a day before a big family dinner. Suggestions or recommendations for reheating? Can I reheat in a couple of crockpots without overcooking the sausages and meatballs? Thanks!
This is the perfect meal for a big family dinner and it's great to make a day in advance. You can absolutely reheat in a few crockpots. Just keep them on low and make sure you stir every so often so the bottom doesn't burn. The meatballs and sausage will only get more tender as they cook in the sauce, so there's no risk of overcooking, but sometimes the meatballs start to fall apart after a really long time cooking. I recommend you wait to add the meatballs until the last hour of cooking and then they should be perfect. Hope this helps!
Hi Nicole. This recipe looks so yummy. Question, do I just brown meatballs then put into the pot to finish cooking? TIA
Yes! I like to brown my meatballs in the oven first - I think they come out just as good and it's much easier and less clean-up. You can see the full recipe for my meatballs here: https://coleycooks.com/meatballs/
Yummy .,,I alway add red wine to boost flavor!!! I’ve made it twice and very forgiving. You can kind of tweak it how you like it
Thanks for leaving a review! I'm so glad you love the recipe, and yes, it's great for adjusting and making your own!
So quick and easy to make. It’s delicious!!
So happy you love the recipe! Thanks for commenting!
I’ve made this several times now and it’s a true keeper! The house smells wonderful and it brings all those beautiful souls around my dining room table. Such a tender blessing!
It makes me so happy to hear this! Thanks for leaving a review!
My boyfriends family came from Sicily, and his mom made this same sauce except fresh basil instead of parsley, and always added hard boiled eggs. Mostly with chuck roast, or meatballs and Italian sausage. Your recipe reminds me so much of hers. The eggs were to soak up some of the acidity from the tomatoes, I was told. But I had another Italian friend who used large chunks of carrots for the same reason. The ricotta on the side, I use cottage cheese too, is if you are not a big fan of cooked tomatoes too, like me. Thanks a lot for this gorgeous recipe.
Thank you so much for this lovely comment. This means so much! I'm so glad you love my recipe! 🙂
This is the best Sunday Gravy recipe I've tried. All I had was sausages, but they still gave the gravy a rich and satisfying taste. Can't wait to try it with the pork and meatballs, to up that flavor explosion! Thanks for sharing - this will be made again!
I'm so happy you loved this recipe! I appreciate the review! 🙂
So all the beef is removed even if it’s falling apart?
I'm not sure I understand your question?
I made this for my wife's birthday since she loves Italian food, she absolutely loved it. I also made your Meatballs and they were a hit as well. Now she says I will have to make this every year for her birthday.
Thanks,
David
This made me so happy to read! I'm so glad you enjoyed the recipes. Thanks so much for leaving a review!
I stumbled on to this webpage and recipe by accident. Being from Sorrento with friends from Sicily, the consensus is sauce. LOL. Gravy is for the people named Smith from Kansas. Thumbs up for the parmesan rind trick. Hard boiled eggs? Never seen that or heard of it, so thumbs up also for teaching me something new. The use of ricotta was surprising as well.
Hey Dino from Sorrento! If I've learned anything from traveling in Italy and knowing hundreds of Italians and Italian Americans, it's that everyone does things a little bit differently. Recipes, methods and ingredients can vary widely between cities, regions, etc., and then gets adapted and changed through generations, based on budget, ingredient availability and taste. There is no right or wrong way. There is only your way! And this is mine. 🙂
Our family was from Cefalu , Sicily & my mom learned from them, eggs were added during lent since they were not supposed to eat meat, great protein & extender . we add eggs even with meat. We also put boiled eggs in plain pasta with olive oil, pecorino, Italian bread crumbs & a little pasta water, give it a try, similar to cacio e pepe.
I love this! Eggs in sauce is really foreign and strange to a lot of people, so I love meeting other's whose families did that as well! I will have to give that past a try. Thanks so much for commenting! 🙂
Do you cover it when you simmer for 3 hours??
Yes. But I usually leave the lid cracked a little bit
Great recipe! I like to start with pancetta then the onions and garlic.
So glad you love the recipe! Pancetta would make this even more delicious!
My Nonni used to make Sugo and I can still remember the smell, This is very close! She used beef..normally short ribs, which I did as well. I added a little oregano, 2 cups of beef stock and a touch of dried garlic, and oh my,…,was it good! Not Nonni’s but Sooo Close! Thank you!
I'm so happy you loved the recipe! Short ribs are an amazing addition. Thanks for leaving a review - Nonni would be proud! <3
Very simple, yet complex flavors and absolutely delicious. Thank you for sharing ~dee
So glad you enjoyed the recipe!
An easy and authentic recipe. Very special.
Thank you for such a nice comment. I'm glad you appreciate the recipe! <3
Very good sauce. But why is the pork chops and sausage dry when I make it? I've made twice same result
Try using a fattier cut of pork, like ribs and try simmering them for slightly longer to make sure they break down. You can also add the sausage in a little bit later to keep it moist. Hope this helps!
Hey Coley, made this twice now and froze a bunch. So good. Included the Italian Meatballs as well. This is very similar to what my Sicilian grandparents made (I was never able to get an exact recipe from them!). This will now become our go-to family Sunday Gravy!!
This is the ultimate compliment! Thanks so much for leaving such a lovely review, Greg. I'm so glad you love the recipes!
I don't cook so forgive my questions and ignorance. I plan to make this on Sunday (wish me luck, I'm so nervous) and I'm substituting beef short ribs for the pork. I assume it's ok to add the bone in short ribs without browning but if I'd like to brown them and the sausage, can I do in the same pot that I'm making the sauce? Do I need to adjust the cooking time with adding the short ribs instead of the pork?
Always happy to answer your questions! I apologize if I'm too late. Yes, short ribs will absolutely work and you can opt to brown them or not - and yes, do it in the same pot. I would let them cook for about an hour before adding the sausage, since they will take a bit longer to tenderize. Also keep in mind that short ribs will give off a lot of excess fat, as will the sausage. You may need to skim some off before serving. Please let us know how it turns out!
Here's your 5 star rating, you deserve all the stars in the sky
You're a gem <3
I keep coming back to ALL your recipes, they taste the best, such richness & flavor. The recipes deliver each & every time never disappointed, rarely do I have leftovers, have to hide a container for my next day lunch. The wonderful aroma in my kitchen when I make your Sunday Gravy, ah, so-so good. Had to come back an tell you how much I appreciate you sharing your recipes, reminds me of when I was a little kid. So glad I came across your recipes.
Thanks so much
Thank you for such a lovely review! I'm so happy you enjoy my recipe <3
Hello!
I’m so happy to have found your site and special recipes. I’m making this for the first time tomorrow and plan to use a crock pot. Do I put all the meat in raw? You mentioned you cook the meatballs first. I have Italian sausage links, beef stew meat and plan to make the meatballs. Thank you!
Hi there, I'm so happy you found me too! 🙂 Yes, I cook the meatballs first (directions in that recipe) and add the sausage and meat to the sauce raw. Sometimes I sear the pork or beef first, but it's really not necessary - my grandma never did! Hope this helps - let us know how it turns out!
The flavor of the sauce was wonderful but I found the sauce watery. I followed the recipe. I wonder what I did wrong.
You didn't do anything wrong. My family prefers sauce on the thinner side, but it's very easy to customize to your taste. If you prefer a thicker sauce, try simmering with the lid off so some of the water can evaporate, or you can also add more tomato paste. Hope this helps!
This is the closest I've ever found to my beloved Nana's sauce! I've made it several times, tweaking it each time, along with the meatball recipe. Delicious! It means so much being able to reconnect with my ancestry - thank you so much for facilitating that. I brought this sauce to Christmas dinner and it was nice to give my uncle a taste of his dearly missed mom's cooking. Everyone I've given sauce to has loved it. Including my boyfriend's friend whose mom owns my favorite Italian restaurant (he said add more sugar and use beef instead of pork and it's like his Nana's sauce). I'm making it again for the 4th time this weekend!
Practically speaking, I used pork neck bones (my Nana was frugal). After the first time trying to fish them all out of the sauce, I got some mesh "soup socks" to contain them - very handy. The first time I made this, I put the meatballs and bones in together, and of course the meatballs got shredded by the bones (wasn't using my common sense there...). Still delicious! I also found there wasn't enough sauce to cover the bones and meatballs, so I have to add more tomato sauce and paste. The best method I've come up with is that I cook the bones in the soup sock in the sauce for several hours, remove them, add the meatballs to the sauce, remove the meat from the soup sock/bones, then add the pork meat back into the sauce, cooking it all together for several more hours. Soooo good. Thank you <3
What an amazing comment to read! It made my day. I'm so happy my recipe reminds you of your nana's cooking and thank you so much for leaving such a lovely review, along with your modifications!
Holy Wow! Delicious!
SO glad you enjoyed the recipe! Thanks for leaving a review 🙂
This Gravy looks divine and I made it from this recipe. A
wonderful sauce full of tender sausage and meatballs with pork chops.
Thank you so much for leaving a review Maria!
Sooo good, and very easy.
Used your "Authentic Italian Meatballs" (which are fantastic) and only thing I'll say is that I wish I had only added them for the last hour or so. I put them in with the rest of the meat, like the instructions said, and all but 4 fell apart.
Honestly worse problems, now I have an extremely tasty meat sauce 🤣
Your meatball recipe says to simmer for an hour in sauce after cooking, but this recipe didn't mention removing.
Thank you so much for your review and feedback! I will some notes in the recipe to reflect this - I'm glad you pointed it out!
Made this Saturday instead of Sunday but it tastes great either day! Used pork loin chops and a mix of sweet and hot Italian sausage,also store made meatballs. My favorite meats were the fork tender pork and the blend of both sausages. I used my home grown frozen tomato sauce and dusted it with Romano cheese and fresh basil from my hot house. Fresh baked Italian bread was used to sop up the leftover sauce. This recipe is a winner! P.s. made enough to freeze some,thanks for your step to step guide.
I'm so glad you loved the recipe and had enough to freeze! Nothing better on a day when you don't feel like cooking. 🙂 Thanks for leaving such a nice review!
Spectacular! Wow was this delicious. Bravo
So glad you enjoyed it! Thanks for leaving a review!
Your recipes are very easy to follow along with the photos
Thank you!
Do you cover while simmering?
Yes! I usually leave the lid slightly ajar so some steam can escape
I made this exactly as written except I used my homegrown garden tomatoes. One pint that I had canned and the rest fresh roasted in the oven. It came out awesome!! Will serve with penne, a scoop of ricotta, and some crusty bread.
I'm so glad you loved the recipe!! I bet it's incredible with home grown tomatoes!!
Do you brown the Italian sausage before adding to the sauce?
I don't, but you are welcome to!
How much salt and pepper do you typically put in it ?
This will really depend on the saltiness of your sausage, meatballs and canned tomatoes. You will likely need quite a bit of salt - add, taste, then add more as needed! Pepper is also to taste depending on preference
Do you have to add the water? I don’t want the sauce too thin.
You can leave it out if you prefer, but it helps prevent the sauce from scorching on the bottom and getting too thick and concentrated since it reduces as it cooks and water evaporates.
Do you leave the casings on the sausage?
Yes leave them on!
Why do you add the water? Doesn’t it make it watery? Making this tomorrow.
Because the sauce cooks for a long time, the water is added to make sure it doesn't get too thick or burn.
I can’t wait to make this tomorrow! Do the meatballs need to be cooked before adding them to the pot or do they cook in the tomatoes?
Some people like to add raw meatballs to the sauce and let them poach in there, but I prefer to cook the meatballs first so they can get browned. This adds a bit more flavor. You can fry them in a pan or bake them at 450, which is my preference because it's easier cleanup. Hope this helps!
if youre debating trying this, do it.
I’m back on this page for the third time and decided to leave a review. The secret to perfect sauce (like your grandma use to make) is pork!
I followed this recipe and used cheap pork chops, and homemade meatballs. Let it simmer for 5.5 hours on low, and it turned out perfectly. Even those tough cuts of pork were fork tender. I broke them into small chunks and served with pasta. Thank you for sharing this recipe!
Thank you so much for leaving such a wonderful comment! I'm so glad you loved the recipe!
This recipe is absolutely delicious. I can’t tell the difference from my Sicilian grandmas Sunday sauce.
What a compliment! Thank you so much for leaving a comment and review. It made my day!
Haven't tried this yet but, this sounds just like the sauce my Grandpa used to make! I can't wait to try it and I know I will be taken right back to those Sunday suppers we had with so many of my loved ones around the table!
Can't wait to try the meatball recipe as well!
Aw, I love this Jodi! Thanks so much for taking the time to leave a comment. I hope the recipe is as good as your Grandpa's! <3
I enjoy experimenting with new Italian recipes, and have had fair success.
This one goes to the top of the list, as my bride of 65 years gave it a strong Five (5 out of 5) tonight!
Thank you for sharing it!
George
Pensacola, FL.
This comment warmed my heart!! Thank you so much for writing. I'm so glad you both enjoyed it 🙂
Turned out very yummy ! I did use some diced tomatoes with green peppers as well ! Was a big hit !
I'm so glad you enjoyed the recipe!
This is exactly how my family makes it! When I was young my grandma would add pigs feet😬
I love that! I bet the pig feed add SO much flavor!! <3
Fabulous authentic recipe. This is the best one out there and she is an amazing cook.
So glad you love it! Thank you!
This is similar to my sauce. I use canned crushed tomatoes, a splash of red wine, basil, salt, pepper, a little dry Italian seasonings. I bring to a hard simmer, add Meatballs. Sausages, neck bone, sometimes ribs. Cook on low, partially covered 5 hours.
Sounds amazing!!
Made this the other day was fantastic. Question can it be canned for longer storage time
Thank you! See my other comment for the response 🙂
Made this today it was great I added both Basil and parsley. Used hot Italian sausage, pork neck and your meatball recipe. My question is can this sauce be canned
SO glad you enjoyed it! I don't have experience with canning this recipe but this article has some good info! https://www.thekitchn.com/is-it-safe-to-can-meat-sauces-95100
Hi! Quick question: do I need to brown the sausage first? I see that the pork gets browned on the outside first and the meatballs are listed as “cooked”, but not sure how to add the sausage. Brown it prior or add raw sausage to sauce? Thanks!
Nope! I just add it right to the sauce raw and let it poach in the liquid. It gets so tender and juicy this way! You are welcome to brown it if you like - it doesn't make a big difference in my opinion. Hope this helps!
Lisa: I browned mine, cut it up and tossed in the sauce for 3+ hours.
Gave it an added dimension of flavor!
I used one package of Johnsonville Hot and one Sweet. Great recipe!
That sounds delicious!
This recipe says to add all the meat and simmer for three hours but the meatball recipe says one hour so they dont fall apart. Which way should I do it if I use your sugo recipe AND your meatball recipe?
Great question. The pork needs at least 3 hours to get fully tender, so I usually get that simmering, then make the meatballs to give the pork a head start. The meatballs start to fall apart the longer they cook, but we usually don't mind so I just throw them in as soon as they're ready. If you really want to prevent this though, you can wait an hour or two before adding them to the sauce. I hope this helps!
Great recipe! Really love all your recipes!
Only one complaint, how dare you call it gravy😂
I know it's brought deep shame to my family!! Sugo for life!
I’m also Sicilian (on my mom’s side) and I vouch for this recipe! My mom no longer puts onion in her sauce, but I like to use vidalia onions as I find the sweetness helps balance the acidity of the sauce without having to add sugar. My family recipe also doesn’t use bay leaves but instead a pinch of ground cloves to give the sauce its earthiness.
Also, when my grandma made braciole she put hard boiled egg inside. Most people think it’s peculiar, but it’s how I’m used to them.
Great to read about your sugo recipe and your family tradition!
Wow, this is a great review! My mom always used vidalia's in her sauce, too, and many of my family members prefer to make theirs without onions, just garlic. The addition of cloves is super interesting, I've never heard that before! I'll have to give it a try. The bay leaves are essential for me. They give a very distinct but subtle flavor, and without them, it just doesn't taste like home. Thanks for leaving such a great comment!
My mother, mother and father was from Southern Italy. Yes I remember my mom making her sauce on Sundays and holidays The recipe is almost the same. Waking up to the smell before going to church getting some italian bread and smothering the sauce over it. Mmmm good. She always put her sausage and meat balls straight in the sauce.
Now I taught my son and he taught his son how to make it.
I'm so glad this is so similar to your family recipe! I love hearing about the different ways people make their sauce. I love that the tradition is being carried on in your family!
I tried the crockpot method and ended up with water at the end of my work day. Reduced on stove for an hour and it was delicious. MUST be made on stove or you'll be disappointed!
Thank you for the feedback!
Hi Nicole I've made you chicken cutlets and they are fantastic and I have your Sunday sauce (sugo) on my stove with your meatballs. I' am looking forward it thank you for sharing your recipes.
SO glad you enjoyed the recipe!!!
Made this sauce this morning, and it's currently sitting pretty on my stove until I serve dinner. Ate 1 meatball and rib with the sauce and OMG, sooo good! Will def make this again. Pretty straight forward and easy recipe. Thank you for sharing!
SO glad you enjoyed the recipe! I always sneak a meatball or two for lunch 🙂
My family came to America in 1919. I learned Italian cooking from all my female relatives. Our family gravy recipe is somewhat close to yours. Difference being, we saute Minced red bell pepper, onion, garlic, salt, pepper and grated carrots in EVOO. After that we add the tomato paste and fry it up pretty good. Then start adding equal cans of sauce, diced, crushed and 1 can of peeled stewed tomatoes crushed by hand over the pot puree, parm rind, parsley and a juice glass of Chianti. All this done on high with continual stirring, being sure to have sauce come back up to boil after adding each can of tomato. Finally cover and lower temperature to low, cover and stir every 15 minutes. Now do this for 10 to 12 hours and sauce is done. I know it sounds excessive but I use 3 cans of each afore mentioned sauces except only 2 cans of paste and one can of whole tomatoes. Main reason for the time is to allow all tomato solids to breakdown. After that I let cool and put in containers to freeze. Now when I need sauce, I just take out what I need for the next day and let it thaw in the fridge. Then from there you can heat it up and do whatever you want to with it. Adding meat to it several hours prior to dinner on low allows the meat to tenderize without falling apart. Just so you know, I am 74 year old male, been making this same recipe for over a half century
I loved reading your comment, Joe! Where exactly was your family from? My great grandparents emigrated to the Boston area from Sicily around the same time as yours. I love hearing about all the different ways people make their sauce. I love that you add the parm rind and chianti! I will have to try it sometime, it sounds delicious. Thanks so much for writing in!
Made this yesterday for my family, it was incredible. I've never had pork so tender.
Thanks Carol, so happy you and your family enjoyed it!