– An authentic recipe, made with quality ingredients, passed down from my Sicilian family.
– Cooked low and slow to coax out rich depth of flavor and make ultra tender, melt-in-your-mouth meat, but with minimal hands-on prep.
– Incredibly versatile and adaptable. Adjust the ingredients and quantities to suit your needs and make it how YOU like it.
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.
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.
Bring the sauce up to a boil, then add the pork loin, sausage and meatballs, then reduce the heat to low. Simmer for about 3 hours, or until the pork is falling apart and tender.