Name: Italian Sunday Gravy (Sugo) Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 2-3 lbs pork loin (pork chops, ribs and/or neck bones); 1 ½ lbs Italian sausage (hot, sweet or both); 1 batch homemade Italian meatballs or 16-20 store-bought meatballs, cooked; 2 tablespoons extra virgin olive oil; 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); Pasta (of choice); Pecorino Romano cheese, grated; Ricotta cheese

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Introduction

Italian Sunday Gravy, or Sugo, is a rich and hearty tomato sauce simmered slowly with a variety of meats. This comforting dish brings family and friends together, perfect for a leisurely weekend meal. The layers of flavor develop beautifully with time, resulting in a sauce packed with depth and warmth.

A close-up image showing a large white pot filled with rich red tomato sauce that has a thick and slightly chunky texture. Inside the sauce, several browned chicken pieces are partially submerged, showing different shapes and sizes with a crispy surface coated in the sauce. On the right side, a wooden spoon is resting in the pot, partially covered in sauce. The pot sits on a surface with a white marbled texture, adding a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes.
Step 3: Add the garlic and chili flakes, then continue cooking for another 2 minutes.
Step 4: Stir in the tomato paste and cook it for about 1-2 minutes to deepen its flavor.
Step 5: Add the tomatoes, bay leaves, and parsley then season with salt and pepper. Fill one empty tomato can ½ to ¾ full with water and add it to the pot. Stir to combine. If using whole peeled tomatoes, break them apart with the back of a wooden spoon, or blend for a smoother sauce.
Step 6: Bring the sauce to a boil, then add the pork loin, sausage, and meatballs. Reduce heat to low.
Step 7: Cover the pot, leaving the lid slightly ajar, and simmer on the lowest heat, stirring every 20 minutes to prevent sticking. Cook for about 3 hours, or until the pork is tender and falling apart. Turn off heat and let the meats sit in the sauce until ready to serve.
Step 8: Taste the sauce and add more salt if needed. Remove bay leaves and any bones from the pork. Use a slotted spoon to transfer meats to a large platter.
Step 9: Toss cooked pasta al dente with a little sauce, then serve pasta alongside the platter of meats and sauce. Offer grated Pecorino Romano and ricotta cheese at the table for extra richness.

Tips & Variations

For a smoother sauce, use an immersion blender after breaking down the tomatoes.
Try mixing sweet and hot Italian sausages for a balanced flavor.
Add a splash of red wine when sautéing onions for extra depth.
Make homemade meatballs ahead to enhance freshness and flavor.

Storage

Store leftover gravy and meats in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This sauce also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rigatoni pasta, each tube coated with a chunky red tomato sauce mixed with small pieces of ground meat, and sprinkled with chopped green herbs on top; a silver fork rests inside the bowl on the left side. Behind it, a white oval plate holds several meatballs and pieces of shredded meat, all covered in a rich red tomato sauce, garnished with green herbs. To the right of the dishes, there is a small white bowl filled with grated white cheese and a wooden spoon with cheese on it, both placed on a brown wooden table. A large green basil leaf lies near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of pork?

Yes, beef or veal can be used, but traditional Sunday Gravy often features pork and Italian sausage for authentic flavor.

Is it necessary to cook the sauce for 3 hours?

Simmering for several hours allows the flavors to meld and the meat to become tender, but if short on time, at least 1.5 to 2 hours will still yield a flavorful sauce.