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Italian Sunday Gravy (Sugo) Recipe

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★★★★★

5 from 64 reviews

Classic Italian Sunday Gravy, also known as Sugo, is a rich and flavorful tomato sauce slow-simmered with a variety of tender meats including pork loin, Italian sausage, and meatballs. This hearty sauce is perfect for serving over pasta and topped with pecorino Romano and ricotta cheeses for an authentic Italian family-style meal.

Ingredients

Scale

Meats

  • 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

Sauce

  • 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)

To Serve

  • Pasta (of choice)
  • Pecorino Romano cheese, grated
  • Ricotta cheese

Instructions

  1. Sear the Pork: 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 the pork and set aside.
  2. Sauté Aromatics: Lower heat to medium and add the diced onions to the pot. Sauté until soft and translucent, about 5 minutes.
  3. Add Garlic and Chili Flakes: Add the thinly sliced garlic and pinch of red chili flakes to the onions. Cook together for another 2 minutes to release their flavors.
  4. Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
  5. Add Tomatoes and Seasonings: Pour in the canned whole peeled or crushed tomatoes along with bay leaves and minced Italian parsley. Season with salt and pepper to taste. Fill one empty tomato can halfway to three-quarters full with water and add it to the pot. Stir everything together. If using whole peeled tomatoes, break them apart with the back of a wooden spoon or blend with an immersion blender for a smoother sauce.
  6. Simmer with Meats: Bring the sauce to a boil, then add the browned pork loin, Italian sausage, and cooked meatballs. Reduce the heat to low.
  7. Slow Cook the Sauce: Cover the pot but leave the lid slightly ajar to allow steam to escape. Let it simmer on the lowest heat setting, stirring every 20 minutes to prevent sticking and burning, for about 3 hours or until the pork is very tender and falling apart.
  8. Finish and Set Aside: Turn off the heat and let the meats sit in the sauce until ready to serve.
  9. Prepare for Serving: Taste the sauce and adjust salt if necessary. Remove bay leaves and any bones from the pork. Use a slotted spoon to transfer the meats to a large platter.
  10. Serve: Toss cooked pasta al dente with a little sauce. Serve the pasta topped with grated pecorino Romano and ricotta cheese alongside the platter of meats and the remaining sauce in gravy boats or serving dishes for guests to add as desired.

Notes

  • Use whole peeled tomatoes for a chunkier sauce or crushed tomatoes for a smoother texture.
  • Simmering time can be extended up to 4 hours for even more tender meat and deeper flavor.
  • A pinch of sugar can be added to balance acidity depending on the tomatoes used.
  • Store leftover gravy and meats separately if freezing to maintain texture.
  • This recipe pairs well with robust pasta such as rigatoni, pappardelle, or bucatini.

Keywords: Italian Sunday Gravy, Sugo, pork loin sauce, Italian sausage tomato sauce, meatball sauce, slow simmered gravy, pasta sauce recipe, classic Italian sauce

Find it online: https://victoriablair.com/italian-sunday-gravy-sugo-recipe/