This traditional Italian Sunday gravy with meatballs and sausage is a rich, hearty tomato sauce made the old-fashioned Italian-American way. The sauce simmers low and slow, allowing the flavors of the browned sausage, tender meatballs, tomatoes, and herbs to come together into something truly delicious.
Serve it over a big platter of spaghetti, rigatoni, or your favorite pasta with Braciole and freshly grated Parmesan cheese and plenty of crusty Italian bread.
If you love hearty Italian comfort food, you’ll also enjoy my Classic Lasagna Stuffed Shells and The Best Simple Italian Breaded Chicken Cutlets for other cozy family meals.
More Italian American Classics You’ll Love
What Is Italian Sunday Gravy?
Italian Sunday gravy, sometimes called Sunday sauce, Italian red gravy, or Italian-American meat sauce, is a traditional Italian-American dish made by slowly simmering tomatoes with different cuts of meat.
Unlike a quick marinara sauce, Sunday gravy develops its deep, savory flavor from meat cooking directly in the tomato sauce for several hours.
Depending on the family, Sunday gravy might include Italian sausage, homemade meatballs, pork ribs, braciole, or beef.
Every Italian-American family seems to have its own version, and many recipes have been passed down through generations.
This version keeps things classic with juicy homemade meatballs and Italian sausage simmered in a rich tomato gravy.
Why You’ll Love This Traditional Sunday Gravy Recipe
- Rich, slow-simmered flavor: The sauce develops a deep tomato flavor as the meat cooks.
- Homemade Italian meatballs: A mixture of ground beef, pork, breadcrumbs, Parmesan, and herbs creates tender, flavorful meatballs.
- Perfect for Sunday dinner: Make a big pot for the family and enjoy the leftovers throughout the week.
- Great for holidays: A wonderful addition to an Italian Christmas dinner or family celebration.
- Freezer-friendly: Both the sauce and meatballs freeze beautifully.
- Even better the next day: The flavors continue to develop as the sauce rests.
Ingredients for Traditional Italian Sunday Gravy
The best Italian Sunday gravy starts with simple ingredients and plenty of time to simmer.
Sunday Gravy
- 3 tablespoons extra virgin olive oil
- 2 pounds Italian sausage links, sweet or hot (I like using a combination)
- 1 large yellow onion, finely diced
- 8 cloves garlic, thinly sliced or minced
- 3 tablespoons tomato paste
- 3 (28-ounce) cans whole peeled San Marzano-style tomatoes, crushed by hand
- 1 (28-ounce) can tomato purée
- 1 cup dry red wine
- 1 cup water, plus more as needed
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 bay leaves
- 1 Parmesan cheese rind, optional
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves
- Freshly grated Parmesan cheese, for serving
Homemade Italian Meatballs
- 1 pound ground beef, preferably 80/20
- 1 pound ground pork
- 1 cup Italian-style breadcrumbs
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup freshly grated Parmesan cheese
- 4 cloves garlic, finely minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil, for browning
Serving
- 1 1/2 to 2 pounds spaghetti, rigatoni, or another favorite pasta
- Fresh basil
- Freshly grated Parmesan cheese
- Crusty Italian bread
How to Make Traditional Italian Sunday Gravy with Meatballs and Sausage
The secret to homemade Italian Sunday gravy is building flavor in layers. Browning the sausage, cooking the tomato paste, and allowing the sauce to simmer gently all contribute to that rich, old-fashioned flavor.
Step 1: Brown the Italian Sausage
Heat the olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium heat.
Add the Italian sausage links and brown them on all sides, about 8–10 minutes total.
The sausage does not need to be fully cooked at this point because it will finish cooking in the sauce.
Transfer the browned sausage to a plate, leaving the flavorful drippings in the pot.
Step 2: Build the Tomato Sauce
Reduce the heat to medium-low and add the diced onion to the same pot.
Cook for approximately 5–7 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the garlic and cook for another 30–60 seconds, just until fragrant.
Stir in the tomato paste and cook for 2–3 minutes, allowing it to darken slightly and develop a deeper flavor.
Pour in the red wine, scraping the bottom of the pot to release all the browned bits.
Allow the wine to simmer for 3–5 minutes.
Step 3: Add the Tomatoes and Seasonings
Add the crushed whole tomatoes, tomato purée, water, oregano, dried basil, red pepper flakes, bay leaves, Parmesan rind if using, salt, and black pepper.
Stir everything together and bring the sauce to a gentle simmer.
Return the browned Italian sausage to the pot.
Partially cover and simmer over low heat for 45 minutes while you prepare the homemade meatballs.
Step 4: Prepare the Homemade Italian Meatballs
In a large mixing bowl, combine the breadcrumbs and milk. Allow the mixture to sit for 5 minutes so the breadcrumbs can absorb the liquid.
Add the ground beef, ground pork, eggs, Parmesan cheese, garlic, parsley, salt, pepper, and oregano.
Gently mix the ingredients with your hands until just combined.
Avoid overmixing, which can make the meatballs dense and tough.
Roll the mixture into approximately 20–24 meatballs, depending on your preferred size.
Step 5: Brown the Meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Working in batches, brown the meatballs on several sides, about 5–7 minutes per batch.
The meatballs do not need to be cooked through.
Carefully transfer them to a plate.
Browning the meatballs before adding them to the sauce creates a flavorful exterior and helps them hold their shape.
Step 6: Simmer the Meatballs and Sausage in the Gravy
Gently nestle the browned meatballs into the simmering tomato sauce alongside the Italian sausage.
Make sure the meatballs are mostly submerged in the sauce.
Reduce the heat to low, partially cover, and continue simmering for approximately 1 1/2 to 2 hours, stirring the sauce gently around the meatballs occasionally.
The total sauce cooking time should be approximately 3 hours, including the initial simmer.
Add a little water if the gravy becomes too thick.
The sauce should be rich, thick, and spoonable without becoming dry or pasty.
The sausage should be fully cooked, and the meatballs should reach an internal temperature of 160°F.
Step 7: Finish the Sunday Gravy
Remove the bay leaves and Parmesan rind.
Stir in the fresh basil leaves and taste the sauce.
Adjust the salt and pepper as needed.
For a more traditional Italian-American presentation, transfer the sausage and meatballs to a large serving platter and spoon some of the gravy over the top.
Step 8: Serve with Pasta
Bring a large pot of generously salted water to a boil.
Cook the pasta until al dente according to the package directions.
Reserve about 1 cup of pasta cooking water before draining.
Toss the cooked pasta with enough Sunday gravy to coat it generously, adding a splash of reserved pasta water if needed.
Serve the pasta with the meatballs and sausage, additional sauce, fresh basil, and plenty of grated Parmesan cheese.
The Secret to the Best Italian Sunday Gravy
Brown the Meat First
Browning Italian sausage and homemade meatballs before adding them to the sauce creates layers of savory flavor.
The browned bits left behind in the pot become part of the gravy.
Use Good-Quality Tomatoes
Whole peeled San Marzano-style tomatoes are an excellent choice for Sunday gravy because of their rich flavor and balanced acidity.
You can also use good-quality canned whole plum tomatoes.
Don’t Rush the Simmer
Traditional Sunday gravy is not meant to be a quick weeknight pasta sauce.
A gentle simmer allows the tomatoes to reduce, the meat to become tender, and the flavors to develop.
Plan on approximately three hours for the best results.
Use a Combination of Beef and Pork
Ground beef adds rich flavor while ground pork contributes moisture and tenderness.
Together, they make wonderfully juicy homemade Italian meatballs.
Add a Parmesan Rind
If you have a leftover Parmesan rind, add it to the sauce while it simmers.
It contributes extra savory depth without overpowering the tomato flavor.
Remove the rind before serving.
Let the Gravy Rest
Like many slow-cooked Italian dishes, Sunday gravy tastes even better after the flavors have had time to settle.
Making it a day ahead is an excellent option for holidays and family gatherings.
Sunday Gravy vs. Marinara Sauce: What’s the Difference?
Although both are tomato-based Italian sauces, there are some important differences.
The result is a richer, more substantial sauce traditionally served as part of a big family meal.
What Meat Goes in Traditional Sunday Gravy?
Italian-American Sunday gravy varies from family to family.
Some of the most common meats include:
- Homemade Italian meatballs
- Sweet or hot Italian sausage
- Pork ribs
- Pork neck bones
- Beef short ribs
- Italian braciole
For this recipe, Italian sausage and homemade meatballs provide plenty of rich flavor without requiring several additional cuts of meat.
For an even heartier version, you can brown 1–2 pounds of pork ribs along with the sausage and simmer them in the gravy until tender.
What to Serve with Italian Sunday Gravy
Sunday gravy is the kind of meal that deserves a big family-style spread.
Pasta
Spaghetti is a classic choice, but rigatoni, ziti, penne, and other sturdy pasta shapes are equally delicious.
The ridges and curves of larger pasta shapes help catch the thick tomato gravy.
Italian Bread
A loaf of crusty Italian bread or homemade garlic bread is perfect for soaking up the extra sauce.
Fresh Green Salad
Serve a simple green salad with a tangy Italian vinaigrette to balance the richness of the meat and pasta.
More Italian Comfort Food
If you’re planning a big Italian-inspired family dinner, these recipes from First Home Love Life are worth adding to your menu:
- Lasagna Soup with Herbed Ricotta – A cozy Italian-inspired soup with all the flavors of lasagna.
- Sausage and Pumpkin Baked Ziti – A creamy, comforting baked pasta that’s especially delicious during the fall and holiday season.
- Italian Penicillin Soup – A comforting Italian-inspired chicken soup.
- Zuppa di Pesce – An Italian seafood favorite that’s wonderful for Christmas Eve and special occasions.
Traditional Italian Sunday Gravy with Meatballs and Sausage
This traditional Italian Sunday gravy is made with tender homemade beef and pork meatballs, Italian sausage, and a rich tomato sauce simmered low and slow for hours. An old-fashioned Italian-American Sunday sauce that’s perfect for serving over spaghetti, Sunday family dinners, Christmas, and special occasions.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 10–12 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ITALIAN | AMERICAN
Ingredients
For the Italian Sunday Gravy
- 3 tablespoons extra virgin olive oil
- 2 pounds Italian sausage links, sweet or hot
- 1 large yellow onion, finely diced
- 8 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 (28-ounce) cans whole peeled San Marzano-style tomatoes, crushed by hand
- 1 (28-ounce) can tomato purée
- 1 cup dry red wine
- 1 cup water, plus more as needed
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 bay leaves
- 1 Parmesan cheese rind, optional
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, roughly chopped
For the Homemade Italian Meatballs
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 1 cup Italian-style breadcrumbs
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil, for browning
For Serving
- 1 1/2–2 pounds spaghetti or rigatoni
- Freshly grated Parmesan cheese
- Fresh basil
- Crusty Italian bread, optional
Instructions
- Brown the sausage. Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the Italian sausage links and brown on all sides, approximately 8–10 minutes. Transfer to a plate. The sausage will finish cooking in the sauce.
- Sauté the aromatics. Reduce heat to medium-low. Add the diced onion to the same pot and cook for 5–7 minutes until softened. Stir in the garlic and cook for another 30–60 seconds until fragrant.
- Caramelize the tomato paste. Add the tomato paste and cook for 2–3 minutes, stirring frequently, until slightly darkened.
- Deglaze the pot. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 3–5 minutes.
- Add the tomatoes. Stir in the crushed whole tomatoes, tomato purée, water, oregano, dried basil, red pepper flakes, bay leaves, Parmesan rind, salt, and black pepper.
- Begin simmering. Return the browned Italian sausage to the pot. Bring the sauce to a gentle simmer, reduce heat to low, and partially cover. Simmer for 45 minutes while preparing the meatballs.
Make the Homemade Italian Meatballs
- Soak the breadcrumbs. In a large mixing bowl, combine the breadcrumbs and milk. Let stand for 5 minutes.
- Mix the meatballs. Add the ground beef, ground pork, eggs, Parmesan, garlic, parsley, salt, pepper, and oregano. Gently mix with your hands until just combined. Do not overmix.
- Shape the meatballs. Roll the mixture into approximately 20–24 evenly sized meatballs.
- Brown the meatballs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on several sides, approximately 5–7 minutes per batch. They do not need to be cooked through.
Finish the Sunday Gravy
- Add the meatballs. Carefully nestle the browned meatballs into the simmering tomato sauce alongside the Italian sausage.
- Simmer low and slow. Partially cover and continue cooking over low heat for approximately 1 1/2–2 hours, until the sauce is thick and flavorful and the meatballs reach an internal temperature of 160°F. Allow approximately 3 hours of total sauce cooking time, extending the final simmer as needed.
- Adjust the consistency. Stir gently around the meatballs occasionally. Add a splash of water if the gravy becomes too thick.
- Finish with basil. Remove the bay leaves and Parmesan rind. Stir in the chopped fresh basil and adjust the seasonings to taste.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti or rigatoni until al dente. Reserve 1 cup of pasta water before draining.
- Serve. Toss the cooked pasta with some of the Sunday gravy, adding a little reserved pasta water if needed. Transfer to a large serving platter and top with meatballs, Italian sausage, additional gravy, fresh basil, and grated Parmesan cheese.
Notes
Best tomatoes: Use good-quality whole peeled San Marzano-style tomatoes for a rich, balanced tomato flavor.
Meatball texture: Avoid overmixing the ground beef and pork. Gently combining the ingredients keeps the meatballs tender.
Extra meat: For a heartier traditional Sunday gravy, add 1–2 pounds of browned pork ribs and simmer until tender.
Wine substitution: Replace the red wine with beef broth or water if preferred.
Make ahead: Sunday gravy tastes even better the following day. Refrigerate overnight and gently reheat before serving.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days.
Freezing: Freeze cooled Sunday gravy with the meatballs and sausage for up to 3 months for best quality.
Reheating: Reheat leftovers thoroughly to 165°F.
Serving suggestion: Serve with spaghetti, rigatoni, garlic bread, and a simple green salad.
Can You Make Sunday Gravy Ahead of Time?
Absolutely! In fact, Italian Sunday gravy is one of those recipes that often tastes even better the following day.
Prepare the sauce and meatballs as directed, then allow everything to cool before refrigerating in shallow containers.
The next day, gently reheat the gravy over low heat until the meatballs and sausage are heated through.
Add a splash of water if the sauce has thickened too much.
This makes Sunday gravy a wonderful make-ahead recipe for Christmas dinner, Easter, and large family gatherings.
How to Store and Freeze Italian Sunday Gravy
Refrigerator: Store leftover Sunday gravy with the meatballs and sausage in airtight containers for up to 3–4 days.
Freezer: Freeze the cooled sauce and cooked meat in freezer-safe containers or freezer bags for up to 3 months for best quality.
Reheating: Thaw frozen gravy overnight in the refrigerator, then reheat gently on the stovetop until thoroughly heated to 165°F.
For the best texture, cook fresh pasta when you’re ready to serve rather than freezing the pasta with the gravy.
Frequently Asked Questions
Why do Italians call tomato sauce gravy?
The term Sunday gravy is particularly associated with Italian-American families, especially in parts of the northeastern United States. It often refers to a tomato sauce slowly cooked with meat. Not every Italian-American family uses the term, and in Italy the dish may be described differently.
How long should Sunday gravy simmer?
Plan on approximately three hours of gentle simmering for this recipe. Some traditional family recipes cook even longer, depending on the cuts of meat used.
Do you cook meatballs before putting them in Sunday gravy?
For this recipe, the meatballs are browned before being added to the sauce. This builds flavor and helps them hold their shape. They finish cooking gently in the gravy.
Can you make Sunday gravy without wine?
Yes. Replace the red wine with an equal amount of low-sodium beef broth or water. The sauce will still develop plenty of flavor from the tomatoes, sausage, and meatballs.
What pasta is best with Sunday gravy?
Spaghetti, rigatoni, ziti, and penne are all excellent choices. Choose a pasta that can hold up to a hearty tomato sauce.
Can you make Sunday gravy in a slow cooker?
Yes. Brown the sausage and meatballs first, prepare the onion, garlic, tomato paste, and wine mixture on the stovetop, then transfer everything to a large slow cooker. Cook on low for approximately 6–8 hours, until the meat is fully cooked and the sauce has developed a rich flavor. Avoid overcrowding the slow cooker.
Is Sunday gravy the same as Bolognese?
No. Sunday gravy is typically a tomato-based sauce simmered with whole pieces of meat, sausage, or meatballs. Bolognese is a different style of meat sauce traditionally made with finely ground or minced meat and a different balance of ingredients.
A Sunday Dinner Tradition Worth Keeping
There is a reason traditional Italian Sunday gravy has remained a favorite in Italian-American kitchens for generations.
A big pot of homemade tomato sauce, tender meatballs, Italian sausage, and pasta is more than just dinner. It’s the kind of meal that brings everyone together around the table.
Whether you’re making this old-fashioned Italian Sunday gravy for a quiet Sunday at home, a holiday gathering, or a special family dinner, it’s a recipe worth taking your time with.
For more comforting Italian-inspired recipes, try my Lasagna Soup with Herbed Ricotta, Italian Penicillin Soup, or Zuppa di Pesce.
Save this recipe for your next Sunday family dinner, and don’t forget the extra Parmesan cheese!
