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    You are in: Home / Recipes / Donofrio Sunday Gravy Recipe
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    Donofrio Sunday Gravy

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    Erin101378's Note:

    This "gravy" aka tomato/pasta sauce, is the sauce I grew up on. I am Italian, and many Italians make their sauce in many ways. I am a big fan of letting the natural flavors come through without adding sugar, etc. So, there will be no adding of sugar at all. This sauce is slightly sweet, and truly delish! After the gravy has been cooking for a few hours, dip some Italian bread or a slice of mozzarella in to taste--you'll be glad you did! (you will need a HUGE pot for this!) (some of these ingredients I never measure, so as the sauce cooks, keep tasting and add ingredients as needed) ***(This sauce FREEZES VERY WELL.)

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    Units: US | Metric


    Pork Chops

    • 1 lb pork chop (white-meat)
    • 1 tablespoon olive oil (for frying)
    • 1 garlic clove (minced)
    • 1 pinch salt & pepper



    1. 1
    2. 2
      Combine all dry ingredients.
    3. 3
      Combine meat and eggs.
    4. 4
      Add all dry ingredients to the meat mixture.
    5. 5
      Add more breadcrumbs or eggs if needed.
    6. 6
      Heat olive oil in frying pan on medium heat.
    7. 7
      Take about 1-2 tablespoons of meatball mixture and roll into balls until all are done.
    8. 8
      Put as many meatballs in the frying pan as possible.
    9. 9
      Brown on each side. (DO NOT COOK ALL THE WAY THROUGH. They will finish cooking in the sauce).
    10. 10
      Drain oil.
    11. 11
      Set meatballs aside until ready to add to sauce.
    12. 12
      Pork Chops:.
    13. 13
      Heat oil in frying pan on medium heat.
    14. 14
      Add garlic gloves and cook until translucent.
    15. 15
      Add pork chops.
    16. 16
      Sprinkle with salt & pepper.
    17. 17
      Brown on both sides. (DO NOT cook all the way through, will finish cooking in the sauce).
    18. 18
      Set aside until ready to put in sauce.
    19. 19
    20. 20
      Heat olive oil on low heat in large sauce pot.
    21. 21
      Add garlic & onion and cook until soft and translucent.
    22. 22
      Add cans of crushed tomatoes.
    23. 23
      Add all remaining ingredients except for the FRESH basil.
    24. 24
      Add meatballs & pork chops.
    25. 25
      Raise the heat to medium-low.
    26. 26
    27. 27
      Add FRESH basil half an hour before sauce is removed from the heat.
    28. 28
      Cook for 4-8 hours. (more is better!).
    29. 29
      If sauce starts bubbling, lower the heat.
    30. 30
      Keep doing taste tests to see if any more ingredients need to be added to your liking.
    31. 31
      When gravy is done, spoon out meatballs and pork chops and serve in a separate platter or large bowl. Enjoy gravy with your favorite pasta. (My selection would be Rigatoni, sprinkled with more romano cheese and a spoonful of ricotta cheese! Yummy!).

    Ratings & Reviews:

    • on February 22, 2008


      This was a great recipe - I, too, was concerned that there was too much basil in this, but there is ALOT of sauce, so I went with the amount stated and didn't find it overwhelming at all. This sauce is delicious.. I did add some sugar at the end of a 4-hour simmer, because my tomatoes were a bit bitter, but otherwise followed the instructions to a T.. Will make again, thanks!

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    • on December 29, 2007

      I haven't made this, but I have to say that there is way too much basil. The basil has to be overpowering. If anone has tried this recipe, I'd be very curious to hear how it turned out!

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    Nutritional Facts for Donofrio Sunday Gravy

    Serving Size: 1 (483 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 719.3
    Calories from Fat 338
    Total Fat 37.5 g
    Saturated Fat 14.9 g
    Cholesterol 173.9 mg
    Sodium 2271.2 mg
    Total Carbohydrate 52.6 g
    Dietary Fiber 8.3 g
    Sugars 18.0 g
    Protein 45.4 g

    The following items or measurements are not included:

    salt & pepper

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