Italian Sunday Gravy

"Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try."
Italian Sunday Gravy created by Diana Yen
Ready In:
3hrs 45mins




  • Heat oil in very large Dutch oven.
  • Add garlic and onions and saute until soft.
  • Add tomato paste and stir to combine.
  • Add crushed tomatoes and spices.
  • Stir bring to boil, lower heat to low--cover and simmer.
  • Meanwhile combine all meatball ingredients (except for flour and oil).
  • Form into balls about 2-1/2 inches in diameter.
  • Dredge meatballs in flour.
  • Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
  • Stir and bring sauce back to a simmer.
  • Cover.
  • Place sausage in pot and cover with water.
  • Bring to a boil and boil about 5 minutes to remove some of the fat.
  • Brown boiled sausage in skillet.
  • Place browned sausage in simmering sauce.
  • Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
  • Remove meatballs and sausage from pot and place on serving dish.
  • Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
  • This freezes very well!

Join The Conversation

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  1. cmkatz6
    How do I delete some saved recipes? Thank you
  2. Marylou A.
    That looks like sauce to me. We ate sauce every Sunday. Gravy is what you serve with turkey and roasts. SMH That's what was so wrong about The Soprano.
  3. v_spatz
    The only thing I would do different is forget the flour and oil and bake the meatballs and sausage in the oven at 400 for about 35 minutes. Give or take depending on the size of your meatballs. It's a bit quicker but everything else is fantastic
  4. patricia b.
    I'm sorry, but I guess I am in the minority. It was extremely bland. I wasn't impressed with the sauce and the meatballs were okay. Maybe I did something wrong. I followed the instructions to a T. I am hoping that after sitting overnight in the fridge, the flavors married better. I cooked it for 2 hrs. Even my hubby said it seemed like I left something out. Maybe I am used to more Italian seasonings or S/P. I don't know, but I even bought San Marzano canned tomatoes, which are supposed to be the best. It smelled wonderful while it was cooking. I used to make my own sauce from an old cookbook from the 60s and it was great. I think the meatballs were fine. I really don't care for grease floating on top of the sauce. I did fry the meatballs and drained off the grease but there was still some at the top. I would use hot Italian sausage the next time. The sweet just didn't cut if for me. Oh well.
  5. Rich M.
    No self respecting Italian would fry meatballs - you put them in the sauce raw and let the sauce cook them. The flavor of the sauce will permeate the meatballs adding flavor. Also, no Oregano in the sauce - fresh basil and parsley only.



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