Sunday Gravy
Sunday gravy (also called Sunday sauce) is an Italian-American tradition: a tomato sauce built by braising several cuts of meat, usually pork neck bones or ribs, Italian sausage, meatballs, and sometimes braciole, in the same pot for three to five hours. The meat renders fat and gelatin into the tomatoes as it cooks, turning a basic marinara into something thick, dark, and layered with flavor. The meat is typically served as a second course after a bowl of pasta tossed in the same sauce.
Varieties
Sunday gravy and Sunday sauce are the same dish; the name split largely along regional and family lines in Italian-American communities in the Northeast, with no real difference in the cooking. It differs from marinara, which is a quick, meatless tomato sauce, and from Bolognese, which uses finely ground meat cooked directly into the sauce rather than whole braised cuts served separately.
Buying tips
Use whole peeled San Marzano-style tomatoes rather than pre-crushed for better texture and less metallic taste after hours of simmering. For the meat, ask a butcher for pork neck bones or country-style ribs, which have enough connective tissue to break down and thicken the sauce; lean cuts like pork loin will dry out over a long braise.
Substitutes
Weeknight marinara simmered with Italian sausage — 1:1
Browning sausage and simmering it in store-bought marinara for 45 minutes gets close to the flavor in under an hour, though it won't have the same body from long-braised bone-in cuts.
Store-bought marinara with meatballs added — 1:1
Simmer raw or pre-cooked meatballs directly in jarred sauce for 30-45 minutes so they release fat and flavor into it; a reasonable stand-in when time is short.
Bolognese (ground meat ragu) — 1:1
Finer in texture and made with ground meat rather than whole cuts, so it works over pasta but doesn't give you a separate meat course.
Slow cooker short rib ragu — 1:1
Short ribs braised low and slow in crushed tomatoes give a similar fall-apart-tender result with less hands-on attention than a stovetop gravy.
Storage
Refrigerate in an airtight container up to 5 days; the flavor generally improves by day two. Freeze in portions for up to 3 months. Fat will solidify on top when chilled and can be skimmed off before reheating if desired. Reheat gently on the stovetop over low heat, stirring occasionally, since a hard boil can break the sauce and toughen the meat.
How to use
Traditionally served as two courses: pasta tossed with the sauce first, then the meats served on their own with bread. Also works layered into baked ziti, spooned over polenta, or shredded into sandwiches with a bit of extra sauce and provolone.
What it pairs with
Serve with crusty Italian bread for soaking up extra sauce, a simple green salad dressed with red wine vinegar, and a medium-bodied red like Chianti or Sangiovese that can stand up to the richness.
Nutrition
Higher in protein and fat than a plain marinara because of the multiple cuts of meat rendering into the sauce during the long braise. Skimming excess fat before serving cuts down on richness without changing the flavor much.
FAQ
Why is it called gravy instead of sauce?
The term comes from Italian-American immigrant communities in the Northeast US, where 'gravy' described any meat-based sauce simmered over hours, distinguishing it from a quick meatless marinara; it's a regional naming habit, not a different recipe.
What meats typically go into Sunday gravy?
Pork neck bones or country ribs, Italian sausage, and meatballs are the core three; braciole (thin beef rolled around cheese and herbs) is a common addition in families that make it.
Can Sunday gravy be made a day or two ahead?
Yes, and it's often better that way. The sauce thickens further and the flavors settle overnight in the refrigerator; reheat slowly over low heat before serving.
Does Sunday gravy freeze well?
Yes. Freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator and reheat gently, since the meat can turn stringy if reheated too fast or at too high a temperature.
Have sunday gravy on hand? Find recipes with our Recipe Generator →