Q1: What is the difference between a "Sunday Gravy" and a regular marinara sauce?

A marinara sauce is a quick-cooking, simple tomato sauce, often flavored with just garlic, onion, and herbs. A "Sunday Gravy," as it is affectionately called in many Italian-American families, is a much richer, more complex sauce that is defined by the inclusion of various cuts of meat that are slow-simmered in the tomato sauce for many hours.

Q2: What are the best cuts of meat to use for a long-simmered sauce?

The best cuts are tougher, more affordable cuts of meat that are rich in collagen and connective tissue. As they simmer for hours, this connective tissue breaks down into rich gelatin, which makes the meat incredibly tender and gives the sauce a wonderful, full-bodied texture. Beef shank, pork ribs, pork shoulder, and oxtail are all fantastic choices.

Q3: Do I really have to roast the meat first? Can't I just brown it in the pot?

While you can brown the meat in the pot, roasting it in the oven is a superior, hands-off method for this recipe. It allows you to brown all the meat at once, and it creates a much deeper, more even, and more caramelized crust on all sides of the meat. This deep browning, known as the Maillard reaction, is what creates the foundational layer of deep, savory flavor for the entire sauce.

Q4: Can I make this Sunday Pasta Sauce in a slow cooker?

Yes, this is a fantastic recipe for the slow cooker! You should still follow the steps of roasting the meats and deglazing the roasting pan first for the best flavor. Then, simply transfer everything to a large slow cooker and cook on the Low setting for 8 to 10 hours .

Q5: What is the purpose of the Parmigiano-Reggiano cheese in the sauce?

Adding a good quality, aged cheese like Parmigiano-Reggiano directly into the sauce is a classic Italian trick for adding umami . Umami is the fifth taste, often described as savory, meaty, or "deliciousness." The cheese melts into the sauce and provides a deep, salty, and nutty flavor that you might not be able to pinpoint, but it makes the entire sauce taste richer and more complex.

The Best Authentic Sunday Pasta Sauce (Sunday Gravy)

A classic, slow-simmered Italian-American ‘Sunday Pasta Sauce’. This recipe builds a deep and rich flavor by first roasting a combination of meats—beef shank, pork spareribs, and chicken thighs—until they are well browned. A sauce base is created with sautéed onions and garlic, crushed tomatoes, and tomato paste. The crucial step of deglazing the roasting pan captures all the flavorful browned bits. The roasted meats are then simmered in the sauce for four hours until they are fall-apart tender.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 4 hours 35 minutes
Total Time: 4 hours 50 minutes
Yield: 10 servings 1x
Category: Sauce
Method: Roasting, Simmering
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (e.g., San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

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Instructions

Preheat the oven to 425°F (220°C).
Drizzle 1 tablespoon of olive oil in the bottom of a large roasting pan. Place the beef shank, pork spareribs, and chicken thighs in the pan and turn to coat with the oil.
Roast in the preheated oven for 20 to 30 minutes, until the meat is well browned.
While the meat roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Cook and stir the diced onion with a pinch of salt in the hot oil for about 5 minutes, until the onion is soft and translucent. Add the garlic and cook for 1 more minute until fragrant.
Pour the crushed tomatoes, 1 1/2 cups of water, and the tomato paste into the onion mixture.
Add the roasted beef, pork, and chicken to the pot with the tomato sauce.
Pour the remaining 1/2 cup of water into the hot roasting pan. Bring it to a boil on the stovetop or by carefully returning to the oven, scraping the browned bits (fond) from the bottom of the pan with a wooden spoon. Pour this flavorful liquid into the pot with the sauce and meat.
Stir the Parmigiano-Reggiano cheese, parsley, 2 teaspoons of salt, ground black pepper, and red pepper flakes into the sauce.
Bring the sauce to a simmer, then reduce the heat to low, and simmer gently for about 4 hours, until the sauce has reduced and the meat is very tender.
Transfer the cooked meat to a separate dish. Adjust the seasonings in the sauce to taste. The meat can be served alongside pasta or shredded and returned to the sauce.

Notes

The two-stage cooking process of roasting and then simmering the meats is crucial for developing the deep, rich flavor of a traditional Sunday sauce.
Deglazing the roasting pan is an essential step to capture all the caramelized flavors from the roasting process and add them to the sauce.
The long, 4-hour simmering time is key to tenderizing the meats and melding all the flavors together.

Nutrition

Serving Size: 1/10 of sauce with meat
Calories: 550-650
Sugar: 12-18 g
Sodium: 1200-1500 mg
Fat: 35-45 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 15-20 g
Fiber: 3-5 g
Protein: 30-40 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/sunday-pasta-sauce/