Beef and Pork Italian Sunday Gravy

What separates a standard marinara from a true Italian gravy is meat — and plenty of it. Simmering crushed tomatoes with bone-in beef short ribs, sweet Italian sausage, and hand-rolled meatballs transforms an ordinary sauce into a rich, deeply layered braise that defines the Italian-American Sunday table.

It all starts with a gorgeous sear. Browning the meats in a heavy-bottomed Dutch oven develops a deep, savory crust while leaving a beautiful layer of caramelized drippings — the fond — on the bottom of the pot. Pouring in a dry red wine to lift every bit of that roasted goodness captures incredible flavor and weaves it directly into the foundation of the sauce.

Low, Slow, and Worth Every Minute

A truly spectacular Sunday Gravy demands patience. Simmering the fortified tomatoes over very low heat for a full four hours allows the short ribs to become impossibly tender, practically falling off the bone. As they slowly break down, the sauce thickens naturally and takes on a luxurious, velvet-like richness.

Beyond the incredible flavor, this slow-braising approach is the ultimate hosting strategy. By completing the active cooking early in the morning, you are entirely free for the rest of the day. Your kitchen fills with a warm, intoxicating aroma that builds anticipation, and all that is left to do is boil fresh pasta when everyone arrives.

Jorj Morgan

Beef and Pork Italian Sunday Gravy

Sunday Gravy invites an afternoon of slow, aromatic indulgence, marrying tender beef short ribs, savory Italian sausage, and hand-rolled meatballs in a rich, deeply braised tomato sauce. This magnificent, family-style masterpiece transforms humble ingredients into a luxurious, soul-satisfying experience.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

The Hand-Rolled Meatballs

• 3 slices white bread
• ¼ cup whole milk
• ¾ pound lean ground beef
• ¾ pound ground pork
• ½ teaspoon dried oregano
• 1 teaspoon chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
• ½ teaspoon kosher salt
• ¼ teaspoon coarse black pepper
• 1 tablespoon olive oil for baking

The Searing Proteins

• 2 tablespoons olive oil
• 4 meaty beef short ribs
• 3 teaspoons kosher salt
• 2 teaspoons coarse black pepper
• 4 links Italian sausage cut in half

The Aromatics & Braising Liquid

• 2 large white onions peeled and diced (about 2 cups)
• 6 cloves garlic peeled and minced (about 2 tablespoons)
• 2 cups dry red wine
• 2 28-ounce cans crushed tomatoes
• 1 6-ounce can tomato paste
• 1 quart low-sodium beef stock
• 2 teaspoons granulated sugar
• 2 tablespoons chopped fresh basil

The Serving Elements

• 1 pound dried fettuccine pasta
• Fresh basil for garnish
• Grated Parmesan cheese for serving

Method

 

The Meatball Preparation

1. Preheat the oven to 400°F.
2. In a small bowl, soak the slices of white bread in the milk for 10 minutes until completely softened.
3. In a large mixing bowl, combine the ground beef, ground pork, dried oregano, fresh parsley, Parmesan cheese, kosher salt, and black pepper.
4. Add the milk-soaked bread (and any unabsorbed milk) to the meat mixture. Using your hands, gently combine the ingredients without overworking, and form into 2-inch meatballs.
5. Coat a rimmed baking sheet with 1 tablespoon of olive oil, place the meatballs on the sheet, and roll gently to coat. Bake for 15 minutes until golden brown, then set aside.

The Protein Sear

1. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
2. Generously season the beef short ribs with the kosher salt and coarse black pepper.
3. Add the short ribs to the hot oil and sear aggressively on all sides until a deep, dark crust forms, about 10 minutes. Transfer the ribs to a holding platter.
4. Add the halved Italian sausage links to the Dutch oven and sear until well browned, about 3 to 4 minutes. Transfer the sausage to the same platter as the short ribs.

Building the Gravy

1. Reduce the heat to medium. Add the diced onions to the rendered fat in the Dutch oven and cook until softened and golden, about 3 to 5 minutes.
2. Stir in the minced garlic and cook for 60 seconds until fragrant.
3. Deglaze the pot by pouring in the dry red wine, scraping up all the browned bits (fond) from the bottom. Simmer until the wine is almost completely reduced.
4. Pour in the crushed tomatoes, tomato paste, and 3 cups of the beef stock. Stir in the granulated sugar and season to taste with additional salt and pepper.

The Slow Braise

1. Return the seared short ribs and sausage (along with any rested juices) to the Dutch oven.
2. Cover with a heavy lid and simmer on very low heat on the stovetop for 4 hours (or transfer to a 250°F oven for 6 hours) until the short rib meat is incredibly tender and falling off the bone.
3. During the final 30 minutes of the braise, gently submerge the baked meatballs into the simmering sauce along with the fresh chopped basil. (If the gravy is too thick, add the remaining beef stock; if too thin, simmer uncovered to reduce).

The Pasta Assembly

1. Bring a large pot of heavily salted water to a rolling boil. Cook the fettuccine according to the package instructions until al dente, then drain.
2. Transfer the hot pasta to a large serving bowl. Ladle a generous amount of the Sunday Gravy over the noodles and toss to coat completely.
3. Top the pasta with the short ribs, sausage, and meatballs. Garnish heavily with fresh basil and serve family-style alongside grated Parmesan cheese.