Italian Sunday Gravy (Sugo)
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
10 servings or more
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Calories
421 kcal
-
Cuisine
Italian
Italian Sunday Gravy (Sugo)
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This authentic recipe for Italian Sunday gravy, sauce, or sugo, as my family calls it - is a rich tradition that's been passed down through my Sicilian family for generations. It's a rich red sauce that gets simmered for hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It's traditionally served on Sundays, but this iconic Italian recipe is perfect for big family gatherings, special occasions or any night of the week.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2-3 lbs pork loin pork chops, ribs and/or neck bones
- kosher salt and black pepper to taste
- 1 small yellow or sweet onion finely diced
- 5 cloves garlic very thinly sliced
- pinch of red chili flakes
- 3 tablespoons tomato paste
- 2 28- ounce cans whole peeled tomatoes or crushed tomatoes
- 2 bay leaves
- 1 tablespoon finely minced Italian parsley
- pinch of sugar optional
- 1 ½ lbs Italian sausage hot, sweet or both
- 1 batch homemade Italian meatballs or 16-20 store-bought meatballs cooked
- pasta for serving
- grated pecorino romano cheese for serving
- ricotta cheese for serving
Notes
- Cook the onion and garlic slowly over medium-low heat to avoid browning.
- Have your can of tomatoes opened and ready before adding the garlic so that you can add it quickly to prevent the garlic from burning, which can happen quickly.
- For a smoother sauce, use an immersion blender to puree the chunks of tomato and onion, but be sure to remove the bay leaves first.
- Tomato paste is optional. My family like their sugo a little bit thinner, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don't skip it! You can also thin out the sauce with more water as needed.
- Adding sugar to sauce is controversial amongst Italians, but a little pinch can help mellow the acid and balance the flavor. It won’t make the sauce sweet as long as you use a small amount!
- Make sure the sauce is simmering on the lowest heat possible, and give it a stir at least every 20 minutes to ensure the bottom doesn't burn.
- After sautéing the vegetables and adding the tomatoes, you can transfer the sauce to a slow cooker or crock pot, add the meat, and let it cook on low for 5-6 hours.
- This recipe is very forgiving - you can adjust the amount or type of meat to suit your preference and the number of people you're serving.
- Italian red gravy is very rich, so consider finishing with some fresh basil or parsley to add a little freshness.
- Be sure to make enough to have leftovers! They taste even better the next day and freeze beautifully for later.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
9g
(3%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
110mg
(37%)
Sodium
694mg
(29%)
Potassium
836mg
(24%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
258IU
(5%)
Vitamin C
12mg
(13%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings or more
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 110mg | 37% |
| Sodium | 694mg | 29% |
| Potassium | 836mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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