Italian Sunday Gravy (Sugo)
User Reviews
5
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Prep Time
20 mins
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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
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Cuisine
Italian
Italian Sunday Gravy (Sugo)
Description
Italian Sunday Gravy is made by browning pork loin pieces to develop flavor, then sautéing onions and garlic before combining with tomato paste, peeled tomatoes, and herbs like bay leaves and parsley. The simmering process is slow and gentle, allowing the meat and sauce to meld, producing a deep and complex tomato-based gravy. Italian sausage and meatballs add further richness and texture. The use of whole peeled tomatoes broken down helps create a sauce with body and flavor without overwhelming smoothness.
The sauce works well served with pasta and grated Pecorino Romano or ricotta cheese to add creaminess. It can be finished with fresh herbs for freshness. The gravy is traditionally served on Sundays when families gather, and its tangy, meaty complexity makes it comforting and robust.
Cooking notes recommend careful temperature control to avoid burning, stirring regularly, and optionally adapting cooking in a slow cooker for convenience. Adjusting the thickness with tomato paste or water helps tailor the sauce's consistency to preference. The gravy stores well, improving in flavor after a day and freezes nicely for later meals.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2-3 lbs pork loin pork chops, ribs and/or neck bones
- kosher salt to taste
- black pepper to taste
- 1 onion finely diced, small yellow or sweet
- 5 cloves garlic very thinly sliced
- pinch red chili flakes
- 3 tablespoons tomato paste
- 2 28- ounce whole peeled tomatoes or crushed tomatoes, canned
- 2 bay leaf
- 1 tablespoon Italian parsley finely minced
- pinch sugar optional
- 1 ½ lbs Italian sausage hot, sweet or both
- 1 meatballs cooked, or 16-20 store-bought meatballs
- pasta for serving
- Pecorino Romano cheese for serving, grated
- ricotta cheese for serving
Notes
- Cook onion and garlic slowly on medium-low to prevent burning the garlic.
- Have tomatoes ready to add quickly after garlic to preserve its flavor.
- Remove bay leaves before blending if you want a smoother sauce using an immersion blender.
- Tomato paste is optional but adds body; add or reduce water to adjust sauce thickness.
- A pinch of sugar can balance tomato acidity without sweetness.
- Simmer sauce on the lowest heat with occasional stirring to avoid burning.
- Slow cooker can be used for a 5-6 hour low simmer after sautéing and adding ingredients.
- The recipe is flexible with meats; increase or substitute according to servings.
- Leftovers taste better and can be frozen for future meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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