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Italian Sunday Gravy

flexapleaser's picture
The hearty Italian sauce makes a meal when paired with rigatoni, ziti, or penne.
  Vegetable oil 1 Tablespoon
  Sweet italian sausage 1 Pound
  Hot italian sausage 1 Pound
  Onions 2 , chopped medium
  Garlic 12 Clove (60 gm), minced
  Dried oregano 2 Teaspoon
  Canned tomato paste 6 Ounce
  Dry red wine 1⁄2 Cup (8 tbs)
  Canned diced tomatoes 28 Ounce, drained
  Canned tomato sauce 28 Ounce
  Bone in country style spareribs 2 Pound, trimmed of excess fat
  Flank steak 1 1⁄2 Pound
  Chopped basil 3 Tablespoon

1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain, then place in slow-cooker insert. Repeat with hot sausage.
2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.
3. Submerge spareribs and flank steak in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)
4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to baking sheet and set aside until cool enough to handle. Shred ribs and flank steak into small pieces, discarding excess fat and bones; slice sausages in half crosswise. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)
Make Ahead: The recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the Dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook the gravy, warm the sauce and the sausages together over medium heat until heated through and transfer to slow-cooker insert. Proceed with step 3.

Recipe Summary

Difficulty Level: 
Crock Pot
Meat, Pasta, Pork
Cook Time: 
600 Minutes
If you are looking for great make ahead meal ideas for your Sunday dinner menu then you should certainly give this Sunday gravy a great preference. Here the chef has presented simple instructions to make delicious garlicky Sunday gravy with loads of meat, tomatoes, red wine and garlic. This traditional Italian gravy is definitely more then just a meat sauce.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 6.2 g31%

Trans Fat 0 g

Cholesterol 63.5 mg21.2%

Sodium 406.3 mg16.9%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.6 g6.6%

Sugars 1.7 g

Protein 23 g46.8%

Vitamin A 12.5% Vitamin C 13.6%

Calcium 6.7% Iron 11.8%

*Based on a 2000 Calorie diet

Italian Sunday Gravy Recipe Video