The Don’s Sunday Gravy

The Don’s Sunday Gravy

Ingredients

For the meat:

  • 1 lb Italian sausage (sweet or hot, or a mix), cut into large chunks
  • 1 lb pork neck bones or spare ribs
  • 1 lb beef short ribs or chuck roast, cut into large chunks
  • 4 meatballs (optional, but traditional—use your favorite recipe)

For the sauce:

  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 6 cloves garlic, sliced
  • 2 tbsp tomato paste
  • 2 cans (28 oz each) San Marzano whole peeled tomatoes
  • 1/2 cup dry red wine (optional, but adds depth)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 1 small bunch fresh basil (tied with twine or just tossed in)
  • 1 tsp sugar (only if tomatoes are too acidic)

Instructions

  1. Brown the meat:
    Heat the olive oil over medium-high in a large, heavy-bottomed pot or Dutch oven.
    Brown the sausages, pork, and beef in batches. Don’t crowd the pan. Set aside.
  2. Sauté aromatics:
    Lower heat to medium. Add onions, cook until soft (5-7 minutes).
    Stir in garlic and cook for 1 minute.
    Add tomato paste, stir and let it darken—this builds flavor.
  3. Deglaze & build the sauce:
    Pour in the wine to deglaze the pot, scraping up browned bits. Let it reduce for a
    minute.
    Crush the tomatoes by hand or use an immersion blender for a smoother sauce.
    Add them to the pot with salt, pepper, oregano, and red pepper flakes.
  4. Simmer with meat:
    Return all the browned meats (and meatballs, if using) to the pot.
    Add the basil.
    Bring to a simmer, cover partially, and cook on low heat for 3–4 hours, stirring
    occasionally.
  5. Serve:
    Remove the meats and set aside. Toss cooked pasta (like rigatoni or ziti) with the
    sauce.
    Serve meat on the side or chopped into the sauce.
    Finish with grated Parmigiano-Reggiano and extra basil if you want.

Tips from The Don:

  • The longer it simmers, the better it gets.
  • Always make enough for leftovers—it tastes even better the next day.
  • Serve with crusty bread to mop up the sauce. Waste nothing.