sunday gravy recipe
A slow-simmered Italian-American tomato sauce rich with pork, sausage, and meatballs. Better every hour it cooks.
Ingredients
- 1 lbs pork neck bones
- 1 lb Italian sausage links
- 7 meatballs, browned
- 1 large white onion, finely chopped
- 4 garlic cloves, minced
- 2 large cans tomato paste
- 1 large can crushed tomatoes
- 1 large can tomato puree
- 6 cups water from rinsed cans
- 1 heaping tbsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 bay leaf
- 1 tsp sugar
- Olive oil and salt to taste
Instructions
- Season neck bones with salt and pepper. Brown in olive oil in a large pot. Remove and set aside.
- Brown sausage in the same pot. Remove and set aside.
- Add olive oil and onion. Cook on medium-low for 15 to 20 minutes until fully soft. Add 1 tsp salt while cooking.
- Add garlic. Stir and cook for 2 minutes.
- Add tomato paste, crushed tomatoes, and puree. Rinse cans and add that water to the pot.
- Add crushed basil, oregano, black pepper, bay leaf, and sugar. Stir well.
- Return neck bones, sausage, and meatballs to the pot.
- Bring to a boil, then reduce to low. Cover and simmer 6 to 8 hours, stirring every hour.
- Taste and adjust salt. Add fresh basil before serving.
- Toss drained pasta with sauce before plating. Serve meat alongside.
Video
Notes
- Freezes well for up to 3 months. Reheat on low with a splash of water.
- Tastes better the next day. Make it ahead when possible.
- No neck bones available? Use pork ribs or a small pork shoulder instead.