Of course! Here is a grand, comprehensive recipe for a classic, family-beloved dish, structured exactly as you requested. The search query “All the grandkids wanted seconds and grandpa ate” is the perfect inspiration for this recipe: Sunday Gravy with Meatballs and Sausage.
This recipe is a celebration of family, tradition, and the kind of meal that creates lasting memories.
Introduction: A Pot of Love
“Sunday Gravy” is more than just a pasta sauce; it’s an Italian-American tradition, a slow-simmered pot of rich tomato sauce laden with tender meats. It’s the centerpiece of Sunday family dinners, filling the house with an aroma that promises comfort and togetherness. This recipe is for that exact experience—a hearty, deeply flavorful dish that will have everyone, from the littlest grandkids to the most discerning grandpa, asking for seconds. It’s not a quick meal; it’s a ritual of love that pays off in unforgettable flavor.
History: From Naples to New York
The term “Sunday Gravy” (as opposed to “marinara”) originates with Southern Italian immigrants who came to America in the late 19th and early 20th centuries. In Italy, meat was a luxury. In America, it became more accessible. Families would slow-cook a large pot of tomatoes with cheaper, tough cuts of meat and sausages all day Sunday after church. The long, slow cooking tenderized the meats and infused the tomato sauce with their rich, savory essence. This “sugo” (sauce) was so substantial it was jokingly called a “gravy.” It was, and remains, a symbol of abundance, family, and the heart of the home.
The Formation: A Layering of Flavors
The magic of a great Sunday Gravy lies in its layered construction. You don’t just dump everything in a pot. It’s built:
1. The Sauté: Building an aromatic base with onion and garlic.
2. The Browning: Creating a flavorful “fond” by searing the meats.
3. The Deglaze: Using wine to lift all the caramelized bits from the pan.
4. The Simmer: The long, slow unification of tomatoes, herbs, and meat juices.
Benefits: More Than Just a Meal
· Feeds a Crowd: This single pot can easily feed a large family or provide leftovers for the week.
· Nutritious & Balanced: Packed with protein from the meats, lycopene from the tomatoes, and energy from the pasta.
· Connects Generations: The act of making and sharing this dish is a powerful way to pass down family traditions and create new memories.
· Versatile: The sauce and meats can be used in sandwiches, on polenta, or in lasagna throughout the week.
Ingredients
For the Meatballs:
· 1 lb ground beef (80/20 blend for best flavor)
· 1/2 lb ground pork
· 1 cup fresh breadcrumbs
· 3/4 cup freshly grated Pecorino Romano cheese
· 1/2 cup whole milk
· 2 large eggs, lightly beaten
· 1/4 cup fresh flat-leaf parsley, finely chopped
· 3 cloves garlic, minced
· 1 tsp salt
· 1/2 tsp black pepper
For the Sauce and Meats:
· 2 tbsp olive oil
· 1 lb Italian pork sausages (sweet or hot, or a mix)
· 2 lbs pork spare ribs or country-style ribs
· 1 large yellow onion, finely diced
· 4 cloves garlic, minced
· 1/2 cup dry red wine (like Chianti or Merlot)
· 2 (28-oz) cans of high-quality crushed tomatoes
· 1 (6-oz) can of tomato paste
· 1 cup water (swirl in the empty tomato cans to get all the goodness)
· 1 large bay leaf
· 1 tsp dried oregano
· Salt and black pepper to taste
· 1/4 cup fresh basil, chopped
To Serve:
· 2 lbs dried pasta (rigatoni, pappardelle, or spaghetti are classic)
· Additional grated Pecorino Romano or Parmigiano-Reggiano cheese
Methods & Instructions
Part 1: Preparing the Meatballs
1. Soak Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let it sit for 5-10 minutes until the milk is absorbed.
2. Combine Ingredients: To the same bowl, add the ground beef, ground pork, grated cheese, eggs, parsley, minced garlic, salt, and pepper.
3. Mix Gently: Using your hands, mix everything until just combined. Do not overmix, or the meatballs will be tough.
4. Form Meatballs: With lightly oiled hands, form the mixture into 1.5 to 2-inch meatballs. You should get about 15-20.
5. Brown Meatballs: In a large, heavy-bottomed pot (like a Dutch oven), heat 1 tbsp of olive oil over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides. They do not need to be cooked through. Remove and set aside on a plate.
Part 2: Building the Sunday Gravy
1. Brown the Meats: In the same pot, add the sausages and ribs. Brown them well on all sides. This step is crucial for flavor. Remove and set aside with the meatballs.
2. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all the browned bits (the “fond”). Let it simmer for 2-3 minutes until the alcohol smell cooks off.
4. Create the Sauce Base: Add the tomato paste and stir for 1 minute to cook it slightly. Then, add the crushed tomatoes, the water, bay leaf, and dried oregano. Season with a pinch of salt and pepper. Stir well.
5. The Grand Simmer: Return all the browned meats (ribs, sausages) to the pot, submerging them in the sauce. Bring the sauce to a gentle boil, then immediately reduce the heat to the lowest possible setting. Partially cover the pot and let it simmer gently for 2 hours, stirring occasionally to prevent sticking.
Part 3: The Final Simmer
1. Add the Meatballs: After 2 hours, carefully add the browned meatballs to the pot. Gently nestle them into the sauce.
2. Continue Cooking: Continue to simmer, partially covered, for another 1 hour. The sauce should be thick, the meats should be fall-off-the-bone tender, and the oil will have risen to the surface.
Part 4: Serving the Feast
1. Cook the Pasta: While the gravy finishes its final hour, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
2. Finish the Sauce: Just before serving, stir in the fresh basil and adjust seasoning with salt and pepper. Remove the bay leaf.
3. Assemble: Drain the pasta and add it to a large, warm serving bowl. Ladle a generous amount of the sauce (without the large meats yet) over the pasta and toss to combine.
4. Present: Arrange the meatballs, sausages, and ribs on a separate platter. Serve immediately, allowing everyone to choose their meats and top their pasta with extra sauce and grated cheese.
Nutrition Information (Per Serving, approx.)
· Calories: 700-900
· Protein: 45-55g (Excellent source)
· Carbohydrates: 70-80g
· Fat: 25-35g
· Key Vitamins/Minerals: High in Lycopene (from tomatoes), Iron, Zinc, Vitamin B12, and Calcium (from cheese).
Conclusion: A Legacy in a Pot
Sunday Gravy is more than the sum of its parts. It is a culinary heirloom, a testament to the power of slow food and shared tables. The tender meatballs, the succulent ribs, the savory sausage, all suspended in a rich, complex tomato sauce, create a symphony of flavor that speaks directly to the soul. It’s a dish that demands to be shared, a pot around which stories are told and family bonds are strengthened.
For the Lovers: Perfect Pairings & Twists
· The Wine Lover: Serve with a medium-bodied Italian red like a Chianti Classico or a Montepulciano d’Abruzzo. The acidity and fruitiness cut through the richness perfectly.
· The Leftover Lover: This tastes even better the next day. Use leftover meat and sauce for incredible meatball subs, or layer it with ricotta and pasta for a quick baked ziti.
· The Adventurous Lover: Add a pinch of red pepper flakes with the aromatics for a spicy kick. For a richer, deeper flavor, you can add a Parmesan rind to the sauce while it simmers.
· The Time-Pressed Lover: While the long simmer is ideal, you can make a very respectable version in an Instant Pot or pressure cooker, browning the meats using the sauté function and then pressure cooking for about 45 minutes.
This is the recipe that guarantees a clean plate from every generation. Enjoy the process, and enjoy the feast
