Soprano's Sunday Gravy Recipe | CDKitchen.com (2024)

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Go old school Italian with this slow-simmered recipe for real Sunday "gravy" (that's pasta sauce to non-Italians). Tony Soprano would be proud.

serves/makes:

ready in:

2-5 hrs

14 reviews
4 comments

ingredients

For the sauce
2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat, in 1-inch cubes
OR
2 veal shoulder chops, cut in 1-inch cubes
1 pound Italian-style plain or fennel pork sausages
4 cloves garlic, sliced in half
1/4 cup tomato paste
3 cans (28- to 35 ounce size) Italian peeled tomatoes
2 cups water
salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces

For the Meatballs
1 pound ground beef or a combination of beef and pork
1/2 cup plain bread crumbs, preferably homemade
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil

To Serve
1 pound shells or rigatoni pasta, cooked and still hot
freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

directions

To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate.

Brown the veal in the same way and add it to the plate. Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork.

Drain off most of the fat from the pot. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic.

Stir in the tomato paste and cook for 1 minute.

With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste.

Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.

Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape)

Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.

After the sauce has simmered for two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meat is very tender.

To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day.

recipe tips

For a richer flavor, add a cup of red wine to the sauce while cooking.

To prevent the meat from drying out, brown it well on all sides before adding to the sauce.

Letting the sauce simmer slowly develops deeper flavors.

Serve the sauce over pasta cooked al dente to absorb the flavors better.

Garnish the pasta with extra grated cheese and fresh basil leaves.

Try adding a bay leaf or a pinch of red pepper flakes for additional flavor.

If the sauce is too acidic, add a pinch of sugar to balance the flavors (some people consider this sacrilege but you do you!).

common recipe questions

Can I use chicken instead of pork or veal?

Yes, but it will change the flavor of the sauce. Veal and pork both have a much richer flavor and different texture. You could use dark meat chicken as it is more moist.

What can I use instead of Italian peeled tomatoes?

Crushed or diced tomatoes can be used, the texture might be a little different.

Is there a substitute for fresh basil?

Dried basil can be used, but reduce the amount to about 2 teaspoons.

Can I make this sauce without meat?

Yes, but it will lack the depth of flavor provided by the combination of meats.

What can I use instead of Pecorino Romano or Parmigiano-Reggiano cheese?

Grated Asiago or Grana Padano can be used as substitutes.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator and reheat in a saucepan over medium heat or in a slow cooker.

Can this sauce be frozen?

Yes, it can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

How do I serve this sauce?

Use it in any recipe where you need a red meat sauce or serve it with the shells or rigatoni called for in the recipe.

Why is it called "gravy"?

The term "gravy" used by some Italians, particularly Italian-Americans, to refer to pasta sauce is a result of cultural and linguistic evolution. This usage is more common among Italian-American communities, especially those whose ancestors immigrated to the United States in the late 19th and early 20th centuries. It's important to note that this usage is not common in contemporary Italy, where "sugo" or "salsa" are the standard terms for sauce. The term "gravy" in this context is more of a cultural marker for Italian-American communities.

nutrition data

1000 calories, 61 grams fat, 63 grams carbohydrates, 48 grams protein per serving.

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reviews & comments

Guest Foodie August 28, 2020

Add lamb. Foggia style.Try it. Delicious.
Diane L. REVIEW:
July 21, 2020

I have made this sauce for several years now. I have used country ribs, short ribs, and a variety of other meats, and each time it comes out great.
ERNIE May 5, 2020

WELL I'VE READ ALL ABOVE SOUNDS LIKE I'M MISSING OUT ON THIS, I LOVE MEATBALLS AND SAUCES THIS SOUNDS SO GOOD I AM GOING TO DO THIS AND I CAN TELL TOO I WILL BE SAYING BRAVA BRAVA TOO HAH.
Guest Foodie February 29, 2020

My ex makes this ...but w a few family secrets from his nonna..but instead of veal they added beef Braciole sometimes filled w herb n breadcrumbs or w pine nuts , spinach and raisins!Delish! Only thing I could never eat was her sardine sauce!
Guest Foodie REVIEW:
December 14, 2019

if you are low on cash there are cheaper versions of this dish, you can skip the cheese and parsley for meatballs and use only beef or pork. you can use a generic canned tomatos will be fine and grocery store italian sausages will do. you can skip on the basil too, but you'll need the bread crumbs. ive made this sauce with just pork necks bones and it was still killer
Fresh REVIEW:
September 26, 2019

The work is worth the taste!Absolutely Amazing!Wouldnât change a Thing!
Guest Foodie October 18, 2018

That's the way my family an I have me our sauce, its the real italian way.
tidykat REVIEW:
June 21, 2014

My Italian friends always talk about "gravy" and when I said I wanted to experience real "gravy" one friend gave me this recipe. I was a bit put off by all the work but she assured me that if you want it to taste authentic you have to put in the effort. It's not a sauce, or "gravy", I will make frequently because of a) the work and b) the cost, but for a special occasion it is perfect. I served it to a couple of Italian friends and one southerner and they all loved it.
littleitaly REVIEW:
October 21, 2013

If you appreciate good food then this recipe is for you. It is a lot of work and will cost you a few bucks for the ingredients but it is going to be the best gravy you've ever had. That's "sauce" to some of you.
Pesowife REVIEW:
January 22, 2013

I have made this two or three times now. I stopped using veal being that I can only get boneless and it is $30 a pound. I used cross-cut flanken-style beef chuck with the bone and didn't miss the veal. Like other reviewers, I used a combination of sweet and hot Italian sausage. I cooked the sauce about an hour longer than advised and skimmed the fat off while reducing. At this Finally, I thought I may have added too much salt to the "gravy", so I omitted the salt for the meatballs. Added meatballs at this point, being that they were almost cooked through. I used a 50/50 combo of ground beef and ground pork as well as a 50/50 combo of both romano and parmesean cheeses. Let meatballs and sauce cook for an additional half an hour. Delicious, but the meatballs could have used a bit of salt. Go-to Gravy! I call this Italian crack. My husband goes crazy for this.
NJ Chef REVIEW:
January 10, 2013

I've been making this recipe since it first appeared. I do add an onion and I eliminated the initial 2 cups of water. I only add water or stock as needed. The brand of peeled tomatos you use will make a difference. I happen to like the Tuttorosso peeled plum tomatos. They come in a light juice. Everyone will have their own preference. Excellent Recipe!
PRINCESS REVIEW:
October 29, 2012

I made this last night for my father, he loved it and so did I. The meatballs were excelent. I will be making this again and I would not change a thing. Good job
Barbara D REVIEW:
February 19, 2010

Yes it is time comsuming but tastes so good it's worth the time. I'm making it next week for a crowd. Tastes better after it sits overnight in the fridge. I can never buy bottled sauce again! YUM!
alb REVIEW:
December 18, 2009

This gravy recipe has ruined me for any other red sauce! Yes, it takes time - but fills the house with the aroma of quality cooking. I use it to make lasagne with homemade noodles, and it's out of this world. Don't change a thing!
LG REVIEW:
January 3, 2009

Have made this gravy several times & it's always a hit! The meat is great, and everyone goes crazy for the spare ribs...It's definitely worth the bit of extra time it takes.
kodi REVIEW:
November 28, 2008

this is a time consuming recipe but, food is love! i cook for 2 so it makes great meat for dinners and lunches all week and the sauce flavor is amazing never had a complaint yet! I do use beef as i refuse to eat veal, still awesome.
Amy C REVIEW:
April 20, 2007

This is one of the best gravy recipes I have ever found. Everybody who I make it for loves it. The meatballs are also great. Sometimes I make the meatballs without the sauce and it's still great.
Bob Chelli REVIEW:
December 7, 2006

A little time consuming to build the sauce but a winner for any group of people. Rich sauce with a deeply satisfying flavor.

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