Well now, I gotta tell ya, if you’re lookin’ for a real hearty Sunday dinner that’ll fill ya up and make ya feel all cozy inside, this here “Sunday Gravy” is what ya need. I know, I know, folks call it all kinds of things, “sugo” or “spaghetti sauce” or whatever, but where I come from, we call it gravy. And lemme tell ya, it’s got more flavor than a pig on a spit. This gravy’s been passed down through generations, and if you follow these steps, you’ll have somethin’ as good as any Sunday dinner at Tony Soprano’s house.
Now, first thing’s first. You ain’t just throwin’ tomatoes in a pot and callin’ it gravy, nope. This is serious business. You need to get yourself some meat—I’m talkin’ pork neck bones, veal stew meat, and Italian sausage. If you can get your hands on some of those good cuts, you’ll be in gravy heaven. I remember my grandma used to say, “The meat’s gotta be right if you want the gravy to taste right.” She knew what she was talkin’ about.
Ingredients you’ll need:
- Pork neck bones
- Veal stew meat
- Italian sausage
- Garlic cloves (don’t skimp on these, they’re key!)
- Tomato paste
- Italian tomatoes (get the good ones, trust me)
- Fresh basil
- Water
- Olive oil
Alright, now you’re gonna want to get yourself a big pot. A real heavy one, like those cast iron ones if you can. You start by heatin’ up a good bit of olive oil in that pot, not too much, just enough to get things goin’. Throw in the garlic and let it sizzle a bit. Now, once that garlic’s smellin’ good—ya know, like it’s cookin’ right—you toss in all your meats. Brown them real nice. Don’t rush it! You want them to get a nice color on ‘em, and trust me, that’s where the flavor starts. Once the meat’s browned up, take it out and set it aside.
Now, don’t go throwin’ away that oil. Oh no, keep that oil in the pot! Toss in your tomato paste and cook it down for a few minutes. Stir it up real good so it gets all thick and the oil starts mixin’ with the paste. Then, you add your tomatoes—fresh, Italian tomatoes if you can find ‘em—and some water. Just enough to make a good base for the sauce, ya know? Don’t drown it in water, though. You want it thick and rich. Add a few fresh basil leaves to give it that extra kick, and stir everything together.
Now, you put the meat back in the pot and cover it all up. Here’s the trick: You gotta cook that gravy real slow. I’m talkin’ hours. Low and slow, let the flavors marry, let the meats get tender and soak up all that goodness. Stir it once in a while, but don’t mess with it too much. Just let it do its thing. Your kitchen will smell so good, folks might be showin’ up at your door just for a whiff of it!
After a few hours—maybe 3, 4 hours if you’ve got the time—your gravy’s gonna be rich, thick, and full of flavor. The meat should be fallin’ off the bone, and it’ll be so tender you could eat it with just a spoon. The sauce itself? Well, it’ll be perfect for mixin’ with your favorite pasta. You can’t go wrong with some spaghetti, but hey, any pasta will do. Pour that gravy over, and you got yourself a real Italian feast.
Now, don’t forget to save some of that gravy for the next day. You know, it always tastes better the next day, like leftovers from the night before. That’s how you know you’ve got a good gravy—when it just keeps gettin’ better.
If you’re lookin’ for a way to impress the family or just fill your belly with somethin’ real tasty, this here Sunday gravy will do the trick every time. It’s hearty, it’s rich, and it’s just the kinda food that makes you feel like you’re home, sittin’ around the table with your people. So go ahead, give it a try. Just don’t forget the garlic—like my grandma used to say, “You can never have too much garlic in a good gravy.”
Tags：[Italian Sunday Gravy, Sunday Gravy Recipe, Soprano’s Sunday Gravy, Spaghetti Gravy, Sicilian Sauce, Family Recipes, Traditional Italian Gravy, Italian Cooking, Pasta Sauce Recipe]
