How do you make your Sunday gravy?

I don't know if it is traditional or not, but I use Bobby Flay's spaghetti and meatball recipe and everyone loves it.

We usually double it and let it simmer all day. Gotta use San Marzano tomatoes.

Sunday Gravy

Sunday Gravy

Here are a few threads on Sunday gravy.

That guy nails all Italian dishes. Love his content.

brown some pork (country style ribs are easy) and simmer in the sauce. Incredible

I've done meat sauce and meatballs, but simmering the browned pork ribs provides a flavor on another level. I remove them before serving and if someone wants to eat them, they are available. Some of the meat comes off the bone into the sauce which is tasty.

pork
meatballs
Italian sausage

when you saute your onions and garlic, fry the tomato paste with them. Then crush the tomatoes into the pot, then dump the juice. Add the pork back in, Let all that simmer a while, while roasting the sausage and meatballs in the oven, then everybody in the pool for the last hour

You have to fry the paste. It how you obtain that deep , dark red color and break the acid down. I recommend Calandros house made Italian sausage. I start with 3 anchovies for every half gallon of gravy I intend to make. Melt and dissolve in olive oil. I usually hand chop pork and brown it, the sausage and some pork ribs or chops (something with bones) in the oil / anchovy mix. Remove the meat and put in good tomato paste. I use 6 oz for every large can of crushed tomatoes. Fry the paste. It’s like making a roux. Stir your arse off. When it gets to that beautiful color add 1 cup onion, 1/2 celery and half carrot for every large can of crushed tomatoes. Cook until tender. Add high quality crushed tomatoes and an equal can of water for ever can crushed tomatoes. Add meat back. Bring to a low simmer. Lightly salt and pepper. Add a head of chopped garlic for every large can of tomatoes. Add 1/2 cup of chopped basil for every large can of tomatoes. Add wine if you like. Cook on simmer slow and low. Add water and cook down. Add water and cook down. I do those twice until I hit the thickness I want. I adjust salt and pepper. Also adjust sugar at this point if it’s too bitter. I don’t make mine “sweet” , but enjoy a nice balance. We always add eggplant to ours bc we are Sicilian. Not everyone does. If you add it, salt /brine the egg plant to remove the bitter. Put it in when you add the crushed tomatoes.

Throw a Parmesan rind in there

My wife has a recipe that was passed down through generations but came straight from the homeland (Sicily)

It’s not hard to make but the key is to at least let it sit overnight, if not longer. The more times you reheat the better it gets.

I caramelize my onions then fry my tomato paste.

I also don't cook too long, all day isn't required, I find it gets bitter, instead I go for the consistency I want.

Always sugar at the end, and not to make it sweet like you say but to balance the flavor. Of course it has some sweetness, tomatoes are sweet, sugar is sweet, but we aren't making a desert here.

My gravy is sweet enough to heavily salt the pasta water, and I like it that way, but when cooking pasta for other dishes I don't use near the salt.

I use to use gravy steaks but chuck roasts have been my go to since they have become cheaper than even the cheap gravy steak cuts, who thinks these things are worth $10 a lb is nuts.

My family is from northern Italy.