Melissa Turner Recipe

Italian Sunday Gravy

By Melissa Turner Mlturner908

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Melissa's Story

Amazing and absolutely delicious Sunday gravy passed down from my great grandmother. Italian red sauce with lots of meats and fresh herbs. Great recipe for a family meal or to impress guest with your authentic Italian cooking.


4 lb
ground beef/veal/pork (can make with just beef and pork)
bone in pork chops
find more delicious recipes at
2 lb
penne rigate
gigantic yellow onion
head of garlic
fresh batch of basil
batch fresh parsley
hot italian sausage links
slices white bread
1 c
1 c
extra virgin olive oil
1 1/2 c
dry white wine (holland house cooking wine works just fine)
3 29 oz
cans tomato puree
1 can(s)
tomato paste
2 Tbsp
oregano leaves
2 Tbsp

Directions Step-By-Step

Dice the onion and 5 cloves of garlic. Chop your basil and set aside.
Put your ground beef/pork/veal in a big bowl. Add salt, pepper, a little bit of oregano, 1/2 cup of cheese, and egg.
Put you slices of bread in a cereal bowl can cover with milk.
In a large frying pan saute 1/2 of your onions, 1/2 your garlic and 1/2 your basil in 2 tablespoons of evoo. Slow and low here, do not burn your garlic. Saute until onions are translucent approximately 15 mins. When done add to your bowl of meat. Set aside pan to cook meats in a bit.
Squeeze out half your milk from the bread and add to meat. With your hands mix your meat mixture together for about 5 mins. Get it good and mixed up. Set aside.
Time to start the sauce. In a BIG sauce pan add another 2 tablespoons of evoo, saute the rest of your onion, garlic, basil slow and low. When onions are translucent add 3 cans tomato sauce and 1 1/2 cans water (don't worry water will cook out over the next few hours. It will not water down your sauce.) Add your oregano leaf and sugar stir and simmer sauce on med low heat.
Time to brown your meatballs. In your frying pan add about one inch of oil. Roll your meatballs out by hand med to large size. Brown meatballs on both sides. Do not have to cook them all the way through. They will finish cooking in your sauce and add flavor to the sauce by not cooking through. You will have to do this in batches most likely. Once finished browning add to the sauce.
In same pan you cooked the meatballs brown your chops. Add them to your sauce. Now brown your sausage links in same pan. Cut browned sausage links into pieces and add to sauce.
Time to deglaze your pan all the meats were cooked in. Drain excess oil from the pan. Put the empty oily pan on med heat. Pour wine in pan once hot. The pan will smoke at first. This is okay. Simmer for a couple of mins until the alcohol has cooked off. Now pour this into your sauce.
Let your sauce simmer on low heat for the next 3 hours. During this time you will have fats rise to the top. You can skim most of the fat off if you choose. I stir it all back in for this is where a lot of your flavor comes from.
Sauce close to done. Time to cook pasta. Cook your pasta al dente for about 11-12 mins. Drain then toss with some of your cheese to the sauce will adhere to the pasta better. Remove pork chop bones ( you will prob have to look for these because the fell of the chop)
Place pasta on a big serving platter or bowl. Spoon sauce over pasta. Top with parsley and additional cheese. Put extra sauce in a separate bowl and place on the table for quest to add extra if they choose.
Serve with a loaf of bread and butter and enjoy.

About this Recipe

Course/Dish: Pasta, Gravies, Pork
Main Ingredient: Pork
Regional Style: Italian

  • Comments

  • 1-5 of 13
  • user
    Rose Mary Mogan cookinginillinois - Jul 13, 2012
    This is an EXCELLENT RECIPE, I have made it before. It is an all day project, it is very tasty and lots of meat, my husband loves lots of meat, I got the recipe from AMERICA'S TEST KITCHEN, and having made it before, it certainly is a winner.Great way to impress your friends and family. It was nice of you to share it with us Melissa. Thanks. This gravy has lots of flavor from the different meats. I even made the BRASOLE(sp?) WITH MINE.
  • user
    Sandy Mika mikasldy - Jul 14, 2012
    I love homemade sauce, I don't much care for the jar stuff. My mom always made her sauce like this, try it with pot roast its wwonderful 8]
  • user
    Melissa Turner Mlturner908 - Jul 14, 2012
    That does sound yummy. I sure will try that next time I make it.
  • user
    Susan Johnson SuzyQ12 - Jul 14, 2012
    Melissa, this is the closet sause to what my Grandma made! Thank you so much, it tasted like it did when I was a child. She passed away and never shared the this is so appreciated! Thank you! when I saw the pork chop, I almost fell
  • user
    Melissa Turner Mlturner908 - Jul 14, 2012
    Lol, I am so happy to share this recipe and you are very welcome. I love making this for my family as it reminds me of Sunday dinners from my childhood with the whole family there. That is one thing my Grandma did for me later on in her life was shared all her recipes with me for I was a kindred spirit and loved to cook as she did.