Nonna's Sunday gravy

Nonna's Sunday Gravy

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ginny catanese


This "gravy" has never failed! It's especially loved by onion haters as it contains NONE! You will see 2-3 different ingredients.


★★★★★ 1 vote

6-8 or more
15 Min
5 Hr
Stove Top


  • 1 can(s)
    imported italian tomatoes w basil
  • 1 can(s)
    crushed tomatoes
  • 3 clove
    garlic - just hit with a knife, don't mince
  • ·
    olive oil
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1
    pork neck bone
  • 1/4 c
    grated romano cheese
  • 1/4 c
    dry red wine - chianti, nero d'avola optional

How to Make Nonna's Sunday gravy


  1. Crush the whole tomatoes by hand in a large bowl.
  2. Heat enough olive oil in the bottom of a heavy dutch oven to lightly coat the bottom. Once the oil is hot add garlic and fry for about 45 seconds - not until brown. .
  3. Add pre-crushed tomatoes and then the hand-crushed tomatoes, let them "fry" for 2-3 minutes.
  4. Add pork bone, and all spices; stir well and add the cheese and wine. Bring all ingredients to a strong simmer, cover and cook on VERY LOW heat for 4-5 hours. Stir occasionally
  5. If adding meatballs, sausage, bracioli, let gravy cook at least 2 hours before adding.

Printable Recipe Card

About Nonna's Sunday gravy

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Other Tags: For Kids Heirloom

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