Sunday gravy

Lynnda Cloutier


Sunday gravy, tomato sauce for pasta, is an Italian family tradition. Not only good on Sunday, but any day of the week.From an old maGazine

★★★★★ 1 vote


4 tablespoons vegetable oil
one large onion, diced
2 tablespoons chopped fresh basil, divided
five garlic cloves, crushed
1 tablespoon chopped fresh oregano
three cans plum tomatoes, 28 ounces each
three cans crushed tomatoes, 28 ounces each
3 1/2 cups water
6 teaspoon sugar
1 teaspoon salt
1 pound sweet italian sausage links
1 pound uncooked meatballs


1heat oil in a large stock pot for 30 seconds. Add onion and sauté for three minutes. Add 1 tablespoon basil, garlic, and oregano. Sauté for one minute
2Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer and add sausage and meatballs.
3Simmer for 3 to 4 hours, stirring occasionally to make sure nothing sticks to the pot. Remove meats to a platter. Stir in remaining basil. Taste and add salt if needed. Serve over pasta, adding meats and topping with Parmesan if desired. Serves eight

About Sunday gravy

Course/Dish: Pasta
Regional Style: Italian