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

How to Make Sunday gravy


  1. heat 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
  2. Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer and add sausage and meatballs.
  3. Simmer 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

Printable Recipe Card

About Sunday gravy

Course/Dish: Pasta
Regional Style: Italian

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