From DN Recipes by David Nagy · Food & Beverage

ITALIAN SUNDAY GRAVY (SUGO)

Published

ITALIAN SUNDAY GRAVY (SUGO)
A pot of assorted meats cooking in red sauce.
This authentic recipe for Italian Sunday gravy, sauce, or sugo, as my family calls it - is a rich tradition that's been passed down through my Sicilian family for generations. It's a rich red sauce that gets simmered for hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It's traditionally served on Sundays, but this iconic Italian recipe is perfect for big family gatherings, special occasions or any night of the week.

Author: Nicole Gaffney (ColeyCooks.com)
Prep Time: 20 minutes Cook Time: 4 hours Total Time: 4 hours 20 minutes Yield: 10 or more servings

INGREDIENTS
  • 1 ½ lbs Italian sausage - hot, sweet or both
  • 16-20 home made meatballs
  • 2-3 lbs pork loin, pork chops, and/or ribs
  • 2 tablespoons extra virgin olive oil
  • kosher salt and black pepper, to taste
  • 1 small yellow or sweet onion, finely diced
  • 5 cloves garlic, very thinly sliced
  • pinch of red chili flakes
  • 3 tablespoons tomato paste
  • 2 28-ounce cans whole peeled tomatoes or crushed tomatoes
  • 2 bay leaves
  • 1 tablespoon finely minced Italian parsley
  • pinch of sugar (optional)
  • pasta, for serving
  • grated Pecorino Romano cheese, for serving
  • Ricotta cheese, for serving
  • 1/4 cup red wine (optional)
  • 1 anchovy or sardine (optional)

INSTRUCTIONS
  1. Heat olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside. Add a little more olive oil and lightly brown the meatballs and sausage.
  2. Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes.
  3. Add the garlic, anchovy, and chili flakes, then continue cooking for another 2 minutes.
  4. Stir in the tomato paste for about 1-2 minutes.
  5. Deglaze with red wine
  6. Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce.
  7. Bring the sauce up to a boil, then add the pork, sausage and meatballs and reduce the heat to low. Simmer on the lowest possible heat setting, stirring about every 20 minutes to prevent the bottom from burning, for about 3 hours, or until the pork is falling apart. Turn off the heat and allow the meats to sit in the sauce until ready to eat.
  8. Taste the sauce and add more salt if needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter.
  9. Toss al dente pasta with a little bit of sauce, then transfer the rest to gravy boats or another serving vessel, and serve the pasta with the platter of meats and sauce on the side, with a bowl of grated cheese and a bowl of ricotta for passing at the table.

NOTES
  • Cook the onion and garlic slowly over medium-low heat to avoid browning.
  • Have your can of tomatoes opened and ready before adding the garlic so that you can add it quickly to prevent the garlic from burning, which can happen quickly.
  • For a smoother sauce, use an immersion blender to puree the chunks of tomato and onion, but be sure to remove the bay leaves first.
  • Tomato paste is optional. My family like their sugo a little bit thinner, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don't skip it! You can also thin out the sauce with more water as needed.
  • Adding sugar to sauce is controversial amongst Italians, but a little pinch can help mellow the acid and balance the flavor. It won’t make the sauce sweet as long as you use a small amount!
  • Make sure the sauce is simmering on the lowest heat possible, and give it a stir at least every 20 minutes to ensure the bottom doesn't burn.
  • After sautéing the vegetables and adding the tomatoes, you can transfer the sauce to a slow cooker or crock pot, add the meat, and let it cook on low for 5-6 hours.
  • This recipe is very forgiving - you can adjust the amount or type of meat to suit your preference and the number of people you're serving.
  • Italian red gravy is very rich, so consider finishing with some fresh basil or parsley to add a little freshness.
  • Be sure to make enough to have leftovers! They taste even better the next day and freeze beautifully for later.