What is Sunday Gravy you ask? Well, in short, it's the best meat sauce you can make. Italians refer to their sauce as gravy. "Gravy" is a thick sauce poured over a meal that is typically pasta. And Sundays are traditional for big family gatherings. So what do you make for a big family dinner? Sunday Gravy, of course.
In this video, I walk you through how I make my Sunday Gravy. I do often make it on a Sunday because of the time it takes to cook. However, I make it other days of the week and I do change up what meat I use. Most often I use short ribs and Italian sausages only because this is what I often have in my freezer. Add some pork ribs or even oxtail and you can take your gravy to the next level.
Hope your family tastes the love that you poured into their meal when you make your Sunday Gravy. Enjoy!
4 lbs of meat (Italian Sausages, Short Ribs, Pork Ribs, or Oxtail)
2 Tablespoons of Olive Oil
2 - 28 oz cans of Crushed Tomatoes
1 Large White Onion - Diced
7 to 9 Cloves of Garlic - Minced
3 Tablespoons of Tomato Paste
1 Teaspoon Dried Oregano
1 Teaspoon Red Pepper Flakes
2 Cups Dry Red Wine
2 Cups Chicken Stock
2 Bay Leaves
2 Sprigs of Fresh Thyme
1 Teaspoon of Dried Basil
1 Teaspoon Rosemary
Preheat over to 350 degrees
Heat oil in a large Dutch oven.
Salt and pepper ribs and oxtail and brown all the meat in the Dutch oven. Remove the meat and set it aside.
Lower the heat and satay onions for a few minutes. Add the garlic and cook for another minute. Then add the tomato paste, oregano, and red pepper flakes. Cook for a few more minutes.
Add wine to deglaze the pot and let reduce to about half. Make sure to scrape up all the good stuff left behind on the bottom of the pot. Once reduced, add the chicken stock, tomatoes, bay leaves, rosemary, basil, and thyme. Bring to a boil.
Return all the meat to the pot excluding the sausages. Cover and place in the oven for an hour. After an hour, add the sausages and bake for another 2 hours.
After 3 hours the meat should be falling off the bone. Serve your gravy over pasta and garnish with parmesan cheese.
What is Sunday Gravy you ask? Well, in short, it's the best meat sauce you can make. Italians refer to their sauce as gravy. "Gravy" is a thick sauce poured over a meal that is typically pasta. And Sundays are traditional for big family gatherings. So what do you make for a big family dinner? Sunday Gravy, of course.
In this video, I walk you through how I make my Sunday Gravy. I do often make it on a Sunday because of the time it takes to cook. However, I make it other days of the week and I do change up what meat I use. Most often I use short ribs and Italian sausages only because this is what I often have in my freezer. Add some pork ribs or even oxtail and you can take your gravy to the next level.
Hope your family tastes the love that you poured into their meal when you make your Sunday Gravy. Enjoy!
Sunday Gravy
Sunday Gravy
Prep Time 30 minutes
Cook Time 3 hous
Total Time 3.5 hours
Serves 5
Ingredients
4 lbs of meat (Italian Sausages, Short Ribs, Pork Ribs, or Oxtail)
2 Tablespoons of Olive Oil
2 - 28 oz cans of Crushed Tomatoes
1 Large White Onion - Diced
7 to 9 Cloves of Garlic - Minced
3 Tablespoons of Tomato Paste
1 Teaspoon Dried Oregano
1 Teaspoon Red Pepper Flakes
2 Cups Dry Red Wine
2 Cups Chicken Stock
2 Bay Leaves
2 Sprigs of Fresh Thyme
1 Teaspoon of Dried Basil
1 Teaspoon Rosemary
Salt and pepper ribs and oxtail and brown all the meat in the Dutch oven. Remove the meat and set it aside.
Lower the heat and satay onions for a few minutes. Add the garlic and cook for another minute. Then add the tomato paste, oregano, and red pepper flakes. Cook for a few more minutes.
Add wine to deglaze the pot and let reduce to about half. Make sure to scrape up all the good stuff left behind on the bottom of the pot. Once reduced, add the chicken stock, tomatoes, bay leaves, rosemary, basil, and thyme. Bring to a boil.
Return all the meat to the pot excluding the sausages. Cover and place in the oven for an hour. After an hour, add the sausages and bake for another 2 hours.
After 3 hours the meat should be falling off the bone. Serve your gravy over pasta and garnish with parmesan cheese.
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4 lbs of meat (Italian Sausages, Short Ribs, Pork Ribs, or Oxtail)
2 Tablespoons of Olive Oil
2 - 28 oz cans of Crushed Tomatoes
1 Large White Onion - Diced
7 to 9 Cloves of Garlic - Minced
3 Tablespoons of Tomato Paste
1 Teaspoon Dried Oregano
1 Teaspoon Red Pepper Flakes
2 Cups Dry Red Wine
2 Cups Chicken Stock
2 Bay Leaves
2 Sprigs of Fresh Thyme
1 Teaspoon of Dried Basil
1 Teaspoon Rosemary
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