Nonna’s Italian Table
Italian Sunday Gravy
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“I make this on Sundays… when cooking is not about speed, but about time.
This is the pot that stays on the stove all afternoon, filling the house, just like Nonna used to do when the whole family was coming over.
It’s not just a sauce—it’s the kind of meal that brings everyone to the table without even calling them.
Ingredients (Serves about 8–10)
- 2 tbsp olive oil
- 2 lbs short ribs
- 2 lbs Italian sausage
- 1 onion, diced
- 2 carrots, grated
- 5–6 cloves garlic
- 1 cup red wine
- 3 cans (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 3 cups water
- Fresh basil
- 1 sprig rosemary
- 2 bay leaves
- 1 tbsp oregano
- Salt & black pepper
Instructions
Start by heating olive oil in a large heavy pot over medium-high heat. Add the short ribs and brown them well on all sides, then remove and repeat with the sausage. This step builds the base flavor of the entire sauce.
In the same pot, lower the heat and add the onion and carrots. Cook slowly for a few minutes until softened, then add the garlic and cook briefly without burning. This creates the aromatic base.
Pour in the red wine and let it simmer, scraping the bottom to release all the browned bits. This step adds depth and richness that you can’t get later.
Add the crushed tomatoes, tomato paste, water, and herbs, then stir everything together. The sauce should be loose at this stage—it will reduce over time.
Return all the meat to the pot and bring everything to a gentle simmer. Once it starts bubbling, reduce the heat to low and let it cook uncovered.
Let it simmer slowly for at least 3–4 hours, stirring occasionally. This long cooking time is what makes the meat tender and the sauce rich and deeply flavored.
As it cooks, the sauce will thicken and the meat will become soft and almost fall apart. Taste and adjust seasoning toward the end.
Tips & Storage
The longer it cooks, the better it gets—don’t rush it.
This is even better the next day once the flavors settle.
Store in the fridge up to 4 days or freeze for later meals.