Traditional Sunday Gravy (Italian-American Meat Sauce)

This traditional Italian-American Sunday Gravy is a rich, slow-simmered tomato sauce made with ground beef and sausage links. Perfect over pasta, it’s hearty, flavorful, and tastes like it cooked all day.

Homemade Meat Sauce for Pasta and more

I don’t know about you, but pasta sauce is a staple in our family. It’s rich and hearty and spreads to feed a crew.

My grandkids are particularly crazy about pasta with sauce. And I’m excited to tell you in advance that this particular recipe garnered an enthusiastic response from my 15-year-old granddaughter, who proclaimed it to be the very best spaghetti she’d ever eaten. 

It’s that good. 

But, to understand the story of why I felt the need to post this recipe, I have to take you back to my most popular book series, my Weddings By Bella books. In that series, Aunt Rosa, (a key character), spends hours slaving over her homemade gravy (aka sauce). It’s a huge part of her identity. 

Rosa claims Sinatra himself could croon a sauce to perfection, and she proves it by simmering tomatoes, beef, and sausage low and slow in her big kitchen on Galveston’s Main Street (Broadway) while Ol’ Blue Eyes fills the air. Of course, Uncle Laz—another wacky character—insists Dean Martin makes better company, which is why he cranks up the speakers to annoy Rosa.

The music may clash, but the gravy never does — Rosa’s pot bubbles all afternoon until the house smells like family, patience, and one more reason to gather around the table.

I had all of that in mind as I spent hours on this gravy recipe, which I’m happy to share with you. But, before I do, let me share a line from Aunt Rosa to get you started: 

Aunt Rosa’s Tip

“Don’t rush the gravy. A watched pot never boils, but a loved pot always simmers.”

Gravy Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. 

• 2 tbsp olive oil
• 4–6 Italian sausage links (sweet, hot, or a mix)
• 1 lb ground beef
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cans (28 oz each) whole peeled or crushed tomatoes (San Marzano if possible)
• 1 can (28 oz) tomato purée or additional crushed tomatoes
• 1 tsp sugar (optional, to balance acidity)
• 2 tsp dried oregano
• 2 tsp dried basil
• ½ tsp crushed red pepper flakes (optional)
• 1–2 cups chicken or beef broth (to thin sauce as needed)
• 1 Parmesan rind (optional, for extra richness)
• Salt & pepper, to taste
• Fresh basil, for finishing

How to Make Sunday Gravy

This is a process, but so worth the time, friends. Like Rosa, you must have patience. I promise it will be worth it in the end! 

Brown the meats

• Heat olive oil in a large Dutch oven over medium heat.
• Brown sausage links until golden on all sides, 6–8 minutes. Remove and set aside.
• Add ground beef and cook until well browned, breaking it up with a spoon. Remove and set aside with the sausage.

Sauté aromatics

• In the same pot, add onion and cook until softened, about 5 minutes.
• Stir in garlic and cook 1 minute, just until fragrant.
• Add tomato paste and cook for 1–2 minutes to deepen flavor.

Build the sauce

• Stir in crushed tomatoes, tomato purée, sugar (if using), oregano, basil, red pepper flakes, and a good pinch of salt and pepper.
• Add broth as needed for your preferred consistency.

Simmer with meats

• Return sausage and ground beef to the pot.
• Add Parmesan rind (if using).
• Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 3–4 hours, stirring occasionally. Add more broth if sauce gets too thick.

Finish & serve

• Before serving, stir in a handful of torn fresh basil.
• Serve sauce over pasta (spaghetti, rigatoni, or ziti) with extra Parmesan.
• Plate sausages on the side or slice into chunks to serve right in the sauce.

Serving Note:

The sausage links will stay intact as they simmer but become incredibly tender after 3–4 hours. You can serve them whole on a platter (traditional style), slice them into chunks and stir them back into the sauce, or save them for another meal. For casseroles or baked dishes, use just the gravy (sauce + ground beef) unless the sausages are sliced into small pieces.

Things to Love About This Recipe

• Authentically Italian-American: Slow-simmered with sausage and beef, just like Aunt Rosa’s.
• Rich, Comforting Flavor: Hours on the stove deepen the tomato base until it tastes like it’s been cooking for generations.
• Feeds a Crowd: This hearty gravy makes plenty for Sunday dinner (and leftovers taste even better).
• Customizable: Sweet or hot sausage, extra broth or thicker sauce — make it your own.
• Perfect with Pasta: Spaghetti, rigatoni, or ziti soak up every drop of this flavorful sauce.

How to Serve this Gravy

Sunday Gravy is the kind of dish that deserves a full Italian-American spread! Here are some perfect pairings and serving ideas:

Pasta Classics

• Spaghetti – the most traditional choice.
• Rigatoni – those ridges grab onto all that meaty sauce.
• Ziti or Penne – hearty, chunky pastas that balance the richness.
• Pappardelle – wide ribbons for a restaurant-style presentation.

Bread for the Table

• Garlic bread – golden, buttery, and perfect for dunking.
• Crusty Italian loaf – to mop up every last drop.
• Focaccia – rosemary-studded and chewy, a lovely side option.

Fresh & Crisp Sides

• Classic Caesar salad – crisp romaine with creamy dressing.
• Caprese salad – tomatoes, mozzarella, basil, and balsamic drizzle.
• Simple green salad – keeps the meal balanced and fresh.

Extra Touches

• Shaved Parmesan or Pecorino Romano – sprinkle over pasta bowls.
• Ricotta dollop – creamy contrast stirred into each plate.
• Olives or antipasto platter – a little appetizer spread before the main meal.

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Other Italian Dishes to Try

If you liked this Sunday gravy you’re sure to love all of my other Italian dishes: 

Chicken and gnocchi: This delicious soup is a staple in my home. I had it for dinner just last night, in fact.

Creamy Italian Pasta Salad: I love serving this at family events. I also enjoy serving it to a crowd at ministry events, like our annual Mother’s Day tea.

Creamy Tomato Basil Soup: I make this frequently. It comes together quickly, is healthy, and loaded with flavor.

Puff Pastry Pizza Pinwheels: I whipped these up for the grandkids. They’re quick and delicious and perfect for a party. Appetizers, anyone?

Cannoli Cupcakes with Whipped Ricotta Frosting: Y’all. You can’t believe how delicious these ricotta-filled cupcakes are!

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That’s it for this post, friends. I hope you enjoy Aunt Rosa’s Sunday gravy. Let me know your thoughts in the comments if you make it. 

Before you go, why not pin some photos to your Pinterest boards? 

About the Author

Hi, I’m Janice — an author, baker, and blogger who loves recipes with a story. In my kitchen, food is more than a meal; it’s tradition, family, and memory all stirred together. This Sunday Gravy recipe connects me to my Italian-American roots (and Aunt Rosa’s lively kitchen debates). On my blog, Out of the Box Baking, I share recipes, tips, and tricks designed to inspire you to bake with confidence — and maybe even create a few family legends of your own.