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Italian Sunday Gravy (Sugo)
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 homemade red sauce that gets simmered for hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. Traditionally served on Sundays, this iconic Italian recipe is perfect for big family gatherings, special occasions or any night of the week.
👥 10 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- blender
- wooden spoon
- bowl
📝 Preparation Steps
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.
2
Lower the heat to medium, then add the onions to the pot and sauté until soft, about ⏱️ 5 minutes.
3
Add the garlic and chili flakes, then continue cooking for another ⏱️ 2 minutes.
garlic (very thinly sliced)5 cloves
4
Stir in the tomato paste for about ⏱️ 1-2 minutes.
tomato paste3 tablespoons
5
Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can ½ to ¾ of the way 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.
bay leaves2
6
Bring the sauce up to a boil, then add the pork loin, sausage and meatballs and reduce the heat to low.
7
Cover, but leave the lid slightly ajar and 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.
bay leaves2
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.
pasta (for serving)
Nutrition Facts
calories
421 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
694 mg
protein Content
32 g
cholesterol Content
110 mg
carbohydrate Content
9 g
saturated Fat Content
9 g
unsaturated Fat Content
17 g
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