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Sunday sauce is the kind of meal that turns an ordinary day into something slower and more satisfying. A big pot simmers gently for hours while the tomato base darkens, thickens and takes on the rich flavor of browned meat. Short ribs braise until they’re tender enough to pull apart, Italian sausage keeps the sauce hearty and meatballs make it feel like a proper family meal.
Why You’ll Love It
Sunday sauce simmers for hours until the tomato base turns rich and savory and the meats become tender. Serve it over pasta for a cozy Italian dinner.
Slow simmer results: The sauce thickens naturally as it cooks, which gives it a deeper, more developed flavor.
Dinner that stretches: One pot makes enough for a full meal now plus leftovers for later.
Make ahead friendly: The flavor improves after resting, which makes it great for prepping in advance.
More sauces and condiments to make at home are Italian salsa verde, pink pasta sauce, garlic marinara sauce, beef au jus, tomato paste and basil pesto.
Italian Sunday Gravy Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Beef short ribs: Adds richness and body as they braise and release collagen into the sauce.
Italian sausage links: Brings seasoned fat that carries flavor through the pot.
Italian meatballs: Adds classic Sunday sauce character and extra savoriness. I recommend using 10 to 12 medium (golf ball sized) meatballs or 15 to 18 smaller ones – about a pound. This recipe makes the best Italian meatballs!
Onion: Softens into the sauce and balances tomato acidity.
Garlic: Adds depth that mellows during the long simmer.
Tomato paste: Concentrates tomato flavor and deepens color.
Crushed tomatoes: Forms the base of the sauce.
Beef broth: Loosens the sauce so it can simmer without scorching.
Bay leaf: Adds subtle background flavor as the sauce cooks.
Dried seasonings: Italian seasoning, dried basil, dried oregano and crushed red pepper flakes add warmth and balance.
Fresh basil: Stirred in at the end for a brighter finish.
How to Make Italian Sunday Sauce
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Brown the short ribs: Sear on all sides in olive oil, then remove from the pot.
Brown the sausage and meatballs: Set aside once they have good color.
Cook the onion: Let it soften, then stir in garlic and tomato paste.
Add seasonings: Stir briefly to bloom the herbs.
Build the sauce: Add crushed tomatoes and beef broth and mix well.
Simmer: Return meats and bay leaf, then simmer low until tender and thick. Add more kosher salt and/or black pepper if needed.
Finish: Discard bay leaf and stir in fresh basil before serving.
Substitutions and Variations
Different beef cut: Beef chuck works well and shreds easily after simmering.
Pork option: Pork ribs, pork shoulder or even pork chops can replace short ribs for a slightly sweeter flavor.
Ground meat: Try ground beef or ground pork in the sauce.
Gluten free and/or dairy free: Use gluten free breadcrumbs and check the labels on your other packaged ingredients.
Tomato texture: Whole tomatoes crushed by hand create a chunkier sauce.
Bake the meatballs: Bake at 400°F for about 15 minutes until set, then add them to the sauce to finish cooking. Start it on Sunday morning and it’ll be ready in time for dinner.
Crockpot version: Brown the meats first, then cook in your slow cooker on low for 8 hours.
Pasta shapes: Use shapes that hold sauce well, like rigatoni, ziti or pappardelle.
Extra richness: A parmesan rind can be simmered in the sauce, then removed.
Lower heat: Reduce crushed red pepper flakes or leave them out entirely.
Serving Suggestions
Appetizers: Begin your meal with a lemon and parmesan chopped salad or perhaps a bowl of minestrone verde.
Side dishes: Serve Sunday sauce with plenty of cooked spaghetti or pasta and bread, perhaps soda bread, sourdough or crusty rolls, for mopping up every last delicious drop!
Desserts: This hidden heart cake makes a cute dessert, while strawberry poke cake is another option.
How to Store
Store: Refrigerate sauce and meats in an airtight container for up to 4 days.
Freeze: Freeze cooled sauce and meats in freezer safe containers for up to 3 months.
Thaw: Thaw your Italian gravy overnight in the refrigerator before reheating.
Reheat: Warm gently on the stove over low heat, stirring occasionally until hot.
Top Tips
Build color first: Proper browning adds noticeable depth to the finished sauce.
Keep the heat low: A gentle simmer prevents scorching and keeps the sauce smooth.
Stir occasionally: A quick stir helps keep the bottom from catching.
Skim if needed: Excess fat can be skimmed from the surface before serving.
Let it rest: Allow the sauce to sit briefly off the heat so flavors settle.
Sugo – Authentic Italian Sunday Sauce FAQs
Yes. It tastes better after resting and reheats well.
Yes. Brown the meats first, then cook on low until everything is tender.
In Italian, sugo literally means “juice.” It usually refers to a cooked, seasoned sauce for pasta, most often a tomato puree based tomato sauce, and it can also mean meat gravy. This recipe is a type of sugo.
Italian Sunday Sauce Recipe
Sunday Sauce
Equipment
Ingredients
- 2 Tablespoons olive oil
- 2 Pounds beef short ribs
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 1 Pound Italian sausage links
- 1 Pound Italian meatballs, 10 to 18 depending on size
- 1 onion, small, finely chopped
- 2 Cloves garlic, minced
- 2 Tablespoons tomato paste
- 2 Teaspoons Italian seasoning
- 1 Teaspoon dried basil
- ½ Teaspoon black pepper
- ½ Teaspoon dried oregano
- ¼ Teaspoon crushed red pepper flakes
- 2 Cans crushed tomatoes, 28-Ounce cans
- 1 Cup beef broth
- 1 bay leaf
- ¼ Cup fresh basil, chopped
Instructions
- Season the short ribs with salt and pepper and set aside.
- Heat the olive oil in a large pot over medium-high heat and sear the short ribs on all sides until deeply browned, then remove and set aside.
- Add the chopped onion to the pot and cook until soft and translucent.
- Add the garlic and tomato paste and cook until fragrant and slightly darkened.
- Stir in the Italian seasoning, basil, oregano and red pepper flakes.
- Pour in the crushed tomatoes and beef broth and stir well to combine.
- Return the short ribs, sausage and meatballs to the pot and add the bay leaf.
- Bring the sauce to a gentle simmer, then reduce heat to low and cover loosely.
- Simmer for about 3 hours, stirring occasionally, until the meats are tender and the sauce is rich and thick.
- Discard the bay leaf and stir in fresh basil before serving.
Notes
Keep the heat low: A gentle simmer prevents scorching and keeps the sauce smooth.
Stir occasionally: A quick stir helps keep the bottom from catching.
Skim if needed: Excess fat can be skimmed from the surface before serving.
Let it rest: Allow the sauce to sit briefly off the heat so flavors settle.
Nutrition
A pot of Sunday sauce, or sugo (literally juice), rewards patience with satisfying and familiar flavors. It’s a deliciously rich Italian family recipe that’s always a treat to serve and enjoy. Make your own Sunday sauce and you’ll find the tomato base turns rich, the meats become tender and nicely browned and any leftovers reheat beautifully for another meal later in the week. Serve it with pasta, finish with fresh basil and enjoy a dinner that invites everyone to linger for longer at the table.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
