Making the Best Sunday Gravy Recipe with Short Ribs is the ultimate Sunday dinner idea! This flavorful Italian-style sauce combines tender beef short ribs, sausage, and meatballs with rich San Marzano tomatoes for a dish that feels like a warm hug in every bite. It's easy to make and perfect for feeding your loved ones.
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Sunday Gravy, also known as "Sunday Sauce," is a slow-simmered Italian-American classic traditionally made with a mix of meats like beef, pork, and sausage. The recipe has its roots in Southern Italy, where sauces were made to stretch simple ingredients into a filling family meal.
It's called "gravy" because it's enhanced with the flavors of meat. Pair this rich sauce with pasta, and you have an irresistible comfort food dish.
If you like this Italian recipe, you may also love our Pappardelle Bolognese Recipe or our Beef Ragu.
Why We Love This Recipe
- Rich and Flavor: The combination of short ribs, sausage, and pepperoni creates a depth of flavor that's unbeatable.
- Perfect for Families: It’s a crowd-pleaser that everyone at the table will enjoy.
- Make-Ahead Friendly: Prepare the sauce in advance for a stress-free meal.
- Versatile Pairing: Works beautifully with pasta, polenta, or crusty bread.
Ingredients
- Beef short ribs: These create a rich, beefy base for the sauce.
- Italian sausage: Use both mild and hot for a balanced spice.
- Meatballs: Add classic Italian seasoning for tender bites of flavor.
- San Marzano tomatoes: Essential for an authentic sauce with a perfect balance of sweetness and acidity.
- Beef Broth and other Seasonings: Add delicious flavor to the sauce.
- Garlic and onion: The foundation for the sauce.
- Dry red wine: Adds richness.
- Fresh basil: Garnish for brightness and a pop of color.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Short ribs: Replace with pork neck bones for a similar rich flavor.
- Red wine: Substitute with beef broth if avoiding alcohol.
- Diet: Swap meatballs for turkey meatballs and use chicken sausage.
- Spice: Add a pinch of red pepper flakes for heat.
How to Make Delicious Best Sunday Gravy Recipe with Short Ribs
STEP ONE: Prepare the Meats
Brown the beef short ribs in olive oil until caramelized on all sides, then set aside. Repeat the process with the Italian sausages and pepperoni chunks. Brown the meatballs, then bake them in the oven at 375°F for 15–20 minutes. Set aside.
STEP TWO: Build the Sauce Base
Sauté minced garlic and chopped onion in the same pot. Stir in tomato paste and cook until fragrant. Deglaze with red wine, then add crushed San Marzano tomatoes, beef broth, and water. Blend the sauce until smooth.
STEP THREE: Simmer the Meats
Add the browned short ribs, sausages, and pepperoni to the blended sauce. Drop in a whole peeled carrot for a hint of sweetness. Simmer on low heat for 3–4 hours, stirring occasionally. Refrigerate the meatballs.
STEP FOUR: Add the Meatballs
During the final 30 minutes, gently add the cooked meatballs to the sauce. Simmer until the flavors blend and the sauce reaches the desired consistency.
Storage
Store Sunday Gravy with Short Ribs in an airtight container for up to 4 days. To freeze, cool completely, then pour into portioned containers for up to 3 months.
Recipe FAQs
Sunday Gravy is a traditional Italian-American dish often prepared on Sundays when families had time to slow-cook a rich, meaty tomato sauce. The term "gravy" comes from the meat juices that create a flavorful base.
Sunday Gravy includes a mix of meats like short ribs, sausages, and meatballs, which are simmered in tomato sauce. Marinara sauce, on the other hand, is a simple vegetarian tomato-based sauce made with garlic, basil, and olive oil.
Yes! Sunday Gravy tastes even better the next day as the flavors blend. Prepare it a day in advance, refrigerate overnight, and reheat gently on the stovetop for a delicious meal.
Related
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- Spaghetti Nero di Seppia with Clams
- Italian Sausage and Peppers Skillet with White Wine
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📖 Recipe
Best Sunday Gravy with Short Ribs
Equipment
- Dutch oven
- Frying pan
- Wooden spoon
- Cutting board
- Knife
Ingredients
Meats
- 4 beef short ribs, bone-in about 2–2.5 pounds
- 3 mild Italian Sausages
- 1 hot Italian Sausage
- 6-8 medium-sized meatballs about 1–1.5 inches in diameter
- 1 stick pepperoni 6–8 ounces
Sauce
- 2 28-ounce cans San Marzano tomatoes
- 3 tablespoons tomato paste
- 8–10 garlic cloves minced
- 1 medium onion finely chopped
- 1 large carrot
- 1 cup beef broth
- ¼ cup dry red wine
- 1 cup water
- 2 teaspoons Italian Seasoning adjust to taste
- ⅓ cup olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Optional Garnishes
- fresh basil roughly chopped, for garnish
- freshly grated Parmesan Cheese for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the ribs with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.
- Add the mild and hot sausages to the pot and brown on all sides, about 4–5 minutes. Remove and set aside.
- Add the pepperoni chunks to the pot and lightly brown for 1–2 minutes. Remove and set aside.
- Brown the meatballs in the same pot, turning to sear all sides. Transfer to a baking sheet and bake in a preheated oven at 375°F for 15–20 minutes, or until cooked through. Set aside.
- Lower the heat to medium and add the chopped onion and garlic to the pot. Sauté for 4–5 minutes, stirring often, until softened. Stir in the tomato paste and cook for 2 minutes.
- Deglaze the pot with the red wine, scraping up browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Add the San Marzano tomatoes, beef broth, water, Italian seasoning, kosher salt, and black pepper. Stir to combine. Use a stick blender to blend the sauce until smooth directly in the pot.
- Return the short ribs, sausages, pepperoni, and add the whole peeled carrot to the blended sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot, leaving a slight gap for steam to escape.
- Simmer for 3–4 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Add water if needed to maintain your desired consistency.
- During the final 30 minutes of cooking, gently add the cooked meatballs to the sauce, nestling them in carefully. Stir occasionally to make sure they heat through and absorb the flavors.
- Remove the carrot from the sauce (discard or serve it as a side if desired).
- Serve the meats whole or sliced with the sauce and your favorite pasta (spaghetti, rigatoni, or your choice).
- Garnish with fresh basil and a generous sprinkle of Parmesan cheese.
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Notes
- Short ribs: Replace with pork neck bones for a similar rich flavor.
- Red wine: Substitute with beef broth if avoiding alcohol.
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