Best 6 Sunday Gravy With Meatballs And Sausage Recipes

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Indulge in the delightful flavors of an Italian American tradition with our comprehensive guide to Sunday Gravy, where mouthwatering meatballs and savory sausage come together in a rich, slow-simmered tomato sauce. This versatile dish, also known as Ragù alla Napoletana, is a centerpiece of family gatherings, offering a symphony of textures and flavors that will tantalize your taste buds. Our collection of recipes covers every aspect of this culinary masterpiece, from the meatballs, sausage, and gravy to the perfect accompaniments that elevate the dining experience. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring success in creating an unforgettable Sunday Gravy that will become a cherished tradition in your own home.

Here are our top 6 tried and tested recipes!

SUNDAY GRAVY WITH MEATBALLS AND SAUSAGE RECIPE - (3.7/5)



Sunday Gravy with Meatballs and Sausage Recipe - (3.7/5) image

Provided by mytastytreasures

Number Of Ingredients 19

Gravy:
Olive oil
2 Chopped onions
Hot and sweet sausage links
3-32 oz cans San Marzano whole plum
Italian tomatoes
2-6 oz. cans tomato paste
1 1/2 cups water
Salt and pepper
Meatballs:
2 pounds meatloaf Mix (pork, veal,
beef)
Italian Breadcrumbs
4 eggs
2 garlic cloves, finely minced
Parmesan Cheese
Parsley
Salt and pepper
slosh of Milk

Steps:

  • Hat olive oil in 8 quart pan. Put sausage in hot oil, and brown on all sides. Remove to paper towels. In same oil used to brown sausages, slowly soften your chopped oinion. Crush your whole tomatoes by hand in bowl. When onions are lightly brown and softened, add your plum tomatoes, tomato paste, water, salt and pepper. Bring to a boil. Lower to a simmer, toss sausage back in. Cook over low heat for 2 1/2 hours, stirring occasionally, cover slightly opened. Meanwhile, make Meatballs: Mix together all ingredients by hand just until they come together. Roll into even sized balls. Fry in vegetable oil till browned on all sides. Throw into gravy the last half hour of cooking time.

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE



Sunday Sauce with Braciole, Meatballs, and Sausage image

No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.

Provided by Dawn Perry

Categories     Freezer Food     Pasta     Beef     Tomato     Parmesan     Meatball     Sausage     Breadcrumbs     Ground Beef     Oregano     Dinner     Potluck

Yield 6-8 servings

Number Of Ingredients 35

For the sauce:
2 medium onions, cut into 1" pieces
4 garlic cloves, peeled
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
For the breadcrumb mixture:
1 cup finely grated Parmesan
2/3 cup chopped parsley
1/2 cup fine breadcrumbs
3 garlic cloves, finely chopped
For the braciole:
6 slices beef top round (about 1 1/2 pounds total), pounded 1/4" thick
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
For the meatballs and sausage:
1 pound ground beef chuck (20% fat)
2 large eggs
2 tablespoons milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
6 sweet Italian sausages
For assembly:
1 pound pasta, such as spaghetti
Kosher salt
Finely grated Parmesan (for serving)
Special Equipment
Butcher's twine

Steps:

  • Make the sauce:
  • Purée onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
  • Make the breadcrumb mixture:
  • Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
  • Prepare the braciole:
  • Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
  • Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
  • Prepare the meatballs and sausage:
  • Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
  • Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
  • After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
  • To serve:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
  • Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
  • Do Ahead
  • Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.

BRACIOLA AND SAUSAGE SUNDAY GRAVY



Braciola and Sausage Sunday Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 28

6 very thin top round steaks, about 8 ounces
Salt and freshly ground black pepper
1 cup grated pecorino cheese, plus more to pass at the table
1/2 cup homemade stale white breadcrumbs or panko, toasted
3/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup pine nuts or sliced almonds, toasted
2 teaspoons lemon zest
4 ounces salami or prosciutto di Parma, finely chopped
6 cloves garlic, 3 minced or grated, 3 crushed
2 small chile peppers such as Italian cherry or Fresno, 1 seeded and finely chopped (can substitute 1 teaspoon dried red crushed pepper flakes), and 1 thinly sliced
5 tablespoons EVOO
6 links hot Italian sausage
1 teaspoon fennel seeds, 1/3 palmful
1 cup dry red wine
2 large cans Italian San Marzano tomatoes
1 bay leaf
1 small carrot, peeled and halved
1 small rib celery, halved
1 small onion, halved and peeled
2 cups passata or tomato puree
A handful of fresh basil leaves, torn
1 large red or yellow onion, thinly sliced
2 cubanelle peppers, thinly sliced
1 large red bell pepper, thinly sliced
1 cup chicken or beef stock
1 tablespoon tomato paste
2 to 3 tablespoons butter
1 1/2 pounds spaghetti

Steps:

  • Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
  • Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
  • In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
  • For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
  • To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
  • Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
  • Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.

SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS



Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 28

1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces
1 garlic clove, peeled
1 tablespoon freshly grated Pecorino Romano
1 tablespoon chopped Italian parsley
Salt and pepper
1 cup olive oil
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 eggs
1 cup freshly grated Pecorino Romano
1 1/2 tablespoons chopped Italian parsley
1/2 garlic clove, minced, optional
Salt and pepper
2 cups bread crumbs
2 cups lukewarm water
1 cup olive oil
1 pound piece lean beef
1 pound piece lean pork
1 pound hot or sweet Italian sausage
1/2 cup olive oil
4 garlic cloves, peeled
3 tablespoons tomato paste
1/4 cup water
3 (35-ounce) cans San Marzano plum tomatoes
Salt and pepper
Beef or pork braciola, recipe above
Meatballs, recipe above

Steps:

  • Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
  • Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
  • Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
  • Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
  • In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
  • Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
  • Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
  • Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
  • One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
  • To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.

SUNDAY GRAVY



Sunday Gravy image

This is the Sunday morning "gravy" that will energize the appetites of all in the house. Keep a few meatballs on the side for an early morning snack.

Provided by Bobdi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 4h20m

Yield 16

Number Of Ingredients 20

1 ½ slices white bread, left out overnight to become stale
1 ½ pounds ground beef
⅓ cup grated Parmesan cheese
½ cup finely chopped Italian leaf parsley
1 large egg
salt and ground black pepper to taste
⅓ cup extra-virgin olive oil, divided
1 ½ pounds sweet Italian sausage
1 ½ pounds pork ribs
6 cloves garlic, finely chopped, or more to taste
1 (6 ounce) can tomato paste
1 medium sweet onion, chopped
1 (28 ounce) can whole peeled tomatoes
3 (28 ounce) cans unpeeled crushed tomatoes, or more as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
8 leaves fresh basil, chopped, or more to taste
1 bay leaf, or to taste
½ teaspoon dried oregano
1 ½ cups dry red wine

Steps:

  • Break stale bread into very small pieces and add to a large bowl. Add beef, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well and use wet hands to roll mixture into meatballs.
  • Heat about 2 tablespoons olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes per batch. Transfer meatballs to a platter. Add sausage and pork ribs to the skillet and brown, about 5 minutes per batch. Transfer to the platter with the meatballs.
  • Heat about 2 tablespoons olive oil in an 8- to 10-quart pot over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add onion and cook until soft and translucent, about 5 minutes. Add whole tomatoes and mash using a potato masher. Add crushed tomatoes and tomato puree; cook, stirring frequently.
  • Add browned sausage and ribs to the pot. Stir in sugar, basil, bay leaf, and oregano. Cook until bubbling with lid ajar, about 5 minutes. Reduce heat to lowest setting and cook, stirring frequently to prevent sticking, about 1 hour. Stir in red wine. Continue cooking about 1 and 1/2 to 2 hours more.
  • Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.
  • Return sauce to medium heat and add meatballs. Cook, stirring frequently, until bubbling, about 5 minutes. Reduce heat to lowest setting until ready to serve.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 17.5 g, Cholesterol 78.9 mg, Fat 24.7 g, Fiber 3.4 g, Protein 22.3 g, SaturatedFat 8 g, Sodium 1074.5 mg, Sugar 9.5 g

SUNDAY GRAVY WITH SAUSAGES AND MEATBALLS



Sunday Gravy With Sausages and Meatballs image

Make and share this Sunday Gravy With Sausages and Meatballs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meatballs

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

1/4 cup extra virgin olive oil
3 center-cut pork chops (total weight 1 to 1 1/4 lb.)
1 1/4 lbs sweet Italian sausage, halved horizontally
1 cup chopped onion
2 plump garlic cloves, peeled and finely minced
1/4 teaspoon fennel seed
1/2 teaspoon fine sea salt
3 1/2 cups pureed canned tomatoes
1 (6 ounce) can tomato paste
parmigiano-reggiano cheese, rinds (or end bits of Pecorino Romano)
1 lb spaghetti or 1 lb rigatoni pasta
freshly grated pecorino romano cheese
12 ounces ground beef
4 slices white bread, crusts removed and discarded, cut into tiny cubes
1/4 cup milk
3/4-1 cup freshly grated pecorino romano cheese
3 fresh basil leaves, torn into small pieces
1 tablespoon chopped fresh flat-leaf parsley
1 egg, lightly beaten
1/2 teaspoon fine sea salt

Steps:

  • Make the meatballs: In a large mixing bowl, combine beef, bread, and milk.
  • Add the cheese, basil, parsley, egg, and salt.
  • Mix gently but thoroughly.
  • Form into small meatballs, no more than 1 1/2 inches in diameter; set aside (can cover and refrigerate while you are making the sauce).
  • Heat olive oil in a heavy-bottomed stockpot.
  • Add pork chops and sausages and brown on all sides.
  • Transfer pork chops to a plate to make room for the onions.
  • Toss the onions into the pot with the garlic, fennel seeds, and salt.
  • Saute over medium heat stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden.
  • Put the pork chops back in the pot with any juices on the plate.
  • Add the tomatoes, 4 1/2 cups water, and tomato paste.
  • Drop in a few cheese rinds or ends if you have any.
  • Cover the pot, bring to a boil; decrease the heat, and simmer for 30 minutes.
  • Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage them to nestle in with the pork and sausage and to make room for the addition of more meatballs.
  • After all the meatballs have been added, continue to simmer, covered, for 1 hour longer, or until the pork chops are very tender.
  • To finish the gravy, transfer the pork chops to a cutting board.
  • Remove and discard the bones, chop up the meat, and return it to the sauce.
  • Keep warm over low heat while you cook the pasta.
  • Bring a large pot of water to a boil.
  • Generously salt the water and drop in the spaghetti.
  • Cook, stirring often, until al dente; drain pasta.
  • To serve--start with a large, heated deep platter or pasta bowl.
  • Cover the bottom with a ladleful of gravy and a good sprinkling of Pecorino Romano.
  • Top with half the pasta.
  • Add more gravy and cheese, the remaining pasta, and another layer of gravy and cheese.
  • Serve immediately with more grated cheese.
  • Pass the meatballs, sausage, pork, and additional gravy in a bowl at the table.

Nutrition Facts : Calories 730, Fat 31, SaturatedFat 9.9, Cholesterol 131.3, Sodium 1175, Carbohydrate 61.2, Fiber 4.5, Sugar 8.1, Protein 50.6

Tips:

  • Use a combination of ground beef and pork for the meatballs to create a flavorful and juicy texture.
  • Season the meatballs generously with garlic, basil, parsley, and oregano for an aromatic and savory flavor.
  • Brown the meatballs in olive oil before adding them to the sauce to develop a crispy crust and lock in the juices.
  • Use a variety of Italian sausages, such as sweet, hot, or fennel, to add depth of flavor to the sauce.
  • Simmer the sauce for at least 2 hours, or longer if possible, to allow the flavors to meld and develop.
  • Serve the Sunday gravy with pasta, such as spaghetti or penne, for a classic Italian meal.

Conclusion:

This hearty and flavorful Sunday gravy with meatballs and sausage is a delicious and versatile dish that is perfect for a family gathering or special occasion. With its rich and complex flavors, this sauce is sure to be a hit with everyone at the table.

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