There’s something about the word “gravy” that instantly paints a picture—but depending on where you’re from, that picture might look very different. For many Americans, gravy means something you spoon over mashed potatoes, turkey, or biscuits. But if you grew up in an Italian household, “gravy” might mean something else entirely: a rich, slow-simmered red sauce cooked all day with pork, sausage, and love.
This Sunday Gravy recipe comes straight from one family’s kitchen, passed down, adapted, and perfected over generations. It began with the submitter’s great-grandmother, who lived to 100 and swore by the simple pleasures in life: good food, good wine, and plenty of garlic. Those three ingredients are at the heart of this sauce. Beyond that, you use what you have, take your time, and let the aroma fill your kitchen all afternoon.
This isn’t just dinner—it’s Sunday dinner.
Sunday Gravy
Serves 6–10
Time: About 30 minutes hands-on, then a long simmer (6–12 hours)
Ingredients:
- 3 tablespoons olive oil
- 10 garlic cloves, minced
- 2–3 shallots, minced very fine
- 2 lbs. pork chops, cut into ½” cubes
- 1 lb. ground Italian sausage
- 1 bottle dry red wine
- A pinch of sugar
- 3 medium fresh tomatoes, diced
- 1 large can whole peeled tomatoes
- 1 large can crushed tomatoes
- Kosher salt and black pepper, layered as you cook
- Red pepper flakes (optional, for a little heat)
- 8–10 oz block of Parmesan cheese, grated (save the rind)
- A handful of fresh basil, cigar-rolled and chopped
- Pasta (any shape you love)
- Warm Italian bread and grated Parmesan, for serving
Assembly:
- In a large, heavy-bottomed pot, drizzle olive oil and warm over medium heat. Add garlic and shallots, letting them get fragrant but not browned.
- Add pork and Italian sausage. Make sure the pork chunks are seared on all sides until golden—just for color, not to cook through.
- Pour in the wine. Deglaze the pot with the full bottle of red wine, scraping up any browned bits. Let it simmer for 5–10 minutes until the alcohol cooks off and the liquid slightly reduces. Add a pinch of sugar to balance the acidity.
- Stir in the fresh diced tomatoes. Crush the canned whole tomatoes by hand and add them to the mixture. Finish by adding the can of crushed tomatoes. Season with salt, pepper, (and red pepper flakes, if desired), and mix everything.
- Let it simmer. Lower the heat and let the sauce cook low and slow, anywhere from 6 to 12 hours. Stir occasionally to prevent sticking, and keep the heat gentle. A couple of hours before serving, drop in the Parmesan rind and fresh basil.
- To serve: Cook your pasta just shy of al dente, drain, and toss with a ladle of sauce to prevent sticking. Plate it up with more sauce, and finish with a mountain of grated Parmesan and warm Italian bread with olive oil on the side.
Submitted by Dominique (Orlando, Florida)
Why We Love This Sunday Gravy
At The Grow, we love recipes that tell a story—and this one has generations of them. Sunday Gravy is more than just a meal; it’s an afternoon ritual, a reason to gather, and a reminder that good food takes time. The combination of garlic, wine, basil, and slow-cooked tomatoes creates a sauce that’s deeply layered and endlessly comforting. It’s the kind of dish that invites conversation, laughter, and second helpings.
Make it local: Look for locally made Italian sausage or pasture-raised pork from Central Florida farms and butchers. Many local markets, like the Winter Garden Farmers Market and East End Market, feature fresh herbs and small-batch olive oils that will elevate your sauce even more. For tomatoes, seek out heirloom varieties from local growers during peak season for unbeatable flavor. Check out our Orlando Farm-to-Table Guide for a list of local markets to explore.
Want Your Recipe Featured?
The Grow Community Cookbook: Sharing Homegrown Goodness is a community-sourced cookbook celebrating local ingredients and the people who bring them to life. Whether you’ve got a go-to family recipe or a creative DIY using backyard herbs, we want to see it. Check out the submission guidelines, or explore a few recipe tips, and let us know what’s growing at your table.
