Here’s a classic Italian Sunday Sauce (Ragù alla Domenica) recipe — rich, slow-cooked, and full of traditional flavor:

Italian Sunday Sauce (Gravy) Recipe

Prep Time: 20 mins
Cook Time: 4–6 hours
Serves: 6–8

Ingredients:

For the meat:

1 lb Italian sausage (sweet or spicy)

1 lb beef short ribs or pork ribs

4 beef or pork meatballs (optional)

1 lb braciole (thin beef rolled with herbs/cheese – optional)

For the sauce:

2 tbsp olive oil

1 large onion, finely chopped

6 cloves garlic, minced

2 (28 oz) cans whole San Marzano tomatoes

1 (6 oz) can tomato paste

1 tsp sugar

1 tsp salt (to taste)

½ tsp black pepper

1 tsp dried oregano

1 tsp dried basil (or a few fresh basil leaves)

Pinch of red pepper flakes (optional)

½ cup dry red wine (optional but recommended)

1 bay leaf

Water or beef broth as needed

Instructions:

Brown the Meat:
In a large heavy pot, heat olive oil. Sear sausage, ribs, and other meats in batches until browned. Set aside.

Sauté Aromatics:
In the same pot, add chopped onion and cook until soft. Add garlic and cook 1 more minute.

Build the Sauce:
Stir in tomato paste, cook 2 minutes. Add crushed San Marzano tomatoes (crush by hand or blend slightly), sugar, wine, oregano, basil, salt, pepper, and bay leaf.

Simmer with Meat:
Return all meats to the pot. Add a splash of water or broth if it looks too thick. Bring to a simmer.

Slow Cook:
Cover partially and simmer gently on low heat for 4 to 6 hours, stirring occasionally. The longer, the better for flavor.

Serve:
Remove meat and serve separately or shred into sauce. Serve sauce over pasta (like rigatoni or spaghetti), topped with Parmesan and fresh basil.