Sunday Gravy Recipe by Mario Batali is one of the finest examples of a family recipe passed down through the generations. Traditional Italian sauce made with tomatoes, onions, and garlic that has been cooked for hours to create a rich, flavorful gravy. Pasta with sausages and meatballs is an almost ideal dinner.

Why Is It Called Sunday Gravy?

Some Italians may tell you that the word “gravy” was the one their grandmother used to refer to Sunday sauce since that was the type of sauce that was served during large family gatherings that took place after church. Suppose someone were to ask, “Where’s the gravy? They were searching for the condiment or topping that they needed.

What Kind of Meat Should I Use In Mario Batali Sunday Gravy Recipe?

• You can use beef, pork, veal, or any other meat from the “use by TODAY” department of the supermarket. Pre-cut stew meat is an excellent alternative to prime rib because it dissolves quickly in sauces and is less expensive. If you’re really feeling daring, you can even add an oxtail.
• Some individuals claim that eating meats still on the bone enhances the flavor and richness (and even provides marrow! ), but you should be careful not to cut yourself. After the meat has decomposed entirely, you will unavoidably have them.
• Always start by searing your meat, regardless of whether it has bones or not.
• Sunday Gravy can be made with or without sausages or meatballs, although adding them at the start will only make the dish taste better. In other words, it’s just a bunch of ground beef. in addition to being quite tasty.

How To Add Meat To Sunday Gravy Recipe?

• Pick your meat and split it into 3-4 inch chunks.
• Dry the meat and season with salt and pepper. Sear in olive oil until well-crusted on at least two sides. If using ground meat, simply sauté until no longer pink.
• After removing the meat and setting it aside, make the sauce according to step 5, then add the meat to the pot before simmering.

Do I Need A Dutch Oven For This Sunday Gravy?

Dutch ovens are so handy, and mine has lasted me for about ten years of regular usage with no signs of wear and tear. It’s ideal for Sunday gravy and other dishes that benefit from a long simmering time, and it can be easily transferred from stovetop to oven. Dutch ovens and other cookware made with a solid cast iron core, in contrast to stainless steel, retain their initial shape and don’t stain or distort over many periods of cooking.

How To Make Mario Batali Sunday Gravy Recipe?

For the Sunday Sauce

• Place a bowl in the sink. Remove the whole tomatoes from the cans and crush them gently by hand into the bowl.
• Using a Dutch oven or large pot (minimum 6-quart), melt the butter over medium heat. Add the onions and a pinch of salt. Cover and sweat, stirring occasionally, until the onions are soft and translucent, about 15 minutes.
• Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until the garlic is fragrant. Add the tomato paste and cook, stirring occasionally, for five minutes more.
• Add the broth and deglaze the pot. Stir and scrape up any brown bits from the bottom of the pot, and continue to cook until the broth stops bubbling, about 2-3 minutes.
• Add the hand-crushed tomatoes, salt, pepper, herbs, red pepper, and cinnamon stick to the pot. Mix well to combine. If you plan to use a heat diffuser, place it under the pot now.
• Turn the heat up to medium-high to bring the sauce to a simmer, then reduce it to medium-low to maintain a simmer, stirring occasionally. Simmer for at least 6 hours and up to 8 hours, until the sauce is a deep burgundy color and the tomatoes have fallen apart.
• Make sure to stir occasionally, at least once an hour, and break up the tomatoes gently with a wooden spoon as you stir. The finished sauce will be thick and muddy.

For the Meatballs

• Combine beef, pork, eggs, garlic, basil, parsley, salt, and pepper in a large bowl. Mix thoroughly with your hands until all ingredients are well combined and the meat doesn’t look marbling.
• Fold in the breadcrumbs a quarter cup at a time, adjusting the amount when necessary depending on the wetness of the mixture and the desired consistency. I add enough breadcrumbs so that the mixture is moist but not wet and holds its shape well.
• Put two tablespoons of olive oil in a large skillet over medium heat and heat until it shimmers.
• The recipe makes about 3 dozen meatballs. Scoop off a heaping tablespoon of the mixture and roll it into a ball with your hands, then roll it in the flour. Gently shake off the excess flour.
• Cook the meatballs in the hot oil, 8–10 at a time, shaking the pan to ensure they retain their shape and all sides are equally browned. Add the browned meatballs to the sauce, repeating until all meatballs are browned, adding more oil, a tablespoon at a time, as needed.
• Simmer your meatballs in the sauce for about 40 minutes until cooked through.

For the Sausage

• After cleaning, place the pan back on the stove and turn the heat up to medium-high.
• Brown the sausage links for five minutes before flipping them and browning them for another five minutes.
• Take the sausages out with tongs and set them aside to cool for 5 minutes.
• Cut them into thirds and throw them in the pot with the meatballs to cook together.

For the Pasta

• In a large stockpot, bring 8 cups of water to a boil, then add 2 tablespoons of kosher salt. Once boiling, add the pasta and cook according to package directions.
• Drain your pasta then return it to the pot. Ladle 2 cups of gravy into the pot, then gently toss until your pasta is evenly coated. The coating will be thin.

To Serve

• Dish out bowls of spaghetti and serve it topped with meatballs, sausage, more sauce, fresh basil, and shredded cheese (if desired).

Recipe Tips & Variations

• For a quicker Sunday gravy recipe, substitute fresh tomatoes with 3 28-ounce cans of crushed tomatoes.
• When using dried spices, change the amounts to one tablespoon oregano, one tablespoon basil, and half a tablespoon thyme.
• If cooking on the stove, use a large stockpot and simmer for at least 6 hours, stirring frequently to ensure the Italian Sunday gravy does not burn or stick.
• Make sure you use the best quality whole canned tomatoes.
• Salt tomatoes heavily. Start with 2 teaspoons and taste frequently.
• Herb Rules: To use dried herbs, add them before simmering. To use fresh herbs, stir them in after simmering.
• You should cook it low and slow, then cook it a little longer. The finished gravy should be deep red and muddy in consistency.

FAQ Section

Mario Batali Sunday Gravy Nutrition Facts

Amount Per Serving ( 2 Cups )

• Calories 468
• Total Fat 32g
• Saturated Fat 10.4g
• Trans Fat 0.2g
• Cholesterol 82mg
• Sodium 838mg
• Potassium 1148mg
• Total Carbohydrate 19.6g
• Dietary Fiber 5.4g
• Sugars 11.6g
• Protein 24g
• Vitamin A 44%
• Vitamin C 48%
• Calcium 10%
• Iron 24%

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