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Sunday Gravy


Sunday gravy, meant to be served midday after Sunday church is a rich mix of meats and tomatoes meant to top a bowl of pasta. While meatballs aren't in this rendition, they could certainly be added, f you should happen to have a rind from a chunk of Parmesan by all means, add it to the gravy while it cooks; it gives it deep, rich flavor. This makes enough for 1 1/2 pounds of pasta. Serve with freshly grated Parmesan.

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Sunday Gravy 1 Picture


  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato puree
  • 2 tablespoons tomato paste
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 3/4 teaspoon dried rosemary, crumbled
  • 3 strips orange zest
  • 2 pounds boneless pork shoulder, cut into 2 chunks
  • 1 pound beef chuck in one piece
  • 3 pieces sweet Italian sausage
  • 3 pieces hot Italian sausage



Step 1

In a 4 to 7 quart slow cooker stir together crushed tomatoes, tomato puree, tomato paste, onion, garlic, salt, rosemary, and orange zest.

Add pork, beef, and sausages, stirring to coat. Cook on low for 7 hours until pork is meltingly tender and falling apart. To serve, slice sausages and spoon sauce over hot spaghetti or linguine.


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