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4. Return the Meats
Add the browned meats back into the pot, along with the bay leaves. Bring the sauce to a gentle simmer.
5. Simmer Low and Slow
Lower the heat to a simmer and cover the pot partially with a lid. Allow the sauce to cook for 3–4 hours, stirring occasionally. This long cooking time allows the flavors to meld and the meats to become tender and juicy. If the sauce becomes too thick, add a little water or more wine to loosen it.
6. Cook the Meatballs (if not already cooked)
If you’re making homemade meatballs, you can either bake them in the oven or fry them in a pan, then add them to the simmering sauce for the last hour of cooking. If using pre-cooked meatballs, add them in the final hour as well.
7. Serve the Sauce
Once the sauce is rich and the meats are tender, remove the bay leaves and discard. Serve the sauce over your favorite pasta—spaghetti, rigatoni, or penne work well. Plate the meats separately or mix them into the sauce.
Tips & Variations
- Meat Choices: Sunday Gravy is versatile. You can add other meats like lamb, veal, or even chicken to your sauce.
- Vegetarian Option: Skip the meats and focus on slow-simmering the tomato sauce with extra vegetables like mushrooms and bell peppers.
- Slow Cooker Version: Brown the meats and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours for a hands-off approach.
- Wine Substitute: If you prefer not to use wine, simply add a cup of beef or vegetable broth for added depth.
How to Store and Reheat
Storing: Store any leftover sauce and meats in an airtight container in the fridge for up to 3 days. The sauce actually tastes better the next day as the flavors continue to develop.
Freezing: Sunday Gravy freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, simmer the sauce over low heat until warmed through. You can add a splash of water or broth if it thickens too much in the fridge.
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