Italian Sunday Gravy (Sunday Sauce)

By Amanda Scarlati - Updated: Jun 25, 2026 - Published: Dec 11, 2024 - This post contains affiliate links.

4.95 from 92 votes

Total Time 4 25

Wooden spoon holding red sauce over a large pot of sauce.

This was the very first recipe I shared on Scarlati Family Kitchen, and years later, it's still one of the recipes I make most often. It's become a family favorite, and I usually make a big batch and freeze it so we always have some on hand for pasta night, lasagna, or whenever we need an easy dinner.

Large pot of red sauce with a wooden spoon holding some sauce over it.

Italian Sunday Gravy, also known as Italian red gravy or Sunday sauce, is an Italian-American tradition. Made with beef marrow bones, tomatoes, herbs, and red wine, this slow-simmered sauce develops incredible flavor over hours of cooking.

Whether you're making Italian Sunday gravy for the first time or looking for a new family recipe, I'll show you how to build layers of flavor with simple ingredients and a slow simmer.

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What is Italian Sunday Gravy?
Ingredients for this Recipe
How to Make Italian Sunday Gravy
Large Sauce Pot
Storage Suggestions
Reader Review
Recipes to Use This Sauce
Recipe
Comments

What is Italian Sunday Gravy?

Italian Sunday Gravy, also called Italian red gravy or Sunday sauce, is a slow-simmered Italian-American tomato sauce made with meat, meat bones, or both. Unlike a quick marinara, Sunday gravy cooks for hours, allowing the tomatoes, herbs, wine, and meat to build deep, savory flavor.

My version uses beef marrow bones, which slowly enrich the sauce as it cooks. While many families make Sunday gravy with meatballs, pork ribs, or Italian sausage, every family has its own tradition. This is the recipe I've been making for years, and the one my family always asks for.

Sunday Gravy vs. Marinara

The biggest difference between Sunday gravy and marinara is time. Marinara is a simple tomato sauce that's ready in about 30 minutes and doesn't contain meat. Italian Sunday gravy simmers low and slow with marrow bones or meat, creating a deeper, more developed flavor that's perfect for pasta, lasagna, and other comforting Italian dishes.

Is Sunday Gravy the Same as Sugo?

Not exactly. In Italian, sugo simply means "sauce" and can refer to many different types of sauces. Italian Sunday gravy is an Italian-American tradition inspired by long-simmered tomato sauces brought to the United States by Italian immigrants. Depending on your family, you may hear it called Sunday gravy, Sunday sauce, red gravy, or simply sugo.

Ingredients for this Recipe

One of the biggest lessons I learned in culinary school is that great sauce is built by layering flavor from the very beginning. Starting with good-quality ingredients makes all the difference, especially in a recipe that simmers for hours.

Tomatoes - I prefer using equal parts of whole peeled, tomato puree, and crushed tomatoes for the best texture and flavor. If you can find DOP-certified San Marzano tomatoes, they're naturally sweeter and less acidic than most other varieties. They're only sold whole, so don't be surprised if you can't find crushed or puréed San Marzano tomatoes.
Meat - I love using marrow bones because they slowly enrich the sauce as it simmers without making it overly heavy. If your butcher doesn't have marrow bones, beef shanks, short ribs, or Italian sausage are all great substitutes. Every family has their own version of Sunday gravy, so don't be afraid to make it your own.
Herbs - I use dried parsley, oregano, and basil because they have plenty of time to infuse the sauce as it simmers. If you're using fresh herbs, stir them in during the last 20 to 30 minutes of cooking so their flavor stays bright.
Red Wine - Use a dry red wine like Cabernet Sauvignon, Merlot, or Chianti. The alcohol cooks off as the sauce simmers, leaving behind an incredible depth of flavor. If you prefer not to cook with wine, substitute it with a little bit more beef stock.
Parmesan Rind (optional) - If you have one in the freezer, add it while the sauce simmers. It slowly melts into the sauce, adding another layer of savory flavor.

Cans of whole peeled and crushed tomatoes, carton of beef stock, can of tomato paste, jar of tomato purée, onion, garlic head, Parmesan rind, olive oil and dried herbs in dishes.

How to Make Italian Sunday Gravy

Brown the Marrow Bones - Brown the marrow bones in a little olive oil until they're deeply browned on all sides. Don't rush this step, because it builds the first layer of flavor in the sauce. Add the onion and cook until softened.

Layer the Flavors - Add the garlic, dried herbs, and tomato paste. Cook for another 2-3 minutes until the tomato paste darkens slightly and coats the onions. Toasting the herbs and cooking the tomato paste helps develop a deeper flavor before adding the liquid.

Marrow bones simmering in oil in a large pot, and then herbs, tomato paste, and garlic mixed in with a wooden spoon.

Infuse Flavor - Deglaze the pan with red wine and let it reduce for a minute or two, scraping the bottom to remove any stuck-on flavorful bits.

Combine the Ingredients - Add the beef stock, whole peeled tomatoes, crushed tomatoes, and tomato puree. Break up the whole tomatoes with a wooden spoon as they cook, then stir everything together. Keep the sauce at a gentle simmer. You should see a few bubbles breaking the surface, not a rolling boil. Low and slow gives the marrow bones time to flavor the sauce without scorching the tomatoes. (You can add a rind of Parmesan or Pecorino Romano cheese too!)

Marrow bones in a wine and tomato mixture in a large pot and canned whole tomatoes simmering in red sauce in the pot.

Simmer and Reduce - I usually start my sauce first thing in the morning and let it simmer all day. The longer it cooks, the more the flavors come together and the sauce thickens. Don't forget to stir it every hour or so to prevent it from sticking to the bottom of the pot.

Season and Blend - Taste the sauce and adjust the salt and pepper if needed before removing the marrow bones. Use an immersion blender to blend it to your desired consistency or leave it slightly chunky. I usually leave a little texture, but you can blend it completely smooth if you prefer.

Large pot of red sauce with a wooden spoon resting on top and a wooden spoon being held over the pot with tomato sauce in it.

Large Sauce Pot

You will need a heavy-bottomed pot to make this recipe. I recommend this 12-quart one for plenty of room and even heat distribution.

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Storage Suggestions

I usually let the sauce cool slightly, then transfer it to large bowls before refrigerating. Once chilled, I portion it into quart-size freezer bags and freeze them flat for easy storage.

Pro Tip: To make storage easier, lay the filled quart bags flat on a sheet pan and freeze until solid. Once frozen, they can be stored more efficiently in the freezer. The sauce will last for 3-6 months. To reheat, thaw in the refrigerator overnight, then warm over low heat on the stovetop.

Reader Review

"Never in my 73 years have I tasted anything this delicious! Its rich, tomato-intense and complex flavor is decadent, and it's thick enough to cling to the pasta. What more could you want?? Thank you so much for sharing this recipe with us."

Recipes to Use This Sauce

Italian Sunday Gravy is perfect for hearty pasta dishes, but I use it for everything from homemade lasagna to pizza night. Here are a few of my favorite ways to use it:

Italian Braised Beef Braciole - Tender, flavorful stuffed beef rolls simmered in this rich sauce-perfect for a cozy meal.
Classic Lasagna with Ricotta Cheese - Layers of pasta, ricotta, and this savory Sunday sauce for the ultimate comfort food.
Baked Mostaccioli with Italian Sausage - Pasta and sausage baked in Sunday sauce, topped with melted cheese.
Crispy Baked Eggplant Parmesan - Crispy, golden-brown eggplant layered with this sauce and melted mozzarella.
Italian-Style Meatloaf Recipe - A hearty, flavorful meatloaf made with Italian herbs and Sunday Gravy.

Recipe

4.95 from 92 votes

Italian Sunday Gravy

Yield : servings

Prep: 10

Cook: 4 15

Total: 4 25

This authentic Italian Sunday gravy is slow-simmered with beef marrow bones, tomatoes, herbs, and red wine to create a rich old-school Sunday sauce that's perfect for pasta and family dinners.

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Equipment

Large Heavy Bottom Pot 10-12 quarts
Immersion Blender if desired

Ingredients

2 Tablespoons olive oil
1 or 2 medium beef marrow bones, or neck, knuckle, or rib bones
½ large yellow onion, chopped
1 Tablespoon minced fresh garlic, approximately 3-4 cloves
2 Tablespoons dried basil
2 Tablespoons dried parsley
2 Tablespoons dried oregano
1 (6-ounce can) tomato paste
1 ½ cups dry red wine, cabernet or merlot
2 quarts beef stock, or beef broth
2 (28-ounce cans) whole peeled tomatoes, San Marzano certified, if possible
2 (28-ounce cans) crushed tomatoes
2 (28-ounce cans) tomato puree, or passata
parmesan rind, optional
salt and pepper, to taste

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Instructions

Heat the olive oil in a large pot over medium-high heat on the stovetop. Once the oil shimmers, add the bones and brown on all sides.
Add the onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
Add the minced garlic, dried herbs, and tomato paste and cook for 1-2 minutes, while stirring, until the tomato paste melts into the other ingredients.
Deglaze the pot with the red wine and scrape the bottom to remove any stuck-on bits.
Add the beef stock, whole peeled tomatoes, crushed tomatoes, and tomato puree. (If you are using the parmesan rind, add it here.)
Reduce the heat to medium-low and simmer, stirring the sauce every hour to prevent burning. (It should gently boil on the top, but not rapidly.) I recommend simmering the sauce for 2-4 hours if you can, but 6-8 hours is preferred. The longer it simmers, the thicker it will become and further consense the flavors.
Once simmered, remove any bones and season with salt and pepper, to taste. Use an immersion blender to blend to the desired consistency or use as is.
Use the sauce immediately or cool completely and store for later. (see note below)

Notes

This Recipe yields approximately 4-6 quarts of sauce, depending on how much the sauce is reduced.

Storage - Cool the sauce completely and store it in the refrigerator for 3-5 days. To freeze, divide the sauce into quart freezer bags. You can freeze them flat on a sheet pan until solid so they easily fit in the freezer. Store in the freezer for 3-6 months. Thaw in the refrigerator and then reheat on the stovetop over low heat.

Nutrition

Serving: 0.5cupsCalories: 95kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 310mgPotassium: 638mgFiber: 3gSugar: 7gVitamin A: 515IUVitamin C: 16mgCalcium: 61mgIron: 3mg

Italian Sunday Gravy (Sunday Sauce)