• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Scarlati Family Kitchen
  • Weeknight Meals
  • Sunday Dinner
  • The Recipe Box
  • About Scarlati Family Kitchen
  • Join the Family
menu icon
go to homepage
  • Weeknight Meals
  • Sunday Dinner
  • The Recipe Box
  • About Scarlati Family Kitchen
  • Join the Family
subscribe
search icon
Homepage link
  • Weeknight Meals
  • Sunday Dinner
  • The Recipe Box
  • About Scarlati Family Kitchen
  • Join the Family
×
Home » The Recipe Box » From Scratch Essentials

Sunday Italian Gravy (Tomato Sauce)

Profile image of Amanda Scarlati By Amanda Scarlati - Updated: Dec 11, 2024 - Published: Dec 11, 2024 - This post contains affiliate links.

6.9K shares
  • Share
  • Flipboard
  • Threads
4.95 from 91 votes
Total Time 4 hours hours 25 minutes minutes
Jump to Recipe Jump to Video
Wooden spoon holding red sauce over a large pot of sauce.
Ingredients to make sunday tomato sauce and finished sauce in a pot with a spoon holding some of the sauce.
Ingredients to make sunday tomato sauce and finished sauce in a pot with a spoon holding some of the sauce.

Italian Sunday Gravy, also known as Italian red gravy or Sunday sauce, is more than just tomato sauce—it’s a beloved Italian-American tradition. Made from simple, quality ingredients and simmered low and slow, this authentic Italian gravy recipe brings deep, homemade flavor to your table.

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

This Sunday Sauce is more than just a recipe for our family—it’s a way to bring everyone together at the table. The process of making the sauce is just as meaningful as enjoying it. The aroma it creates fills our home with warmth and nostalgia.

Unlike a Quick Marinara Sauce, Italian Sunday gravy is deeply layered with flavor, with the addition of beef bones and stock, and simmered for hours to create a velvety, rich texture.

Whether you're new to making Sunday sauce or looking for a different recipe, I will guide you through every step to achieve the best Italian Gravy yet!

Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send the link straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Jump to:
  • 🤔 What is Italian Red Gravy
  • 🍅 Ingredients to Make Italian Sunday Sauce
  • From Amanda's Kitchen
  • 👩🏻‍🍳 How to Make the Best Homemade Italian Sunday Gravy
  • ❤️ Pot for Sunday Sauce
  • 🥡 How to Store Italian-American Tomato Sauce Gravy 
  • Glossary
  • 🍽️ Uses for Sunday Sauce
  • Did You Make this Recipe?
  • Recipe
  • Comments

🤔 What is Italian Red Gravy

  • Sunday Gravy or Red Gravy is an Italian-American sauce made with meat bones, just meat, or both to add layers of flavor to create a rich tomato sauce.
  • The difference between Sunday Gravy and Marinara is that Red Gravy is made with meat and cooked for an extended time. On the other hand, marinara is quickly made without meat and has a light and fresh flavor. 
  • Authentic Italian Tomato Sauce, also known as 'sugo,' is also cooked longer to develop flavor, but typically doesn’t contain meat. This is different from canned “tomato sauce” in the grocery store.

🍅 Ingredients to Make Italian Sunday Sauce

If there is one thing I learned in school, a great sauce is made by layering flavors from the beginning. If you start with good-quality ingredients, the end product will be that much better.

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.
  • Tomatoes - I prefer using equal parts of whole peeled, tomato puree, and crushed tomatoes for the best texture and flavor. If you can get your hands on San Marzano tomatoes, they are sweeter, less acidic, and perfect for sauce. Note: Authentic San Marzano tomatoes are only available in the whole peeled variety, so be on the lookout at the store. If you'd like to learn more about finding authentic varieties, check out my guide on San Marzano Tomatoes.
  • Meat - I prefer marrow bones for a rich sauce, but you can also use sausage, short ribs, or leftover steak trimmings for a meatier flavor.
  • Herbs - I used a combo of dried parsley, oregano, and basil, which are added at the beginning and toasted so they start to release their flavor from the beginning. If you have fresh herbs you want to use, I recommend adding them towards the end of cooking instead, since they don’t need as much time to release their flavor. 

From Amanda's Kitchen

As a trained chef and home cook, I’ve perfected this sauce over years of Sunday dinners with my family. This version brings that tradition to your kitchen—with a few pro techniques for big flavor.

👩🏻‍🍳 How to Make the Best Homemade Italian Sunday Gravy

First, brown the marrow bones in a large pot, then add the onions and saute for a few minutes to soften them.

Add the garlic, dried herbs, and tomato paste and cook for another couple of minutes until the tomato paste melts into the other ingredients.

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

Deglaze the pan with the red wine and scrape the bottom to remove any stuck-on flavorful bits. 

Add the beef stock, whole peeled tomatoes, crushed tomatoes, and tomato puree. Stir everything well and then let the sauce simmer over low heat. It should just bubble on the surface, but not too vigorously. (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.

Let the sauce simmer for at least 2-4 hours, or longer! The longer it simmers, the more it thickens, and the flavors condense. I usually start my sauce first thing in the morning and let it go all day. (Don't forget to stir it every hour to prevent burning.)

After the sauce is simmered, taste it for seasoning and remove the marrow bones. You can use an immersion blender to blend the sauce to your desired consistency or leave it as is.

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 black stock pot with a lid on it.

❤️ Pot for Sunday Sauce

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.

Below is an affiliate link, and I may be compensated (at no cost to you)
If you purchase after clicking on it.

Shop Now

🥡 How to Store Italian-American Tomato Sauce Gravy 

After making the sauce, cool it completely before storing it. I transfer it to large bowls in the refrigerator and then into quart freezer bags. If you want to refrigerate some, it will last 3-5 days in an airtight container.

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 on the stovetop over low heat.

Glossary

If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!

Go to the Glossary

🍽️ Uses for Sunday Sauce

This Italian Gravy is best for heartier dishes, but I’ve used it on everything from pasta to pizza! Here are some of my favorite dishes to use it in: 

  • 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.

Did You Make this Recipe?

If you make this recipe, I would love for you to rate it and leave a comment. I love to hear from all of you, so tag me on Facebook and Instagram, so I can see all of your creations!

Recipe

Wooden spoon holding red sauce over a large pot of sauce.
4.95 from 91 votes

Italian Gravy (Sunday Sauce)

Yield : 32 servings
Prep: 10 minutes mins
Cook: 4 hours hrs 15 minutes mins
Total: 4 hours hrs 25 minutes mins
This old-school Italian gravy—also known as Sunday sauce—is slow-simmered with meat and tomatoes for the ultimate comforting family meal.
PRINT PIN RATE

Video

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
Shop Ingredients on Jupiter
Prevent your screen from going dark

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
Author : Amanda Scarlati
Course : Dinner: Side Dish
Cuisine : Italian
Tried this recipe?Mention @ScarlatiFamilyKitchen or tag #ScarlatiFamilyKitchen!

More From Scratch Essentials Recipes

  • pile of uncooked homemade spinach fettuccine on a table
    Homemade Fresh Spinach Fettuccine Pasta Dough
  • Meatballs in marinara in a skillet with a wooden spoon, garnished with fresh herbs and Parmesan cheese.
    The Best Ricotta Meatballs
  • wooden spoon holding a scoop of red sauce over a pot.
    Quick and Easy Marinara Sauce
  • A skillet and bowl with sweet potato gnocchi in it with a sage brown butter sauce.
    Sweet Potato Gnocchi with Sage Brown Butter

Reader Interactions

Comments

    4.95 from 91 votes (75 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Bryan

    May 31, 2022 at 3:56 pm

    This is exactly my grandmas recipe! Only thing I changed cause we ate it that night was I added spicy sausage and beef short ribs with the bone instead of just beef bones. Truly a classic!

    Reply
    • Amanda

      June 02, 2022 at 1:02 pm

      Oh, spicy sausage...delicious! I love it! Glad you enjoyed it as much as we do!

      Reply
  2. Jere

    March 19, 2022 at 5:35 pm

    5 stars
    I love that this is called a gravy. The flavors from the beef bones mixed with all the tomatoes and the long stewing time makes the most incredible sauce (gravy). Definitely need to plan ahead for these, but the outcome is worth the time.

    Reply
    • Amanda

      March 20, 2022 at 11:31 am

      Thank you Jere!

      Reply
  3. Mr. TJ

    March 02, 2022 at 12:07 pm

    5 stars
    Great deep rich flavor. 32 servings would be way too much, no storage space, so I used the slider to cut the recipe in half. No shortage on flavor, that's for sure. I did not have beef bones, so I used a short chunk of the St.Louis trimmings from my weekend's spare ribs, trimmed all of the heavy fat off and most of the meat. Omitted the olive oil, as I knew the pork rib and points were going to be plenty fatty, cooked the onion and garlic in the pork fat that rendered. Substituted fresh herbs (Oregano, Flat Leaf Parsley, and Basil) at triple the rate, and used Cento tubed tomato paste.

    Used the rest of the ingredients as stated, except I added about a teaspoon full of crushed red pepper.Next batch will ramp that up to two teaspoons, for a bit more of the heat bite. Ran it on low simmer for about 6 hours, covered initially and then uncovered the last three hours to fully thicken and reduce.

    This is a great sauce, I keep sampling and it's three hours before dinner. ( I keep dipping bread into it, I'm sure my nutritionist says " Thank you! ")

    Reply
    • Amanda

      March 03, 2022 at 10:17 am

      Thank you so much! I'm so happy to hear that 🙂 Thank you for trying the recipe!

      Reply
  4. Bob

    February 17, 2022 at 10:02 pm

    5 stars
    Thank you for such a great recipe! I have longed for this sauce. I had a fiancé when I was younger and her parents were from Italy and eating dinner at their house was incredible..... now I can go down that flavor memory lane!

    Reply
    • Amanda

      February 18, 2022 at 11:25 am

      Thank you Bob, I'm so happy to hear that. Enjoy!

      Reply
  5. Michael Garcia

    January 25, 2022 at 3:32 pm

    5 stars
    Cut this in half with some adjustments to the tomatoes since I grow and can my own purée and a thick Roma sauce. Used short ribs which worked well.
    Thanks

    Reply
    • Amanda

      January 25, 2022 at 3:41 pm

      Sounds delicious! I love adding some fresh tomatoes! Thank you for trying the recipe!

      Reply
  6. Christina

    January 19, 2022 at 9:02 am

    I could only find short ribs, would these work for marrow?

    Reply
    • Amanda

      January 19, 2022 at 10:10 am

      Short ribs have less marrow and gelatin in them, but they will still provide great flavor!

      Reply
  7. Bill Felton

    January 17, 2022 at 8:29 pm

    This recipe sounds great! I can’t wait to make it. Question - what kind of beef broth do you suggest?

    Reply
    • Amanda

      January 18, 2022 at 11:03 am

      Thanks Bill! I would recommend something that maybe is low sodium so it doesn't get overly salty when the sauce cooks down. Enjoy!

      Reply
  8. Shirley

    January 17, 2022 at 7:51 am

    My grandma is italian and we were raised up on meatballs boiled eggs and sugar in our red gravy that’s what us southern Italians call red gravy. Plus other meats as well. We make a sweet red gravy that is delicious.

    Reply
    • Amanda

      January 17, 2022 at 10:21 am

      That sounds delicious!

      Reply
  9. Robin

    December 21, 2021 at 10:44 am

    This is our new favorite recipe, now making it for Christmas! Serving with meatballs and fried raviolis.

    Reply
    • Amanda

      December 21, 2021 at 11:02 am

      This makes me so happy to hear! We will be having it with manicotti for Christmas eve...Merry Christmas!

      Reply
  10. Nikki Lehnhardt

    November 23, 2021 at 3:05 am

    5 stars
    I have been trying to find out the secret to good Italian red gravy for years. Beef bones and marrow makes sense. There is only one Italian restaurant left in metro New Orleans that has the distinctive taste that means real Italian to me. It’s called Riccobono’s Peppermill and I have to have it whenever I get near it. There used to be others. Tony Angelo’s and Tony’s Spaghetti House are both gone now. Thank you for the recipe. I’m going to try it this weekend.

    Reply
    • Amanda

      November 23, 2021 at 9:40 pm

      Not a problem Nikki, enjoy!

      Reply
  11. Luby LeBlanc

    November 02, 2021 at 3:10 pm

    Can you please tell me what kind of beef bone?
    Thank you!

    Reply
    • Amanda

      November 03, 2021 at 10:31 am

      Neck, knuckle or ribs bones will all work. Ideally you want something with marrow in it as it will melt…

      Reply
      • Holly

        April 07, 2023 at 7:49 pm

        5 stars
        Amanda, i’m trying to place an order to get some meat to make this. Unfortunately they don’t have knuckle or neck bones since I’m ordering from a small grass fed beef farm there is limited choices.

        So my options are beef shank, beef back ribs or short ribs. I think the only one of those with any marrow would be the shank but I don’t think there’s much since I would only be using one. They weigh 22 ounces each!

        Can you tell me what the best option would be here..? i’m trying to re-create my mom‘s sauce but she used pork and we don’t eat pork. But it sure did impart wonderful flavor with all that juicy pork fat!

        Thank you for your help!

      • Amanda

        April 08, 2023 at 8:31 am

        Hey Holly! Thanks for your message, I would probably go with the beef shank if you can, but honestly, all of them will still add a ton of flavor to the sauce. Enjoy!

  12. Shanon Brooks

    March 07, 2021 at 5:50 pm

    Just to confirm, you use all 6 cans of tomatoes? Peeled, Crushed and Puree? I'm having trouble finding the San Marzano crushed and puree. I didn't know if I could get cans of peeled and crush or puree them my self.

    Reply
    • Amanda

      March 08, 2021 at 1:48 pm

      Yes, all 6 cans are used in the recipe. Sometimes I can only find the san marzano whole peeled tomatoes so I just use regular crushed and pureed tomatoes or you can buy them all whole peeled and crush and puree on your own.

      Reply
    • Jacob

      August 27, 2021 at 2:55 pm

      This is outstanding. I go “heavy” tablespoons on the herbs & garlic, & 2 full cups of wine.

      Use it for ziti, spaghetti, anything.

      Yum!

      Reply
      • Amanda

        August 28, 2021 at 2:12 pm

        Heavy on garlic is never a bad idea 🙂 I'm so glad you enjoy it as much as we do!

  13. Elizabeth Hohenberger

    August 23, 2020 at 2:02 pm

    5 stars
    So delicious!

    Reply
    • Amanda | Saporito Kitchen

      August 23, 2020 at 2:59 pm

      Thank you so much Elizabeth! I'm so glad you enjoy it 🙂

      Reply
  14. Deb

    January 19, 2020 at 9:00 am

    What brand/kind of red wine do you use

    Reply
    • Amanda | Saporito Kitchen

      January 19, 2020 at 10:10 am

      I would recommend a dry wine as opposed to sweet. It doesn't have to be terribly expensive, but something that you would drink. Cabernet or Merlot would work great!

      Reply
  15. Jodie Reed

    August 24, 2017 at 9:29 pm

    My mouth is watering as I read this. We've recently instituted spaghetti night every Monday and I think this is going to be implemented immediately!

    Reply
    • SaporitoKitchen

      August 25, 2017 at 1:30 am

      Excellent! You will have to let me know how it turned out!

      Reply
  16. Cindy Davis

    August 24, 2017 at 6:27 pm

    Sounds delicious! I am excited to make it and have extras in the freezer for a quick, delicious dinner on a busy night!!!

    Reply
    • SaporitoKitchen

      August 25, 2017 at 1:31 am

      Let me know how it works for you!

      Reply
Newer Comments »

Primary Sidebar

Meet Amanda

amanda scarlati cutting a cucumber.

Hi, I’m Amanda! I’m a professionally trained chef, wife, and mom of four. I’m here to help you bring more comfort, connection, and ease to your kitchen—one approachable, from-scratch recipe at a time.

Read More

Trusted by home cooks and featured by food lovers everywhere.

Seasonal Recipes

These seasonal favorites are tried, tested, and perfect for bringing ease and flavor to your table this time of year.

  • three scoops of lemon sorbet in a bowl with lemon twists on top.
    Easy Italian Lemon Sorbet with Just 3 Ingredients
  • homemade sloppy joe sandwiches on a round wooden tray
    Homemade Sloppy Joes
  • italian beef sandwiches topped with giardiniera on a cutting board.
    Slow Cooker Italian Beef Au Jus with Giardiniera (Chicago-Style)
  • blueberry crostata with pieces cut from it topped with whipped cream on a sheet pan.
    Italian Blueberry Crostata Recipe
  • clear pitcher and glass full of white sangria with strawberries, raspberries and peaches.
    Italian Sangria
  • skillet of linguine with red sauce and seafood in it topped with fresh parsley.
    Linguine Frutti di Mare

Footer

Thank you for being here. I hope this space brings ease, joy, and a little more connection to your table.

Trending Recipes

These are our tried-and-true favorites—comforting, approachable recipes made with love, shared again and again by our amazing community.

  • sliced pot roast on a round blue and white platter with baby yellow potatoes and baby carrots with gravy in a dish next to it.
    Slow Cook Pot Roast in the Oven (One Skillet Recipe)
  • chicken and rice in a dutch oven pot with a wooden spoon.
    The BEST One Pot Chicken and Rice Dinner (Dutch Oven)
  • Banana bread on a wooden cutting board with two slices cut.
    The Best Banana Bread with Greek Yogurt
  • Wooden spoon holding red sauce over a large pot of sauce.
    Sunday Italian Gravy (Tomato Sauce)
  • piece of layered meat lasagna with ricotta on a white plate in front of a white dish.
    Hearty Italian Lasagna with Ricotta Cheese
  • chicken cacciatore with mushrooms and tomatoes on spaghetti noodles in a bowl.
    Crock Pot Chicken Cacciatore

↑ back to top

About

  • Meet Amanda
  • About Scarlati Family Kitchen

Connect

  • Join the Family
  • Work with Me
  • Contact

Disclaimers

  • Privacy Policy
  • Disclaimer
  • Terms of Use

copyright © 2025 Scarlati Family Kitchen® | all rights reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.