Italian Sunday Gravy Sugo (Printable Version)

# What You'll Need:

→ Base

01 - 2 tablespoons extra virgin olive oil
02 - 2-3 lbs pork loin, pork chops, ribs and/or neck bones
03 - Kosher salt and black pepper to taste
04 - 1 small yellow or sweet onion, finely diced
05 - 5 cloves garlic, very thinly sliced
06 - Pinch of red chili flakes
07 - 3 tablespoons tomato paste
08 - 2 28-ounce cans whole peeled tomatoes or crushed tomatoes
09 - 2 bay leaves
10 - 1 tablespoon finely minced Italian parsley
11 - Pinch of sugar (optional)

→ Meats

12 - 1½ lbs Italian sausage (hot, sweet or both)
13 - 1 batch homemade Italian meatballs or 16-20 store-bought meatballs, cooked

→ For Serving

14 - Pasta of choice
15 - Grated Pecorino Romano cheese
16 - Ricotta cheese

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside.
02 - Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes. Add the garlic and chili flakes, then continue cooking for another 2 minutes.
03 - Stir in the tomato paste for about 1-2 minutes. Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce.
04 - Bring the sauce up to a boil, then add the pork, sausage and meatballs and reduce the heat to low. Simmer on the lowest possible heat setting, stirring about every 20 minutes to prevent the bottom from burning, for about 3 hours, or until the pork is falling apart. Turn off the heat and allow the meats to sit in the sauce until ready to eat.
05 - Taste the sauce and add more salt if needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter.
06 - Toss al dente pasta with a little bit of sauce, then transfer the rest to gravy boats or another serving vessel. Serve the pasta with the platter of meats and sauce on the side, with a bowl of grated Pecorino Romano and a bowl of ricotta for passing at the table.

# Handy Tips:

01 - Cook the onion and garlic slowly over medium-low heat to avoid browning.
02 - Have your canned tomatoes opened and ready before adding the garlic to prevent burning.
03 - For a smoother sauce, use an immersion blender to puree the chunks of tomato and onion after removing bay leaves.
04 - Tomato paste adds body to the sauce but is optional if you prefer a thinner consistency.
05 - A small pinch of sugar can help balance acidity without making the sauce sweet.
06 - Ensure the sauce simmers on the lowest heat possible, stirring every 20 minutes to prevent burning.
07 - This sauce can be transferred to a slow cooker after sautéing vegetables and adding tomatoes, then cooked on low for 5-6 hours.
08 - Consider finishing with fresh basil or parsley to add brightness to this rich sauce.
09 - Leftovers taste even better the next day and freeze beautifully for future meals.

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