Sunday gravy doesn't have to be a chore

Sunday gravy is an Italian-American red sauce that’s chock-full of meats. My husband, Bond, and I have been making it for years as a Sunday afternoon labor of love. Prepared the traditional way, this sauce requires hours of standing over the stove.


Recently, I’ve discovered that the sauce comes out just as deliciously when prepared in my slow cooker. This version allows you to get this going on a Sunday morning and then enjoy a delicious dinner in the evening without all the work.

In addition, the recipe makes enough sauce for three pounds of pasta, so you’ll have leftover sauce in the freezer for two more meals down the road.

Classic Sunday gravy usually includes meatballs and Italian sausage along with pork ribs and braciole, which is thin slices of beef rolled around a cheese and bread crumb stuffing. In this version you’ll get the same meaty flavor but without the meatballs.

I like to use hot Italian chicken sausages in the recipe. The chicken sausages are flavorful but are much leaner than traditional Italian sausage. My favorite brand is GreenWise hot Italian chicken sausage, sold at Publix.

The remaining ingredients are typical of any tomato-based pasta sauce: canned diced tomatoes, tomato sauce, tomato paste, chopped onion, minced garlic and a little sugar. The sauce ingredients and meats are combined in the slow cooker and let simmer on low for 8-10 hours.

Traditionally, the meats are served as one course and the tomato sauce is tossed with pasta as another course.

I prefer to go an untraditional route, removing and shredding the meat, slicing the sausages and returning it all to the sauce.

Serve over cooked spaghetti with garlic bread and a tossed salad for a hearty Italian-American classic.


1 small boneless chuck roast, about 1½ pounds

1 pound boneless country style pork ribs

1 package (about 5 links) sweet or hot Italian sausage, preferably hot Italian chicken sausage

2 tablespoons olive oil

1 tablespoon Italian seasoning

1 teaspoon dry crushed red pepper

1 teaspoon salt

3 14.5-ounce cans petite diced tomatoes, undrained

1 15-ounce can tomato sauce

1 8-ounce can tomato paste

1 cup chopped onion, about 1 medium onion

2 teaspoons minced garlic, about 2 large cloves

1 tablespoon sugar

Salt and freshly ground black pepper, to taste

Place roast and ribs onto a clean cutting board and drizzle with the olive oil. Sprinkle with the Italian seasoning, crushed red pepper and salt, rubbing the seasonings into the meat with your hands.

Set aside.

Combine the diced tomatoes, tomato sauce and paste, onion, garlic and sugar in the ceramic vessel of a slow cooker. Add the meats and sausage and covering with the sauce.

Cover and cook on high for 6 hours or on low for 8-10 hours, until meat is very tender. Remove the roast and the ribs to a platter and shred.

Remove the sausage to a cutting board and slice. Taste the sauce and add salt and pepper, as needed.

Return the meats and sausage to the sauce and serve with cooked spaghetti or other pasta.

Makes enough sauce for three pounds of pasta.


We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.