Mom’s Italian Gravy

Bolognese, Ragu, and Gravy – What’s the Difference?

Pasta sauces, such as bolognese, ragu, and gravy, are tomato-based and contain meat. There will be many variations of all three, debates on how they are prepared, and the true differences. A quick internet search will turn up different styles from Naples, Umbria, Tuscany, Romagna, Lazio, and just about any region of Italy with a distinct cultural heritage. The descriptions below are only a rough approximation, and recipe variations are unique to each family.

Ragu is a tomato sauce made from sofrito and ground or chopped meat. For the ragu, the sofrito (usually onions, carrots, and celery) is cooked in olive oil before the meat is added. Wine is then added to deglaze the pan, followed by tomato paste, stock, and herbs. The sauce simmers for several hours.

Bolognese is a type of ragu that originated from Bolognia and uses finely diced meat and vegetables. The vegetables (typically onion, carrots, and celery) are cooked in butter instead of olive oil until soft. The meat, along with beef broth, crushed tomatoes, and milk for creaminess, is added. The sauce is allowed to simmer for several hours before being served with pasta.

Sunday Gravy, or Italian Gravy, is also a ragu, but instead of ground or chopped meat, they tend to use large chunks of red meat, sausages, and meatballs. Technically, there is no Italian word for gravy, and the origin came from Italian immigrants trying to assimilate. The beef in Italian gravy typically consists of neck bones and whole sausages browned before the vegetables are cooked and the tomato paste and stock are added. Gravy is best when allowed to simmer all day, allowing the meat to release its flavors.

Key Ingredients and Substitutions

This list reflects my family tradition and a true Sunday gravy can utilize any bone in pork you have in the freezer.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Pork Neck Bones: The use of this unusual part of the pig surely originated with immigrant families only able to afford what the butcher had a hard time selling. This meat benefits from the long braise in the gravy, imparting its succulence to the mix, including the collagen that adds to the silky texture. I couldn’t locate any neck bones, so I substituted some cross-cut rib tips with many of the same qualities.
• Hot Italian Sausage: Johnsonville is the brand I grew up with, but any hot Italian-style sausage would work. If you don’t like spicy food, regular Italian sausage is important for those fennel notes, and you can always fine-tune the spice level by adding more or fewer red pepper flakes. Turkey Italian sausage could work for those who prefer not to eat red meat.
• Tomato Paste: It may be tempting to add some canned or jarred tomato sauce, but the savoriness of this sauce comes from building up the fond and adding the umami found in tomato paste to enhance the deep, rich flavors. Stock can be used in place of the water for even more flavor, but it isn’t necessary, as the pork and sausage flavor the gravy while they simmer.
• Fresh Garlic: Fresh garlic cloves lay the foundation for this gravy’s flavor profile. When sautéed gently with the onions, they release their oils and sweetness into the sauce. My mom always pressed the garlic instead of mincing it – she claimed it kept the garlic from burning while still releasing its full flavor into the oil.
• Yellow Onion: A medium yellow onion adds texture and natural sweetness to the gravy. When cooked until translucent, it melts into the background of the sauce while adding depth. The onions also help scrape up the browned bits from the meat, incorporating all those rich flavors back into the gravy.
• Dried herbs: Usually, I would use fresh herbs in a homemade sauce, but they would be overpowered in this setting. The combination of dried oregano, basil, and parsley blends the overall flavors harmoniously, so it works. I suggest using ‘freshly dried’ herbs, if possible, which are usually a deeper green and still have plenty of aromas.
• Garlic and Onion Powder: You might wonder why we need these when we already use fresh garlic and onions. Right or wrong, my mom taught me that the powdered versions add a different type of savory base note that you can’t get from fresh alone. The fresh ingredients give you that bright, immediate flavor, while the powders create a mellower background note that deepens as the sauce cooks. It’s not about doubling up – it’s about creating layers of flavor.
• Paprika: This adds a subtle warmth and rich color to the gravy. The mild pepper notes complement both the hot Italian sausage and the pork.
• Cornstarch: Though not traditional in Italian cooking, this ingredient is a thickening agent that helps create the perfect sauce consistency. Making a slurry by mixing the cornstarch with a small amount of cold water before adding it to the gravy prevents clumping and ensures smooth incorporation. The small amount used is enough to thicken the gravy, so it coats each strand of pasta beautifully without becoming too heavy or gummy.
• Grated Parmesan: The small amount in the gravy is a natural seasoning, adding that distinct aged cheese salty richness that only Parmesan can bring. Adding it during cooking allows it to melt away completely while leaving its mark on the final flavor. It’s fine to use the stuff in the green can and save the good stuff for grating at the table.

How to Make Italian Gravy (or Sauce)

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
_{This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.}

Pro-tip: The longer this Italian gravy simmers the deeper the flavor.

1. Brown the Sausage: Add 1 to 2 ounces of olive oil over medium-high heat in a Dutch oven over medium-high heat. Add the sausage uncut and brown on all sides. While the sausage is browning, cut the rib tips between the bones, creating 1½ to 2-inch cubes.

2. Brown the Pork: Turn the sausages onto their curved sides, leaning them against the side of the Dutch oven. Then, add cut pork tips with the meat side down covering the bottom of the pot. After the meat has been evenly browned, remove it from the pot and set it aside.

3. Build the Foundations of the Gravy. Add the remaining olive oil to the Dutch oven and heat until shimmering. To the Dutch oven, add the diced onions, sweating them until translucent. Move them around and scrape up the fond that formed from browning the sausage and pork tips. Add the minced or pressed garlic and sauté for 1 to 2 minutes, stirring frequently to make sure you don’t burn the garlic. Add the tomato paste and work it into the onions and garlic, continuing to scrape the bottom of the Dutch oven to pick up the remaining fond.

4. Add the Herbs and Spices: Once the tomato paste has darkened a bit, usually after 3-5 minutes, add 2 cups of water and mix thoroughly to a smooth consistency. Combine the cornstarch with 1 cup of water in a small bowl to make a slurry. Add the 1 cup of water, garlic powder, onion powder, grated Parmesan, paprika, dried parsley, dried basil, dried oregano, sugar, cornstarch slurry, and salt and combine well, making sure to scrape the bottom of the Dutch oven to mix everything and that it has been completely deglazed.

5. Add the Meat to the Gravy: Cut each sausage link into 3-4 pieces. Then, add them with the pork back to the Dutch oven with the tomato paste mixture. Stir the sauce to coat the sausage and pork evenly, then turn the heat to low and simmer for 2-4 hours.

6. Serve: Top your favorite pasta with the sauce, along with pieces of sausage and pork meat. Sprinkle with grated or shredded cheese.

Make-Ahead and Storage

Make-Ahead: This is the perfect make-ahead sauce. You can put the pot on in the morning and allow it to simmer all day for the perfect pasta dinner. It can also be made days in advance and then reheated.

How to Store: Like most tomato-based sauces, this Italian gravy freezes well. Once the sauce has cooled, store it in a freezer-safe container or gallons-size freezer bag. We prefer freezer bags since they can be placed flat in the freezer and stacked. The sauce can be frozen for up to 3 months. Store leftovers can also be refrigerated in an air-tight container for 3 to 4 days.

How to Reheat: Allow frozen sauce to thaw in the refrigerator before reheating. To reheat on the stovetop, transfer it to a pot and heat over medium heat, stirring occasionally. The sauce may be thicker, so add a splash or two of water to thin it to the desired consistency. To reheat in a microwave, transfer it to a microwave-safe dish and add a tablespoon or two of water. Heat at 15-30 second intervals and stir well.

Recipe Tips and Notes

• Fond is your friend. These brown bits of cooked sausage and pork will add a ton of flavor to the gravy.
• Don’t use canned or diced tomatoes. Canned tomatoes will dilute the rich, deep, umami flavor from cooking the tomato paste in the fond.