Sunday Gravy

by Bernhard Krupp April 17, 2020 2 min read

Sunday Gravy

Shop This Recipe

Sunday Gravy tomato based meat sauce is an Italo-American classic hailing from New Jersey. This recipe is based on Anthony Bourdain’s version, so you know it’s good. Thick, rich, and perfect for a wintry weekend, this dish pairs well with Sangiovese and The Sopranos.

We've calculated the cost of the ingredients you can buy with us online. This is based on the cost of the product for this recipe - you may have leftovers in raw ingredients from the portions you purchase (e.g. 1 tablespoon of olive oil is 50c from a full bottle containing 500ml). 


Recipe serves 8

Cooking time 4 hours 


500g of diced chuck beef ($14.99)
500g of beef top rib($14.95)
500g of house-made Italian pork sausage ($12.50)
500g of Berkshire USA pork ribs* ($17.00)
500ml house-made chicken stock($17.00)
2 tbspMount Zero olive oil($1.00)
1 medium onion
5 cloves of garlic
3 tbsp of tomato paste
1 tsp of dried oregano
1 tsp of dried chilli flakes
2 cups of dry red wine
2 cans of crushed tomatoes
2 sprigs of thyme or rosemary
1 sprig of fresh basil
500g of dry rigatoni pasta

*We sell our USA pork ribs in 1kg portions. Use half for this recipe and freeze the remainder for another dish. Alternatively, if you have 2kg pork belly for another meal, cut the ribs from the belly and use in this recipe. 


  1. Preheat your oven to 150c. Season the chuck and ribs generously with salt and pepper. Heat olive oil in a large dutch oven on a medium high heats. Brown all sides of the meat working in batches to avoid stewing it. Remove the meat from the pan and brown the sausages. Be sure to retain all the juices.

  2. Once the sausages have been removed, add the diced onion to the pan. Add some salt and stir frequently to remove the browned bits from the bottom. Cook for 3-5 minutes.

  3. Add the garlic, cook for 1 minute, then add the tomato paste, oregano, and pepper flakes and cook for a few minutes, until the tomato paste is dark reddish brown and has begun to stick to the pan. Deglaze the Dutch oven with the wine and let reduce by half.

  4. Add the stock, tomatoes, and bay leaves. Use some kitchen twine to create a bouquet garni with the fresh herbs and add to the pot. Return the chuck and ribs to the pot. Season with salt and pepper and bring to a boil. Cover the Dutch oven and transfer to the oven. After around 2.5 hours, remove the gravy from the oven, add the browned sausages, and return to the oven to cook for another 30 minutes.

  5. Remove and discard the bouquet garni and keep the gravy and sausages warm. In a large pot, bring salted water to a boil. Cook the rigatoni according to the package instructions until just al dente. Drain the pasta and return it to the hot, empty pot. Pour in enough sauce to generously coat the pasta, not drown it.

  6. Serve immediately with extra sauce and Parmigiano-Reggiano.

  7. Enjoy!

    Also in Organic Recipes

    Skillet Chicken Pie
    Skillet Chicken Pie

    by Olivia McCrimmon July 30, 2021 2 min read

    During winter, we're no doubt craving heart-warming comfort food, with pies definitely ticking all the boxes! This recipe is a weeknight favourite as it's all made in one cast iron pan, which results in an easy clean up. We've packed this pie full of veggies so you don't have to feel guilty about indulging mid-week and with a layer of puff pastry, you know you'll have the kids wanting more!

    Our Top 5 Freezer Friendly Meals
    Our Top 5 Freezer Friendly Meals

    by Olivia McCrimmon July 26, 2021 2 min read

    There's some days where we're happy to spend the entire day in the kitchen, cooking countless meals and then there's others where cooking one meal can seem too much of a chore. So with the days that you're feeling particularly energetic, it's important to cook recipes that will hold up well in the freezer so that you've always got a quick, nutritious and most importantly, tasty meal that can be ready in minutes. We've listed our favourites below. 
    Pork, Cabbage + Chive Potstickers
    Pork, Cabbage + Chive Potstickers

    by Olivia McCrimmon July 25, 2021 2 min read

    There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!

    Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid