Comments on: Sunday Sauce (Italian Sunday Gravy)

By: Jenn Laprade

Jenn Laprade — Mon, 14 Sep 2026 14:17:08 +0000

In reply to Joann. Hi Joann! I haven’t tested this recipe in the oven for 8 hours, so I wouldn’t recommend 350°F for that long. If you need it to cook while you’re away, I think a slow cooker would be the better option. You could prepare the sauce as directed, transfer everything to the slow cooker, and cook on LOW for about 6–8 hours. Hope that helps!

By: Joann

Joann — Tue, 01 Sep 2026 02:00:26 +0000

Hi! I work on weekends, can I put this in the oven at 350 degrees for 8 hours instead? Thanks, Joann

By: Lourens and Mary Pieterse

Lourens and Mary Pieterse — Thu, 27 Aug 2026 17:49:16 +0000

In reply to Thomas Bone. Why don't you put onions when you do the garlic, my nonna always fried onions with the garlic then added the tomatoes etc ??? Lourens & Mary Pieterse

By: Jenn Laprade

Jenn Laprade — Tue, 25 Aug 2026 13:06:45 +0000

In reply to Thomas Bone. Thomas, I absolutely loved reading this! I love how you made the recipe your own with the sausage, mushrooms, and all the little adjustments along the way. There’s certainly no one way to make Sunday sauce—every family has its own traditions and everyone has their own preferences. That’s what makes cooking so personal. Thank you for sharing all of your tips, and I especially loved your final verdict: “this recipe produces deliciousness.” Thank you for taking the time to share this! ~Jenn

By: Thomas Bone

Thomas Bone — Sun, 23 Aug 2026 00:01:41 +0000

Assembled per the recipe and substituted sweet Italian sausages for the pork ribs. After 4 hrs of simmering I added some chopped Blue Ridge oyster mushrooms. After 6 hrs of simmering I took the ribs off the bone, removed the silver skin and fat from the meat, finely shredded the meat and crumbled the sausages. Then put both of the meats and bones back in the bath to get every bit of flavor from those glorious bones!

Had to remove fat 2-3 times during the process by simply putting a sheet of paper towel on top and let the fat soak up.

After 8 hrs of simmering, absolutely GLORIOUS and gave it a final rigorous stir to better shred the beef rib meat. Yes, for the purests probably closer to a ragu (ground or shredded meat and veggies) vs Sunday Sauce (whole cuts left intact and served as a side), but don’t miss the point…this recipe produces deliciousness.

By: Jenn Laprade

Jenn Laprade — Wed, 19 Aug 2026 13:48:50 +0000

In reply to Dan. Thank you so much, Dan! I’m so glad you enjoyed the Sunday sauce!

By: Dan

Dan — Sun, 09 Aug 2026 18:13:12 +0000

Fabulous recipe

By: Jenn Laprade

Jenn Laprade — Wed, 08 Jul 2026 20:07:45 +0000

In reply to SUSAN SAGLIBENE. Thank you so much, Susan! I hope your family enjoys every bite. There's nothing better than gathering around the table for Sunday sauce.

By: SUSAN SAGLIBENE

SUSAN SAGLIBENE — Sun, 28 Jun 2026 14:56:23 +0000

Today is Sunday and I am having my family over for a Sunday Sauce Spaghetti dinner, there are 10 of us. We do this every so often and this is a special sauce I am happy to make for my family — I know it takes more time, but this recipe is worth it for the flavor!

By: Jenn Laprade

Jenn Laprade — Thu, 14 May 2026 11:17:18 +0000

In reply to Twyla Laakso. Twyla, reading this truly means so much to me. Thank you not only for taking the time to make these recipes, but also for coming back here to share such thoughtful feedback. Knowing these recipes are being made and enjoyed in other homes is exactly why I continue sharing them. And since this was my mom’s Sunday sauce, she’ll be absolutely thrilled to read your review — I’ll definitely be sharing it with her. Thank you again! ❤️