Slow Cooker Sunday Gravy
The Italian-American Sunday sauce — meatballs, hot sausage, and pork ribs slow-simmered 6 hours in tomatoes and red wine into a sauce so thick it coats a spoon standing up.
- Cook temp
- 200°F
- 93°C · preheat
- Total time
- 400 min
- 30 prep · 360 cook · 15 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 15 min
- Before slicing
How to Make a Slow Cooker Italian Sunday Gravy Recipe [Episode 198] · En Casa Con Luz
Luz in the Kitchen shows searing Italian sausages and pork, adding crushed tomatoes and garlic to a slow cooker, and simmering for hours.
- Target //Cook at Low 6 hours (200°F / 93°C) for 6 hrs 30 min.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 15 mins before slicing.
- Golden Rule //Serve two courses like every good Italian Sunday: the sauced pasta first, then a platter of the meats with crusty bread and salad after. It's the difference between a weeknight dinner and a real Sunday meal.
- Family Tweak //Serve kids the pasta with sauce and one meatball, no sausage or ribs. Sausage heat scares young palates; ribs on the bone are a choke hazard for under-5s.
Ingredients
- 1 lbGround Beef, 80/20 for meatballs
- 1/2 lbGround Pork, for meatballs
- 1 lbHot Italian Sausage Links
- 1 lbCountry-Style Pork Ribs
- 56 ozCrushed Tomatoes, two 28-oz cans
- 1/4 cupTomato Paste
- 1 cupDry Red Wine, Chianti or similar
- 1/2 cupBreadcrumbs, for meatballs
- 1/4 cupWhole Milk, for meatballs
- 1 Large Egg, for meatballs
- 1/2 cupGrated Parmesan, for meatballs
- 7 clovesFresh Garlic, 3 for meatballs, 4 for sauce
- 2 tbspFresh Parsley, chopped, for meatballs
- 2 tbspItalian Seasoning
- 1 tspRed Pepper Flakes
- 2 tbspOlive Oil
- 1 1/2 tspKosher Salt
- 1 tspBlack Pepper
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Get to the point
- 1
Roll 1 lb 80/20 beef+pork meatballs; brown all sides 6 min in a skillet.
- 2
Sear 1 lb Italian sausage and 1 lb country ribs in same skillet; deglaze with red wine.
- 3
Layer meats in cooker, cover with 56 oz crushed tomatoes, herbs, and 1/4 cup tomato paste.
- 4
Cook LOW 6 hours; break sausages into chunks, serve over rigatoni with parmesan.
Step by step
Tap a step to cross it offMix and Roll the Meatballs
15 minIn a large bowl, gently mix 1 lb 80/20 ground beef with 1/2 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup whole milk, 1 large egg, 1/2 cup grated parmesan, 3 minced garlic cloves, 2 tbsp chopped parsley, 1.5 tsp kosher salt, and 1 tsp black pepper. Roll into 12 golf-ball-sized meatballs.
WhyDon't overmix — a light hand keeps meatballs tender. Squeezing the mix by hand for more than 30 seconds turns them into tight little rocks.
Brown the Meatballs and Sausages
11 minHeat 2 tbsp olive oil in a 12-inch skillet over medium-high. Brown meatballs on all sides for 6 minutes total (they will finish in sauce). Transfer to the slow cooker. Add 1 lb hot Italian sausage links to the same pan; brown 5 minutes, turning. Transfer to cooker.
WhyBrowning is for flavor, not doneness. The meats finish under sauce — a hard sear now creates fond that becomes the sauce's backbone.
Sear the Country Ribs
6 minIn the same skillet, brown 1 lb country-style pork ribs 3 minutes per side. These break down over the long cook into shreddable pork gold. Transfer to the cooker.
WhyCountry-style ribs are the shortcut to slow-cooked pork flavor without a whole shoulder — same collagen, one-third the cook time.
Deglaze with Wine, Build the Base
3 minPour 1 cup dry red wine into the empty skillet and scrape up every browned bit. Simmer 3 minutes to reduce by half. Pour into the slow cooker.
WhyChianti is the classic wine here. Any dry red that costs under $15 works — save the expensive bottle for the glass in your hand.
Add Tomatoes and Aromatics
Pour 56 oz crushed tomatoes (two 28-oz cans) into the slow cooker over the meats. Stir in 1/4 cup tomato paste, 2 tbsp Italian seasoning, 4 minced garlic cloves, and 1 tsp red pepper flakes. Rinse each can with 1/4 cup water and pour in.
WhyRinsing the cans with water is not a shortcut — it's a technique. You're capturing every drop of tomato flavor and adjusting the sauce viscosity in one move.
Slow Cook 6 Hours
360 minCover and cook on LOW for 6 hours. Meats should be fork-tender. Break sausages into 1-inch chunks with a wooden spoon. Skim excess fat from the surface. Serve over rigatoni or pappardelle with plenty of grated pecorino.
WhyCut a sausage open at the 6-hour mark — if it slides apart with fork pressure, everything else is ready too. Sausages are the doneness canary in Sunday gravy.
- Dad pro tip
- Serve two courses like every good Italian Sunday: the sauced pasta first, then a platter of the meats with crusty bread and salad after. It's the difference between a weeknight dinner and a real Sunday meal.
- Kid & toddler adjustment
- Serve kids the pasta with sauce and one meatball, no sausage or ribs. Sausage heat scares young palates; ribs on the bone are a choke hazard for under-5s.
- Serve with
- Rigatoni or pappardelle · Garlic bread or focaccia · Simple green salad with red wine vinaigrette
- Reheating
- Warm covered in a Dutch oven over medium-low for 12 minutes, stirring every 4 minutes to break up meat and prevent scorching on the bottom. Gets better on day two — this is the whole point of Sunday gravy.
- Calories
- 585
- Protein
- 38 g
- Carbs
- 22 g
- Fat
- 36 g
Nutrition source: USDA FoodData Central #170219 (beef 80/20) and #170457 (crushed tomatoes). Cook-time basis: Tested with 1 lb beef-pork meatballs, 1 lb hot Italian sausage links, 1 lb country-style pork ribs, 56 oz crushed tomatoes, and 1 cup red wine in a 6-qt Crock-Pot on LOW for 6 hours.
Frequently Asked Questions
Can I skip the country ribs?
You can, but they add the pork-shoulder-y depth the sauce is famous for. If skipping, add a 3-inch piece of parmesan rind for umami compensation.
Does the wine cook off in the slow cooker?
Not fully — that's why we reduce it in the skillet first. Alcohol needs sustained boiling to evaporate; slow cookers max out at 210°F.
How do you reheat leftover slow cooker sunday gravy without ruining the texture?
Warm covered in a Dutch oven over medium-low for 12 minutes, stirring every 4 minutes to break up meat and prevent scorching on the bottom. Gets better on day two — this is the whole point of Sunday gravy.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 15 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Serve kids the pasta with sauce and one meatball, no sausage or ribs. Sausage heat scares young palates; ribs on the bone are a choke hazard for under-5s.
What are the best side dishes to serve with this?
Recommended sides include Rigatoni or pappardelle, Garlic bread or focaccia, Simple green salad with red wine vinaigrette.