For an even richer flavor, consider searing the ground beef and pork before adding them to the meatball mixture. If you prefer a smoother sauce, you can use an immersion blender to partially blend the sauce after it has simmered for a few hours. Be careful not to over-blend. Serve this gravy with your favorite pasta shape, such as rigatoni, penne, or spaghetti. Garnish with fresh basil and grated Parmesan cheese.
North End Sunday Gravy
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PREP TIME30 mins
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COOK TIME5 hrs 30 mins
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TOTAL TIME6 hrs
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SERVING12 People
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VIEWS15
A luscious, slow-simmered tomato gravy, enriched with a medley of meats and aromatic herbs, reminiscent of Sunday suppers in Boston's historic North End. This recipe transforms humble ingredients into a deeply flavorful sauce, perfect for coating pasta or ladling over crusty bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol110 mg
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Fiber5 g
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Protein28 g
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Saturated Fat11 g
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Sodium869 mg
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Sugar6 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large, heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat. Add neck bones, pork rib, beef chuck, beef rib, and lamb shank. Brown on all sides (7-10 minutes). Transfer to a large bowl.
02
Step
7 mins
Add remaining 1/4 cup olive oil to the pot. Add a pinch each of basil, mint, and red pepper flakes. Add onion and cook until translucent (5 minutes). Add minced garlic and cook until fragrant (1 minute). Stir in tomato paste until incorporated. Add water and crushed tomatoes; bring to a gentle simmer. Add remaining pinches of basil, mint, and red pepper flakes; season with salt and pepper.
03
Step
2 hrs 30 mins
Return browned meats to the stockpot. Bring to a simmer and cook, covered, for 2 1/2 hours, stirring occasionally (every 15 minutes). Remove and discard neck bones.
04
Step
2 hrs 7 mins
In a skillet, heat 2 tablespoons olive oil over medium heat. Crumble in Italian sausage and cook until browned and cooked through (5-7 minutes). Drain excess grease. Stir sausage and sugar into tomato sauce; simmer for 1 1/2 hours.
05
Step
1 mins
In a large bowl, combine ground beef, bread crumbs, ground pork, milk, parsley, eggs, Parmesan cheese, and minced garlic. Mix gently with your hands until just combined. Shape into 2-inch meatballs.
06
Step
7 mins
Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add meatballs and brown on all sides (5-7 minutes).
07
Step
1 hrs 3 mins
Add meatballs to tomato sauce and simmer for 1 hour, adding water as needed to maintain desired consistency. Let sit off heat for 2-3 minutes before serving. Skim any excess fat from the surface.
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RECIPE REVIEWS
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Please Rate
Keven Terry
Jun 26, 2025The meatballs were the perfect addition!
Dereck Runte
Jun 19, 2025The dried mint is a game-changer! I never would have thought to add it, but it really elevates the sauce.
Donny Kirlin
Jun 16, 2025I found that adding a splash of red wine vinegar at the end brightened up the sauce even more.
Mohamed Sauer
Jun 4, 2025This gravy is incredible! The depth of flavor is amazing.
Taurean Goldner
Jun 2, 2025This is the best gravy I have ever made! Thank you for sharing this recipe.
Mallie Pfeffer
May 21, 2025My family devoured this gravy. It's definitely a new Sunday tradition.
Xander Botsford
May 16, 2025I substituted chicken thighs for the beef chuck and it was still amazing.