Crafting Long Island’s Beloved Sunday Sauce Tradition

The cherished tradition of making Sunday sauce, often referred to as “Sunday gravy,” is a culinary cornerstone for many families in Long Island, New York. This dish, steeped in personal and cultural significance, draws on memories and recipes passed down through generations. Robert DiResto, 84, offers a compelling narrative of how this dish shaped his childhood and continues to resonate within his family.

DiResto recalls the vibrant aromas that filled his childhood home, especially after returning from church on Sundays. His mother, Aggie, would be busy in the kitchen, preparing the sauce with a mix of meats. “I remember sneaking into the kitchen, tearing off a hunk of bread to dip in the sauce,” he reminisces, harkening back to a time when family gatherings were centered around the dinner table and the rich flavors of home-cooked meals.

Many families have their own variations of Sunday sauce, and the debate over whether to call it “sauce” or “gravy” often arises. This distinction typically hinges on the preparation method and ingredients used. When bone-in pork is included, it creates a flavor-rich broth, leading some to refer to it as gravy. In DiResto’s recipe, country ribs with bones complement the San Marzano tomatoes, which are essential for creating the sauce’s signature taste.

The preparation of Sunday sauce is not just about cooking; it is an experience that can last up to four hours. DiResto emphasizes that while the process takes time, it is not necessarily complicated. Much of the cooking involves allowing the ingredients to simmer, with the sauce developing depth and richness as it bubbles away on the stove.

For those looking to recreate this family tradition, the recipe calls for specific ingredients that enhance the flavor profile. The sauce requires two 28-ounce cans of San Marzano tomatoes, 3-4 pounds of bone-in pork country ribs, and a blend of seasonings including oregano and fresh basil. Additionally, Italian sausage and homemade meatballs add layers of texture and taste.

To prepare the dish, start by browning the pork ribs in olive oil before adding onions, garlic, and tomato paste. After deglazing the pot with red wine and beef stock, the tomatoes and seasonings follow. The mixture simmers for an hour before the Italian sausage is added and cooked for another hour.

Meanwhile, the meatballs are crafted using a combination of ground beef, ground pork, prosciutto, and fresh herbs. Once browned, they are added to the simmering sauce for an additional infusion of flavor. The entire process culminates in a dish that not only nourishes but also connects families through shared memories and experiences.

As DiResto notes, “A good Sunday sauce doesn’t have to be expensive.” This meal is intended to feed large gatherings, making it a practical choice for families of modest means. The importance of the dish extends beyond its ingredients; it embodies the spirit of family, love, and tradition.

When serving, the pasta should be tossed with the sauce rather than layered on top. This ensures that each bite is infused with the rich flavors of the sauce. The meal is best complemented with freshly grated Parmesan cheese and good bread to soak up the remaining sauce.

In a world filled with fast food and quick meals, the tradition of making Sunday sauce stands as a testament to the value of time spent cooking and sharing meals. It highlights not just the gastronomic delights, but also the familial bonds that are strengthened around the dinner table. For many, this is more than just a dish; it is a legacy of love and a celebration of heritage.