Family Tradition: Crafting Long Island’s Sunday Sauce Recipe

Cooking Sunday sauce, often referred to as “Sunday gravy,” is a cherished tradition for many families, particularly on Long Island, New York. This dish, which can take up to four hours to prepare, is more than just a meal; it’s a celebration of family heritage and culinary artistry.

To gain insights into this family recipe, I reached out to my father, Robert DiResto, 84, who has been the cornerstone of my culinary education since childhood. Our conversation revealed not only the nuances of the dish but also its deep-rooted significance in our family. As I hinted at the ingredients, he quickly recognized my intentions, exclaiming, “Oh yeah, you mean Sunday sauce!” His enthusiasm was palpable, even over the phone.

Reflecting on his childhood, my father shared fond memories of Sundays spent with his family. After attending church, he would return home to find his mother, Nana (Aggie), preparing the sauce. “I remember her browning the pork and frying the sausage,” he recounted. The aroma wafting through the house was irresistible, and he often found himself sneaking into the kitchen for a taste, dipping bread into the simmering sauce.

The significance of Sunday sauce extends beyond simple nourishment. It has become a symbol of family connection, contrasting with its often dramatized portrayals in popular culture. In The Godfather, a pivotal scene shows Clemenza teaching Michael how to prepare the sauce, emphasizing the importance of family gatherings. Similarly, in Goodfellas, Paulie meticulously slices garlic, showcasing the care that goes into crafting this dish.

Making Sunday sauce is a time-consuming process, but it is not overly complicated. Much of the cooking time is spent allowing the ingredients to simmer and meld together, creating a rich and flavorful sauce. The dish is designed to be accessible, relying on ingredients that are affordable and easy to source, making it an ideal choice for large gatherings.

The terminology used to describe the dish—whether “sauce” or “gravy”—often sparks debate. The distinction typically hinges on the use of bone-in pork, which contributes to a broth-like consistency. In my recent preparation, I opted for country ribs with bones and enhanced the flavor by adding leftover steak bones from the freezer.

Assembling the ingredients for this family recipe, I gathered:

– 2 28-ounce cans of whole San Marzano tomatoes
– 3-4 pounds of pork country ribs, bone-in
– 3 tablespoons of extra virgin olive oil
– 1 small onion, finely diced
– 3 cloves of minced garlic
– 1 teaspoon of dried oregano
– 3 tablespoons of tomato paste
– 1/2 cup of red wine
– 1/2 cup of beef stock
– 1 teaspoon each of salt and ground black pepper
– 1 pound of Italian sausage
– 1/4 cup of fresh basil, torn by hand

For the meatballs, the ingredients included:

– 1/2 cup of plain breadcrumbs
– 1/4 cup of milk
– 1 pound each of ground beef and ground pork
– 3 ounces of finely chopped prosciutto
– 1 large egg
– 3 cloves of minced garlic
– 1/2 cup of grated Parmesan cheese
– 1/4 cup each of chopped parsley and basil
– 1 teaspoon each of salt and ground black pepper
– 2 tablespoons of olive oil
– 1 1/2 pounds of spaghetti

The preparation process begins by crushing the tomatoes and seasoning the pork ribs with salt and pepper. After browning the ribs in olive oil, the onions and garlic are sautéed until translucent before adding tomato paste, red wine, and stock. The sauce simmers for an hour before the sausage is introduced, followed by another hour of cooking.

While the sauce simmers, meatballs are prepared by soaking breadcrumbs in milk, then mixing in the remaining ingredients and browning them in a pan. After the sauce has cooked for a total of three hours, the meatballs are added, and the dish is left to simmer for an additional hour.

This lengthy cooking process culminates in a sauce that is rich, savory, and deeply satisfying. The final step involves cooking the pasta and combining it with the sauce before serving, ensuring every bite is infused with flavor.

Ultimately, whether one calls it “sauce” or “gravy,” the essence of this dish remains the same: it is a testament to family, tradition, and the joy of sharing a meal together. Accompanied by good bread, Long Island Sunday sauce stands as a celebration of culinary heritage that continues to bring families together, one delicious bite at a time.