Rachael Ray’s Sunday Gravy and Macaroni (Spaghetti, Really)

There are certain dishes that, for me, transcend mere sustenance; they become portals to memory, anchors to tradition. For many, it’s the scent of a roasting turkey on Thanksgiving, or the crisp sweetness of an apple pie cooling on the windowsill. For me, it’s the deep, rich aroma of a slow-simmering tomato sauce, the kind that perfumes every corner of the house and promises comfort in a bowl. Rachael Ray’s Sunday Gravy and Macaroni, a dish inspired by her Grandpa Emmanuel’s all-day affair, taps directly into that soulful tradition, albeit with a clever nod to modern time constraints. While I might not have achieved the promised 30-minute mark – a testament to the honest complexity of a truly satisfying gravy – the essence of family, flavor, and pure unadulterated deliciousness is undeniably present, even in an hour’s time.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour (or longer for deeper flavor)
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: Serves 8 generously
• Dietary Type: Meat, Dairy (optional)

Ingredients

For the Gravy (Sauce)

• 1/4 cup extra virgin olive oil (approximately two turns of the pan, for both meats and sauce)
• 4 pork chops (loin chops, thin cut, 1/2-inch thick, each chop cut in 1/2)
• Salt and pepper, to taste
• 1/2 lb sweet Italian sausage links (about 2 links)
• 1/2 – 1 teaspoon crushed red pepper flakes (adjust for your preferred level of spice)
• 4 cloves garlic, chopped
• 1 small onion, minced
• 1 cup beef broth
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can diced tomatoes
• 1 cup water
• 1/2 teaspoon sugar
• 1/4 cup chopped flat leaf parsley (about two handfuls of leaves)
• 5-6 basil leaves, fresh (torn or chopped, about a handful)

For the Meatballs

• 1 lb meatloaf mix (ground beef, pork, and veal combined, ideally from a butcher counter for the best blend)
• 1 egg
• 2 cloves garlic, chopped
• 1/3 cup grated Parmigiano-Reggiano cheese (approximately two handfuls, plus extra for tossing pasta and for serving)
• 1/2 cup Italian seasoned breadcrumbs (about three handfuls)
• Salt and pepper, to taste

For the Pasta

• 1 lb spaghetti

Equipment Needed

• Large, deep skillet or a medium, heavy-bottomed saucepan
• Baking sheet
• Large pot for boiling pasta
• Tongs
• Wooden spoon or spatula
• Serving dishes

Instructions

Begin by setting a large pot of water on the stove to boil for your pasta. While that’s heating, preheat your oven to 425°F (220°C).

Now, let’s get started on the heart of the dish: the gravy. Heat your deep skillet or medium heavy-bottomed saucepan over medium-high heat. Season the pork chops generously with salt and pepper. Slice the sweet Italian sausage links into halves or thirds. Add 1 tablespoon of extra virgin olive oil to the hot pan – that’s about two turns of the pan – and carefully place the seasoned pork chops into the skillet. Sear them for about 2 minutes on each side until nicely browned, then remove them from the pan and set aside.

Add another tablespoon of extra virgin olive oil to the same pan. Introduce the sausage pieces and brown them for about 2 minutes on each side. Transfer the browned sausage to the plate with the pork chops.

Next, add the crushed red pepper flakes, chopped garlic, and minced onion to the pan. Sauté for about 1 minute, being mindful that the pepper flakes can burn quite quickly. Stir frequently to prevent scorching.

Deglaze the pan by pouring in the beef broth, scraping up any delicious browned bits from the bottom of the skillet with your spoon. Once scraped, add the crushed tomatoes, tomato paste, diced tomatoes, water, and sugar. Stir everything together and bring the sauce to a gentle bubble.

Return the browned pork chops and sausage to the pot. Reduce the heat to low, cover the pot, and let the sauce simmer. While Rachael Ray’s recipe aims for a quicker finish, this is the ideal moment to let the flavors meld. The recipe suggests simmering for 12 to 15 minutes, but to truly develop that deep, comforting flavor reminiscent of a true Sunday tradition, you could allow this to simmer for much longer – an hour, two hours, or even more, adding a splash more water if it becomes too thick.

While the gravy simmers, let’s tackle the meatballs. In a medium bowl, combine the meatloaf mix, egg, the remaining 2 cloves of chopped garlic, 1/3 cup of grated Parmigiano-Reggiano cheese, and the Italian seasoned breadcrumbs. Season this mixture with salt and pepper. Gently mix everything together until just combined – overmixing can lead to tough meatballs. Roll the mixture into balls, about 1 1/2 to 2 inches in diameter. Place the rolled meatballs onto a non-stick cookie sheet. Roast the meatballs in the preheated 425°F (220°C) oven for 10 minutes.

After 10 minutes, carefully slide the cookie sheet with the partially cooked meatballs directly into the simmering sauce. Once the meatballs are nestled in the gravy, turn off the oven. The residual heat will finish cooking them perfectly.

By now, your pasta water should be boiling. Add a generous amount of salt to the water – it should taste like the sea. Add the spaghetti and cook according to package directions, aiming for al dente, usually around 7 to 8 minutes.

To serve, arrange the pork chops, sausage, and meatballs on a serving dish. Ladle about half of the rich gravy into a separate serving bowl, ready to be passed at the table. Drain the cooked spaghetti and return it to the large pasta pot. Add the remaining gravy to the pot with the spaghetti. Toss the pasta with the sauce, adding a few handfuls of grated Parmigiano-Reggiano cheese as you toss. This cheese will melt into the sauce, creating a beautiful emulsion and adding another layer of savory flavor. Transfer the sauced spaghetti to a serving dish.

Expert Tips & Tricks

• The Power of a Long Simmer: While the recipe offers a quick simmer time, the true magic of Sunday Gravy happens with time. If you have the luxury, let this sauce simmer for at least 2-3 hours. The flavors will deepen, the meats will become incredibly tender, and the sauce will achieve a luxurious, velvety texture. Add water as needed to maintain your desired consistency.
• Meatball Perfection: For extra tender and flavorful meatballs, consider using a mix of meats from your butcher. Don’t overwork the meat mixture; a light hand is key. Roasting the meatballs before adding them to the sauce not only ensures they cook through evenly but also gives them a pleasant exterior texture.
• Pasta is Paramount: Always salt your pasta water generously. It’s the only chance you have to season the pasta itself from the inside out. Cooking to al dente is crucial; the pasta will continue to absorb sauce and soften slightly once tossed.
• Cheese, Glorious Cheese: Don’t be shy with the Parmigiano-Reggiano. Tossing the cooked spaghetti with the remaining sauce and a good amount of cheese creates a luscious coating that clings beautifully to each strand. Passing extra cheese at the table is always a welcome gesture for those who like it even more cheesy.

Serving & Storage Suggestions

Serve this magnificent Sunday Gravy and Macaroni family-style, with the sauced spaghetti in one dish and the tender meats and extra sauce in another. This allows everyone to customize their plate. A crusty loaf of garlic bread is an absolute must for soaking up every last drop of that delicious gravy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and improve overnight, making it just as delicious, if not more so, the next day. To reheat, gently warm the pasta and sauce on the stovetop over low heat, adding a splash of water or broth if needed to loosen it up. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	599.4 kcal
Calories from Fat
Total Fat	24.9 g	38%
Saturated Fat	7.2 g	36%
Cholesterol	82.7 mg	27%
Sodium	1139.8 mg	47%
Total Carbohydrate	64.5 g	21%
Dietary Fiber	5.6 g	22%
Sugars	10.5 g	42%
Protein	29.9 g	59%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Gravy: For a meatless version, omit the pork chops and sausage. Sauté a medley of mushrooms (like cremini and shiitake) and perhaps some finely diced eggplant or zucchini in place of the meats to build savory depth. Use vegetable broth instead of beef broth.
• Spicy Kick: For those who love heat, increase the crushed red pepper flakes to 1 1/2 to 2 teaspoons. You could also add a pinch of cayenne pepper or a finely minced jalapeño to the soffritto.
• Different Meats: While pork and sausage are traditional and delicious, feel free to experiment. Braised short ribs, lamb shanks, or even a hearty meatball made with a different combination of ground meats would be wonderful.
• Gluten-Free Pasta: For a gluten-free option, simply swap out the spaghetti for your favorite gluten-free pasta. Ensure your Italian breadcrumbs for the meatballs are also gluten-free.

FAQs (Frequently Asked Questions)

Q: Grandpa Emmanuel called spaghetti “macaroni.” Is it okay to use actual macaroni noodles?
A: While the spirit of the dish honors that linguistic quirk, using spaghetti provides the classic texture and surface area for the sauce to cling to beautifully. However, if macaroni is what you have or prefer, it will still be delicious!

Q: My sauce seems a bit thin. What can I do?
A: If your sauce is thinner than you like after simmering, you can uncover the pot and let it simmer gently for an additional 15-30 minutes to allow some of the liquid to evaporate. Alternatively, you can whisk together 1 tablespoon of tomato paste with 2 tablespoons of water and stir it into the sauce, simmering for a few more minutes to thicken.

Q: Can I make this gravy ahead of time?
A: Absolutely! Gravy is one of those dishes that often tastes even better the next day. You can make the entire sauce and meat component a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop before cooking the pasta and serving.

Q: How important is the sugar in the sauce?
A: The sugar is a traditional addition in many tomato sauces. It doesn’t make the sauce taste sweet, but rather helps to balance the acidity of the tomatoes, creating a smoother, more rounded flavor profile.

Q: What’s the best way to reheat leftover meatballs without them getting tough?
A: Gently simmer the meatballs in a bit of the leftover sauce over low heat. Avoid boiling, as this can make them tough. If microwaving, use a lower power setting and stir halfway through.

Final Thoughts

Rachael Ray’s Sunday Gravy and Macaroni is more than just a meal; it’s an invitation to slow down, connect, and savor the simple, profound pleasure of good food shared with loved ones. It’s a testament to how a few quality ingredients, combined with a little time and a lot of heart, can create something truly memorable. So, whether you have an hour or a leisurely afternoon, gather your ingredients, put on some music, and let the comforting aroma of this classic Italian-American dish fill your kitchen. Serve it with that crusty garlic bread, perhaps a simple green salad, and a robust red wine like a Chianti, and you’ve got yourself a Sunday feast that feels like it’s been simmering for generations. Enjoy every comforting, delicious bite!