Columbus Day is more than a historical marker; it’s a celebration of Italian-American family culture. Nothing embodies this spirit more than a pot of “Sunday Gravy” simmering for hours—a tradition symbolizing weekend family reunions and heirloom recipes passed down with love. This recipe, designed for a crowd, leverages the exceptional capacity and even heat distribution of the ARC 41QT Cazo to perfect this classic dish.
This sauce is rich, hearty, and packed with a variety of meats—the true centerpiece of a feast. The long, slow cooking time is crucial for melding the flavors perfectly.
Prep Time: 30 minutes
Cook Time: 4-5 hours
Total Time: 4.5 – 5.5 hours
Equipment: 41QT Capacity Cazo Pot (or similar large, heavy-bottomed pot)
Ingredients(Serves 15-20):
Meats:
Ground Meat Mix (beef, pork) – 2 kg (about 4.5 lbs)
Italian Sausage Links (sweet or hot) – 1.5 kg (about 3.5 lbs)
Pork Ribs or Veal Ribs – 1 kg (about 2 lbs)
Homemade or pre-made Italian Meatballs – 1 kg (about 2 lbs)
Vegetables:
Yellow Onions (diced) – 3 large (about 4 cups)
Carrots (diced) – 2 large
Celery Stalks (diced) – 2 large
Garlic Cloves (minced) – 8-10
Flavorings:
Extra Virgin Olive Oil – 1/2 cup
Dry Red Wine (like Chianti) – 2 cups (480 ml)
Whole Milk – 1 cup (240 ml)
Whole Peeled Tomatoes (canned) – 2 cans (800g / 28oz each)
Tomato Paste – 1 can (170g / 6oz)
Dried Oregano – 2 tablespoons
Dried Basil – 1 tablespoon
Bay Leaves – 3
Red Pepper Flakes (optional) – 1 teaspoon
Salt and Freshly Ground Black Pepper – to taste
For Serving:
Fresh Basil Leaves – for garnish
Grated Parmesan Cheese – for serving
Instructions:
1.Brown the Meats:
Heat the olive oil over medium-high heat in your large 41 QT Cazo. The pot’s wide base allows you to work in batches without crowding. Brown the Italian sausages and ribs until they develop a golden-brown crust. Remove and set aside. Your kitchen will already begin to smell like a celebration.
2.Create the Flavor Base (Soffritto):
In the remaining oil (add a bit more if needed), add the diced onions, carrots, and celery. Cook over medium heat for 10-15 minutes until softened and fragrant. Add the minced garlic and cook for another minute until aromatic.
3.Cook the Ground Meat:
Add the ground meat to the pot, breaking it up with a spoon. Cook until no longer pink. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly on the bottom of the pot.
4.Deglaze and Combine:
Pour in the red wine. It will sizzle and steam—this is good! Use a wooden spoon to scrape up all the browned bits from the bottom of the cazo (this is called deglazing and is key for flavor). Let the wine reduce by about half, for 3-5 minutes. Add the crushed peeled tomatoes, oregano, basil, bay leaves, red pepper flakes, and the reserved sausages and ribs. Stir in the milk (which helps tenderize the meat and mellow the tomatoes’ acidity). Season generously with salt and pepper.
5.The Slow Simmer (The Magic Step):
Bring the sauce to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover with a lid. Now, let time work its magic. Simmer for at least 3-4 hours, ideally 5-6. Stir occasionally to prevent sticking. The heavy walls of your Cazo pot provide exceptionally stable, even heat, which is the secret to a deeply developed, non-burnt sauce. Your home will be filled with an incredible, anticipatory aroma.
6.Add Meatballs and Final Seasoning:
About 30 minutes before the end of cooking, add the pre-browned meatballs to the sauce to heat through. Do a final taste test and adjust seasoning with salt and pepper. Just before serving, tear fresh basil leaves and stir them through the sauce.
Serving Suggestions:
Pasta Feast: Cook a large quantity of pappardelle or rigatoni. Toss the pasta with the hot gravy and a generous amount of grated Parmesan cheese.
Main Course Platter: Serve the sausages, ribs, and meatballs as a standalone main dish with crusty bread and roasted vegetables.
Share the Love: Portion any leftover sauce into jars and gift them to friends or neighbors, spreading the festive warmth.
Cook’s Notes:
This sauce tastes even better the next day and can be made a day ahead. It also freezes beautifully.
We believe that a great piece of cookware should be a silent witness and a faithful partner in creating these moments. May this steadfast Cazo pot be at the heart of many more fragrant, joyful gatherings for you and your loved ones, helping to pass on the passion for cooking and the warmth of family through the generations.
Wishing you a delicious and cozy Columbus Day!
