I Tried the Famous Sunday Gravy from Netflix's "Nonnas"—and a Secret Ingredient Makes It Shine

Even if you grew up associating “gravy” with the white, sausage-studded sauce spooned over biscuits—or perhaps the golden-brown goodness you drizzle atop sliced roast turkey—we bet you’ll be charmed by the sweet story behind Nonnas Sunday gravy.

In case you missed it, Nonnas is an inspired-by-real-life Netflix movie that follows Joe Scaravella throughout his mission to open a restaurant to pay tribute to his late mother. At this bistro, the chefs are all Italian grandmothers, aka “Nonnas,” who give this film its name.

Nonnas writer Liz Maccie told us prior to the movie’s debut that she had lost her own mother about a decade ago. As a result, it felt natural for her to pen a story that is an “incredible love letter to my family.” It’s also a poignant reminder of the power of passing down family recipes. Several times during the film, Joe bemoans the fact that he hasn’t been able to perfect his Nonna’s Sunday Gravy (meat and tomato ragù) because he can’t peg down the secret ingredient. Joe’s late mother left him with a letter that he had been avoiding as he worked through his grief. However, Joe finally worked up the courage to open it, and discovered recipes from his mom and Nonna—including the treasured Sunday Gravy recipe.

After tuning in and devouring every last second of the heartwarming flick, we felt more inspired than ever to chronicle our own family recipes…and to try that Sunday Gravy.

How to Make Sunday Gravy Like Nonna

Remember how we mentioned Nonnas is based on a true story? You can make a pilgrimage to Staten Island, New York and pull up a chair at the restaurant that inspired the flick, Enoteca Maria. The menu changes often, but it often includes some version of Sunday Gravy; layered inside a lasagna or tossed with ziti, for example.

For the actual recipe from the film, our friends at Allrecipes were kind enough to share how to whip up it up at home:

• Simmer apples. Add water and a couple cored and quartered apples to a pot. Simmer for about 1 hour, or until the apples are tender and the “stock” smells sweet. Strain through a sieve, reserving the liquid and discarding the apples.
• Cook sausage and veggies. In a skillet, cook hot or sweet Italian sausage links until the exterior is golden brown. Discard the fat and reserve the cooked sausage. Now in a Dutch oven, add extra virgin olive oil, plus chopped onion and green bell pepper. Cook for about 5 minutes, stirring often, or until the veggies are soft and the onion is translucent. Add minced garlic and cook for 1 minute more.
• Make the gravy. To the pot with the veggies, add canned whole tomatoes and the apple “stock.” Cook until smooth, then add fresh parsley, basil, oregano, and black pepper. Slice the sausages into chunks then stir them in. Reduce the heat to low and allow this to simmer for 4 to 6 hours.

Tips for Making Sunday Gravy

Now that you know how to make Sunday Gravy just like grandma, ahem, Nonna, here are a few pointers to keep in mind along the way.

• Don’t fear the apples. Your teacher’s favorite fruit might sound like an odd ingredient in a savory dish like this. But many red sauces, including our Tomato-Basil Simmer Sauce, call for white or brown sugar. The sweetness comes in clutch to balance the acidity of the tomates. Here, the apple “stock” plays a similar role while introducing an enticing “hmm…what is that?!” layer of flavor.
• Opt for dried or fresh herbs. Fresh herbs are ideal for a verdant finish, however, dried will totally do. Adapt the recipe following our dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. 
• Mix up your meats. Hot or sweet Italian sausage links make the gravy hearty and infuse it with ample savory flavor. That said, many Sunday gravy recipes feature two or more meats. Feel free to add beef, pork, veal, or meatballs, too, if you like.
• Use every last drop. To put this gravy to great use, toss it with cooked pasta, use in your favorite pasta casserole (such as lasagna or manicotti), or feature it as part of a stuffed pepper recipe.

The Verdict on Nonnas Sunday Gravy Recipe

I can see why “Sunday Gravy” gets its name. I started this recipe at 11 a.m., and after simmering for the maximum suggested time, it was ready for dinner at 6 p.m. After smelling it cooking all day, I couldn’t resist sampling a spoonful of sauce straight from the pot before tossing it with pasta, and that alone was enough to convince me it was worth every minute. Soul-warming and complex, each bite felt like a warm hug. The fact that Joe had a tough time figuring out the secret ingredient (which we now know is apples) is very relatable, because the sweetness blends in so beautifully here.

Due to the long cook time, this will definitely be a special occasion sauce. Still, I’m delighted to have Nonnas Sunday Gravy in my recipe box, and will think of my own lineage each time I make it.