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Elaine's Sunday gravy simmering in a pan with sliced garlic and basil
The long Sunday simmer · Told by Elaine Carter
Elaine's Sunday gravy in a wide pot beside rustic bread on a wooden table
Bread waiting at the table
Rigatoni served with Elaine's Sunday gravy, garlic, onion, and basil
Sunday gravy at the table

From Elaine's kitchen

Elaine's Sunday Gravy

“This is the sauce that made everybody show up early.” Elaine begins it before breakfast, lets the house fill with garlic and tomato, and knows it is ready when the oil makes a copper ring around the pot.

Serves
8
Prep
25 min
Cook
3 hr

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 cans whole peeled tomatoes, crushed by hand
  • ¾ cup chicken broth, added gradually
  • Salt, black pepper, and one small basil sprig

The way Elaine makes it

  1. Warm the olive oil in a heavy pot. Cook the onion slowly until the edges are deep gold, 12 to 15 minutes.
  2. Add the garlic and stir just until fragrant. Pour in the tomatoes and bring to a quiet simmer.
  3. Add the broth gradually, listening for the hard sizzle to soften. Season lightly.
  4. Simmer uncovered for about 3 hours, stirring from the bottom. It is ready when a copper-coloured ring of oil appears around the edge.

From her kitchen to yours

Keep the memories. Make every step clear.

Meet Elaine, our example family cook. Here’s how a little conversation helps preserve the details.

  1. In her own words

    “Add the little blue cup of broth—not all at once.”

  2. A helpful question

    Would that cup hold about half a standard 330 ml can, the whole can or more?

  3. In the recipe

    Add about 165 ml chicken stock gradually, listening for the hard sizzle to soften.

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