Spaghetti and Meatballs in Slow-Simmered Sunday Gravy

When the meatballs hit the Dutch oven, they need room to brown instead of steaming against each other. I work in batches, then leave the browned bits right where they…

By Willow • October 25, 2026 • Reading time: 9 min

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When the meatballs hit the Dutch oven, they need room to brown instead of steaming against each other. I work in batches, then leave the browned bits right where they are; they become the savory start of the gravy. This spaghetti and meatballs in slow-simmered Sunday gravy takes its time, but most of that time is hands-off while the sauce gently bubbles.

The meatballs combine beef and pork with milk-soaked breadcrumbs, egg, Parmesan, parsley, and garlic. Mixing just until everything comes together keeps them tender, and the gentle simmer finishes cooking them without rushing the sauce. I like the way the crushed tomatoes grow richer around the meatballs as they cook, while the spaghetti stays separate until it’s time to serve. Each bowl gets a generous spoonful of gravy and a final shower of Parmesan.

Why the Meatballs Brown Before the Tomatoes Go In

It’s not just the meatballs that benefit from browning. The bits left in the pot after they come out are the start of a deeper-tasting gravy, and the onion softens right in that savory layer. Pour off excess fat, but don’t scrape the browned bits away or wash the pot before adding the onion.

Tomato paste gets a short turn in the pot with the garlic before the crushed tomatoes go in. That minute lets it cook in the oil and mingle with the onion instead of tasting like it was stirred straight into a finished sauce. When you add the tomatoes and water, scrape the bottom well so those browned bits lift into the gravy. A slow simmer gives the sauce time to thicken and take on the flavor of the meatballs. Keep it gentle: this is a steady, low cook, not a rapid boil that batters the meatballs and splashes sauce over the stove.

How the Beef, Breadcrumbs, and Tomatoes Shape the Gravy

• Beef and pork — The 85% lean beef gives the meatballs structure, while pork brings a softer, richer bite. If you don’t have ground pork, replace it with the same amount of 85% lean ground beef; expect a firmer, less rich meatball.
• Breadcrumbs, milk, and egg — Together, these ingredients help the meatballs hold their shape without turning dense. Plain dried breadcrumbs are the right fit here; coarse crumbs absorb liquid differently and can leave the mixture looser. For a gluten-free batch, use plain gluten-free breadcrumbs, as described below.
• Parmesan, parsley, and garlic — Finely grated Parmesan blends into the meatball mixture instead of leaving large, salty pockets. Fresh parsley gives the filling a brighter note, and minced garlic seasons both the meatballs and the gravy. Grating Parmesan yourself gives the most even texture, though packaged finely grated Parmesan is convenient.
• Crushed tomatoes and tomato paste — Canned crushed tomatoes give the gravy a consistent texture and enough body to cling to spaghetti. Tomato paste adds concentrated tomato flavor, so let it cook briefly with the garlic rather than adding it at the end.
• Spaghetti — Cook it separately in plenty of boiling water so it has room to move and reach an even al dente texture. The gravy stays thick and the pasta doesn’t soak up the sauce while it simmers.

Build the Meatballs and Gravy in the Same Pot

Mix Gently, Then Brown in Batches

Combine the beef, pork, breadcrumbs, milk, egg, half of the Parmesan, parsley, salt, pepper, and two of the minced garlic cloves in a large bowl. Mix only until combined, then shape 18 meatballs about 1 1/2 inches wide. Heat the olive oil in a 6-quart Dutch oven over medium heat and brown the meatballs in batches, turning them so all sides get color. Give each batch 6–8 minutes, then transfer the meatballs to a plate.

Soften the Onion and Cook the Tomato Paste

Pour off the excess fat while leaving the browned bits in the pot. Add the remaining olive oil and the chopped onion, then cook over medium heat until softened, about 6–8 minutes. Stir in the rest of the garlic and the tomato paste. Cook for 1 minute, stirring so the garlic and paste don’t catch on the bottom.

Simmer the Meatballs in the Gravy

Add the crushed tomatoes, water, oregano, bay leaf, and salt, scraping up the browned bits as you stir. Bring the sauce to a gentle simmer over medium-high heat, which takes about 5 minutes. Return the meatballs, lower the heat, and partially cover the pot. Simmer gently for 1 1/2–2 hours, stirring carefully every 20–30 minutes; the sauce should look rich, and the center of a meatball should reach 160°F.

Boil the Spaghetti and Bring It Together

Bring the remaining water to a boil in an 8-quart stockpot, then add the remaining salt and spaghetti. Cook according to the package directions, usually 8–12 minutes, until the noodles are al dente. Drain them rather than letting them sit in the cooking water. Serve the spaghetti topped with the gravy and meatballs, then finish with the remaining Parmesan.

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Spaghetti and Meatballs in Slow-Simmered Sunday Gravy

Spaghetti and meatballs simmer in a rich Sunday gravy until the sauce is deeply flavored and the meatballs reach 160°F. Serve the tender meatballs and slow-cooked tomato sauce over al dente spaghetti with Parmesan.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 22 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 900

Ingredients Equipment Method Notes

Ingredients

  

For the meatballs

• 1 lb ground beef 85% lean
• 0.5 lb ground pork
• 0.5 cup plain dried breadcrumbs
• 0.33 cup whole milk
• 1 egg large
• 1 cup Parmesan cheese finely grated, divided
• 0.25 cup fresh parsley finely chopped
• 1 tbsp kosher salt plus 2 tsp, divided
• 0.5 tsp black pepper
• 6 cloves garlic minced, divided
• 3 tbsp olive oil divided

For the gravy

• 1 yellow onion medium, finely chopped
• 2 tbsp tomato paste
• 2 can (28 oz) crushed tomatoes
• 6 qt water plus 1 cup, divided (1 cup for the gravy and 6 quarts for the spaghetti)
• 1 tsp dried oregano
• 1 bay leaf

For serving

• 1 lb spaghetti

Equipment

• 1 6-quart Dutch oven

Method

 

Make the meatballs

1. In a large bowl, gently mix the beef, pork, breadcrumbs, milk, egg, 1/2 cup Parmesan, parsley, 1 teaspoon of the divided salt, pepper, and 2 minced garlic cloves just until combined.
2. Shape the mixture into 18 meatballs about 1 1/2 inches wide.
3. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium heat.
4. Brown the meatballs in batches, turning to brown all sides, 6–8 minutes per batch, then transfer them to a plate.

Make the gravy

1. Pour off excess fat, leaving the browned bits in the pot.
2. Add the remaining 1 tablespoon oil and the onion and cook over medium heat until softened, 6–8 minutes.
3. Stir in the remaining 4 garlic cloves and the tomato paste and cook for 1 minute.
4. Add the crushed tomatoes, 1 cup water, oregano, bay leaf, and 1 teaspoon of the divided salt.
5. Scrape up the browned bits and bring the gravy to a gentle simmer over medium-high heat, about 5 minutes.
6. Return the meatballs to the pot, reduce the heat to low, and partially cover.
7. Simmer gently for 1 1/2–2 hours, stirring carefully every 20–30 minutes, until the sauce is rich and the center of a meatball reaches 160°F.

Cook and serve

1. Bring the remaining 6 quarts water to a boil in an 8-quart stockpot.
2. Add the remaining 1 tablespoon salt and spaghetti and cook according to package directions, usually 8–12 minutes, until al dente.
3. Drain the spaghetti.
4. Serve the spaghetti topped with the gravy and meatballs and the remaining 1/2 cup Parmesan.

Notes

For tender meatballs, mix just until combined and stir the gravy carefully as it simmers. Refrigerate leftovers for 3–4 days; freeze the meatballs and gravy for up to 3 months. For a gluten-free swap, use gluten-free breadcrumbs and pasta.