Al Capone's Sunday Gravy
Mob Recipe

Al Capone's Sunday Gravy

Associated With Alphonse "Al" Capone
Prep Time 30 min
Cook Time 4-6 hours
Servings 8-10

The legendary mobster's traditional Italian-American meat sauce, slow-simmered for hours in the style his mother Teresa brought from Naples. This hearty Sunday gravy was a centerpiece of Capone family gatherings throughout the Prohibition era.

Jump to Recipe Watch Episode

Instructions

  1. Brown the meats: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season all meats with salt and pepper. Brown the sausages, ribs, and beef in batches, getting a good sear on all sides. Remove and set aside.
  2. Build the base: Add the diced pancetta to the pot and cook until crispy, about 5 minutes. Add the onion and cook until softened and translucent, about 8 minutes. Add the garlic and cook for another minute until fragrant.
  3. Deglaze: Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let it reduce by half, about 3-4 minutes.
  4. Add tomatoes: Crush the San Marzano tomatoes by hand directly into the pot. Add the tomato paste and stir to combine. Add the oregano and red pepper flakes.
  5. Return the meats: Nestle all the browned meats back into the sauce. The liquid should come about 3/4 of the way up the meat. Add water if needed.
  6. Simmer low and slow: Bring to a gentle simmer, then reduce heat to the lowest setting. Cover partially and let cook for 4-6 hours, stirring occasionally. The sauce should be thick and the meat falling-off-the-bone tender.
  7. Finish: In the last 30 minutes, add the fresh basil. Taste and adjust seasoning with salt and pepper.
  8. Serve: Cook pasta according to package directions. Serve the rigatoni topped with generous ladles of gravy, pieces of meat on the side, and plenty of freshly grated Pecorino Romano.

The Story Behind the Recipe

Alphonse Gabriel Capone, known as "Scarface," ruled Chicago's criminal underworld during the Prohibition era. Despite his violent reputation, Capone was known for his love of family gatherings centered around traditional Italian cooking.

His mother, Teresa Capone, emigrated from Angri, near Naples, and brought with her the recipes that would become Sunday traditions in the Capone household. This meat sauce, known as "gravy" in Italian-American tradition, was reportedly served every Sunday at the Capone home on Prairie Avenue.

Even during the height of his criminal empire, Capone insisted on these family meals. Associates reported that Sunday dinners were sacred - no business was discussed, and the only thing that mattered was family, food, and tradition.

After his release from Alcatraz, a mentally deteriorating Capone spent his final years at his Palm Island estate in Florida, where his wife Mae continued to prepare this Sunday gravy until his death in 1947.

Related Recipes

More dishes from the world of organized crime.