Serious Eats - seriouseats.com

This one is quite good, also.
http://www.therecipereader.com/sunday-gravy-raos.htm

For my sauce I use a combinaton of meats; veal neck bones, beef short rib(s), boneless pork ribs, italian sausage (mild), and meatballs (made with ground beef, veal and pork). You saute all your meat and meatballs in the pot your making the sauce in. You then take the meat out. Drain off some of the grease (leave back about enough to fry the onions) Put the onion in. When they are half sweated put in the garlic and tomato paste, fry this up. Deglaze wth some red wine one you would drink. Next throw in your tomatoes. If I am not using my tomatoes, I will use the local italian brand. 3-4 2lb. cans. When I can find San Marzano I buy them but I do not make them the total component. Some crushed, some puree, passata or pomodori pilati (if I have whole tomatoes I put them in the blender and pulverize them).
Next add in basil, pinch oregano, salt and pepper, pepper flakes.
Bring it to a slow boil. If it is too thick thin with some water. Drop it to simmer. Then throw back in the meat. Stir this often after the first twenty minutes drop to low. I usually simmer this for 2 hours or more. No real time just taste. Taste it. Re-season right before you serve. Good grated cheese is important.

I've been eating some variation of this gravy for my whole life. It makes the perfect centerpiece for a Sunday dinner. (And if you're Italian, that should happen about 2:00 p.m. - leaving plenty of time for re-visits to the leftovers later in the day.) Feel free to sub other tomato products but the following formula yields a not-too-thick-not-too-thin gravy.

For the Gravy

3 28 Oz. Cans Whole Peeled Tomatoes
3 Small Cans Tomato Paste
6-7 Fresh Basil Leaves
2 Small Whole Yellow Onions
1 Large Onion (Chopped - to be added later)

In the bowl of your food processor, place one large can of tomatoes, one can of paste and 3 tomato paste cans of water. Blend and transfer to very large non-reactive saucepan (probably closer to a stockpot). Repeat with remaining cans of tomatoes and paste. Add basil leaves and whole small onions and set to a low simmer.

For the Meat (Any or all of the following)

Italian Sweet or Hot Sausage
Pig's Feet
Pig's Skin (otherwise known as fresh pork rind)
Veal Neck Bones
Pork Neck Bones
Bracciola (directions follow)
Meatballs (directions follow)
Short ribs of beef or veal

Corn or Vegetable oil for frying

In a large fry pan, heat the oil. Fry sausages at a med-low temperature till browned. If the sausages are connected, start frying them attached and once they are browned, cut them apart. As they are browned, add them to the pot with the tomato products.

For the Meatballs

You can do these in the FP if used in short bursts. Don't grind the meatball mix to death.

In the bowl of your food processor, place 1.5 lbs of ground beef, 1 egg, 3 slices of bread which you have run under the tap to moisten (do NOT use bread crumbs or you will be able to play tennis with the meatballs), 3/4 cup grated parmesan or romano cheese, 1 tsp. dry basil leaves, 1 clove garlic, smashed, 1/4 cup dry onion, and a pinch of salt and pepper. Process these ingredients until they are a shade of pink. (Do NOT just buy ground beef and roll it into balls...yeccch.) Roll into meatballs a bit larger than a golf ball. Fry these in the oil where you fried the sausage. Try to brown on all sides (sometimes this makes them look like "pyramid" shaped balls, but don't worry, they are great). As they are browned, drain with slotted spoon and place in pot with tomato and sausages.

For the Bracciola

Take very flat sheets of beef (some are sold for this purpose in Italian Butchers) and sprinkle on them, chopped garlic, parmesan or romano cheese, pignoli, and a slice of prosciutto or good quality ham. Roll up and tie with butcher's twine. Brown as above and transfer to pot.

Pig's Feet and Skin...

These can be washed and slipped directly into the pot, no browning required.

Neck Bones - Short ribs

Brown as above and slip into the pot.

You should still have one large onion - chop in food processor and fry in oil where the meats were fried. Scrape up bottom of frying pan, the flavor here is incredible - Combine well with the chopped onion and fry until onion is translucent. Add onion AND OIL to pot.

Stir gently to combine all ingredients...being careful not to stir too turbulently as the meatballs are fragile when not cooked through - they are simply browned at this point. Cook on low heat for one and a half to 2 hours. Stir occasionally to be certain gravy is not burning at the bottom of the pot. A good test (if you use them) is to check whether or not the pig's skin is soft. Pork products added to the gravy create a sweeter taste. My ex would not eat the pig's feet but missed them when they were not included because the gravy was not as sweet. (I eat the pig's feet...forgive me.)

TO SERVE...Your macaroni can be served as a first course, with the meat presented afterward on a large platter. Do not platter the meat until your first course is finished or it will get cold.

Some macaroni suggestions:

Cavatelli
Gnocchi
Penne
Ziti
Rotelli
Mafalde (smaller lasagna-like strips)
Fusilli (spaghetti with a perm, not the short fusilli although they will also work)

Spaghetti or linguini are not recommended for this type of gravy. A short macaroni is best.

Serve with salad, bread and if you must, a vegetable :D.

My mother always chopped enough garlic for a small army. A bit too chunky I think. I tend to chop mine fine. Garlic sometimes gives people agida. If you have a garlic sensitive person sometimes granulated garlic works since it has been dried and some of the garlic oil is removed in the process, which is the thing that gives them agida. I am allergic to people who do not like garlic they cause me to foam at the mouth, shake and have fits. So they cannot come to my house.

Gravy? I've heard about turkey gravy, chicken gravy, beef gravy, pork gravy, and of course, sausage gravy. But tomato gravy? Please.

Here's how my family makes tomatoe sauce, or you may call it sugo, but never gravy (and I lived in New Jersey for 10 years).

It's a simple sauce, based on poverty, but we still love it.

While a simple tomato sauce (sans meat) can be done in 15 minutes, this one takes hours.

Gravy is one of those words where Italian immigrants picked the closest word to their native word. My father was born in Naples (Italy, not Florida) and called it gravy. That's good enough for me.

Another funny translation is "on" and "open." My mother always said "Open the light" and it never struck me as funny. Others pointed out that most people say "Turn on the light." Turns out that the word being translated for "turn on" came closest to "open."

Another word for Sunday Gravy is Ragu. That was before the jarred sauce company made it a swear word.