Showing posts with label New York Italian. Show all posts
Showing posts with label New York Italian. Show all posts

Sunday, February 4, 2024

Carbone Makes Sunday Sauce

 




"RED SAUCE" !!!

GET a PIECE of ART






MARIO CARBONE & MOM

At MARIO'S MOTHER'S HOUSE

SUNDAY DINNER of SUNDAY SAUCE







MARIO CARBONE MAKES SUNDAY SAUCE

At His MOTHER'S HOUSE





SUNDAY SAUCE RECIPES



SUNDAY SAUCE

alla BELLINO alla PACINO

MEATBALLS - SUNDAY SAUCE

And MORE !!!






MARIO with MAMMA & NONNO

An ITALIAN AMERICAN FAMILY in NEW YORK






SUNDAY SAUCE alla CARBONE

SIMMERING on the STOVE









FLIGHTS & HOTELS

NEW YORK - ITALY - EUROPE

WORLDWIDE






Wednesday, August 24, 2016

Italian Red Sauce Joints

zzzSophiaPIZZA
 



 Gino’s of Lexington Avenue? This restaurant was one of the most special restaurants that ever was. Ask any of the few hundred regulars who ate there so many times a year. How many you ask? Well, there are regulars who ate there 2 to 3 times a week, some once a week, some one or two times a month, and some maybe four to six times a year, but all regulars. That’s how it goes with regulars in restaurants, and this is a solid foundation that all good restaurants need to succeed in New York. Gino’s had a pretty long history for its regulars to enjoy for any number of years. The restaurant opened in 1945 by Gino Circiello and two partners, was in operations for 65 until it closed in 2010 after losing their lease. Needless to say this was a sad day for all its devoted regulars which included the likes of; Gay Talese, David Suskind, Frank Sinatra, many luminaries along with numerous businessmen and women, and people in the fashion business, publishing, law, and all sorts of businesses. Gino’s customers loved and revered the place, a wonderful Italian Red Sauce Joint where you could get a great meal of solid Italian classic dishes, at reasonable prices, with good service and a perfect ambiance that included one of New York’s last remaining telephone booths and the famed Zebra wallpaper. And it was the clientele that really made the perfect ambiance that was Gino’s, which was par excellence. Gino’s was filled to capacity each day and night for lunch and dinner, jammed with people doing business, or just simply having a great time eating Baked Clams Oreganta followed by Linguine w/ Clam Sauce, Chicken or Veal Parmigiano or perhaps a daily special like Veal Ossobuco or braised Lamb Shanks, the food was always good at Gino’s, everything was. The people just loved it there. The vibe was always great, lively and full of life, that was Gino’s.  



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 . There was Gino and later on Michael Miele (a former employee who became the owner), there was of course the Zebra Wallpaper, the old-school waiters, the tasty food, and the clientele themselves that filled the air of Gino’s dining room with good natured chatter and that special feeling that a room full of happy people makes. And you were always more than happy when you were in Gino’s. Yes, Gino’s was a restaurant that’s now known as an Old School Red Sauce Joint. This being a restaurant that had pretty much the same standard dishes that so many people love, millions in fact. The menu had items like; Caprese Salad, Baked Clams, both Casino and Oreganata, Seafood Salad, Spaghetti w/ Tomato Sauce, or Bolognese, Manicotti, Ravioli, and Gino’s famous Pasta Segreto with their famed Secret Sauce. You had all the most popular chicken, fish, and veal dishes, dishes like; Chicken Parmigiano, Veal Saltimbocca, Veal Piccata, Veal Milanese (Sinatra’s favorite), Shrimp Scampi, Clams Posillipo another Sinatra favorite, Lobster Fra Diavolo and the sort of solid Italian food that Italian-Americans and the rest of their American brethren all loved and still love, regardless of what snobbish food critics may say or think. For Gino’s clientele knew what was real, and Gino’s was as real as it got. If you asked Frank (Sinatra) he’d set you straight, “Gino’s is the Real Deal Baby.” Well, so sadly, Gino’s closed in 2010. It was a sad day indeed, and for regulars an actual tragedy, we lost our favorite clubhouse of all. A place that was so special and uniquely wonderful you just can’t replace. Yes a sad day indeed. Gino’s was irreplaceable, it’s a sin that it died, never-the-less it did. This was a crime, a crime against New York, Italian-America and Gino’s many devoted fans. If you knew Gino’s you’d surely agree. Yes, even Gino’s a historical Old School Italian joint came to an end and died, a fate happening all over the country. We’re losing our wonderful beloved Red Sauce Joints. Places that are a part of American history, the history of Italian-America and even of Italy, as it was the citizens of our motherland who came here and created Italian-American Cuisine and Red Sauce Joints like our beloved Gino’s and other restaurants just like it all over America. Farewell to Gino’s and places like Rocco’s in Greenwich Village and all of our famous red sauce joints of years gone by. Now hold on a minute. Yes we’ve lost many a great red sauce joints in the past years, and even still. But guess what? With places like Frankie’s Spuntino and Carbone in Greenwich Village, Red Sauce are now hip and as beloved as ever. They’re among one of the hot new restaurant and food-trends of most recent years. Unfortunately, Carbone is very expensive. Frankie’s on the other hand is not, it’s quite reasonable and in the true spirit of Old School Italian-American restaurants. Let’s hope this trend continues and instead of so many flashy restaurant that are not in the spirit of old school Italian-America, we need to get more restaurants like Frankie’s and Rubirosa. And if we’re lucky some day, maybe someone will open another Gino’s complete with all the old dishes like Pasta Segreto and the Scalamandre Zebra Wallpaper of course, of which Gino’s would not be Gino’s. Gino’s we miss you so. So now it’s a sad state of affairs when we talk of these wonderful old Red Sauce Joints of our lives. We’ve had many good time there; family dinners, meals with friends, and courting and such. These places provide the perfect ambiance with great food, wine, and the animated waiter or two. But sadly not many are left. As you know, we lost Gino’s a few years ago and numerous good old restaurants before that. In Manhattan where I live it doesn’t even take the fingers of one had to count how many old Italian Red Sauce Joints are left. There’s Rao’s up in East Harlem, one of the all-time great new York City old-school Italian Restaurants with just the right ambiance and wonderful old-school Italian food, but guess what, you can’t get in. The place is sort of an exclusive club where people have a table reserved once a week and there’s never any opening, unless you know one of these elite in the know people, just Fuggetabout-it! So there’s Rao’s up in East Harlem, Patsy’s in mid-town, and John’s of East 12th Street down in the East Village. John’s opened in 1908 and is still in business. Not only is it still in business, but the place has been wonderfully preserved and retains its original décor from 1908, the old tile floor, murals of Italian Cities and places like Venice, Rome, The Bay of Naples, and more. They still have the original bar and autographed pictures of movie stars and other celebrities from a large part of the 2oth Century. The menu at John’s has most of the expected Red Sauce dishes like; Spaghetti with White or Red Clams Sauce, Veal Saltimbocca, Chicken Scarpara, Veal Piccata, Speedino of Mozzarella alla Romano, Baked Clams Oreganata, Spaghetti & Meatballs, Lasagna, and Canneloni. The kitchen churns out real solid food with standouts being there Baked Clams and their Speedino alla Romano which is without question the best in the city. John’s has quite a history with Lucky Lucciano being a regular once upon a time, along with numerous mobsters back in the day, and John’s has seen the likes of The Ramones, Cindy Lauper, John Lennon and other luminaries walk through its doors. There’s one other old Red Sauce Joint around the corner from John’s, and that’s Lanza’s on 1st Avenue and 11th Street. Lanza’s is actually a few years older than John’s opening in 1904. Lanza’s is pretty nice and a good part of it has been preserved, although a few years ago they made some changes to the décor which sort of ruined it a bit. Lanza’s has that great classic red sauce joint menu with items like Spaghetti Marinara, Pasta Fagioli, Manicotti, Braciole, Cannoli, and the like. Now we come to Patsy’s on West 56th Street in mid-town Manhattan. Guess what? This was Frank Sinatra’s all-time favorite restaurant, he ate there hundreds of times over the years and just loved it. It’s a great restaurant and if you go there, why not get some of Frank’s favorite dishes? Frank’s favorites were; Clams Posillipo, Spaghetti Marinara, and Veal Milanese. And yes, Sinatra went to Gino’s now and then, but it’s a well know fact that Patsy’s was his favorite. Well, that’s about it on red sauce joints, they’re a dying breed I’m sorry to say. If you’ve never been to John’s, you must check it out. This place is like a museum. Truly. The owners have preserved its décor in an admirable manner, and what you see now is pretty much what Lucky Lucciano would have seen a 100 years ago. You’ll get a wonderful experience here of days gone by. An experience you’ll not find at too many places, so grab it while you still can.     



 Excerpted from Daniel Bellino Zwicke's new forthcoming book, MANGIA ITALIANO, my Memories of Italian Food .... 

Due October 2016  

 



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This, and more in MANGIA ITALIANO - Memories of Italian Food

COMING October 2016

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Tuesday, November 24, 2015

Italian Eggs


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  ITALIANS & EGGS


  Not many would think of Italians as being big egg Eaters, but if you thought that, you’d be wrong. Italians probably eat more eggs than Americans, and they certainly have more ways to prepare them, especially in the form of the marvelous Italian Frittata. Italians eat Hard-Boiled Stuffed Egg at Wine Bars all over Italy, and they eat all kinds of Frittati mostly for lunch, but for dinner with a salad or as a late night snack as well. The fillings for Frittata are endless, with spinach, spaghetti, potato, and mushroom being most common. One famous Italian Egg dish is Uovo en Purgatorio, a dish of a couple eggs cooked in spicy tomato sauce and serve over toasted Italian Bread. But when it comes to Italian-Americans vs. our Italian brethren in Italy, Italian-Americans eat quite a bit more eggs than Italians in Italy. Where Italian-Americans beat out Italians in Italy in egg consumption is in the area of Egg Sandwiches, of which we just love and is our little secret, Italian-American Secret that is. American’s of other ethnic origins might not know of these tasty little sandwiches as we mostly eat them at home and the only Italian Egg Sandwich you are likely to see in an Italian-Deli is one of Sausage Pepper and Eggs. And you’re gonna have to go into a real heavy duty Italian neighborhood in Philly, Chicago, Brooklyn, and other parts of New York to find one, and even then you’re not gonna see many around. My favorite Egg Sandwiches are the previously mention Sausage Pepper & Egg and one my dear Aunt Helen (born in Salerno) taught me way back when. It’s a sandwich that’s not that well known and is sort of a family secret. I’ve cooked it for my friends, who have all gone nuts for it, and love it so much that since we have a good number of dinner parties, my friends asked me to top crostini with this egg sandwich filling. Oh, “So what is it,” you want to know? Well, it’s quite simple, but supremely tasty. It’s spinach sautéed with butter and olive oil then mixed in with eggs (Scrambling) and top quality grated Parmigiano Reggiano or Grana Padana Cheese. The result is amazing. One day I went over to Aunt Helen’s house to pay a visit to her and my Uncle Frank. As always Aunt Helen asked me if I wanted to eat. Well, more of an order than a question. “Heck yeah,” Aunt Helen, not what I said, but in my mind. OK, is what I said to Aunt Helen, one of the greatest Italian home-cooks this country has ever seen, her food was marvelous. Aunt Helen’s Meatballs are my all-time favorites. Anyway on this day, Aunt Helen gave me this sandwich. It was a Sandwich of Eggs scrambled with spinach and Parmigiano, and I was in Love at first bite. Dam, this sandwich was a revelation. I asked Aunt Helen how she made it, she told me and the rest is history. I made it for my friends who all went nuts for it as well, and I still make it to this very day, keeping my Aunt Helen’s memory alive, I always think of her and that day whenever I make it, Panino di Uovo e Spinaci. Yumm! You just gotta try one.





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Aunt Helen's Panino di Uovo e Spinaci



So Frittata? They are quite a wonder this flat little Italian Omelette that can take on just about anything, the fillings that is. You can make them with an assortment of vegetables, with mushrooms, Spinach and Cheese, or my favorite, which I’ve never seen in Italy, I think I invented it, cause I’ve never seen anyone else make it, is Sausage & Peppers. Dam tasty. Frittata are amazingly versatile. In Italy they are most often serve thin and whole for most typically lunch, with maybe a little salad on the side. Over here, we Italian Americans like to make them thicker and cut them in to wedges to snack on, stuff in sandwiches, and bring along on a road-trip or in a picnic basket with Salami, Cheese, Bread and Wine. Now that’s a good picnic basket.



 Excerpted From SUNDAY SAUCE  - WHEN ITALIAN-AMERICANS COOK 
  by Daniel Bellino-Zwicke





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Uovo in Purgatorio









    SAUSAGE & PEPPER FRITTATA INGREDIENTS: 


  Olive Oil 8 Large Eggs, beaten and season with Salt & Pepper 4 links Italian Sweet Sausage 2 Red Bell Peppers, cleaned and cut in 1 inch strips 2 medium Onions, sliced in 1” slices 2 cloves garlic, peeled and sliced thin 1 bunch Italian Parsley, washed and chopped rough half cup grated Parmigiano Reggiano or Grana


  1.  Place sausage in a small pot and cook in low simmering water for 10 minutes.
  2. Remove sausages from water and cut in to 1” pieces.
3. Sauté sausages in a 10” non-stick pan with Olive Oil for about 6 minutes at medium heat until all surfaces of the sausage is nicely browned. 4. Remove sausage and keep on the side. Put the Bell Peppers in the same pan. Sauté over low heat for 10 minutes. Add onions and sauté for 8 minutes. 5.Add Sausages back to pan and continue cooking on low heat for 2 minutes. Add garlic and cook for 3 minutes. 6. Beat eggs in a large bowl with salt and pepper. Add grated cheese and most of the chopped parsley, reserving some of the parsley to sprinkle over the finished Frittata. 7.  Turn the heat up high and cook for 1 minute. Add the eggs and cook while constantly mixing the eggs with other ingredients. 8.  When most of the eggs have cooked but there is still some uncooked eggs on top, take the pan off the heat. Let cool a few minutes. Take a plate that’s larger than the diameter of the pan you’re cooking in. Place the plate over the pan, then flip over so the uncooked part of the Eggs is on top of the plate. 9.  Add olive oil to pan and turn heat up high for 1 minute. Slide the frittata back in to the pan with the raw egg side of the frittata going in to the hot pan. Turn heat down to low and cook for about 2-3 minutes until the eggs are completely cooked through. Cut into wedges and serve hot, or put into a picnic basket or your lunch box and enjoy whenever.









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SOPHIA LOREN
Just Because
.
         

Tuesday, April 21, 2015

Carbone Santina 2 Stars NY Times

SANTINA
in
THE MEATPACING DISTRICT

.
.
.
 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

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1b7e8-screen2bshot2b2015-03-102bat2b11-26-192bpm





 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

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.

SANTINA REVIEW NY TIMES

Saturday, April 11, 2015

AL PACINO SPAGHETTI GARLIC & OIL



AL PACINO
and AGLIO OLIO

"SPAGHETTI THAT IS" !!!





SPAGHETTI AGLIO OLIO alla PACINO 

AL PACINO & AGLIO OLIO


Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too.






Recipe Excerpted

from  Grandma Bellino's Cookbook


 
RECIPE :

Spaghetti Aglio Olio
the Way AL Likes It !!!

"Al Pacino That Is"


Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook

Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but omitting the ANchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. Mangia Bene!


INGREDIENTS :

¼ cup best quality Italian Olive Oil
6 cloves of Garlic, peeled and minced
½ teaspoon Red Pepper Flakes
6 Anchovy Filets minced fine
1 pound imported Italian Spaghetti
¼ cup Italian Parsley


Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.
Place Olive Oil and Anchovies in a large frying pan and cook on medium heat for 2 minutes.

Add garlic and cook on medium heat for 2 minutes. Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.




The GODFATHER


Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),
and Sollozzo (Al Lettieri)

"GET THE VEAL. IT'S THE BEST in THE CITY"
MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO
BUT SOLLOZZO GOT HIS






MICHAEL GETS HIS REVENGE

GET THIS RECIPE AND MUCH MORE

in

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino "Z"











ONE LAST PICTURE of AL



Al Pacino
as 
Bobby Deerfield

1977

HE'S a HANDSOME FRIGGIN DEVIL

ISN'T HE ???




ALSO by DANIEL

His # BEST SELLING

SUNDAY SAUCE

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GNOCHHI POMODORO
 
Notice AL PACINO on COVER
 
of Daniel Bellino Z's SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK



 
 


Author Daniel Bellino "Z"
 
MAKING SAUCE
  
aka GRAVY

 

Sunday, September 7, 2014

Secret Italian Recipes


RECIPES In SEGRETO ITALIANO  
by Daniel Bellino Zwicke


SEGRETO ITALIANO Secret Recipes & Favorite Italian Dishes by Daniel Bellino-Zwicke SEGRETO ITALIANO
Secret Recipes & Favorite Italian Dishes
by Daniel Bellino-Zwicke[/caption] SEGRET ITALIANO is Available on AMAOZN KINDLE and Soon to Published in Paperback SEGRETO ITALIANO - Secret Italian Recipes & Favorite Dishes by DANIEL BELLINO-ZWICKE author of La TAVOLA, The FEAST of THE 7 FISH and # 1 BEST SELLER SUNDAY SAUCE - When Italian-Americans Cook ... OK, so you love Italian Food, “Yes?” Who doesn’t? You may not know how to cook, or maybe you do and want to add some Great Recipes to your repertoire. You may feel It’s high time you learned how to make an awesome Italian Pasta Sauce, “Hey, everyone should!” But, what kind; Tomato, Marinara, Bolognese? Or maybe you already have a number of recipes, but do you have recipes for; Clemenza’s Godfather Sunday Sauce or Danny Bolognese’s Ragu Bolognese? No, we didn’t think so! How about Gino’s Top-Secret Salsa Segrete from the beloved old New York Red-Sauce Joint “Gino’s of Capri?” Well, now it’s time for you to delve into SEGRETO ITALIANO and find rare and Secret Recipes, and learn how to make make Italian-America's favorite dishes, dishes like; Cacciucco, Lucia’s Jersey Braciole, Uncle Pete’s Baked Rabbit, Jersey Shore Crab Sauce, or Serio Maccioni’s original recipe of the World Famous Pasta Primavera. Segreto Italiano is a celebration of Italian Food and Italian-America and is filled with countless recipes and wonderful stories of Italian Food and culture, like only Daniel Bellino “Z” can tell. Delight in Daniel’s wonderful storytelling and savor the recipes, the wonderfully delicious dishes of Segreto Italiano. Now it's time to "Mangia Bene Tutti" LEARN HOW to MAKE GINO'S FAMOUS SALSA SEGRETE, CLEMENZA MOB WAR SUNDAY SAUCE and Other Secret and Rare Recipes in Daniel Bellino Ziwkce's SEGRETO ITALIANO - Secret Italian Recipes & Favoirte Italian-American Dishes ... MANGIA BENE !!!!

Friday, April 25, 2014

Colbert Celebrates at Carbone







Stephen Colbert
Arrives
At
CARBONE

On Thompson Street

GREENWICH VILLAGE NEW YORK




Jerry Seinfeld with David Letterman
On
LATE NIghT With DAVID LETTERMAN




GOT ANY KAHLUA?
The BIG LEBOWSKI COOKBOOK


Saturday, March 8, 2014

MEATBALL PARM MONDAYS



The MEATBALL PARM





MEATBALL PARM MONDAYS


   The Meatball Parm Sandwich, as stated earlier, the Meatball Parm is one of thee Italian-American males most treasured things in life.  Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, Sausages and Sunday Sauce. We ask not for much!
    No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well.  It’s just that the male of the species happens to Eat 5 Times the amount that Italian-American Women do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do the females. They “Exalt” it, as the Meatball Parm, it deserves such adulation.  The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And ladies who make them, know how much it is loved, cherished even.
    Yes Italian-American ladies and girls like this thing called the Meatball Parm too, but they  don’t get quite as excited about this sandwich as the males do.  Meatball Parms are held  quite dear  to Italian  men. Yes, it’s a guy thing, and more specifically, an Italian Guy thing. Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and realm of food. Why? We’re Italian, that’s all.
     The Great Ritual of the Meatball Parm Monday and it ties to the Sunday Sauce. You make the Meatballs for the Sauce, The “Gravy.” On Saturday you will buy all the meat, the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday.  However, on Saturday you are already thinking about  those Meatball Parms for Monday’s lunch.
   Yes Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead.  Every good Italian knows that when you go through all the effort and time it will take to make a  pot  of  Sunday Sauce,  that you don’t just make it  for  Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. It takes  time, effort,  energy,  and work to make  a  Sunday Sauce,  which  of course  is well worth it. You do not mind the work involved at all, for in the end, the “Rewards are Great.”A Sunday Sauce will yield, the beloved Sausages,  Gravy,  Braciole, succulent Ribs,  and Meatballs for Monday’s Meatball Parms.
    It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, is to keep  the sauce going,  and going  for  another day, even two.  And in those leftovers are the much Prized at Monday’s Lunch for, of course “Meatball Parms.”  Yes, the men love and need Meatball Parms on Monday,  for the Ritual  of the Meatball Parms of Monday  is  “Time-Honored” and enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.
    So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically  know to make sure they get  enough  ground meat to make plenty of  Meatballs that will last the  Sunday  Supper  as well  as yielding numerous left-overs for Monday’s Meatball Parms for Monday. The men, methodically make sure that there are enough leftover Meatballs for Monday’s lunch. When all are finished eating the great “Sauce” on Sunday, they set some Meatballs aside for the next days Meatball  Sandwiches. These sandwiches will make a dreaded Monday so much better. Think about?
    And if there are leftover Sausages? On Tuesday one can make Spaghetti with Sauce and Sausages, or even a Sausage Sandwich.  Think ahead boys and girls, and Mangia Bene!”




by Daniel Bellino-Zwicke

Excerpt from SUNDAY SAUCE



SUNDAY SAUCE is Available in Paperback and Kindle Editions on AMAZON.com