Showing posts with label meatballs. Show all posts
Showing posts with label meatballs. Show all posts

Thursday, August 7, 2025

Everything You Need to Know about SUNDAY SAUCE - Recipe

 



NONNA PIA

"MAKING SAUCE"


LEARN HOW to MAKE SUNDAY SAUCE


SUNDAY SAUCE alla CLEMENZA
 
Video
 
Watch BAZZY MAKE SUNDAY SAUCE
 
aka GRAVY
 
 
 


Get The BOOK
 


SUNDAY SAUCE
 
by DANIEL BELLINO-ZWICKE






 
 
GRAVY
 


JERSEY STYLE

alla PAMELA

This Lady is Awesome ! And so is her SAUCE.
 
 

 
 
 
SUNDAY GRAVY
 
by GIANNI
 


WATCH GIANNI !

His SUNDAY GRAVY is Absolutely FANTASTIC !!

Gianni is originally from New Jersey, but moved to San Fransisco
long ago, where he cooks Amazing ITALIAN Homestyle Food.

If You Watch Gianni's Videos, you will learn a lot about Italian Food,
and the best way to Cook it.
 
 
 

 



"GRAVY" !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it "REDSAUCE" ?

It's The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples








SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

"SOME CALL IT GRAVY"






SAUCE, GRAVY, SUNDAY SAUCE, "RED SAUCE" or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says  "Gravy" they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, "Sauce" Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, "No Right or Wrong." The main and  most important thing is that the dish taste good.









CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA'S The GODFATHER

An ITALIAN- AMERICAN CLASSIC





LEARN HOW to MAKE SUNDAY SAUCE - GRAVY


by Daniel Bellino "Z"






RAGU NAPOLETANA



Watch EVA Make RAGU

"IT'S WONDERFUL" !!!




RAGU NAPOLETANA 


Ragù in Naples is religion. A preparation that takes a very long time and requires considerable attention: it is not enough to cook meat and sauce for a long time. It takes seven or eight hours for this Sunday lunch dressing, so much so that the most shrewd recipes recommend leaving on Saturday: in fact, although in Naples you have a late lunch, and on Sunday even more, you should wake up before dawn to be ready just in time. In addition, the next day the sauce, as happens with many traditional preparations, condenses and settles, becoming even richer and full of nuances. Eduardo De Filippo's memorable comedy, Saturday, Sunday and Monday, revolves around a meat sauce, and in the most realistic stagings the initial sauté is really prepared, spreading an incredible smell from the stage to the whole theater. Eduardo himself dedicated a short and beautiful poem to the ragù. The most evident peculiarity of the Neapolitan ragù is that, unlike the Bolognese sauce, the meat is not minced but comes in whole pieces: hence both the need to cook longer, and the possibility of having a complete meal, sauce to season the pasta and meat for the main course. The long preparation makes this recipe perfect for when we have a lot of time to spend at home: let's give it a try. Meat and other ingredients of Neapolitan Ragù What is the right meat to make ragù? Here there are as many versions as there are families in Naples and its surroundings. The general agreement is that a mixture of types is needed, certainly beef, but going into the specifics here are the differences: there are those who mix beef and pork and those who consider pork out of place; there are those who put sausages and those who even put meatballs in it; There are those who make a rind roll and those who add the further complication of the chop. Which is not grilled meat but the way it is called a particular wrap made with the locena (under the shoulder), stuffed with salt, pepper, raisins, pine nuts, chopped garlic and parsley, diced pecorino cheese. Let's take an average between the most fundamentalist traditions and a availability within anyone's reach, and let's get the following cuts: a first choice of beef such as colarda (culata) or pezza a cinnamon (shoulder), a second choice such as lacerto (girello or magatello), a cut of pork such as tracchie or tracchiulelle (trimmings). Another key ingredient is tomato paste. Finally, the ideal would be to cook the Neapolitan-style ragù in the cuoccio, which is a terracotta pot. The preparation of Neapolitan ragù Sauté the onion in extra virgin olive oil, very gently. Add the meat and brown it well on all sides, always over low heat. Let it evaporate with the wine, strictly red: this operation should be carried out several times, not in one fell swoop. Then add the tomato paste a little at a time, making sure that it darkens but does not burn. During these operations, the meat will have to be turned over several times, so it is not the time to move away and lose sight of the sauce. Finally, add the tomato puree, possibly with half a glass of water, no more, and raising the heat gently, and for no more than a few minutes, just to rebalance the insertion of cold ingredients. At this point, and at least two hours will have passed, the ragù must pippiare: this is the secret of the Neapolitan ragù, an effect that does not correspond precisely to the Italian simmering, and which consists of a slow evaporation, which produces an almost imperceptible noise and a movement bordering on the invisible on the surface of the sauce. To obtain it, it must not be covered - otherwise all the steam would condense and fall back into the sauce, watering it down - nor leave uncovered, at the risk of not being able to keep the temperature stable: place the lid slightly offset on one side, and held up on the other side with the inevitable wooden spoon. This very thick and dark sauce is perfect for seasoning a large pasta such as paccheri, but its traditional accompaniment is smooth zite broken by hand. Welcome to Naples.







.


Wednesday, May 14, 2025

Raos Meatballs Recipe

 



RAO'S Famous MEATBALLS



If you're looking for a hot and cozy fall recipe, look no further than Rao's. Known for its exclusivity and esteemed reputation, New York City's Rao's restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City's Rao's Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it's important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs ... by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.









"RAO'S"

East Harlem

New York City



RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley 

1 teaspoon each Sea Salt & ground Black Pepper 

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs 

1 cup water 

1 cup Olive Oil

1 Garlic clove, mashed


1.   In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don't overmix). 

2.   Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3.   Shape the mixture into 3" Meatballs. 

4.   Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard. 

5.   Fry the Meatballs in batches, browning on all sides.

6.   Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7.   Once all the Meatballs have browned, cook the Meatballs in Tomato  Sauce for 15 - 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !





The WORLD'S BEST SUNDAY SAUCE

alla BELLINO alla PACINO



SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK




MEATBALL PARM MONDAYS



READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z







HOTELS & FLIGHTS

NEW YORK CITY & WORLDWIDE









The BELLINO FAMILY



The BELLINO'S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America - 1906

From LERCARA FRIDDI - SICILY

Provincia di Palermp






Friday, February 21, 2025

Making Clemenza Godfather Sunday Sauce - Recipe



LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA - ITALIAN GRAVY



1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA'S SUNDAY SAUCE RECIPE
Is In THERE .. IT'S AVAILABLE
on AMAZON.com .. Just CLICK LINK ABOVE ..

"THAT'S STEP 1 .. FINITO !!!"




2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..






3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The "SAUCE"





4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 
A LARGE POT.  ADD TOMATOES.




5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..





6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY
THEN ADD TO POT With TOMATOES .. 

If NOT using PORK RIBS, SKIP THIS STEP.






7.  LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.






8.  BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.




9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 12 MINUTES.






11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. 

BE CAREFUL WHEN STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The "SAUCE" IS DONE.






12.  COOK RIGATONI or WHICHEVER 
MACCHERONI YOU LIKE and SERVE
WITH THe "GRAVY"

PASS GRATED CHEESE
and
BUON APPETITO !!!



SUNDAY SAUCE 

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com





SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO










SUNDAY SAUCE alla BELLINO

alla PACINO



AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!



Thursday, October 24, 2024

Johns of East 12th Street - Red Sauce Joint

 "JOHN'S" - Since 1908




JOHN'S of 12th STREET

EAST VILLAGE

NEW YORK NY





JOHN'S of 12th STREET

OLD SCHOOL ITALIAN RED SAUCE JOINT

Since 1908






DeROBERTI'S ITALIAN PASTRIES






DeRoberti's

The Turn of The CENTURY

About 1906






Casatiti

A SICILIAN PASTRY

Translation - Women's Breast







NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA










SUNDAY SAUCE

aka The GODFATHER COOKBOOK








CAFFE REGGIO

GREENWICH VILLAGE

NEW YORK















Friday, April 14, 2023

Are You Making SUNDAY SAUCE this Week

 




CLEMENZA SHOWS MICHAEL HOW to MAKE SAUCE










WATCH The VIDEO

"MAKE The SAUCE" !!!

CLEMENZA (Richard Castellano ) 

Show MICHAEL ( AL Pacino ) HOW to MAKE SUNDAY SAUCE

In Francis FOrd Coppola's The GODFATHER







SUNDAY SAUCE

alla CLEMENZA

all BELLINO alla PACINO

aka The GODFATHER COOKBOOK






SUNDAY SAUCE 


•   "Are You Making SUNDAY SAUCE This Sunday ?

•     What do you put in your Sauce ?

•     Do you call it Suace or Gravy ?

•     Do You Know How to Make it ? ( The Recipe is in The SUNDAY SAUCE COOKBOOK )

•      Do you make enough Meatballs to make MEABALL SANDWICHES on Monday ?








Tuesday, December 29, 2015

Old School Italian New York

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FRANK SINATRA
 
Gone
 
CELEBRATING The 100 YEAR ANNIVERSARY of HIS BIRTH in 2015
 
Frank Sinatra Born 1915 in Hoboken, New Jersey
 
Frank Spent a Lot of Time in New York
 
 
 
PATSY'S
 
Sinatra's Favorite Italian Restaurant
 
STILL HERE !  West 56th Street, New York, NY
 
ROCCO'S
 
THOMPSON STREET GREENWICH VILLAGE
 
GONE
 
Now It's CARBONE
Inside the former Rocco's
 
Now The Most Expensive Red Sauce Joint Around
 
It's CARBONE
JOHN'S of 12th STREET
 
Since 1908
 
STILL HERE !!!
 
 
 
 
GINO'S
 
Above and Below
 
GONE !!!
 
 
 
A Waiter and the Famous Zebra Wallpaper at GINO'S
 
No Longer With Us
 
 
 
 
Frank Sinatra and Ava Gardner Dine at Patsy's
 
 
 
 
 
Rafetto's Past Shop, Greenwich Village New York
SINCE 1906
STILL GOING STRONG
 CAFFE REGGIO  
 
SINCE 1927
 
STILL GOING STRONG on MACDOUGAL STREET
 
GREENWICH VILLAGE NEW YORK
 
 
 
 
FERDINANDO'S SICILIAN SPECIALTIES
 
SINCE 1904
 
STILL With US on Union Street, Carroll gardens, Brooklyn, New York
 
"The Only Place left to get a good Vasteddi (Beef Spleen Sandwich) in NY
 
 
 
 
JOHN'S PIZZERIA
 
Bleecker Street greenwich Village, NEW YORK
 
SINCE 1927
 
STILL with US !!!!
 
 
 
 
 
Ferdinando's Brooklyn
 
Get The VASTEDDI SANDWICH
 
 
 
 
PIEMONTE RAVIOLI
 
SINCE 1920
 
Grand Street LITTLE IATALY,  NY NY
 
STILL with US !!!
 
 
 
 
 
 
Read About Italian-American New York
in Daniel Bellino's Best Selling SUNDAY SAUCE
Recipes and Stories of Italian-American New York
.
.
 
SOPHIA
 
"JUST BECAUSE"