Showing posts with label pasta. Show all posts
Showing posts with label pasta. 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.







.


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 !!!



Sunday, January 5, 2025

Official Ragu Recipe Bologna Bolognese Sauce

 




This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made "RAGU" (of Bologna) according to 

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)


This is the renewed recipe for the real ragù alla bolognese:

 
INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced ​​pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.


PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it "sizzles".
Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :

Traditionally in Bologna they used the "cartella", that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.


VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);
2) Minced meat;
3) Rolled or flat pork belly instead of fresh bacon;
4) A scent of nutmeg;

VARIANTS NOT ALLOWED
 
 1) Veal pulp;
2) Smoked bacon;
3) Only pork;
4) Garlic, rosemary, parsley, other herbs or spices;
5) Brandy (in place of wine);
6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

 1) Chicken livers, hearts and gizzards;
2) Peeled and crumbled pork sausage;
3) Blanched peas added at the end of cooking;
4) Soaked dried porcini mushrooms.










The RAGU BOLOGNESE COOKBOOK

AMERICA'S FAVORITE RECIPE









TAGLIATELLE BOLOGNESE




“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a "Study Committee" for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The "Study Committee", making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible "enrichments".

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.
The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.
 
The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.





MORE on BOLOGNESE




Monday, December 23, 2024

Carbone Italian Red Sauce

 




"CARBONE"

by Bellino

GREENWICH VILLAGE NY

Get a FINE ART PRINT









MANGIA ITALIANO

ITALIAN FOOD MEMORIES

ITALY & NEW YORK

STORIES with RECIPES





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