Clemenza Godfather Sauce Recipe Pacino

 

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA - ITALIAN GRAVY

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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..

CLICK HERE !

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

CLICK HERE !

SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO

AMAZON.com

SUNDAY SAUCE alla BELLINO

alla PACINO

[youtube https://www.youtube.com/watch?v=65z_LZXBetE]

AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!

Nonna Makes Sunday Sauce Gravy

 

NONNA GINA PETITTI

NONNA Makes SAUCE

NONNA GINA Makes SUNDAY SAUCE

Recipe - Nonna Gina

MEATBALLS :

2 lbs. Ground Beef

2 Extra Large Eggs

1/2 cup chopped Fresh Parsley

1 teaspoon Salt

1/4 teaspoon powdered Garlic

1/2 cup grated Pecorino Cheese

1/2 teaspoon Black Pepper

1/2 cup Bread Crumbs

Sauce/Gravy:

3 quarts Tomato Puree

1/4 cup Fresh Basil

1/4 cup Fresh Parsley (optional)

Olive Oil

1/2 cup sliced Onion

2 cloves Garlic

4-6 Pork Neck Bones

4-6 Pork Ribs

6 Sweet Italian Pork Sausage

Meatballs (from above)

Salt & Pepper to taste

NONNA GINA PETITTI

Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.

Some More GREAT SAUCE !!!

SUNDAY SAUCE

alla BELLINO alla PACINO

CLEMENZA'S GODFATHER SAUCE

JOE DiMAGGIO'S Mom's GRAVY

MEATBALLS - BRACIOLE

And MUCH MORE

AMERICA'S FAVORITE ITALIAN COOKBOOK

SUNDAY SAUCE by DANIEL BELLINO

AMAZON.com

Sunday Sauce by Bellino n Pacino

 La FAMIGLIA

Time For SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE alla BELLINO

alla PACINO

Daniel Bellino with Cousin Tony

LODI, NEW JERSEY

SUNDAY SAUCE alla BELLINO

SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

DANIEL BELLINO Z

AMAZON.com

The BELLINO FAMILY 

LODI, NEW JERSEY

Maybe 1939

Anthony Bourdain Makes Sunday Sauce

TONY & ANDERSON Eat SUNDAY SAUCE

A PLATE of TONY'S SAUCE

aka GRAVY

TONY Cals It SUNDAY GRAVY

ANTHONY BOURDAIN

Making SUNDAY GRAVY for Anderson Cooper

aka SUNDAY SAUCE

Inspired by the Recipe in the SUNDAY SAUCE Cookbook

FAVORITE ITALIAN COOKBOOK

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

Daniel Bellin0 "Z"

AMAZON.com

SUNDAY SAUCE

It's a well known fact that Tony wished he was Italian. You can see (hear) him say many times in his various Travel Food Shows that he dreamed of being Italian, and wished he had an Italian Grandmother (Nonna) to cook all the famed Italian dishes for him. And no Italian Restaurant could ever cool you better Italian Food than by an Italian Nonna. And there is no more Supreme Dish in the Italian Community than Sunday Sauce (aka Gravy), and Tony Loved just as much as any Italian born. "Well" ? Anyway, just because we Love Anthony so much, we'll (Italian-Americans) make Tony an Honorary Italian-American. "Yeah, we Love Tony"

So what is Sunday Sauce. Well first off, there is quite a Big Debate over what it is called. Some call it Sunday Sauce, some call it Gravy, some Sunday Gravy, as Bourdain does, and some simply Ragu.

Ragu Napoletana is the original from Naples Italy, and is made from sever different cuts of meat, browned, then slowly cooked in tomato sauce. Depending on who is making the dish, the meats can vary. In Naples, the most popular array of meats are : Pork Ribs, Pork Sausages, and Beef Chuck Steak or Roast. You can also put in Meatballs, Pork Neck, and Prok or Beef Braciole, or Pig Skin Braciole. This is the most popular way to make Ragu Napoletana, the original Sunday Gravy.

So Italian immigrants, immigrated to America, mostly from Naples and Sicily, and a smaller number from Calabria, Puglia, Abruzzo, and other parts of Italy.

"MANGIA BENE"

ANDERSON & TONY Try The GRAVY

aka SUNDAY SAUCE

Recipe

TONY BOURDAIN

FOODIE JOURNAL

JOURNAL - NOTEBOOK

FOOD TRAVEL RECIPES

AMAZON.com

With ANTHONY BOUDAIN'S Most FAMOUS QUOTES

ANTHONY WISHES He Was ITALIAN

ITALIAN-AMERICAN

TONY WISHES He Was ITALIAN-AMERICAN

At second 00:22 , TONY Tells Mario

that He's been Bitter all his life, that

he's Not ITALIAN-AMERICAN

Red Sauce Italian Gravy

 

"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"

AMAZON.com

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

RECIPES are in The SUNDAY SAUCE COOKBOOK

by Daniel Bellino "Z"

AMAZON.com

Ragu alla Napoletana Recipe Naples

 

RAGU NAPOLETNA

aka "SUNDAY SAUCE"

GRAVY !!!

RAGU alla NAPOLETANA

alla GENARO

SUNDAY SAUCE 

alla BELLINO

alla PACINO

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Ragu Napoletana Sunday Sauce Gravy Recipe Eva alla

 

EVA Makes RAGU

RAGU NAPOLETANA

Of NAPLES

RAGU NAPOLETANA

alla EVA

aka SUNDAY SAUCE

"It's a Religion"

A great quote by Eva, on making Ragu (Sunday Sauce).

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

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.