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"

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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.

Nonna Sunday Sauce Gravy Recipe Nanna

 

NONNA

NONNA'S SUNDAY SAUCE GRAVY

Video Recipe

NONNA'S MEATBALL Recipe

For The SUNDAY SAUCE (Gravy)

Or SPAGHETTI & MEATBALLS

Or MEATBALL PARM SANDWICHES

The SAUSAGE & BRACIOLE

Ready to Be BROWNED

The SAUSAGES & BRACIOLE Are BROWNED

And Ready to Go into The GRAVY

HOW to MAKE SUANDAY SAUCE

The DEFINING BOOK on The SUBJECT

SUNDAY SAUCE

by Daniel Bellino Z

Sunday Sauce "When Italian-Americans Cook" is the defining book on the Subject 

of SUNDAY SAUCE (Gravy), Italian-America's most "Supreme" and Beloved Dish of All.

Learn How to Make SUNDAY SAUCE alla BELLINO alla PACINO, and Dolly Sinatra's Famous Meatballs, and much more. It's all in SUNDAY SAUCE by Daniel Bellino.

AVAILABLE on AMAZON.com

PASTA GRANNIES

COMFORT COOKING

ITALIAN FAMILY RECIPES

"Heartwarming and deliciously comforting." – Stanley Tucci

Spending time with our family and friends has never felt so important - and so often this means cooking for the ones you love.

Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favorite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.

NONNA BELLINO'S COOKBOOK

RECIPES From My SICILIAN NONNA

AMAZON.com

Sunday Sauce gets 5 STAR Reviews - Best Italian Cookbooks

 

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

Reviewed in the United States on February 11, 2024

Verified Purchase

If you were raised Italian American like me. What is wrong with people LYING 

about this great book? Someone said "vague recipes". WHAT? Every single 

of the NINETY recipes has specific quantities and instructions. It even goes 

so far as to advise you how to decrease or increase for fewer or more servings.

Every single recipe here, is EXACTLY how I know it, EXACTLY how we ate 

in South Philly growing up with our friends including Salvi Testa as a kid RIP.

This is an extensive comprehensive book of 90 great recipes and if you don't 

like reading funny stories and stuff then turn the page.

Maybe the haters don't have a sense of humor for example, he has a couple 

pages on "Gabbagool" and "'Scarole" with anecdotes and funny info before 

giving a recipe. How DARE he.

A super journey through Italian American cookery! A joy 

to read and the recipes are belters! Particularly the tomato/marinara debate!

Ragu Napoletano Recipe - Naples

 

CHEFVALERIO LaROSA

RAGU NAPOLETANO

CHEF VALERIO LaROSA

NAPOLI 

SUNDAY SAUCE

aka RAGU

NAPOLETANO

And MORE ...

AMAZON.com

A Big Pot of Love Meatball Sauce Recipe

 

SUNDAY SAUCE

"A BIG POT of LOVE"

"A BIG POT of LOVE"

MAKING SUNDAY SAUCE

NONNA'S RECIPE

MEATBALLS for SUNDAY SAUCE

MEATBALL Recipe

For The SUNDAY SAUCE

COOKING with SUGAR

SUNDAY SAUCE

MAKE a BIG POT of LOVE

Daniel Bellino "Z"

AMAZON.com

A Platter of SUNDAY SAUCE

With MEATBALLS & SAUSAGES

RECIPE