BEST SUNDAY SAUCE GRAVY Video RECIPES on Youtube

GIANNI of NORTH BEACH

Awesome SUNDAY GRAVY From a Great ITALIAN-AMERICAN COOK

GIANNI

Our Pal Gianni makes an awesome Sunday Gravy and we just love his passion. This recipe is for the Gravy that his Mom and Aunt Fran would make when Gianni was growing up in New Jersey where they make along with New York the Best Sunday Sauce Gravy to be found on the planet .. 

SUNDAY SAUCE alla CLEMENZA

From The GODFATHER

This Sunday Sauce video is from our friend Daniel Bellino, author of Sunday Sauce - 

When Italian-Americans Cook  ... We love Daniel's book, his Sunday Sauce (Gravy) recipe, and especially Daniel's great passion and love for Italian-American food and the rituals within ... Daniel just like our buddy Gianni is "The Real Deal," and these guys are both Italian-Americans from Jersey, one of the strongest Italian enclaves in the country. Bravo Daniele ! Bravo Gianni !

CARLA'S SUNDAY GRAVY NAPOLITAN

Carla makes an Awesome Sunday Gravy .. 

She's so Sweet, we just Love her. 

Her and her awesome Gravy Napolitan .. 

Brava Carla !!!

RAGU NAPOLITANA

The ORIGINAL SUNDAY SAUCE

The HISTORY of SUNDAY SAUCE GRAVY

RAGU NAPOLITAN

"THAT'S RIGHT, IT'S CALLED GRAVY" !!!

This girl just cracks us up .. And she's from Jersey .. We swear, we didn't plan this, but we realize most of the best Sunday Sauce gravy recipes come from New Jersey, more than anywhere else in the country, even Brooklyn and the rest of New York .. Well I guess Jersey Wins Top Prize for The Best SUNDAY GRAVY in All of America ..

LEARN How to Make SUNDAY SAUCE alla CLEMENZA

From THE GODFATHER

Cousin's Antony & Daniel make an awesome SUNDAY SAUCE with Sausage, Meatballs. and Pork Spare Ribs .. We just love it .. Here they make this Gravy at Tony's father's house in Lodi, New Jersey which was at one time 100% Italian, mostly from Sicily and Napoli  .. Tony & Daniel's grandfather and grandmother were from Lercara Friddi Sicily, the same town that one Charles "Lucky" Lucciano was from, as well as another Jersey Boy named one Francis Albert Sinatra (Frank Sinatra) ...

Excerpted from SUNDAY SAUCE - When Italian-American Cook 

Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual  of making  and eating a Sunday  Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole, “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza, or the most popular version of; Sausages, Meatballs, and Braciole.  Some may throw some Chicken Thighs or a Veal Shank into this mix. Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with  Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole.  An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce would be ready, “ready to be devoured that is!”

   Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast  peppers,  Salami, Olives, Celery, and  Provolone.  After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Yes it is.

   When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body,  and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex.  True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers,  and Meatball Parm Sandwiches.

Daniel Bellino-Zwicke   

SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

AMAZON.com

 

DiANNE MAKES Her MEATBALLS

And SUNDAY GRAVY

SUNDAY GRAVY with MEATBALLS

One of the 1st SUNDAY GRAVY Recipes on Youtube 

SUNDAY SAUCE

alla CLEMENZA 

alla BELLINO alla PACINO

AMAZON.com

FLIGHTS & HOTELS 

WORLDWIDE

EXPEDIA.com

SUNDAY GRAVY

The aroma of a garlic-laden tomato sauce spiked with sausage, meatballs, and rolled-up meat Braciola can bring tears to the eyes of many Italian-Americans.

Sunday gravy, also known as Sunday sauce, evokes memories of weekend family gatherings in which mom or grandma presided over the constantly stirred pot of sauce and meat, and various relatives were tasked with procuring the essential provisions—the cannoli and sesame bread from the bakery or the wine from the cellar.

Sunday gravy was more than just a big, belt-loosening meal. In close-knit Italian-American homes, it was a virtual religion. “Each Sunday, we were constantly traveling to homes of different relatives,” says John Mariani, a New York food author whose books include How Italian Food Conquered the World. “It truly was a moveable feast.’’

The proprietors of Frankies Spuntino restaurant in Brooklyn, Frank Falcinelli and Frank Castronovo, write that “Sunday sauce—the meal, the menu, the way of life—is the source and summation’’ of their restaurant business.

They recall how on Sundays their family kitchens would “start to fill with that hunger-inducing humidity, the tomato and pork simmering away in the pot.’’

Castronovo remembered that Sundays “even when I was a teenager and wanted to be a punk … I’d still stop and eat at my grandma’s house before the rest of the day went down.”

The best Sunday gravy simmers on the stove for hours, permitting the ingredients (the meat choices are seemingly limitless) to infuse the sauce with an unparalleled meatiness that no quickie marinara could ever hope to replicate. The long, slow cooking time was also time for families to spend with each other, reinforcing ties that could withstand the harsh realities of the outside world.

In a way, the history of Sunday gravy encapsulates the story of Italian immigration to the U.S. and the prosperity succeeding generations found in America. “Very, very impoverished Southern Italian women, whose only reason for living was giving birth to children and feeding them, suddenly found an abundance of cheap food in the U.S.,” Mariani says. “It radically changed their self image.”

The meats in the sauce became a symbol of plenty. Meat had been a rarity in the old country, and if there was any of it at all in a meal, it was usually pork. But in the U.S., immigrant women bought beef “because they could,” 

Along with the other staples of Italian-American cuisine, Sunday gravy has vaulted from family food to the culinary mainstream, even as a once-in-a-while treat for today’s health-conscious eaters. TV food stars Rachael Ray and Giada De Laurentiis regularly feature touched-up variations on the classic Italian-American repertoire. And, although “The Sopranos” is widely despised by Italian-Americans for its twisted depiction of their cherished family values, the show often featured sumptuous Sunday meals with pots and pots of sauce, meat, and pasta—and the cookbook spawned by the show features a Sunday gravy recipe.

For better or worse, 21st-century America has made celebrating the Sunday tradition much more difficult for families. “Sunday is now a time for attending soccer games, getting in 18 holes of golf … or watching three NFL games without interruption,” Mariani says.

But Mariani and other Italian-American food advocates nevertheless remain intent on keeping tradition alive. “My family still gets together on Sunday afternoons just as it always has, and the food is as good as it ever was,” Falcinelli wrote in The Frankies Spuntino Kitchen Companion & Cooking Manual. “Growing up, I didn’t see it as an amazing culinary tradition, but I did appreciate how good the eating was.”

SUNDAY SAUCE

all CLEMENZA

RECIPE from The GODFATHER

With AL PACINO

AMAZON.com 

.

SUNDAY SAUCE

Clemenza Shows Michael

How to Make Sunday Sauce "GRAVY"

For a Bunch of Mobsters

Of all the fine traditions of the Italian-American enclave in the United State,  the Sunday afternoon ritual  of  making  and Eating  a Sunday  Sauce is Italian-America’s  most  Time-Honored. Mamma, Grandma  (Nonna)  will make her Celebrated Sunday Sauce. What is it? Well there are a number of variations on the theme. Most Sunday  Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make  their versions with;  Beef Neck, while others make  their Gravy  (Sunday Sauce) with just  Sausage and Meatballs.  Some may throw some Chicken Thighs into this mix. Sunday Sauces can be made with any combination of these aforementioned meats.  

    The meats are  slowly  simmered for  several hours with tomato,  and minced onions and garlic. 

I generally  like to make my Sunday Sauce with  Saus-ages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Ribs, and Braciole.  An old tradition in some families  is  that mother or Grandma would start the Sauce early on a Sunday morning, get it sim-mering  away 

for a  couple hours on  top of  the stove, then put it in the oven for a couple hours while everyone goes  to Church. When you  get back home,  the sauce would be ready. Ready to be devoured  
that is.

      We would usually start our Sunday meal with the most traditional Italian-American-Antipasto 

of roast  peppers,  Salami, Olives, and  Provolone.  After that, it’s on to  the Main Event,  Maccheroni and Sunday Sauce. Something so Blissfully Pleasurable and Sub-lime, that it is 

almost “Sinful.”

      When a meal centered  around a Sunday Sauce is announced, one can have visions of Blissful  Ecstasyat thoughts  of  Eating Pasta laden with  Italian Sausages,  Savory  Meatballs,  and Succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a Delightful Frenzy  of  the Most Blissful Feelings of smelling, seeing,  and consuming  Sausages, Meat-balls and Gravy.  Yes a Sunday Sauce can and does 

have such  effects on  one’s mind, body,  and soul.  And, I do not want to sound prejudice, but this is pure fact,  it  is the Male of  the Italian-American species who Love The Sunday Sauce in all its form,  far more than the  female sex.  True! Meatballs too.  And Italian-American men and boys Love and hold  oh-so-dare, their Meatballs, Sunday Sauce, Sausage & Peppers,  and Meatball Parm Sandwiches.

     The  Sunday  Sauce that  my mother  would makewas with Sausages, Meatballs, and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with  garlic,  parsley, Pecorino,  and Pignoli Nuts,  then  tying the bundles with  butchers cord to hold  the Braciole  together as they slowly simmered in the Gravy.  Another fond memory was helping my mother 

roll and shape the Meatballs.

      As for me, my Sunday Sauce will vary dependingon my mood. One thing I Love to do when makingmy sauce  is  to add Pork Spareribs to the  “Gravy.” “Gravy” by the way is what many people in the New York  area call Sunday Sauce, particularly in Brooklyn. Not many people 

make there Sunday Sauce with the Pork Ribs,  but  to me they are phenomenal, and  anyone 

who tries them,  they are immediately hook-ed.  As I think back, none of the ladies in our 

family put Pork Spare Ribs into their Gravy.  I guess I read or heard  about some people

 doing  it, and I believe it  was  about 14 years ago or so that I  Started adding theRibs into my Sunday Sauce. I  haven’t looked back ever since.  I Love them, as does everyone whom I serve them to.

     Whenever I make my sauce with Pork Ribs, my friends  go nuts for them.  Many are 

surprised,  as they might never have had Ribs in a Sunday Gravy before. They didn’t  know 

that you could use Pork Spareribs.

     The ribs are traditional with some but not all. It is quite a shame for those  who don’t  add the ribs as they give the sauce a quite wonderful flavor, and the Ribs themselves,  “Yumm.”

The Ribs that simmer long  and  slow  and are very tender,” They lit-erally Melt-in-Your-Mouth.

    Whenever I make  the sauce,  and I’m dishing it out to friends and family,  I always make sure that I have my fare share of the Ribs.  Pork Ribs cooked in this manner, simmering in the sauce are oh so suc-culent and tasty,  they are  Beyond-Belief-Tasty.

    These Sunday Sauce Ribs are, “Out-of-this-World” and friends, one-by-one, go nuts for them.

      I remember the  time I first met my friend John Cataneo.  We were having a  dinner party  with Ada, Jimmy,  Pat  and Gina Parrotta,  Ronny “C,”  Bobby Shack.  Jimmy had invited  John and his wife Maria.

     I  had  never  met either  of  them before.  John and Maria  had  eaten already  and  were  not hungry so Johnny  told  me just  to  give him a small portion when I was dishing the Gravy out.  

I guess it was so good, Johnny shyly came back and asked if he could have a couple more ribs.  

   “No problem  Johnny. Enjoy!” 

   And what to serve with the Sunday Sauce you ask? Any  short Maccheroni such as  Rigatoni,   Ziti,  or Gnocchi are best.

     The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a 

quite a beautiful thing, same as making Mole in Mexico or Cassoulet in  France.  They are all wonderful things of Beauty.

     They take time and effort to make, and are made and served with Love. These dishes bring together friends and  family,  and for  Italian-Americans,  the Sunday Sauce is The King of all dishes.

      If  you utter the term Sunday Sauce to any number of  millions of Italian-Americans, they 

start salivating at  the simple mention of  its name.  The wheels start  turning  in their heads,  

with  thoughts of how tasty it is and all the different  components;  the Meatballs,  Sausages, Braciole, maybe  Ribs, Beef Neck, or Pig  Skin Braciole,  the Pasta, and the Gravy itself. 

They think  about  sitting  at  the  table with friends and  or  family,  people  they love.  

     They’ll  ponder  the Antipasti, wondering what it might be; Mixed Salumi, Baked Clams,  

Grilled Calamari?  And  with the meal, there will surely be Wine, Italian Wine, maybe a good  Chianti  or Montepulciano d’Abruzzo.  With Uncle Frank and Uncle Tony,  the  wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two  solid  Italian-American  winemakers.  

They think about the warmth in the air,  of loved ones, Sinatra,  Dino, the Sunday Sauce.“It’s  

a beautiful thing!!!” If you’ve never  done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and  family, soon. Sunday Sauce, It brings people togeth-er, in a most Delightful  way, and as the Big Boys would say, “It’s a Beautiful Thing.”

Daniel Bellino Zwicke

Excerpted from Daniel Bellino's forthcoming book  "La Tavola"  Broadway Ffith Press, NY NY

SUNDAY SAUCE

"La TAVOLA" Available on AMAZON.Com  Mid-JULY 2012