Ode to Sunday Sauce – by Daniel Bellino Zwicke

CLEMENZA Making SAUCE

The GODFATHER

SUNDAY SAUCE

Of all the fine traditions of the Italian-American enclave in the United States, 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), whoever will make their celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as many of us 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 community as a whole. “It doesn’t get any better than gathering with family and making a Sunday Sauce on Sunday” Ok, now, to be more specific for those who may not know about Sunday Sauce (Gravy), 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 Peter Clemenza in Francis Ford Coppola’s iconic film, The Godfather. The most popular version of Sunday Sauce is with Sausages & Meatballs. Some may throw in chicken thighs or a piece of beef chuck, or veal shank into this mix, and braciole might go in as well. A Sunday Sauce 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, or just Meatballs & Sausages like Clemenza.

An old tradition in some families is that mother or nonna would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for an hour or so on top of the stove. She’ll then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce will 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 pleasing that no one can resist.

When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at the thoughts of eating maccheroni dressed in sauce and laden with all those tasty meats : Sausages, 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 imaginable. The smelling, seeing, and consuming of all those tasty ingredients? It’s one of the World’s loveliest feelings of all, and not everyone experiences it. Eating Sunday Sauce. Yes, a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudiced, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce most. It’s True! We also cherish Meatballs, and Meatball Parm Sandwiches as well. Thai is all part of the Italian-American culture.

The Sunday Sauce that my mother would make was with Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with garlic, parsley, Pecorino Romano, and Pignoli Nuts, then tying the bundles with butcher’s 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 can vary depending on my mood. One thing I love to do when making my sauce is to add Pork Spareribs to the Gravy. Gravy by the way is what many people in the New York, New Jersey (Soprano Territory) area call Sunday Sauce, particularly in Brooklyn and South Philly. Not many people make their Sunday Sauce with the Pork Ribs, but to me they are phenomenal, and anyone who tries them, they are immediately hooked. 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 15 years ago or so that I started adding the Ribs into my Sauce. I haven’t looked back ever since. Ribs in the Garvy (Sauce)? “I love them.” And whomever I serve them to, go nuts for them as well. Without question they are one of the tastiest thinks you well ever eat. This is fact, there’s nothing better then pork spare ribs slowly cooked in sauce.

Yes, whenever I make my sauce with Pork Ribs, my friends go nuts for them, and most are surprised, as they might never have had Ribs in a Sunday Sauce before. They didn’t know that you could? Put Pork Ribs i n sauce. Sunday Sauce, the best thing ever.

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 become quite tender. They are succulent and juicy, and they “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 fair share of the Ribs. These Sunday Sauce Ribs are literally “Out-of-this-World.” And what to serve with the Sunday Sauce you ask? Any short Maccheroni such as Rigatoni, Ziti, or Cavatelli are best.

The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is quite a beautiful thing, same as making a Mole in Mexico, Cassoulet in France or Paella in Spain. They are all wonderful things of beauty. They delight man’s every sensory perception; sight, smell, taste, and feel. First, you probably smell the sauce’s heady aroma wafting through the air. The smell of a Sunday Sauce is oh so intoxicating – it immediately gets your juices flowing. So to speak. Once you smell it, you want it, and can’t wait to sink your teeth into it. Second, you will see it in all its gloriousness. You will then eat, whereupon you taste and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce Italian Gravy. It is without question, the greatest of all pleasures of the Italian-American experience. “Nothing beats Sunday Sauce (Gravy).” A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love. All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce is King of all dishes.

If you utter the term Sunday Sauce or “Gravy” to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs, Sausages, Braciole. Maybe it has Ribs, pork neck, or Pig Skin Braciole (Coteca). And maccheroni. Maccheroni (pasta) and all those tasty meats. They think about these things, and sitting at the table, enjoying the company of friends – family, the 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 nice Chianti? Or perhaps Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy. Nothing else. It was always, one or the other, from these two solid Italian-American Winemakers.

When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce itself. The world’s tastiest dish! 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 together, in a most delightful way. And as the Big Boys would say, “It’s a Beautiful Thing.”

…. Daniel Bellino Zwicke ….

Excerpted from SUNDAY SAUCE – by Daniel Bellino Zwicke

On Amazon.com

SUNDAY SAUCE

alla BELLINO alla PACINO

AMErICA’S FAVORITE ITALIAN COOKBOOK

AMAZON.com

CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE

.

Sunday Sauce – So Much Joy for Only $16.50

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

AMAZON.com

SUNDAY SAUCE

Sunday Sauce: The Italian-American Tradition of Sunday Gravy — Meatballs, Sausage, Braciole & Family

There are certain foods that are more than food.

They are memories.

They are Sunday afternoons in Grandma’s kitchen. They are the smell of garlic and onions cooking in olive oil. They are a huge pot slowly bubbling on the stove. They are meatballs, Italian sausage, braciole and pork ribs simmering in rich tomato sauce. They are a pot of pasta waiting for the sauce. They are family arriving at the door, friends pulling up a chair, a bottle of Italian wine being opened and everyone gathering around the table.

For generations of Italian-Americans, Sunday Sauce — also called Sunday Gravy or Italian-American Gravy — has been one of the great rituals of family life.

And few dishes capture the spirit of Italian-American cooking quite like Sunday Sauce.

That is the subject of Sunday Sauce: When Italian-Americans Cook by Daniel Bellino Zwicke, a cookbook and celebration of Italian-American food, family, tradition and culture. The book explores the great dishes of the Italian-American table, with Sunday Sauce at the center. (Sunday Sauce)

[Get Sunday Sauce by Daniel Bellino Zwicke on Amazon]

What Is Sunday Sauce?

So, what exactly is Sunday Sauce?

Ask an Italian-American from New York, New Jersey, Boston, Philadelphia, Chicago or another Italian-American community and you may hear slightly different answers.

Some call it Sunday Sauce.

Others call it Sunday Gravy.

Some simply call it Gravy.

Others call it Red Sauce or Sugo.

But the basic idea is wonderfully simple: a rich tomato-based sauce is slowly cooked, often together with several different Italian meats, allowing the flavors of the meat and tomatoes to come together over a long simmer.

A traditional Italian-American Sunday Gravy can include combinations of:

Italian meatballs
Italian sausage
Beef braciole
Pork ribs
Pork neck
Beef
Other slow-cooking meats

The sauce is then served with pasta — traditionally a substantial pasta capable of carrying plenty of that rich tomato gravy.

The result is one of the great comfort foods of Italian-American cooking.

Daniel Bellino Zwicke’s Sunday Sauce explores this tradition and the many variations of this beloved dish. His work specifically discusses the differences in what Italian-Americans mean when they say “sauce,” “gravy,” “Sunday Sauce” and related terms. (Sunday Sauce)

Sunday Sauce Is About More Than the Sauce

The most important ingredient in Sunday Sauce isn’t necessarily a tomato.

It is time.

Time to brown the meats.

Time for the tomatoes to cook.

Time for the flavors to develop.

And, perhaps most importantly, time for people to come together.

This is what makes Sunday Sauce so special.

It is not a meal you simply throw together because you are hungry.

Sunday Sauce is an event.

The pot goes onto the stove.

The kitchen fills with the aroma of tomatoes, garlic, onions, olive oil and slowly cooking meat.

Meatballs are prepared.

Sausages are browned.

Braciole is rolled and tied.

The sauce begins to simmer.

And eventually the entire house smells like Sunday.

That smell is one of the most powerful memories in Italian-American culture.

The Famous Italian-American Sunday Dinner

For many Italian-American families, Sunday dinner traditionally means a large gathering around the table.

Grandparents.

Parents.

Children.

Cousins.

Aunts.

Uncles.

Friends.

Everyone has a place at the table.

The meal may begin with antipasti, followed by pasta dressed with the Sunday Sauce, with the meats from the sauce served afterward.

Meatballs.

Sausage.

Braciole.

Pork.

And then perhaps salad, bread, wine and dessert.

There may be espresso afterward.

There may be cannoli.

There may be arguments, laughter, stories and memories.

That is the Italian-American table.

And that is the world Daniel Bellino Zwicke writes about.

Meatballs, Sausage & Braciole: The Heart of Sunday Gravy

One of the things that makes Italian-American Sunday Sauce so appealing is the combination of meats.

Italian Meatballs

Few foods are more closely associated with Italian-American cooking than spaghetti and meatballs.

But meatballs are also one of the essential components of Sunday Gravy.

Slowly simmered in tomato sauce, meatballs become incredibly tender while contributing their own rich flavor to the sauce.

Italian Sausage

Sweet or hot Italian sausage adds another dimension.

As sausage cooks slowly in the tomato sauce, its flavors become part of the gravy itself.

Braciole

Braciole is another classic.

Thin slices of beef are rolled around a filling and secured before being slowly cooked in tomato sauce.

The result is tender, flavorful meat surrounded by rich Italian-American gravy.

Pork Ribs

Pork ribs are another favorite addition to a big pot of Sunday Sauce.

The long cooking time allows the pork to become tender while adding depth and richness to the tomato sauce.

Put all of these together and you have something much bigger than ordinary tomato sauce.

You have Sunday Sauce.

Sunday Sauce vs. Sunday Gravy

Why do some people say Sunday Sauce while others insist it is Sunday Gravy?

This is one of the great Italian-American food debates.

There isn’t necessarily one universal answer.

Regional traditions, family history and the Italian-American community where someone grew up can all influence what they call the dish.

In some families, “sauce” means tomato sauce without meat.

“Gravy” may mean tomato sauce that has been slowly cooked with meat.

In other families, the terminology is different.

That debate itself has become part of Italian-American food culture.

And it is one of the subjects explored in Sunday Sauce: When Italian-Americans Cook. (Sunday Sauce)

The Godfather and Clemenza’s Sunday Sauce

One of the most famous Sunday Sauce scenes in American popular culture appears in The Godfather.

Peter Clemenza, played by Richard Castellano, teaches Michael Corleone, played by Al Pacino, how to make his sauce.

The scene has become iconic.

Clemenza explains how to brown the meat, add the tomato sauce and let everything cook together.

The scene helped cement the image of Italian-American Sunday Sauce in popular culture and is specifically featured in Daniel Bellino Zwicke’s book. (Sunday Sauce)

For anyone fascinated by The Godfather, Italian-American food and classic Italian-American culture, this connection makes Sunday Sauce particularly appealing.

But the book goes well beyond one movie scene.

It is about the larger culture surrounding the food.

Daniel Bellino Zwicke: Italian Food, Wine & the Italian-American Table

Daniel Bellino Zwicke is an Italian cookbook author, food writer and Italian wine professional whose work focuses heavily on Italian food, Italian-American cuisine and the culture surrounding the table.

His author biography describes a career that includes cooking, wine direction and restaurant work, including his creation of Bar Cichetti, described as an early Venetian wine bar in America. He has also written extensively about Italian wine and Italian-American food culture. (Sunday Sauce)

His perspective on Sunday Sauce comes from a deep interest in both sides of the Italian culinary story:

Italy and Italian-America.

He writes about Italian food and wine, travels in Italy, New York’s Italian-American culture and the foods that have become part of the American Italian experience.

And that experience is about much more than recipes.

It is about lifestyle.

Italian-American Food Is Family Food

Ask many Italian-Americans what foods remind them of home and you are likely to hear a familiar list:

Pasta.

Meatballs.

Sausage.

Braciole.

Chicken Parmigiana.

Eggplant Parmigiana.

Pasta e Fagioli.

Cannoli.

Espresso.

And, of course:

Sunday Sauce.

These foods became part of an Italian-American culinary tradition that developed over generations.

Immigrants brought traditions from Italy.

Ingredients changed.

American ingredients became available.

Different regional Italian traditions came together.

And families created their own versions.

The result is the incredibly diverse world of Italian-American cuisine.

Why Sunday Sauce Matters

There are countless tomato sauces in the world.

But Sunday Sauce occupies a special place because it represents a ritual.

The cooking can take hours.

The meal can last for hours.

The table can be filled with people.

The conversation can continue long after the plates are cleared.

In that sense, Sunday Sauce represents something that is increasingly valuable in modern life:

sitting down together.

No rushing.

No eating alone at a desk.

No grabbing something from a drive-through.

Instead, a pot is simmering on the stove and people are gathered around a table.

That is the spirit behind Sunday Sauce: When Italian-Americans Cook.

A Cookbook for People Who Love Italian-American Food

If you love Italian-American food, this is the kind of cookbook that belongs in the kitchen.

If you grew up eating Sunday Gravy, it can bring back memories.

If your grandmother or grandfather made Sunday Sauce, it can remind you of family dinners.

If you have never made a traditional Italian-American Sunday Sauce, it can introduce you to the tradition.

And if you simply love Italian food, pasta, meatballs, sausage, braciole and tomato sauce, this book gives you a chance to explore one of the defining dishes of Italian-American cuisine.

The book includes Sunday Sauce traditions and recipes alongside other Italian-American favorites, including Clemenza’s Sunday Sauce and other classic dishes associated with the Italian-American table. (Sunday Sauce)

The Sunday Sauce Tradition Lives On

Food traditions survive because people continue to cook them.

Someone teaches a daughter how to make meatballs.

A grandmother teaches her grandson how to roll braciole.

A father shows his son how to brown sausage before putting it into the pot.

Someone learns the family recipe and writes it down.

Then, years later, another generation makes the same dish.

That is how culinary traditions survive.

Sunday Sauce is not just a recipe. It is a tradition passed from one generation to the next.

And Daniel Bellino Zwicke’s Sunday Sauce celebrates that tradition.

Make Your Own Italian-American Sunday

Imagine this:

It is Sunday afternoon.

A large pot is simmering on the stove.

The sauce is slowly cooking with meatballs, sausage, braciole and pork.

The kitchen smells incredible.

A pot of pasta is almost ready.

You open a bottle of Italian wine.

Friends and family begin arriving.

Someone brings bread.

Someone brings dessert.

Music is playing.

Everyone sits down.

The pasta is served.

Then comes the meat.

Then wine.

Then stories.

Then espresso.

Maybe cannoli.

And nobody is in a hurry.

That is Sunday Sauce.

Discover Sunday Sauce by Daniel Bellino Zwicke

If you love Italian-American food, Sunday Gravy, Sunday Sauce, Italian recipes, meatballs, Italian sausage, braciole, pasta, The Godfather, New York Italian culture, or the traditions of the Italian-American family table, Daniel Bellino Zwicke’s Sunday Sauce: When Italian-Americans Cook is a book worth discovering.

It is a celebration of the food and culture surrounding one of America’s most beloved Italian-American dishes.

The Sunday pot.

The red sauce.

The meatballs.

The sausage.

The braciole.

The pasta.

The family.

The friends.

The stories.

The memories.

Sunday Sauce.

Get the Book

Sunday Sauce: When Italian-Americans Cook by Daniel Bellino Zwicke is available on Amazon.

Buy Sunday Sauce by Daniel Bellino Zwicke on Amazon

Bring home the book.

Put a pot on the stove.

Invite your family and friends.

Make Sunday Sauce.

And keep the Italian-American tradition alive.

Mangia!

CLEMENZA SHOW MICHAEL

HOW to MAKE SUACE

The GODFATHER

DANIEL BELLINO ZWICKE

COOKING UP ANOTHEr POT

GET SUNDAY SAUCE !!!

ONE of The SMARTEST PURCHASES

YOU’LL EVER MAKE

“So MUCH JOY for ONLY $16.50”

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Sinatra Bellino and Pacino – author Daniel Bellino Z – Frank Sinatra and Al Pacino and his Pasta

BELLINO Makes it to BROADWAY

With SINATRA

And DANIEL’S Latest Book “SINATRA SAUCE”

On The GREAT WHITE WAY “BROADWAY”

SINATRA & BELLINO “On BROADWAY”

BESTSELLING ITALIAN COOKBOOK Author

DANIEL BELLINO ZWICKE

On BROADWAY with His Book “SINATRA SAUCE’

All LIT UP in BRIGHT LIGHTS

“The LIGHTS of BROADWAY”

DANIE’S Latest BOOK – SINATRA SAUCE

AVAILABLE on AMAZON

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SINATRA SAUCE

The COOKBOOK

by Daniel Bellino Zwicke

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SINATRA & BELLINO

RADFIO CITY MUSIC HALL

NEW YORK CITY

1991

SINATRA & BELLINO

FRANK SINATRA & DANIEL BELLINO – On BROADWAY

Frank Sinatra never formally starred in a Broadway musical, though his legendary solo career was launched by a historic 1942 stint at the Paramount Theatre on Broadway. “Bellino” refers to Daniel Bellino-Zwicke, a New York Italian-American author and chef who writes about Sinatra’s favorite meals, history, and the singers from their shared ancestral Sicilian town. [1, 2, 3, 4, 5]

The Connection

Shared Ancestry: Both Frank Sinatra’s father (Martino Severino Sinatra) and Daniel Bellino-Zwicke’s grandparents hail from the small Sicilian town of Lercara Friddi. [1, 2]
The “Sinatra Sauce” Books: Daniel Bellino-Zwicke has written several books about Sinatra, his beloved Italian-American food, and New York culture, most notably Sinatra Sauce: Music, Meatballs & Merriment. [1, 2]
Broadway & New York Ties: Bellino’s works often center around historic, Sinatra-frequented NYC Theater District spots like Patsy’s Italian Restaurant on West 56th Street.

SINATRA & ME

BACKSTAGE at RADIO CITY MUSIC HALL

NEW YORK CITY

1991

AL PACINO

DANIEL BELLINO & The STORY of PACINO PASTA

“BELLINO & PACINO”

Pacino Pasta

The phrase “Bellino and Pacino” refers to a popular Italian-Americanfood concept and recipe feature created by chef / author Daniel Bllino Zwicke. His writings often highlight legendary actor Al Pacino’s favorite pasta dish, “Spaghetti Aglio Olio alla Pacino” (Spaghetti with Garlic and Oil). [1, 2]

Zwicke frequently publishes these culinary stories, along with traditional family recipes like Grandma Bellino’s Italian Gravy, across his food blogs and platform networks, including historical entries on Blogspot and his active site, Sunday Sauce. [1]

Key Highlights of the Concept

The Dish: Al Pacino’s signature favorite is Spaghetti Aglio Olio, a simple, classic Roman pasta made with high-quality olive oil, sliced garlic, and red pepper flakes. [1, 2]
The Connection: Daniel Bellino Zwicke blends Italian-American pop culture, cinema history (such as behind-the-scenes food lore from The Godfather), and traditional family cooking. [1, 2]
The Cookbook: Many of these stories and recipes are featured in his published books, including Grandma Bellino’s Cookbook and Sunday Sauce: When Italian-Americans Cook.

Daniel Bellino Makes and Talks about SUNDAY SAUCE – The Sunday Sauce Cookbook

SUNDAY SAUCE

aka “GRAVY

SUNDAY SAUCE “EXPLAINED”

by Daniell Bellino Zwicke

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 Gravy, 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 in The Godfather. The most popular version is with Sausages, Meatballs, and Braciole. Some may throw in Chicken Thighs or a Veal Shank into this mix. A 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 an hour or so on top of the stove. She’ll then let it slowly simmer for a couple hours while everyone goes to Church. When you get back home, the Sauce will 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.” Oh, 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, Braciola, and the Gravy itself. This is the true meaning of Bliss. 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 as well.

The Sunday Sauce that my mother made, it was with; Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with garlic, parsley, Pecorino Romano, 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 can vary depending on my mood. One thing I Love to do when making my sauce is to add Pork Spareribs to the Gravy. “Gravy” by the way is what many people in the New York, New Jersey (Soprano Territory) area call Sunday Sauce, particularly in Brooklyn. Not many people make their Sunday Sauce with the Pork Ribs, but to me they are phenomenal, and anyone who tries them, they are immediately hooked. 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’s when I started adding the Ribs into my Sauce. I haven’t looked back ever since. I Love them, as does everyone whom I serve them to, and when I make my Sunday Gravy, these babies go fast.

Whenever I make my sauce with Pork Ribs, my friends go nuts for them, and most are surprised, as they might never have had Ribs in a Sunday Sauce 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 become quite tender, and they literally “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 succulent and tasty that they are without question Beyond-Belief-Tasty. These Sunday Sauce Ribs are, “Out-of-this-World.” Basta!

And what to serve with the Sunday Sauce you ask? Any short Maccheroni such as Rigatoni, Ziti, Cavatelli, 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 a Mole in Mexico, or Cassoulet in France. They are all wonderful things of beauty and taste that delight mans every sensory perception of; sight, smell, taste, and feel. First, you probably smell the “Sauce’s” heady aroma wafting through the air. The smell is so intoxicating, it gets your juices flowing immediately. Once you smell it, you want it, and can’t wait to sink you teeth into it. Second you will see it in all its gloriousness. You will then eat it, whereupon you taste and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce, Italian Meat Gravy. A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love. All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce Gravy is the King of all dishes.

If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs, Sausages, Braciole, maybe Ribs, Beef or Pork Neck, or Pig Skin Braciole, as well as the Pasta, and the tomato Gravy itself. They think about sitting at the table with friends, family, and people they love. They’ll ponder the Antipasti, wondering what it might be; mixed Salumi, Baked Clams, Grilled Octopus, or Calamari? And with the meal, there will surely be wine, Italian Wine, which might be a good Chianti, or perhaps 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.

When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, of Sinatra, Dino, and the star of the show, the Sunday Sauce itself. “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, there’s nothing better one can possibly do. Sunday Sauce, it brings people together, in a most delightful way. And as the Big Boys would say, It’s a Beautiful Thing.

EXCERPTED From SUNDAY SAUCE “WHEN ITALIAN-AMERICANS COOK”

by Daniel Bellino Zwicke

SUNDAY SAUCE

by DANIEL BELLINO ZWICKE

The DEFINING BOOK on SUNDAY SAUCE

AMAZON.com

Author DANIEL BELLINO

Making SAUCE at UNCLE TONY’S HOUSE

LODI, NEW JERSEY

2007

Clemenza Godfather Sunday Sauce – Al Pacino & Richard Castellano

CLEMENZA Teaches MICHAEL How to Make SUNDAY SAUCE

Richard Castellano as Peter Clemenza and Al Pacino as Michael Corleone

In FRANCIS FORD COPPOLA’S The GODFATHER

Novel by MARIO PUZO

SUNDAY SAUCE

by Daniel Bellino “Z”

“Come here kid, lem-me show you something. You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table.

Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle)

SUNDAY SAUCE includes ; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth).

SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

AVAILABLE on AMAZON.com

WATCH The VIDEO

CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)

HOW to MAKE SUNDAY SAUCE

RECIPE

SUNDAY SAUCE

alla CLEMENZA

LEARN HOW to MAKE IT

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SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

ITALIAN-AMERICAN GRAVY

PASTA – MEATBALLS and Much More

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CLEMENZA MAKES SAUCE

CELEMENZA’S

GODFATHER SUNDAY SAUCE

TEE SHIRT on Etsy

FLIGHTS & HOTELS

WORLDWIDE

FLY with EXPEDIA

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The Sinatra Sauce Cookbook by DANIEL BELLINO – Frank Sinatra favorite Italian Food Recipes

“SINATRA SAUCE”

The COOKBOOK

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SINATRA SAUCE “Music Meatballs & Merriment”

Daniel Bellino Zwicke

Sinatra Sauce “Music Metaballs & Merriment” and Living The Good Life. “Like Frank” .. Yes, it’s about Frank. That is one Francis Albert Sinatra, the Greatest Singer of The 20th Century, and Icon of American, especially of the Italian-American Enclave in America. Frank Sinatra was many things, first and foremost a Great Italian-American singer, Love & Adored by Millions. Mr. Sinatra was also an actor, citizen, and Entertainer Par Excellence. Yes this book is about those things, Frank Sinatra : the incomparable singer, actor, recording artist, Teen Idol of the 1940s, philanthropist, and Las Vegas & Nightclub Entertainer. He was like no other, Sinatra was one-of-a- kind, and he had a lust for life, “Hanging with Friends,” – sipping cocktails, with good food, and making good times. That’s what this book is about, Frank Sinatra, eating (Italian Food), enjoying a cocktail or two, and the company of family and friends. Yes, Frank Sinatra lived life to its fullest. He wouldn’t have it any other way, but “His Way.”

This book “Inspires” and gives you the tools to live out your Sinatra Dreams. You can make it reality, with recipes of Frank’s Favorite Italian Foods, Pasta, Meatballs, Posillipo, Eggplant Parm and more. Eating, drinking, and having good times, all the time as Frank did. Meals with friends and family. Meals you can cook, with recipes in this book. The info and recipes are all here in Sinatra Sauce. Read it, put on some Sinatra (music), cook, eat, and create memorable times at the table, just like Frank. That’s what this book is about: Sinatra, Family, Friends, and Good Times. “The Best is Yet to Come”

Visit SINATRA SAUCE – The Website @ https://sinatrasauce.com

Author Daniel Bellino Zwicke is a lifelong Sinatra fan. He is a Best Selling author, who lives and writes in New York’s Greenwich Village. Daniel is currently working on several other projects. He has authored : Sunday Sauce, La Tavola, Mangia Italiano, Grandma Bellino’s Cookbook, Segreto Italiano, and Positano The Amalfi Coast – Travel Guide / Cookbook.

Recipes :

SINATRA TOMATO SAUCE

DOLLY’S MEATBALLS

EGGPLANT PARMIGIANA

CAPONATA

ARTICHOKES SICILIAN STYLE

ARANCINI (Sicilian Rice Balls)

MINESTRONE alla DOLLY

DINO’S PASTA FAZOOL

MACCHERONI al FORNO

SICILIAN LASAGNA

CHICKEN VESUVIO

VEAL MARSALA

STEAK – SINATRA’S WAY

MARTY’S SICILIAN MEATLOAF

FRANK’S ITALIAN CHEESECAKE

REGINELLA SICILIAN COOKIES

And Much More !!!

SINATRA SAUCE – 5 STAR on AMAZON

Sunday Sauce by Bellino – Author Daniel Bellino Zwicke

A Pot of SUNDAY SAUCE

alla BELLINO alla PACINO

“SOME CALL IT GRAVY”

SUNDAY SAUCE

Daniel Bellino Zwicke

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SUNDAY SAUCE

Daniel Bellino-Zwicke’s recipe for Sunday Sauce is a classic Italian-American gravy, featuring a long simmer time and a combination of meats

. His recipe is published in his book, Sunday Sauce: When Italian-Americans Cook.

About Daniel Bellino’s recipe –

Bellino-Zwicke’s recipe, like others in his cookbook, is based on traditional Italian-American family recipes and food culture.

It celebrates the tradition of simmering a meat-based tomato sauce for several hours to create a rich flavor.
An excerpt from his book notes that meat combinations often include sausages, meatballs, and beef braciole, though pork neck and veal shank are also possible additions.
His book also includes recipes for famous movie-inspired sauces, such as Clemenza’s Sunday Sauce from The Godfather and Sinatra’s Spaghetti & Meatballs.
Where to find the recipe
The book: The full recipe is available in his cookbook, Sunday Sauce: When Italian-Americans Cook. This can be purchased from online retailers like Amazon, Barnes & Noble, and AbeBooks.

Excerpts: Excerpts and summaries of the recipe’s approach and ingredients can be found on Daniel Bellino-Zwicke’s personal website and various food blogs.
Inspired recipes: Since Bellino-Zwicke’s recipe is a classic version of the Italian-American Sunday Sauce, many similar recipes exist online, often referencing the same key elements, like a long simmer time and a combination of meats.
General Sunday sauce preparation
While the specific recipe is proprietary to Bellino-Zwicke’s book, the general method for this type of Sunday sauce, or “gravy,” is widely known. It involves:

Browning a combination of meats, such as Italian sausages, meatballs, and pork.

Adding aromatics like onion and garlic.
Combining with tomatoes and other flavorings (such as tomato paste, wine, and herbs).
Slow-simmering for several hours to allow the flavors to meld and the meats to become tender.
The final sauce can then be served over pasta, with the cooked meat as a second course.

“MAKING SUNDAY SAUCE”

Author DANIEL BELLINO ZWICKE

At UNCLE TONY’S HOUSE

LODI, NEW JERSEY

MORE on SUNDAY SAUCE

Daniel Bellino-Zwicke’s book,

Sunday Sauce: When Italian-Americans Cook, doesn’t contain just one single recipe, but rather presents a variety of Sunday sauce traditions reflecting different family customs. The core difference between the recipes is typically the combination of meats used.

Here are the variations of Sunday sauce included in the book, based on Bellino-Zwicke’s writing:

The popular trio: Many families, including the most popular version Bellino-Zwicke describes, make their sauce with a trio of Italian sausages, meatballs, and beef braciole. This is considered a foundational version of the dish.

A simpler sauce: For some, a simpler version of the sauce is made with just sausages and meatballs. This version is notably featured as Pete Clemenza’s sauce in The Godfather.
Pork variations: Other families incorporate pork into their sauce. Some versions use pork neck, while Bellino-Zwicke mentions that he sometimes makes his Sunday sauce with sausages, meatballs, and pork ribs.
Other meat options: The author notes that other meats can be added to the mix. Some families might include chicken thighs or a veal shank.
“Secret Sauce”: The cookbook also includes a “Secret Sauce,” or Salsa Segreta, recipe. Inspired by the old-school Italian red-sauce joint Gino’s of Lexington Avenue, this version is distinct from the typical meat-heavy Sunday sauce.

“RED SAUCE”

ROCCO’S ITALIAN RESTAURANT

GREENWICH VILLAGE

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Everything about Sunday Sauce – Recipes How to Make Sunday Sauce – Italian Gravy

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”

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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 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.

Red Sauce Explained by Italian Cookbook author Daniel Bellino Z

“RED SAUCE”

What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term “Red Sauce,” you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.

Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as “Red Sauce,” is what is known as Sunday Sauce, Gravy, “Gravy,” or simply SAUCE. These are all Red Sauce’s. These Red Sauce’s that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don’t always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my “Sauce” with Sausages, Ribs, & Chicken Thighs. Yes, I said “Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn’t make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, “Meatball Parm Mondays” which I wrote about in my book Sunday Sauce, way back in 2013. So, “Meatball Parm Mondays?” We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday’s lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we’ll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it’s just tomato sauce which is left, which we dress the Maccheroni with. Maybe there’s a little meat left which is thrown on as well. Sometimes I’ll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.

Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, “Gravy,” or Sunday Sauce, than using the term “Red Sauce,” which is used more by non-Italian. Food writers often use the term Red Sauce when writing about what are termed Old School Italian restaurants. The term Red Sauce Joint refers to old school Italian restaurants, in which are large part of the menu items have tomato sauce (red sauce) in the dish, such as: Manicotti, Spaghetti & Meatballs, Lasagna, Eggplant Parmigiana, Ravioli, and other dishes.

Then there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don’t get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!

Daniel Bellino Zwicke

SUNDAY SAUCE

LEARN HOW to MAKE “RED SAUCE”

All DIFFERENT KINDS !!!

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Ronzoni Sono Buoni – Ronzoni Pasta is So Good – Some call It Macaroni

RONZONI

MEZZE RIGATONI

“Ronzoni Sono Buoni,”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with PASTINA .“Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth,

Ronzon Sono Buoni

“Ronzoni it’s
so good!”

… Daniel Bellino Z …..

SPAGHETTI

RONZONI – HISTORICAL TIME LINE

1915: Ronzoni officially begins business as a private family-owned company

1984: Ronzoni is sold to General Foods

1990: General Foods sells Ronzoni to Hershey Pasta Group

1999: General Foods sells to a group of investors led by the New York firm Joesph Littlejohn and Levy. The new company took the name New World Pasta

2006: The Ebro Puleva Group acquires New World Pasta, which included the Ronzoni brand

2016: The Ebro Puleva Group merges with Ebro Foods

2021: 8th Avenue Food & Provisions (formerly Dakota Growers Pasta Company) acquires Ronzoni and a dry pasta manufacturing facility in Virginia. The Virginia facility is the company’s third manufacturing location; the previous two were in North Dakota and Minnesota.

SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE of GINO’S NEW YORK

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RONZONI MACARONI COMPANY

LONG ISLAND CITY, QUEENS NEW YORK

1918

RONZONI FACTS

From an Article in the New York Times 1974

I’m sure these facts are no longer true, as many Americans now buy a lot more imported Italian pasta then they did back in 1974. In the 1950’s, 60’s 70’s and even into the 1980’s Ronzoni dominated the past market, not only in New York, but for the entire country.

1 – New York is the largest market for pasta in America, accounting for 20% of all pasta sales in

America, comes from New York.

2 – Ronzoni sells more than 40% of all pasta sold in New York.

3 – Ronzoni’s sales were more than $40 Million dollars in 1973.

RONZONI PASTINA

“NO MORE” !

SAD NEWS

The Ronzoni Macaroni Company is discontinuing Pastina, due to low sales. “What” ? Yes folks, it’s true. After 107 of being one of Italian-America’s favorite pastas, and the one maccheroni products is always the first one we eat, as Italian mothers feed their little babies Ronzoni Pastina, dressed in a little butter as one of the first solid foods their baby will eat, thus one of Italian-America’s most time honored traditions. We all Love our pastina. But no more. Not Ronzoni Pastina anyway. Yes, a sad day for us Italians. We will have to find another brand of pastina, even though Ronzoni’s is our most beloved, it will be no more.