SUNDAY GRAVY/SAUCE | Are You Using The Right Tomatoes?
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2024
- Sunday sauce or gravy can be made with a variety of canned tomatoes. Today we're going over a bunch of different types of canned tomatoes and brands. I'll show you my favorite plum tomatoes (San Marzano and others) to make a great Sunday gravy! I'll also show you how to use cheap but super flavorful pork neckbones to flavor the pot of sauce!
SUNDAY SAUCE SERIES
• Sunday Dinner Series |...
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com...
INGREDIENTS
4 (28) ounce cans San Marzano plum tomatoes hand crushed or blender pulsed
1 (6) ounce can tomato paste
1 1/2 pounds pork neckbones - can also use Italian sausages or pork chops
3/4 cup dry red wine - such as Chianti, Valpolicella, etc...
1/4 cup olive oil
1 medium onion diced
1 tsp kosher salt - or to taste
1/2 tsp black pepper - or to taste
1/4 tsp sugar
SIMILAR PRINT RECIPE - uses Italian sausage and no red wine, but otherwise the same.
www.sipandfeas...
Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!
INSTAGRAM:
/ sipandfeast
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
I am a graduate of a prestigous culinary school and am a good judge of great cooks/chefs. You are a fantastic cook and an expert on Italian/Italian-American cuisine. You are also a very pleasant and kind family man. Finally, you are one of the best teachers I have ever come across. Your videos are highly educational and a relaxing pleasure to watch. Never stop doing what you do so well! God bless you and your family.
*prestigious
You have one of the best cooking channels on all of TH-cam. Bravo!
Hi Larry! Thanks so much! Is there any particular Italian recipes you would like me to make?
I've been cooking Italian Food for almost 50 years. Someday, I will be this good at it. Keep 'em coming, Jim!
Thanks for the great compliment!
I get the Ninas at our local Costco in a suburb of Chicago. Great value, great taste. Also, I stopped using neck bones when a friend broke a tooth on a tiny bone left in the sauce. I now use boneless pork ribs. Same flavor, but I no longer have to worry about tooth breakage. 🤣🤣 Loved the video. As usual, it was great. 👍👍
The boneless ribs work great. Really, any pork works well. I wanted to show the neckbones out of tradition, but the bone fragments can be an issue. Thanks for liking the video!
I've had similar bad experiences with pork neck bones, so I reluctantly decided to stop using them. Country-style pork ribs should be a good substitute.
When available, I substitute pork neck with beef neck, browning before adding to sauce
I haven’t tried it but cow foot might work. Cow foot is used in Mexican and classic French stews. It’s usually available in Mexican grocery stores.
Wow dude San Mars are like 5-7$ a 28 oz can 😂 geez
I found a brand of San Marzanos in a fruit market in Richmond BC. It had all the proper stamps on it. $3.50 Cdn for a 28 oz can on sale! I bought 6 cans and made a sauce last night. Basic Marinara with black garlic I made in an old rice cooker. Best sauce I've ever tasted!!!
Yes, growing your own tomatoes and canning them is very labor intensive. I do it every year. I can whole tomatoes and I make sauce to can as well. The sauce usually takes about 12 hours start to finish. But so worth it! I have about three jars left from last summer. I put a few pats of butter in the pasta and let it melt before I add my gravy. It really does make a difference. And I've always loved that ricotta on the side since I was a kid! I even used to take some extra when we had lasagna! So good!
Seems like you do all of the things. Many similar to what I know and have enjoyed for so many years. In my old house we had a neighbor who moved from Italy when he was in his 40's. Very thick accent that I could barely understand what he was saying. His whole yard was a garden and he did everything, including the tomato canning ritual. He would gift us tomatoes, veggies, and figs. He should have had a TH-cam channel haha. I don't do the butter trick all the time, but it really is a great finishing technique to get the sauce to grab the pasta, especially when making multiple pounds of pasta, and being unable to finish it in a pan. Thanks for the comment!
The neck bones have many very small bones that fall off into the sauce even when I cook them less. I pressure cook them for 30 minutes then remove the bones and put the meat and oil in sauce. Magnifico ❤
Love your content/info. I’m a new subscriber so watching older and new videos right now. I’m a 50 almost 60 yo Slovak American and probably our closest sauce for this would be paprikash. I find two things about cooking red sauce down: like most foods, if I don’t salt at least most of my salt at the start I can never get to the flavor where I want it no matter how much salt I add later and then cooking the sauce too long in the oven or on the stove makes it darker and takes away the brightness I love in cooked tomatoes. Stuffed cabbage is probably my longest cooking time for a tomato based sauce and I never cook that longer than 2 hours if I’m cooking a big electric roaster full or just a big stew pot on the stove top. I wish I could get mine to look and taste like yours. That nice bright red color tells me it’s still has all that great flavor bug based on time that you also achieve deep flavor. Hats off to you, my friend. I can’t wait to learn more from your videos.
Super glad I subscribed. This is the best sauce, best tasting sauce I've ever made. Thanks for the instruction and recipe. It's great!
Thinking of my late Italian mom who always put pork neck bones in her sauce that I loved growing up. Great cook. Miss you, Mom. 💔
Love your channel I’ve learned so much, Italian cooking is a hobby of mine & you’re making it more fun for me...beautiful family, stay blessed my friend
Thanks man! I try to make the channel's recipes in a non exact way. If you like more garlic, add it. No onion, that's fine, etc. I'm happy that I'm making the cooking more fun for you!
Just stumbled upon your channel. It’s the best cooking channel I’ve seen. I get tired of seeing people try to downplay Italian-American style cooking because “it’s not the way they do it in Italy”. All 4 of my grandparents were born in Italy, but neither my parents, nor I have ever been to Italy. I’m Italian-American. I make a lot of the stuff I see on your channel. Keep up the great vids !!! 👍🇺🇸🇮🇹
I am very tired of it too to be honest. Thanks for liking the channel!
I grew up growing all types of vegetables...and old school canning them. We fed a family of 6 all winter long. We would buy bushels of peaches and can them also. End of summer and fall in the Northeast US was very busy❤
I live in a small mountain town in Wyoming so I was glad to see that most of these canned tomato brands are available online at Amazon or even Walmart.
Great video. Thanks. I made Sunday Gravy for the first time. The kids and the elders went crazy over it. Because I don't eat pork, I used beef bones, grass fed ground beef, and some goat chunks with bone. I ended up mostly using fresh Roma tomatoes that I peeled and crushed with my hands like you described. They were super ripe so it was easy. I also added some can and glass tomato products. I also added fresh Basil, carrots, and Bell pepper from my garden to sneak in some veggies and more freshness plus added some chili pepper and just a few cloves of garlic to give it the kind of oomph that we're used to having. I cooked it for almost six hours.
I took put the chunks of meat and bones to serve as the second course and mixed the gravy with rigatoni. It was wonderful. I love how the bones and more fibrous parts of the meat add that lovely gelatinous texture that's just dosed with healthy collagen, glycine, vitamins and minerals.
I also had nuts, Olives by themselves, and a starter of sliced fresh mozzarella with balsamic and Olive topping on low carb sourdough. A Simple salad with evoo, balsamic vinegar, salt and pepper for after the second course. Oh and I also had a wild Cod Fish in a lemon butter garlic sauce served with a low carb Cauliflower and Veggie risotto like dish. This additional small second course wasn't necessary but added a lightness to the heaviness of the Sunday gravy and red meat especially for those trying to eat less red meat. Finished with fresh seasonal fruit and freshly ground Iced coffee because it's hot as hell in Florida. No dessert since we got some diabetics and keto folks in the family. Thanks for all the tips.
Sounds like a great meal! Glad you enjoyed it all and everything you made sounds like you should be teaching me lol. Appreciate you watching and liking the video!
This video is awesome. I was raised on Long Island, but I’m now in Florida. I miss my Italian markets. 🇮🇹 Thanks for sharing!
Thank you! Glad I could bring you back.
My father was married to the sweetest Sicilian American woman (both gone now... but always in my heart)... her Dad was born in New York, first generation in USA... he was a US Navy WWII vet and a lifelong electrician... and a master cook of all things Sicilian... on Sundays we would go to his home and have dinner... sausages... spaghetti... lasagna... you name it... he cooked it... a mix of Italian/Sicilian cuisines... what smells and what taste! He passed away a few years back... very close to 100 years old... his wife is still alive! All that good food and good family... long prosperous lives.
Sounds like you have some great memories of your Dad and his wife. That sounds like the typical and best way to do the Italian-American Sunday dinner! My Grandmother cooked similar meals often for us too. Always had the best smelling food coming from downstairs. I'm hungry now lol.
Excellent educational video. I find it easiest to first drain the can juices into the pot, then rough tear each whole tomato over the pot to add them. Fewer dishes used and less waste in transferring. There’s something very satisfying in tearing them.
I know this vid has been online for a while, but wow!, that looks excellent!! Our family has always lightly sauced the pasta before serving and have big bowls on the side for the sauce and the meat. I don't think we've ever added butter for serving with tomato sauce. I have a crockpot full of sauce cooking now with pork chops, hot Italian sausage, beef stew meat, and fresh basil from the garden. I was going to add venison but there isn't enough room in the pot. I usually add a little oregano, too.... just because I like it. 🙂 Not as much as I would put in a pizza sauce, though. Keep the great videos coming! I'm always looking for new recipes to try.
You are the man! Your kids are beautiful and they are *blessed* to have you as a loving father. Keep up the great work!
Thank you very much!
Very good video. I use my family recipe for the sauce and the only difference is we use garlic cloves (2 or 3). The RICOTTA is exactly how we do it as well. We also have morphed into a few sausages, meatballs, pork bracciole, and pork butt as the general recipe. And yes, we make extra for those additional uses. I too find the COSTCO NINA large cans very good. I also use PASTENE or the CENTO SAN MARZANO small cans. As a Brooklyn boy of Italian immigrants, I find your recipes and approach very similar to my family's. Thanks for your channel, it is reinforcing and educational.
Thank you! I sometimes add garlic too. I often change it up to keep things interesting. Appreciate the comment and info you shared.
I love this channel. Your advice on checking the salt level is the best.
Agree! Had no idea that each brand had different levels, I guess I should tho.
This is such a wonderful video! I've been making this practically every other week since I saw your previous Sunday sauce series - the pork chops are my favorite part, so now I definitely wanna try doing it with pork necks.
Hey thanks so much! You could definitely add the pork chops to this one too. The chops and neck impart the same flavor, and can both be eaten, though the chops have far more meat. Let me know how it turns out when you try the pork necks.
@@SipandFeast I like this version better - necks are super cheap bc African Americans use as seasoning meat too in soul food. Thx much + maybe more affordable now!
I stumbled upon one of your recipes a while ago and wow! Love the way you approach cooking for the family in a traditional (and suburban NY) way.
Long live the TH-cam Chefs! Keep it up.
I just started watching your videos and really enjoy the relaxed, informative style. Feels like you are just talking with friends in the kitchen while you cook...my favorite thing to do in the world. So i was wondering about adding the tomato paste to the onions as they cook; I never add them that early, and i was wondering what effect it has on the flavor? Keep up the great work!
Hey thanks! Supposedly the frying action activates the paste and releases more flavor compounds and umami flavor. Well that's what scientists who write for some food sites say. All I know is my Grandma always did it so I just keep doing it out of habit I guess lol.
@@SipandFeast I 'd take Grandma's advice faster than a scientist!
I came across this video today, I must thank you for the wealth of information. Here in Montreal we find all kinds as well, as we have all kinds of italian specialty stores. I've been using DOP tomatoes lately, which here you can find for about USD 3.15 and can go up to USD 4.50. We have different brands, except for Pastene. I'm glad to hear you say that it's hard to notice the difference between DOP and regular italian tomatoes, because I don't notice it either. I like to use paste as well to enrich my sauce, the unused paste I store it in the freezer, individually wrapped in film, one or two tablespoon size balls. I keep my mom's and nonna's way of doing the sauce, I use it for the sauce that goes with Polenta, among other uses. A trick I use, which my mom taught me, I do not squeeze the tomatoes beforehand. Once I add them to the pot, and after about 20, 30 minutes, I use a whisk, works wonders. Again, thanks for the thorough explanations and keep up the great work. Ciao from Montreal, Canada.
Thanks for sharing and for liking the video!
I find Mutti Passata is the best. I also use a DOP whole can tomato brand is Riga. We are lucky in Toronto to have many Italian supermarkets so prices are pretty reasonable.
+1 for Mutti Passata.
Over where I am the Sclafani facility is not far from us. Great canned tomatoes and olive oils and antipasto choices as well. Nina's are plenty available and are excellent! Growing up in LI, Grandma's go-to canned tomatoes were Tutturoso and whenever on a budget these are very good, especially when Shoprite has the Can-Can sales these become steals on sale. At some Italian specialty stores, also look for LaValle I've seen their San Marzano DOP 28oz cans average between 4 to 5 bucks a can. Cento is very good too. I never take it for granted living in the northeast having Italian specialty stores and supermarkets having good canned tomatoes available.
In New Orleans we have a big Italian community as well, not as much as NY but I digress. I make sauce almost exactly like you except we always add bell pepper with the onions and a couple cloves of garlic with the paste. I also throw a touch of fresh basil and oregano from my garden. I add more sugar and a splash of heavy cream, not enough to make it look creamy but it adds a layer of flavor and smooths it out a bit. Thanks.
Thanks for all the tomato buying tips!
Watching this on a sunday got me thinking it's the perfect time for making this!
Thanks for the video, always a pleasure to watch.
This food is Gods gift to us. Thanks for the video.
this guy is so knowledgeable on italian home cooking.
Thanks very much!
It is interesting to hear you talk of “Southern Italian”. I grew up in a very ethnically diverse town in the Mississippi Delta: White, Black, Chinese, Italian, Protestant, Catholic, Jewish. Italians were brought in to farm in the late 1800’s - early 1900’s. Today, they own many of the farming operations for rice, soy beans, corn, and cotton. Their food has literally flavored the Delta’s cuisine.
My brother-in-law is half Irish / half Italian. Now in his late 70’s, he will not eat Sunday gravy to this day because he had it so much growing up.
Very informative. Love the tradition. Cute kids. Butter makes everything better.
Thanks very much!
Hi Jim Thanks for your great videos . I've learned so much from them. My grandma used a little fresh rubbed dried oregano and a couple bay leaves in her Sunday gravy. Do you think that it's a regional thing?
Hi I've tried different types of can jar sauce I even made my homemade sauce we all picked italian tomatoes crushed cooked and Jared them . I like your show
Great channel! I've done sunday gravy twice now and its been a hit, this will become a staple for our sundays. Thanks and keep the vids coming.
That's great to hear and thanks for liking the channel!
Great job! Thank you very much! Like your ingredients! But! Never saw a sauce without GARLIC!
You can. In fact, do what you like. I try to communicate that in all of my videos. The meat (sausage, braciole, meatballs, pork chops, etc) stars in Sunday gravy/sauce while garlic typically is in quick sauces. This 15 minute marinara has a lot of garlic: th-cam.com/video/SiM93XQb-Ng/w-d-xo.html
@@SipandFeast Thanks but I don't need any permission! Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, or Saturday, it doesn't matter! It's not Italian if there is NO garlic!
You'd be surprised how little garlic is used in Italy. Complete opposite of Italian-Americans food. Often just a clove or two is used in olive oil, then removed.
@@SipandFeast Maybe different parts of Italy just like any country has its variations. We learned to cook from our Italian parents and grandparents, immigrants from the old country and that was not the case with any of mine.
Garlic was in a lot of dishes some more predominantly then others but never omitted entirely especially in Sunday gravy! Hey its 2021 do as you will!
@@corryjookit7818 Sure you can if you know how and what to look for!
Oooo...so glad I found you on here!
Thanks and welcome to the channel!
Squishing the whole tomatoes was the fun thing for us kids.🤗
New to your channel and love it…best one I’ve found! Thank you!
Hello. Nice video showing all the different brand tomato products and the Sunday sauce! I enjoy your videos. I think I pretty much watched them all! I don't know if you bake or not but maybe one day you will do the italian cheese cake with the ricotta! Keep up the good work! 👍👍
Hi Al! I really appreciate you watching my vids. I am going to make that Italian cheese cake at some point. Love it!
I'm so happy to find your channel. Yay! Can't wait to try this recipe.
Thank you and welcome to the channel!
Nina (non dop) is $6 at Costco for 106 oz and for that reason it's my preferred tomato lol.
Great information in here!
I've definitely gotten better watching these videos
I live in Central Florida and my Costco has the Nina tomatoes in a 3 pack of 28 ounce cans and same for Cento San Manzano. I have been trying to find a video like this before trying the Nina brand so thanks a bunch! I will pick some up to try next time I go to Costco.
I love your show! I’m new to it as of about 5 weeks ago? Anyway hello from California! I wish I could go shopping for food items in New York!!!😊
Thanks and welcome to the channel!
So rad. Making some sauce tomorrow. Will let you know how I do! Thanks for the pro tips!
Awesome! I'm looking forward to hearing how it turned out!
Your recipes are fantastic. Though I've been cooking for decades, I always learn new techniques from you. Thanks! 😋
I appreciate that.
Agree! That burned portion & how to "save the rest of the gravy" is brilliant! Thx much!
Great video, solid recipe! Nope, not from the East Coast, LOL. Agree with all of your steps, (especially the finishing butter) except one, we like more sauce on our macaroni. That is the beauty of cooking at home, you can follow the foundational steps of the recipe and still personalize to your family's tastes. Keep up the great work!
Such a pleasure to watch your channel!
Thank so much!
Just like how my mom made it and just like how I make it. Great job!!
This is a very informative video, thanks! What are your fav pasta shapes for cream sauces? Can you do a video about your favorite stunning pasta shapes and what each one is best suited for? And why you love De Cecco so much lol. You are always using interesting pastas. I find it inspirational.
For cream sauces I like both fettuccine and rigatoni. De Cecco is one of the affordable bronze die cut pasta brands. Bronze cut pasta allows the sauce to cling and stick on to the rough surface vs cheaper brands that are completely smooth.
You cook just like my grandma ❤ your show
Everything looks delish! Most recipes for Sunday Gravy I have seen, they brown the meat first, and it's multiple kinds of meat (pork, braciole, meatballs, sausage, etc.) Is directly into the gravy better for the flavor? Thank you again for the recipe and video!
Mutti tomato products are fantastic. And San Marzani brand (white can with green and red stripe) my Favorite. I order them by the case.
Haven't gotten your name yet, but I like your approach to your videos. Cooking from scratch can become nerve wrecking, but you bring ease and confidence to the viewers. Thank you! Oh yeah, thanks to your videos, I now make an epic "Sunday Gravy"! To make it my own I use red, yellow, green bell peppers and 1 to 2 jalapeno peppers.
OMG!!!!! I've got to make this this week!!!
??? Sorry for this crazy question. Totally Irish from Minnesota - can you use ham hocks? If i can’t find pork neck bones? Pork chops? I will have to look for pork neck bones. Never seen them. I am seriously going to make those Sunday Gravy for my family. Thanks for sharing your love of cooking. 🍀
Thank you for this video!!!
Never thought about adding butter to the pasta for the sauce to stick better. Definitely going to try this recipe
Hope you enjoy it!
Thank you, I got the exact info I needed!
Made my Sunday sauce with Mutti. My best ever.
Yes there are great Italian markets elsewhere. Russo's near me in Pa, Carmines in Palm Beach Gardens, FL, Even Ohio has one Carfagnos.
Lucky to have so much access to Italian foods here in CT. Not to mention being able to get good pizza in every single town
Your videos are really excellent and full of great tips.
Thanks so much!
A 28 oz can of Cento San Marzano whole tomatoes is $5.99 at the supermarket out here in California. Everything is expensive.
Unfortunately, we don't have Italian markets like you guys do. Lucky dogs!
Minnesota represent! A lot of people don't know that a ton of Italians came here in immigrant days, especially to the north, where there were mining jobs. But here in St Paul, we have a treasure in Morelli's grocery, best place in the state for Italian specialty items.
I myself grew up in Upstate NY, but moved here 35 years ago, in my 20s. So I had a lot of exposure to traditional Italian cuisine growing up.
And just this week I went to Costco, and yep, the giant can of Nina is available here. So I got some.
Hey I lived in Minnetonka for 3 years. I knew that St Paul had the most Italian places. I know that some people liked Broder's in Minneapolis too. Glad you found the Nina tomatoes. By the way, the best pizza place I found was Joey Nova's in Excelsior. The owner was from Rochester New York and made a really good typical NY-style pie.
@@SipandFeast I'm gonna have to check that out, next time I'm by Lake Minnetonka. I'm headed to NYC for New Years Eve this year, so I'm gonna get the real deal. Wonder if Joe's is still there, off Bleeker.
Great show. I never thought about those bones breaking off. Great idea about the cheese cloth.
Thanks very much!
Agree + that cheesecloth idea is brilliant!
new viewer and subscriber. Your videos are great.
Thanks very much man! Really appreciate you watching!
Can you make a recipe for Ammogio/Ammoglio sauce? It’s my favorite but I can’t find the recipe anywhere. Love your channel. You deserve way more subscribers! Obsessed
Thanks so much for liking the channel! I will make a video for ammoglio sauce once it gets warmer. What do you normally use it for? I'm assuming grilled meats right?
@@SipandFeast Awesome! I can’t wait. There’s a restaurant by my house that makes it. I eat it with EVERYTHING! Bread sticks, pizza, chicken cutlets, tortilla chips. So good
Excellent channel...learning a lot!
Thanks very much!
Is it ok to say...I love you? Wow! This is amazing. Thanksgiving is going to be sooooo much better
🤣
I love the Cento paste. Heck the Cento can tomatos are pretty decent and I used them when I can’t afford or find a San Marzano. I’m also use to the taste of the cento paste and I kinda prefer it in a can instead of a tube because I just use it all and that gives me a good idea when measuring for recipes.
Spot on with the tomatoes. Always have Sclafani in the pantry for a quick weekday sauce.
Thanks! I think Sclafani is becoming my go-to for that purpose. It's also great for pizza because their crushed tomatoes are fairly thick already.
Mom always used crushed tomatoes, Pastene Kitchen Ready. Why no garlic in beginning? I add some grated percorino cheese in sauce too 👍
Hey you can add garlic if you like. I have another Sunday sauce recipe with pork loin coming up that adds it. For the most part though, the garlic tends to get overpowered by the strong meat flavors. I do add a lot of garlic to my quick marinara:th-cam.com/video/SiM93XQb-Ng/w-d-xo.html. In that one, the garlic and the basil are dominant flavors.
Try Bianco DiNapoli canned tomatoes. People are saying it’s the best canned tomato. And it’s from California
I personally just use Cento. It’s fine and cheap. There’s a really good brand called Bianco DiNapoli which are actually grown in California but they’re real expensive like $7 a can
Love your videos, you keep it simple and direct. Keep them coming Jim. I'm making a sauce/gravy with bottom round, sweet/hot sausage based on your recipe
I use Rao's whole organic canned tomatoes in puree on occasion. Using tomatoes with puree would you reduce the amount of paste? I typically add 1 can paste to 2-3 cans of tomatoes.
A great family owned Italian market in Federal Hill, Providence has Sclafani's whole peeled 106 oz for 10.99. I haven't seen them anywhere else in RI. It seems like a decent price compare to 28 oz
Thanks for liking the videos! I would reduce the amount or omit the paste with a lot of puree. I don't typically use puree, but it's very thick.
Appreciate the reply, figured it might made sense to reduce the paste if using Rao's. I think I'll start with 2 Cento cans with 1/2 paste and take it from there
Love it!! Neck bones rule!!!
Just found the channel and love the content.
Thanks! Welcome to the channel and I'm glad you're enjoying the vids.
COSTCO! PLEASE give us Italians in the SOUTHWEST some love! Bring NINA tomatoes to our costco's
I'm just an average consumer. I use Cento San Marzano whole tomatoes, eat right out the can adding a touch of Kraft Catalina dressing. Better than fresh tomatoes!
This is a Great "Ragu" recipe with the pork bones no need for anything else - if one wanted to leave out the pork bones and add herbs it would give it a very different flavor a very different sauce. Thyme is excellent. Great Video thanks! i used to cook sauce for hrs now I never go over 1 hour 1.5 tops.
I cook many different types of sauce. For a thick meat ragu, I let it cook a long time, but for the herbs one like you describe, I cook it for only a bit too. Thanks for the comment!
Very Helpful!!
Beautiful sauce! I find a wooden spatula is a great tool for patrolling the pot bottom. It's like a Zamboni on the ice.
The most important kitchen tool!
Do you really cook it several hours? So long? And do you control it all the time?
I like your method for making your sauce. It’s similar to my mom’s sauce. But bro, one word - garlic!
A few weeks ago, made the meat sauce, and commented on that video how much my wife and I enjoyed the sauce,
I also posted that next would be Sunday gravy.
For Christmas dinner my wife baked bread, and made raviolis. I made the Sunday gravy. Using 2 types of sausage, bricole, pork chops, and meatballs, using your recipe.
We were very pleased with how everything came out.
We have been working on meatball, and sausage sandwiches for the last few days.
We froze the extra. Looking forward to excellent dinners in the future.
Thank you for helping us improve our meals.
Great to hear that you enjoyed all the recipes. Leftovers are indeed the best part with this type of food!
This channel is criminally under viewed
Thanks man!
A 1/2 of a teaspoon of baking soda will take the acidity out. It will start to foam up alittle while it's eating up the acid. Then just scoop it off the top. I do this while it's cooking.
Thanks for the info.
Take a can of tomato paste and freeze it. Then open at both ends and push the frozen paste out. Cut into little circles, place in a zip lock bag and put back in the freezer. When you need paste, just take out as much as you want and return the rest to the freezer. Very economical.
Love seeing the kids enjoy the good food! Wish I could get all those good DOP tomatoes here in Oregon.
My favorite to use right now is Stanislaus Alta Cucina and Sclafani crushed. They are both American grown tomatoes and really good. The Nina from Costco is also a great deal. Thanks for liking the video.
I love you for this one
Love your Italian cooking! I just started cooking with those Cast iron Dutch ovens. A family member keeps telling me don't make your Sauce in them the acidic from the tomatoes will have some kind of reaction to the iron. I don't want to believe that? Does anyone have any thoughts on that? I just want to feel good about using my New Dutch oven for my Sunday sauces all the time! Thankyou. Awesome Sunday Sauce and can't wait to make it just the way you did it.
Your explanation of different tomatoes and other details of making Sunday sauce was so good. Oh and adding a spoon full of ricotta at the end, delicious Do you use paste only to thicken?
Paste adds more body to the sauce and also helps thicken. Thanks for liking the video.
Pork neck bones are definitely killer, I load up on them at the one grocery store in town that has them (incidentally the grocery store I hate and avoid otherwise) and freeze them. Thanks for making great videos!
Good job. Great video.
Kirkland just came out with their own brand. I just ordered it online Kirkland san marzano tomatoes with tomatoes. Can't wait to try them
I heard they were. I'm sure they will be great!
Seems like everything Costco gives the Kirkland stamp of approval to is legit good. Even the bourbon!
1) I cut BOTH ends of the paste can (using a TOP opener, NOT a SIDE opener!), then push one end thru the can. Emptys the can clean to the walls and takes only 10 seconds.
2) "Sweeten" or de-acidify your sause with a pinch or two of bicarb, intead of sugar or carrot.
Used to get Pastene “kitchen ready” tomato is that still a thing? Can’t find em anymore .. thanks for the deep gravy content 🙌🏻
I'm not sure about the kitchen ready ones, but a few places near me sell Pastene. I've used them in the past and thought they were great quality. Thanks for watching my videos!