How to make Sunday Gravy - Italian American Style
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- เผยแพร่เมื่อ 16 ม.ค. 2023
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Ingredients for this recipe:
3 28 oz cans quality crushed tomatoes
4oz tomato paste
Extra virgin olive oil
1 large yellow onion diced
4 cloves chopped garlic
3 tsp salt or to taste
2 tsp black pepper or to taste
Fresh basil-to taste
1 cup white or red wine
(One you would drink)
1 stick butter
4-5 pork ribs
( bone in if possible)
1 1/2 lbs beef
(any type will work)
Italian sausage 6-12 links
Meatball mixture
(See my meatball video)
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You’re very well-spoken and clearly have a lifetime of experience, also no nonsense TH-camr fake enthusiasm. Best gravy video I’ve seen.
Very flattered….
Thanks so much and appreciate you!
Thanks so much! I have been trying to make my Gramma's sauce since she past away more than a decade ago. Never quite got it right. Her sauce was absolutely amazing. I followed you instructions and pretty much got that wonderful flavour dead on! Pretty sure I was spices it to death. Gramma must have kept it simple. Thanks to you my sauce turned out amazing. Now I have to figure out how to make my Auntie Connie's amazing Slab pizza🙂 Should have paid more attention when these wonderful ladies were with us. So many of them are gone.
I’m so happy this helped you, comments like yours make it all worth while for us.
Thanks for taking the time to share!
You are 1000% right about wishing to have paid more attention to the people in our lives…I think we all feel that way to some degree.
Take care and thanks so much for making my day better with yours!
One thing Americans overlook in authentic Italian cooking is the simplicity. Most mind blowing italian recipes are the ones with few, simple ingredients where you emphasize the ingredients over seasoning.
I grew up with the word “SAUCE” too! Not “Gravy”. I’m with you 👍
Thanks J.P.!
I love everything you did here, having grown up in north Jersey, sauce is everything. I do mine the same way, simple is best. I use whole peeled San Marzano tomatoes and break them up, after an hour of simmering I run everything through a food mill that takes out the fibers and big chunks and then simmer for additional time. As long as you cook with love, everyone will enjoy it. 3-4 hour sauce is nothing but love.
Sounds great, I do the same wit san marzanos occasionally as well.
Thanks for sharing!
Nothing quite like being in a quiet kitchen making a delicious Sunday dinner, such a relaxing thing to watch. Excellent video 👍
I hear that!
Thanks so much
This pasta sauce or "Sunday Gravy" looks amazing! I respect an Italian man who likes being in the kitchen. My mother was a wonderful cook to be sure, but when my Italian father was in the kitchen i knew it was going to be special.
Thanks so much!
I worked at this old school joint in Ocean city Maryland back in the 70s and this guy made the most sublime gravy. He'd have these big pots in the walk in with meats and chicken and tomatoes marinating in these big strainers and I can still smell that beautiful aroma even before the stuff was close to ready. I think it took like 5 days to complete but it was totally scratch. All the dishes and pizza used it. Just some magical stuff.
That’s definitely awesome!
Thank you
I’ve been making sauce for many years, but I did not know about the butter! I love this idea and I will definitely use it in my next sauce. You have shared some very useful tips in your videos and I have learned so much already!! Thank you!
My pleasure, thank you Linda!
from age 11-19, I spent a great deal of time with my italian neighor-turned-family's home, we did butter+olio di oliva (fresh-they had a small hand press, towls & cheese cloth, took us 2 days start-finish) and i gardened with my italian Nonna who i called Nonia (because of my Spanish neighbor-family i couldnt pronounce it any other way and that just tickled her pink). funny how i still look for those little specks of olive in the olio di oliva!
anyhu, they still live across the street and we were the 2nd largest fam to them when we move into the neighborhood.
i grew up eating everything from across the globe c/o fam such as my grandparents (seminole/irish/scot who married a 1st g haitian american who fam settled in nawlins) so i got all that carib/creole/frenchArcadian good stuff well into my adulthood, in my early childhood my stepdads bestie lived 2 doors down, was married to a hispanic lady (cubano-mex or PR i dont remember) and i was in that house from age 3-11like a lived there, same as I would with my italian-neighbor family, then there were our jewish family friends we met thru my uncles the Priests, i have jewish client who like my potato latkes because i put cilantro in them -- and my korean classmates parents who lived next door to my italian family and folks that bordered in my grandparents & neighboring homes in DC so they could attend or work at Howard, work or visit patients at Freedmans Hosp who came from around the globe -- i could go on, but you get my drift....
so much richness -- its what i call similar differences -- talk about getting all the good stuff...
Butter are you serious LOL clown sauce ?? You’ve been making sauce for many years??
You won't be making Gravy, but I wish you well with your Marinara...throw a coupla red pepper flakes in there
.
One of the best “ Sunday gravy” recipes I’ve ever seen. No sugar!!!! Can’t stress that enough. Also I see your using Italian tomatoes. 👍👍👍. Great job chef.
Thanks so much, that’s very flattering!
Much appreciated and glad you enjoyed, please share if you can!
Plenty of sugar in the can tomatoes...just no extra added.
Exactly!
It’s always been my understanding that folks that add sugar often do so in order to lower the acidity of the sauce (of course, I guess some do to add sweetness, which I’ve never understood). As an alternative, you can add a little pinch of baking soda, which will have the same effect, it just doesn’t add any sweetness to the sauce unnecessarily. I forget where I learned this, but I picked it up because I have a family member that is sensitive to acidic foods and, after trying it, it worked like a charm. Just a suggestion!
Yea I hate when people add sugar to either Italian or Mexican salsas. Can’t stand it, such an American gringo thing to do.
Great recipe and thank you for sharing! One method I adopted; seasoning each can before putting into your gravy. I found it helped keep the taste consistent, regardless of how big you make your gravy. This is not my secret! It's from Mike over on his TH-cam channel - Live, Laugh and Cook Italian. Ciao for now, and thanks again for sharing!
Thank you Domenic!!
This was great. Good to see how it’s done traditionally. I’ve heard it called gravy as well and had made the assumption that was because it had flour as a thickener. So I started cooking the meat and onions, add a stick of butter then add flour and tomato paste to build a thick base. Season it from here and then go with the tomatoes, garlic and herbs. Guess I didn’t have it quite right. Do love how that turns out though! Appreciated the video.
Sounds good, just get rid of the flour . I’ve never heard of that and don’t recommend it. Thanks for sharing!
I just made this, what a flavourful Sunday dinner. The entire family is coming over. All the kids and grandkids. Thanks for sharing such a wonderful family recipe.
Joe, I can’t tell you how happy that makes me.
Enjoy and thanks so much for your support!
Great video! I'm first generation American and we called sauce Salsa which is plain red sauce. When meats are added and cooking in the sauce (ribs, sausage, brasciole, meatballs) it becomes gravy because the red sauce now has a slight brownish color and its a little thicker because its been cooking longer.
That makes sense as well!
@@johnlowell8202
Yes you’re right!
I haven’t watched the video in awhile but I’m pretty sure I went into detail about what you’re saying.
Thanks for sharing!
In my neighbourhood in North Jersey, my friends dad made the best Italian Gravy.. used to sear the hot and sweet Italian sausage, cook with tomatoes 🍅, then take them out slice them up . Then start the sause again with ground beef red wine garlic together with sliced sausage. 2 day affair... used it for my favourite lasagne! As a Irish kid in the 70s.. being invited to dinner meant the world 🌎.. never missed a meal.. made heavenly meatballs also. Pork , beef , parmigiana, soft melt in your mouth.. thanks!!!!
Love that there’s so many versions!
Thank you!
That sounds amazing 😊 I'm also from North Jersey.
@@traceyifversen6109
Great Italian food area!
Thanks again!
@@godfatherbbqitalian remember those days Godfather when our parent's had company over after church on Sundays around lunchtime. Great food , conversation, lovely people. Mrs Da' Blasio showed us all how to make those meatballs. Ground pork @, beef. , loads of dried Italian breadcrumbs, parmigiana, mixed herbs 🌿 fresh basil of course tomato puree eggs.. seared off in olive oil , added garlic , onions canned plum tomatoes 🍅. Simmer made great with pasta or on Italian bread .. God how I miss my parent's and great neighbours.. truly the greatest people ❤️ .. great food Great Lovely carring people . Da' Blasios had 11 kids.. Mary, kathleen , Lisa. Boys Anthony , Joey.. you get the picture 📸! Thank You..
@@tomtheyank1
Incredible!
Thanks so much for taking the time to share!!
We appreciate it.
Nothing better than Bbq and Italian food. Straight forward no bs video, thank you for sharing.
Thanks so much
We appreciate you!
Good version. Everything was spot on. Looks delicious. Like that butter tip. Thanks
Glad you enjoyed!
I love seeing how different Italian American’s make sauce or gravy. My Grandpa always made the best sauce which I later learned had a lot to do with pork ribs. I like that you use pork and beef ribs.
Thanks for sharing!
My Nonna used fatback and called it Anzonia
My Nonno said the pork fat is what makes the sauce stick to the pasta.
Condolences on the loss of your Mother. We love and appreciate your channel in this house immensely.
Thank you so much, David,, you have no idea how much that means.
So happy to hear your family enjoys our cooking, that definitely puts a smile on our faces!
Thanks again!
Excellent video! My maternal grandparents are from central Italy (village of Furci) and my paternal grandparents are from both northern Italy and Sicily. The family owned a couple restaurants and a tavern in Western NY. They all came to America in the 1920s.
We call it sauce, too. Your recipe is pretty much the same as our family recipe. I sometimes tweak it a little by adding oregano, simply because I love oregano. LOL! I don't overdue it, though. I use a lot more in pizza sauce.
I just finished cooking some sauce today. I added seared ribeye, a big pork chop, chicken wing tips, a moose steak, and a couple strips of smoked bacon. Didn't have sausage on hand or that would have gone into it, too. Slow cooked it for 19 hours and the flavor is amazing. I agree that you don't need to cook it that long, but I cook until the meat breaks down to fibers then strain the sauce and freeze it. When I prep it for dinner, I add meatballs (fried w/ olive oil, garlic and butter) near the end, as you do. My family uses whatever meat is in the freezer, including wild game like rabbit, pheasant, and squirrel. They add an amazing level of flavor. And NO SUGAR! It's always better a little tangy, IMO.
OK, I'm getting hungry! I made some ravioli a couple weeks ago. I can't handle lactose anymore (getting old is "fun" LOL!) , so I make my own ricotta using Lactaid milk. Tastes the same to me as the regular stuff. That's gonna be dinner tonight.
You've got a new subscriber! Thanks!
That’s making me hungry!!
Thanks so much
Followed your recipe today and it turned out great. Just what the family needed this Sunday before Christmas
Awesome, thanks so much and glad you enjoyed!
Oh I love those cuts of pork. I never saw those until just recently, the stores around here never have that cut but one store I sop at recently started carrying them. I call a country pork chop WITH bone. Not sure what it's actually called. Anyway, we love them also stewed in pork gravy over rice... add some cajun seasoning and YUM😋 Thanks for this awesome video and all the work you put into it! God bless you and your family ❤
Bone in country style ribs are what they’re called here I believe
Thanks so much for your support!
@@godfatherbbqitalian That's what they're called in central Iowa as well. Loved this video and subbed!
@@brandonfindlay2249
Thanks and welcome!
Pork neck bones are a staple for myself when making my sauce. I make my own meatballs w beef/pork mix and make sweet sausage.
My sauce comes out ridiculously delicious and the compliments fly like crazy. Flavor is key as are the tomatoes you use. San Marzano tomatoes are the sweetest and best for making sauce
Sounds right!
Thank you
Did you steal my recipe?
In my family we always used neck bones
@@scottodonnell7121 ummmm maybe 🤔 LOL
Your grandmother is wise and awesome! I do the same thing with the tomato cans, get every drop of tomato out of em!! Very nice video, thanks for this, new subscriber here!
Thanks so much and welcome!
Connecticut Italians here… really well done and delicious gravy/sauce lol. Definitely no sugar, props on the meat juices going in. Sunday is the best day. Enjoy!
Yup, made it today!
Thanks CT!
This makes me want to make a Sunday Gravy soon, I only did it once this winter. And of course, NO SUGAR!
Go for it!
Let me know how you like it…
Thanks so much
I'm just like your grandma, I rinse the can into the next and next until I get every drop
Key like what you did, you gotta cook the paste then add the tomatoes. Now I have used the butter but added maybe a tablespoon toward the end of cooking and I have added a splash of cream sometimes. I have to stir my sauce for five minutes after adding the water. Weird habit I have. I love making SAUCE on Sundays. The house smells like home. In the warm weather sitting outside, windows open smelling that sauce cooking on a Sunday morning. I've fried meatballs which are delicious but I bake mine now then put them in the sauce last 30 minutes.
Just like my memories! I would wake up on Sunday smelling the gravy cooking. Then hurry to church and by the time I came home my mom had everything done.❤️
Try spraying the meatballs with a little PAM and then air fry them. I resisted the air fryer for a bit - I didn't know what it was or how to use it. Finally my son just brought me one, and after spending 2 or 3 days learning how to use it I do not know how I lived for over fifty years without one. One of my favorite things to do with it is air-fried tofu - I marinate the tofu in a little rye whiskey and Thai sriracha, drain well, spray with PAM and air-fry. Then I throw the little air-fried cubes into the wok with the veggies at the very end of the stir-fry and they don't end up like scrambled eggs from the action of the stir-frying.
Very educational and amazing dish. Glad to have found this real Italian TV show in this day and time
Thanks Rob, glad you enjoyed it, and welcome aboard!
I rinse my cans too! Learned it from my grandma!
I cherish those little things!
Thank you
My grandparents were from Italy they called it gravy
Yes, but probably not til they got here
"...my world famous balls." I can't believe you said that without cracking up. Hey, GREAT recipe! You rock!
Thanks so much!
Glad you enjoy 😊
I, as an authentic Italian, do appreciate everyone’s version of their own sauce or gravy ( whichever your heart desires…I don’t judge what your choice is and what sits well on your palate. Enjoy and be well!
Well said, means a lot to us
Thank you!
what do you mean by "authentic italian"
@@say-cred
???
im asking nancymarie what she means by "authentic italian"@@godfatherbbqitalian
@@say-cred
No worries, all versions appreciated!
Thanks for your support!!!!
absolutely use bone in pork….makes a huge difference!
If you can’t find country rids use regular pork ribs.
Gotta have those bones !
Nice Gravy !
I agree, but use what’s available!
Thanks!
@@godfatherbbqitalian Right ….some pork is better than no pork ! Lol
Bones or not ! I like the white wine instead of Red as well….
@@michaelcalland801
Yes, I also like to mix things up once and a while for a change and fun (red wine, chicken, beef stock etc)
Man, I wish I met you and your channel a year or 2 ago. I grew my garden with sauce in mind, with a lot of different tomatoes.
If I could eat Italian food, Mexican or Korean food any day of the week. I’ve been searching for an incredible thick & rich sauce for years. Thank you for sharing.
Awesome, check out our fresh cherry tomato sauce video!
Made the meatballs yesterday.. the best I have made so far... Making the sauce today... not adding the beef.. but I am adding the pork, meatballs and hot and sweet Italian sausages. Thank you for your time and recipes..
That makes us so happy, thank you so much!
I love the Sunday gravy. My wife's family is from Staten Island and it's gravy and sugar is for your coffee it doesn't belong in the same room as the gravy.
Go for it!
Let me know how you like it.
Thanks again!
Suger is for coffee And gravy is for mashed potatoes. Not pasta.
Dude your studio lighting in your kitchen made me a subscriber it's awesome I love the down-to-earthness
Thank you Tony, and welcome!
I make my sauce the same except for the butter! Never heard of that trick. I never use sugar or oregano either. Pastene tomatoes always! I love your channel. Thank you. ❤️
Thanks for your support Barbara!
We appreciate it
Thank you godfather. If I might, I'd like to tell what I learned from a chef, and and close pal. My pal worked in his Dad's restaurant as a line cook, and under the thumb of an old school cook of Italian descent. I remember my pal telling me that he learned that sugar is important, and that Old School would grate carrots into his sauce. I tried my hand at making the Sunday dinner and was decent, but as we got older and I'd go to my Old Pal's place for Sunday dinner, I could not believe the diff in his sauce and mine. First it came down to time: I'd cook mine for 3, maybe 4 hours. He'd start his in the morning and let it cook all day. But the diff, I discovered after quite a few years, was this: if you aren't scraping black stuff off the bottom of the pot as you cook your tomatoes, you won't reach nirvana. You can make a great sauce/gravy. If you want the incredible tomato sauce - you have to blacken the bottom. Slowly. Over hours.
Very interesting!
Sorry for the delay
Gravy goes on roast beef and turkey. Proof sources? The Godfather and Goodfellas always called it sauce. Only exception was Henry Hill who wasn’t full Italian… 😊
😂🤣
The Soprano’s called it gravy. When talking about non Italians Tony once said “the kind who eat Sunday gravy from a can”
It's called 'Sunday' gravy because it takes all day to cook.
Sauce you can make in 5 minutes
@@martyconroy3786
Interesting concept
@@godfatherbbqitalian it's the difference, to people who think gravy is only for turkey or beef, or lamb, or chicken, or pork or. 😂😂😂😂😂
Thats the great part about America. I'm polish american and we have our generational sunday dinner meals too, but I grew up with some Italian American friends and was often invited to his Sunday dinners. Now with a family of my own, I love making some fresh bread and a meal like this. Ill have to try the butter and cut the sugar out. Nice video.
Thanks my friend, enjoy!
By far the very best gravy recipe I've ever seen!
You know what you're doing Boss!
Really looking forward to your presentations and please keep up the great work as it's such a shame as time goes by that the old tradional recipes seem to get stepped on and changed to the point that they're no longer the real deal.
Thank you and all the very best to you and your familia!!!
😎👍
Thanks so much Bill, we appreciate you!
Thank you for calling it gravy .
No problem
I'm so sorry, what is it lately with the gravy? My family's right off the boat from Sicily. We owned the sole rights to distribute polly-o cheese before you could buy it in the stores. We also made our own Cheese's, ricotta, whole milk mozzarella, part skim milk mozzarella, we were eating fresh mozzarella before anyone knew what it was. Basket cheese you name an Italian cheese we made it. There's no rinky-dink operation we had a factory. No one ever called sauce gravy.
Watch my Sunday sauce video if you get a chance and you’ll see my family was the same!
Thanks Paisan!
Thank you for the invite I'll be there! That's all I see on all the channels is gravy LOL. I've never heard it called gravy in 61 years of my life!🙄
My family calls it gravy. We don’t give a shite about your cheese rights lmao
@@Johnulux why are people so nasty when they're on a TH-cam channel. I wasn't being nasty I was asking a question. Learn how to speak to people. People are so rude today.
@@Bootzzgvgs
My pleasure, thank you!
I love you man. Your Sunday gravey is the best. I use your recipe and it’s beyond amazing! My whole family loves it! Cheers!
Thanks William, we love you too!
This is so similar to the way I make mine. Soo happy to see someone else not use sugar. Not necessary. Great video.
Thanks so much! Please be sure to check the rest of the channel out, lots of interesting recipes on there for you!
THIS IS SAUCE. ITS NOT GRAVY.
That’s what we call it!
No self respecting Italian family says sauce.
Gravy. Not sauce.
Beautiful stuff , I’m hungry ! The butter thing is something I’ve always done too and love it! I add some of the pasta water to my sauce at the end. Salut .
Grazzi my friend!
He is so attuned to his culture and upbringing as an Italian American. Love this guy.
Thanks so much, glad you enjoy!
Looks amazing. Almost exactly how my mother used to do it. Minus the butter and a couple of other minor things. I can tell that’s delicious.
Thanks Dave!
Love love your recipes!
Thank you!
Grazia Godfather, Italian American Cuisine has gone through so much hatred, but it was our ancestors who came her in the 1890's to the 1930's who didn't have access to the products they had in the old country. It was one of invention, and I am proud of it, and them! Their courage, hard work and mostly love!
Beautifully put!
God bless you Paisan!
Very nice. Done right 👌. I'm gonna try that butter addition.
Thanks so much
Enjoy!!
Woooooowwww. Thank you for the video and steps of this sauce, yes I live in the northeast and refuse to say gravy (that goes on turkey). This looks amazing, I can’t wait to try it.
You got it!
Thanks for your support!
Beautiful. This guy knows what he’s talking about. Nice authentic Italian/ American cooking right here.
Thanks so much but you’re giving me too much credit 😂
Looks fantastic
Thank you!
Thank you for sharing with us🌶️!
My pleasure, thanks for viewing and subscribing
We really appreciate it!
Favorite newly discovered cooking channel. Greatness.
Thanks Mike! Very flattering!
I'm going to try the white wine. We always used red. Another thing I'll try is the butter. I use it in my pizza sauce but havent tried it in the gravy. Love that you used Pastene. Grew up in RI and that's what my dad uses.
That’s awesome! Let me know what you think.
Thanks again.
Salute - football Sunday and it’s coming along beautifully. Thanks!
Love it
Thank you!
As soon as he was putting the meat in he mention shreded pork, thats exactly how my family makes ours with usually shredded pork tenderloin. So good.
Love it!
I love how his way of talking with his hands is so stereotypically Italian. Awesome video, my friend.
😂😂thank you!
I grew up calling the occasion of making and eating dinner on Sundays, Sunday Gravy. But the actual dish itself is Sauce. Great video signore! Subbed!
Thanks so much and welcome!
Check out my Sunday sauce video when you get a chance
Thanks again!
"Wacked and buried "
😂😂😂
I'm cooking this right now! Following ur video, started at 0900. Mmmmmmmm, tonight baby!😊
Enjoy!
Looks Delicious !
Thanks, it really is!
THANK YOU GREAT RECIPE
Thank you,
I could sure use a plate of that with some spaghetti. Thank you for the wonderful video. 🤌
Thank you Michael!
Great job! Thank you very much!
Glad it was helpful!
Thank you!
😮 wow never saw or used onions or butter ! Before ! Like them both
Thanks!
Thanks for this episode just found your channel and appreciate the content.
Thanks and welcome Michael!
Looks great!
Thank you!!
Yum. This is inspiring and delicious
Thank you!
I’m an Italian fanatic and love, love, love the food.
Thank you my Italian friend!
Very nice..I know how to cook but it's nice to see my heritage American style. I am a new subscriber as of today. I've been to Italy..it is sauce to me as well.
I agree, welcome aboard!
Thanks so much for your support
Great video. I've been watching a lot of your videos over the last few days. I like the way you break everything down slowly for those of us who are just learning. Thanks for that and keep em coming. Question, Why do you have Italian American Gravy instead of the Sunday Sauce that you got from your grandparents that is a great sauce in itself?? What's the difference in the flavor profiles?? TIA and just subbed you.
Great question, and thank you for subscribing. I guess the major difference is Italian indigenous and Italian American. The Italian American profile is definitely heavier.But both different. I love them both!
It's the addition of meat to the source that makes it a gravy !!
Agreed!
Pastene are amazing tomatoes. I use the ground peeled, better than Cento, Sclafani, or any other brands I've used previously. Looks like an awesome gravy!
I agree, problem is they’re hard to find outside of the north east.
Thanks for your support!
I've never heard of adding butter. I'll try it next time. Great video.
It’s a nice touch, thank you!
Wonderful video! Thanks for sharing your knowledge. What kind of pot is that? I assume it's heavy bottom, but what would you call that and where is the best place to get one? Brand?
Thanks so much for your support!
Not sure exactly about the pot, it was a gift but does have a real thick bottom.
It's really such a personal thing w do's and don'ts!! Down to what pasta or (macaroni lol) if you will. I was taught rigatoni is the one that will hold up the best to all the meat etc. But everyone is different. I don't use onions, I will add locatelli throughout the day while it's cooking but never use (black) pepper in the gravy and par fry or bake the meatballs and I only use 3 meats with them pork, veal and beef. What you said about the pork and/or beef with the bone is soo essential. But like I said it's how you were taught probably & where you lived and very personal to each family. I was also told it's really a ragu but was told the gravy name came bc of all the meats. It looks delicious and I would love to sit down and eat everything you made!! Glad I found the video!!
Well said!
Thanks for the support!!
Locatelli...MMMM. Had some yesterday over escarole and beans.
@@BrutishYetDelightful
Nice!
Looks really good.👍
Thanks Chris!
Great informative video. Thanks.
My pleasure, lots more on the channel. We appreciate you!
Thank you, lots more on the channel. We appreciate you!
Hey brother…..I enjoyed this one! Come on down to Ft. Worth sometime and we’ll get in my kitchen and wreak havoc on ‘em!!
Could happen!!
Love the ft worth/ Dallas area bro!
I’ve made this a few weeks back and it was awesome. What should increase the recipe to for 15 people?
Thanks Eric, for the gravy itself, I feel very confident that if you double everything up, it should feed 15 easily.
Obviously portion your meats accordingly.
Thanks for your support!
This is almost exactly how my Mother and Grandmother cooked the sauce and balls. We didn't use butter or wine, but other than that the same. Man is that incredible. I have to make a double batch and give it away in care packages for my friends.
That’s awesome, thanks so much! Enjoy!
Thank you for sharing! That's an awesome ring! What is it for?
Thanks, it’s a hall of fame ring from my company.
Thank you Godfather for your expertise. 🤤
Thank you
I make mine quite differently, but however one makes their gravy it’s delicious as long as it’s cooked low and slow with passion!
Exactly!
Thanks for sharing!
Excellent Sunday gravy recipe! I do mine very similar, I've just never used butter or onions before but I sure will next time, thank you for the tips. My only question is what type of beef were you using? Was it stew meat or beef tips? Again, great recipe, it's definitely one of the best I've seen out there.
Thanks Rich….. I usually use skirt or blade steak but just about any type of beef will work.
Our family always used cheap cuts and turned them tender and delicious!
Thanks again!
@@godfatherbbqitalian thanks so much for getting back to me. I appreicate the advice. Keep up the great work!
@@godfatherbbqitalian Blade steak is the single greatest piece of the cow. Whether it be a blade roast, sliced up into blade steaks, or cut the wrong way into flatiron, it is my absolute favorite piece of beef.
@@BrutishYetDelightful
Yes, it’s very versatile too!
Thank you!!
Love this video
We appreciate you!
Thanks
Looks amazing lots of meat, my favorite❤
Thanks David!
Love everything you did here Paisan. Mine is almost the same except for a couple minor things. I gotta try that butter addition. My grandma was from Calabria. She served it the same way as you with the macaroni's in 1 bowl & the the gravy meat in another bowl. Mangiare a tutti fratello. 🙂👍👌💯🍷
Grazie, Paisan
Ingor the hate because it looks great brother. My great aunt who was from Missouri married an Italian man from Kansas City in the 50s. He taught her over many years how to cook for him. I miss those amazing Sunday dinners at Aunt Mary's.
Thanks man, the haters don’t bother me.
I don’t bite on their bait.
I appreciate ya!
Abruzesse here. Looks good!
Ciao e Grazzi!
Man oh Man!!! Just tried your version which is a little similar to mine. I never could find the right taste to remind me of my Grandmothers, and my mom. Today it finally happen, that was the closest maybe spot on. Thank you! It was so good. Do you have a chicken kat? I don't know how to spell it. That was another fav of mine. Thanks, it was great.
That’s awesome, yes, we have a great chicken cacciatore on the channels (one of my favorites)
Thanks so much!
Beautiful..
Thank you, appreciate it.
BUTTER???? hahaha you talk about what your Grandfather and Grandmother would've said!! ok I'm gonna try it paisan, love your channel
Right? Could you imagine?
This is the “menagan’” version.😂
Thanks so much!
Fugget- about-it. Nicely done sir!
Grazzi my friend!
You have great energy. Question does the meat all have to be cooked at the beginning when it comes out of the pot?
No, beef and sausage first then the rest is how I did it but it really doesn’t matter
Thanks!
@@godfatherbbqitalian perfect perfect, ok Ill have to get this going soon love the vids. Seems different than other youtube cooking I dig it.
@@TylerLothersome
Appreciate you!
Thanks again
I like what you said about using bone-in meat... it's all about the texture (from the gelatin)
I agree!
Thanks
I followed your steps last time, minus the ribs, and my sauce came out beautiful! The butter really was a game changer. I'm going to make it again this weekend but this time with the pork ribs. Is it okay to add the ribs at the same time as the other meats? I am nervous the bones will splinter.
No, you’re OK adding them all together, just keep an eye on the ribs as they tend to cook quicker than the thicker meats. If this happens, just pull them out and put them to the side until the end and then add them back in. The ribs themselves won’t splinter, that’s more to happen with neckbones. Thanks so much enjoy!