I love the fact that a renowned restaurant like Rao's is so open to just sharing their recipes on the internet without any fear of it backfiring on them. They know that nobody is going to have the patience to make it, so just let the recipe out and no one will notice. I think it's great!
My grandmother made this almost the exact same way with the same ingredients every Sunday, the only difference was that she made her meatballs much smaller.
I read a tomato sauce rating on serious eats a few years ago, that rated Rao's #1. Been buying that brand since then, and loving it. Didn't realize it started as a restaurant.
I didn't want to buy into the hype of a $7 jar of Rao's marinara sauce, but it was on sale one time at the grocery store and I said what the hell I'll just try it. It's ridiculously good. Literally like crack. That's how addictive it is. I never looked back and only buy Rao's marinara sauce now.
Little Italy in Cleveland has a sauce too, it's really good, it's nice to try different things once in awhile. Or if your Italian like me you make your own.
I was always religious about never buying jarred sauce. I grew up Italian in north jersey so jarred sauce was the biggest taboo. However I tried it and loved it and now I always have an emergency jar of Rao's for nights when J just want some pasta but too lazy to whip up a sauce.
Thank you Frank (and Munchies)for a great lesson in making a basic Italian staple. Please come back again and share some more of your families cooking.
It makes me feel, so very happy to see a fellow Italian American who runs one of the most successful restaurants in America represent this dish which us Italian American families still eat every Sunday to this day. At home we eat it, and to see it has people flocking to it in such a big restaurant is such a good feeling. Plus Frank is totally chill, a very classy vibe.
He has that dry voice and sense of humor and I love it. I love how is still shocked the the meal he knows and loves is still so good to him even through his whole life
Honestly, as someone who doesn't cook often, Rao's sauces are my favorite. I pretty much always have a jar of various sauce, soup and frozen dinners on hand.
My family does the same gravy recipe but usually adds wine to deglaze after you sear the meat or adds it during cooking and it adds a extra depth of flavor
The very first cooking trick my mother ever taught me was this: she let me stand on a chair so I could see the stove, and then she let me get a taste of the brown gravy she had going. It was brown gravy, just about my favorite thing for rice OR potatoes. She unscrewed the cap from a bottle of wine, and poured the cap full. She let me add the capful of wine to the gravy, and then let me taste it again. WOW! I could not believe how that simple, tiny capful of wine just utterly changed that gravy. And a cooking nut was born...
He seemed genuinely surprised and happy with his results. I understand. It's always wonderful when you put together a dish you know by heart and it still gives you such pleasure even after years of making it. I also want to say this video seemed to have a very nice ,slower pace then normal. No rushing of the cook. This is what I'm sure was HOW his grandmother did her cooks. Much like my own. It will be ready WHEN it's ready and no sooner. Everyone have a great day. 👍🌤😊🌹
Rao's Marinara is my go to.... I love to cook, and make sauces. But I always have that in my cupboard for when I need just a small amount of the most delicious marinara sauce to compliment something else. and I just read this morning on a food blog that Rao's ALfredo sauce beat out 9 others. top 10. nice to put a face to the brand, really nice to hear the amazing story behind the restaurant. next time I come to NYC I will plan ahead and hopefully snag one of 10 !!!!! tables. thank you Frank
Very reminiscent of my Sundays growing up in Bensonhurst Brooklyn......my grandmother would bottle here own tomato's and my mother would ask me to go down into the basement to get her a few bottles of tomatoes ....to start the Sunday gravy .....
This has become a family favorite! I just made this tonight for my parents, brothers, nephew, husband and baby girl. I use my homemade tomato sauce but do everything else the same :)
I have a secret - Rao’s makes the best jarred sauce on the market. It doesn’t taste like it’s jarred in the least. Italian-Americans are SUPER picky about sauce - I’m a Brooklyn born, full blooded Sicilian myself - but Rao’s is in a whole other class. Their marinara is a dupe for my late grandma’s recipe. Extremely convenient when you don’t have time to make it from scratch.
Hi, I’m trying to duplicate this marinara sauce at home. Just from the ingredients listed on the label, mine didn’t quite look and taste like RAO’s. Any suggestions?
my hubby adds everything Rao's does for meatballs but he also adds finely diced carrot, celery, onion and that makes them super juicy. Also, one of his Christmas gifts this year was Rao's cookbook LUCKY ME
He probably does the same but he doesn't show it it was a guy is makes steak sandwiches by my house said the secret formula is olive oil salt pepper and oregano when he doesn't tell you and I seen him put it on with lemon juice
I lived on 114th (same block as Rao's) for a few years when I first moved to NYC. I never saw anyone from the neighborhood eat there. It was mostly black chauffered cars pulling up every weekend.
God bless you, you know better now. Prego is a crime upon humanity exceeded only by Ragu. Actually I hate most jarred sauces, but Rao's, Famiglia Del Grosso, and (weirdly) Newman's Own Sockarooni are all acceptable in my house.
@@Redsoxking Now, TBF, not even Gordon Ramsay can secure reservations into the Harlem Rao's, so it's a totally OK and reasonable thing to get the experience in Vegas instead.
@@Redsoxking I know! I get the feeling that they'll eventually return in some way after the nonsense ends, though, because I knew that they made a killing over there before the craziness.
Hey, that's what makes America great, right? Don't doubt that they worked their a**es off. Smart that they decided to publish the recipe. Sales will go up, not down…
As an American Italian here , it’s sauce , gravy must be a NY/NJ term , gravy goes on potatoes, biscuits , and Christmas/Thanksgiving meals , everything else is a sauce.
I definitely a wonderbread wop thing. Anyone in touch with the culture, instead of Rao’s Americanized merde, knows this is a shitty interpretation of Ragu alla Napolitano and that those meatballs are too big
I attempted to make Sunday gravy on my own last Christmas with my grandpa's recipe because I want to keep the tradition going. It turned out okay but I'm going to make it with these instructions since I think I forgot to add water so it was too thick.
Yeah, it's the Italian Americanized version of Ragu Napolitana. He's wrong that this is how Sunday Sauce is made *all* over the US, it's mostly just true in the Northeast or made by descendants of Southern Italians, particularly from Campania/Naples, but yeah.
This looks delicious, but I don't have a family willing to eat all that pork. I still enjoy seeing how this is made, and I hope to try it some day. Thanks, Vice. I'd love to see this guy make some simpler "weeknight" food like marinara sauce. I feel like I may pick up a tip or two from his lifetime of experience making good Italian-American cooking that I might end up using frequently. I do enjoyed reading about involved home recipes like this Sunday Gravy or Beouf Bourgignon that take all day to cook, but few people cook such foods frequently. I'd like to see experts like this show me how to improve my cooking with typical foods like a good tomato sauce. Big expensive complex recipes are more entertainment ("food porn") than something most of the audience is actually going to make.
The way we do the pork is this: we brown the crap out of it, naturally, and put it in the sauce ahead of the other meats, the objective being for the pork to break down into tender shreds and just kind of become one with the sauce. No distinct chunks of pork, just a ton of flavor. Tomato sauce without pork is depressing.
@@BrutishYetDelightful If I had a bunch of pork to cook, I might do that. Sounds good and simple enough-a good use for the meat. I'd rather eat it than pork chops. If I slaughter a pig and end up with a lot of pork, maybe I'll turn into a Sunday Gravy pork tomato sauce guy. As I live with family members who won't eat pork, I don't cook it much, but I understand the sentiment that tomato sauce without pork is depressing. Whenever I've had an opportunity to get some good guanciale or pancetta for my tomato sauces, it's been delicious. The right Spanish chorizo, too. And of course good pepperoni can elevate a pizza. I've got beef, chicken, and duck fat in my freezer. I do like richness. But if I'm making a large meal, I have to take into account family members who are so picky that they're averse to butter. I just don't have an audience to take out my dutch oven or biggest pans and cook a huge feast. I'd be eating it myself out of the freezer. Cooking on this scale is better if you've got people willing to eat it.
I clicked on this wondering "I wonder if the way they do it is similar to the way I do it and I'm so proud that my sauce/gravy is pretty much exactly the same as RAO's and my meatballs are prepped the same as well tho the recipe I created is different. There is no better way to make meatballs than large, pan seared on all sides in hot oil, then removed and added to the sauce to finish cooking. There is NO BETTER way to make meatballs!
@@DB-sw4yz makig proper meatballs is not basic and if its so basic why is it that if you do it well you are elevated to culinary fame and fortune so often?
@@corgeousgeorge culinary fame for meatballs? Who exactly? I worry for you if you think meatballs have a complex recipe. Can you tie your own shoelaces?
Looks amazing and I am cooking this right know. I'm not sure about the meatballs - I did something wrong, because they tend to crack during the frying. Any idea? Too much breadcrumbs? Also, I cooked them right from the fridge, so is the big temperature difference a factor here?
Probably not enough egg and you have to soak the breadcrumbs in milk. Both act as binding agents. Sounds like your mix is too dry otherwise they won’t crack.
Just do like he said. The eggs and water are very important. If it meatball mixture looks dry add water. It should be sort of wet. Or like the other person said, you can soak white bread in milk when I do that, I drain the milk out of the bread first before adding it. Taste really good like that as well.
I love the fact that a renowned restaurant like Rao's is so open to just sharing their recipes on the internet without any fear of it backfiring on them. They know that nobody is going to have the patience to make it, so just let the recipe out and no one will notice. I think it's great!
Patience to make it? I have to start at 8 or 9 in the morning when making sauce to have it ready around 5. That's basic.
Plus it takes 3 years to get a seat at raos lol
@@americantragedies you don't get a seat...u just gotta know someone that owns a table... u cud get seated at the bar during a week night tho
They can’t possibly host anyone who wants to eat there, so they likely don’t mind. The recipe isn’t exactly the easiest.
My grandmother made this almost the exact same way with the same ingredients every Sunday, the only difference was that she made her meatballs much smaller.
I read a tomato sauce rating on serious eats a few years ago, that rated Rao's #1. Been buying that brand since then, and loving it. Didn't realize it started as a restaurant.
Me too. Always wondered why it was $7 a jar and saw the restaurant in a movie one day and went OH that's why lol
It's the only jarred sauce I enjoy.
Same mate.
Same here. I had no idea it was a restaurant. It’s the absolute best hat sauce on the market.
Yes I recommend it to everyone I know. It's like crack to me.
I didn't want to buy into the hype of a $7 jar of Rao's marinara sauce, but it was on sale one time at the grocery store and I said what the hell I'll just try it. It's ridiculously good. Literally like crack. That's how addictive it is. I never looked back and only buy Rao's marinara sauce now.
If you have a costco membership they sell two (28 oz jars each) for around 10-11 dollars.
Little Italy in Cleveland has a sauce too, it's really good, it's nice to try different things once in awhile. Or if your Italian like me you make your own.
@@epasternak4206 Do you ever try different recipes just to switch it up?
I was always religious about never buying jarred sauce. I grew up Italian in north jersey so jarred sauce was the biggest taboo. However I tried it and loved it and now I always have an emergency jar of Rao's for nights when J just want some pasta but too lazy to whip up a sauce.
@@Hard_Labor_And_Fine_Dining I truly believe out of the jar is better than the can.
Thank you Frank (and Munchies)for a great lesson in making a basic Italian staple. Please come back again and share some more of your families cooking.
This is exactly how my grandma and my mom do it, to the tee. Love seeing the Italian American traditions holding strong
Yes! Rigatoni, meatballs,braciole, and pork! The best food memories for me revolve around this meal.
It's expensive but it's the only jarred sauce I buy. Totally worth it
It makes me feel, so very happy to see a fellow Italian American who runs one of the most successful restaurants in America represent this dish which us Italian American families still eat every Sunday to this day. At home we eat it, and to see it has people flocking to it in such a big restaurant is such a good feeling. Plus Frank is totally chill, a very classy vibe.
He has that dry voice and sense of humor and I love it. I love how is still shocked the the meal he knows and loves is still so good to him even through his whole life
Honestly, as someone who doesn't cook often, Rao's sauces are my favorite. I pretty much always have a jar of various sauce, soup and frozen dinners on hand.
My family does the same gravy recipe but usually adds wine to deglaze after you sear the meat or adds it during cooking and it adds a extra depth of flavor
The very first cooking trick my mother ever taught me was this: she let me stand on a chair so I could see the stove, and then she let me get a taste of the brown gravy she had going. It was brown gravy, just about my favorite thing for rice OR potatoes. She unscrewed the cap from a bottle of wine, and poured the cap full. She let me add the capful of wine to the gravy, and then let me taste it again. WOW! I could not believe how that simple, tiny capful of wine just utterly changed that gravy. And a cooking nut was born...
My family makes Sunday gravy almost this exact way, a few small differences, but almost exactly the same. Beautiful.
He seemed genuinely surprised and happy with his results. I understand. It's always wonderful when you put together a dish you know by heart and it still gives you such pleasure even after years of making it. I also want to say this video seemed to have a very nice ,slower pace then normal. No rushing of the cook. This is what I'm sure was HOW his grandmother did her cooks. Much like my own. It will be ready WHEN it's ready and no sooner. Everyone have a great day. 👍🌤😊🌹
Fax bruh there’s something about the first bite of a bowl/plate of pasta after waiting since 9/10 am that’s just godly
This is the video I wanted but didn’t know I needed. Their meatball recipe is the best
He looks a lot like that guy who’s in every climate change/food documentary
Lol Michael Pollan! You’re right, that’s hilarious
Michael Pollan’s long lost Italian brother 😂 that’s so true
Hahah hahahahaha omg omg this is the most fucking hilarious thing ever!!!! Are you Dane cook?
@@florencebastien2162 lmfaooo and that bruh also from Long Island kinda crazy for them to be so close
Ducking hilarious bruh thinking the same shit
Its Monday, but next Saturday/Sunday dinner already decided...Fantastic!
Love Rao’s sauce, we stock up on it,whenever we can
Do they sell at Safeway? I can’t stand most jarred sauces but I want to taste it if it’s good.
Rao's Marinara is my go to.... I love to cook, and make sauces. But I always have that in my cupboard for when I need just a small amount of the most delicious marinara sauce to compliment something else. and I just read this morning on a food blog that Rao's ALfredo sauce beat out 9 others. top 10. nice to put a face to the brand, really nice to hear the amazing story behind the restaurant. next time I come to NYC I will plan ahead and hopefully snag one of 10 !!!!! tables. thank you Frank
Very reminiscent of my Sundays growing up in Bensonhurst Brooklyn......my grandmother would bottle here own tomato's and my mother would ask me to go down into the basement to get her a few bottles of tomatoes ....to start the Sunday gravy .....
This has become a family favorite! I just made this tonight for my parents, brothers, nephew, husband and baby girl. I use my homemade tomato sauce but do everything else the same :)
Man, that looks fantastic. Real comfort food right there
I really like this guy's laid-back style! Entertaining and informative!
Bring this guy back for sure.
Yeah I’m sure the owner of rao’s will be available every week
I have a secret - Rao’s makes the best jarred sauce on the market. It doesn’t taste like it’s jarred in the least. Italian-Americans are SUPER picky about sauce - I’m a Brooklyn born, full blooded Sicilian myself - but Rao’s is in a whole other class. Their marinara is a dupe for my late grandma’s recipe. Extremely convenient when you don’t have time to make it from scratch.
how dare you insult your grandma like that
Hi, I’m trying to duplicate this marinara sauce at home. Just from the ingredients listed on the label, mine didn’t quite look and taste like RAO’s. Any suggestions?
rao's roasted garlic sauce is undefeated in my book
Great video. Nice guy. Glad this is online for us to enjoy.
This man is cooking with a Patek on his wrist, legend
I really appreciate the vibe of the chefs that Vice features. Helpful, interesting and knowledgeable.
Always charismatic too
For anyone interested, there is a raos in Hollywood if anyone wants to eat at the restaurant. Used to work there.
Thought he would be more stereotypically Italian American, serves me right! Love his Rao’s cookbook, he’s absolutely brilliant.
I like the fact that he's wearing a $40,000 watch (Patek Phillippe Aquanaut) while making meatballs and tomato sauce. Pure class
my hubby adds everything Rao's does for meatballs but he also adds finely diced carrot, celery, onion and that makes them super juicy. Also, one of his Christmas gifts this year was Rao's cookbook LUCKY ME
He probably does the same but he doesn't show it it was a guy is makes steak sandwiches by my house said the secret formula is olive oil salt pepper and oregano when he doesn't tell you and I seen him put it on with lemon juice
And now I finally know how to pronounce it. It doesn't rhyme with rouse, it's Ray-O's. Nice.
I lived on 114th (same block as Rao's) for a few years when I first moved to NYC. I never saw anyone from the neighborhood eat there. It was mostly black chauffered cars pulling up every weekend.
I tried this version of Sunday Gravy for a group of friends awhile back and this man did not miss with any step of the recipe
I love cooking a rustic style inexpensive meal with my $20k plus watch on my wrist. This guy has an excellent timepiece
Try 80k in today's prices. Hopefully its sauce-resistant.
Aquanaut Travel Time is a heavy hitter for sure- especially the discontinued black dial. Beautiful timepiece and his looked mint.
Your Grandmother would be very proud! Thank you so much for sharing this recipe. I will be making this today ❤️
Boy do I really miss those Sundays. Had a box of Veniero's. Grew up in Chinatown. Lost my mom's family to drugs.
Rao's is a solid sauce.
GREAT EDUCATION -THANK YOU ! I HAVE BEEN TO RAO’S AND BUY THE BOTTLED SAUCES ! ALL GREAT
Been eating the jarred sauce for years now. Love it. I really hope someday I can get into the restaurant; that'd be such a treat.
Just like home. My favorite memories were waking up on Sunday mornings to the smell of fried garlic and onions and all of the meat.
As someone who was never into red sauce after years of eating Preago, I LOVE Rao’s it’s pretty much the only red sauce I eat now
God bless you, you know better now. Prego is a crime upon humanity exceeded only by Ragu. Actually I hate most jarred sauces, but Rao's, Famiglia Del Grosso, and (weirdly) Newman's Own Sockarooni are all acceptable in my house.
Looks fantastic. I can’t wait to make this in the next 5 days.
As a non Italian, Sunday Sauce rules. I think I Unwittingly ate at Rao's in the past, it is pretty damn good from my memory.
In vegas
@@Redsoxking Now, TBF, not even Gordon Ramsay can secure reservations into the Harlem Rao's, so it's a totally OK and reasonable thing to get the experience in Vegas instead.
@@TheZenomeProject sadly Vegas closed
@@Redsoxking I know! I get the feeling that they'll eventually return in some way after the nonsense ends, though, because I knew that they made a killing over there before the craziness.
@@TheZenomeProject here hoping
Just beautiful! Love the story!
Wow now we get to make this at home! Thanks 🙏
like me
i was surprised by how big of a smile his plating put on my face
thanks for sharing, I will try this. Happy New Year.
Best sauce in the game.
Frank Pelligrino’s son. Frank was the real deal on E114 st. Drove a Bentley, a mans man.
This guy is super calming to listen to
If Stevo went to Culinary School.
Came a long way from grandma’s sunday gravy recipe feeding the family on a budget to cooking it wearing a $150,000 watch.
It’s a PP aquanaut. Definitely not 150k but a beautiful watch nonetheless
@@Fierag Thats a travel time not the regular, they can go for about 150k on the grey market. Almost nobody can get them at retail.
@@stevenw2933 its so sexy when a man knows his timepieces!!!
@@stevenw2933 you’re right, I noticed the subdial, beautiful watch indeed.
Hey, that's what makes America great, right? Don't doubt that they worked their a**es off. Smart that they decided to publish the recipe. Sales will go up, not down…
It's funny, got this recipe at the restaurant when I was 16. I'm 29 now and it's been the way I've been making Sunday gravy ever since.
Thanks for sharing this delicious recipe with us
One day I WILL get into your restaurant. Until that day, I just use your jarred sauce. Literally the best.
As an American Italian here , it’s sauce , gravy must be a NY/NJ term , gravy goes on potatoes, biscuits , and Christmas/Thanksgiving meals , everything else is a sauce.
I definitely a wonderbread wop thing. Anyone in touch with the culture, instead of Rao’s Americanized merde, knows this is a shitty interpretation of Ragu alla Napolitano and that those meatballs are too big
OMG I'm less than 3 minutes in and I'm loving these stories !!!!!
Italian American soul food. Looks spectacular.
What a lovely, calm dude....
Amazing opening love this dude already
it's the best pasta sauce you can buy in a jar...
Thank you for the recipes.
Haha yes! My brother and I would steal meatballs and taunt each other by singing a little song about how we did a very bad thing lol
I attempted to make Sunday gravy on my own last Christmas with my grandpa's recipe because I want to keep the tradition going. It turned out okay but I'm going to make it with these instructions since I think I forgot to add water so it was too thick.
Snooorree pyyyh snooorree pyyh zzzzzzz yaawn !!
Best sauce I've ever had
Thank you for showing this meat gravy.
I love rao's sauce ❤❤🤗
Oh my looks super delicious! 💙
Glad to see you again, Frank! Thanks for the recipe 👌
It’s really similar to ragu alla napoletana 😃
Yeah, it's the Italian Americanized version of Ragu Napolitana.
He's wrong that this is how Sunday Sauce is made *all* over the US, it's mostly just true in the Northeast or made by descendants of Southern Italians, particularly from Campania/Naples, but yeah.
Ur description is exactly what my grandmother sauce was like
Making mine today, got all the cuts i wanted minus brocole this time, meatballs gonna be the longest prep time,
Rao’s is good and has good ingredients. No matter the price, I always pickup a couple jars.
The watch game with this one is strong. Aquanaut taking this to a whole new level. Raos seems to be doing okay
sharp eyes, i would never be able to tell
@@nullvoid2001 I collect watches. I can’t help but watch spot everywhere I go
Travel time too. The best aquanaut.
@@jimhim585 My wife tracked down and got me an overseas Everest dual time for Christmas.
Glad I wasn't the only one who noticed the Patek on Frank's wrist lol
This looks delicious, but I don't have a family willing to eat all that pork. I still enjoy seeing how this is made, and I hope to try it some day. Thanks, Vice.
I'd love to see this guy make some simpler "weeknight" food like marinara sauce. I feel like I may pick up a tip or two from his lifetime of experience making good Italian-American cooking that I might end up using frequently. I do enjoyed reading about involved home recipes like this Sunday Gravy or Beouf Bourgignon that take all day to cook, but few people cook such foods frequently. I'd like to see experts like this show me how to improve my cooking with typical foods like a good tomato sauce. Big expensive complex recipes are more entertainment ("food porn") than something most of the audience is actually going to make.
The way we do the pork is this: we brown the crap out of it, naturally, and put it in the sauce ahead of the other meats, the objective being for the pork to break down into tender shreds and just kind of become one with the sauce. No distinct chunks of pork, just a ton of flavor. Tomato sauce without pork is depressing.
@@BrutishYetDelightful If I had a bunch of pork to cook, I might do that. Sounds good and simple enough-a good use for the meat. I'd rather eat it than pork chops. If I slaughter a pig and end up with a lot of pork, maybe I'll turn into a Sunday Gravy pork tomato sauce guy.
As I live with family members who won't eat pork, I don't cook it much, but I understand the sentiment that tomato sauce without pork is depressing. Whenever I've had an opportunity to get some good guanciale or pancetta for my tomato sauces, it's been delicious. The right Spanish chorizo, too. And of course good pepperoni can elevate a pizza.
I've got beef, chicken, and duck fat in my freezer. I do like richness. But if I'm making a large meal, I have to take into account family members who are so picky that they're averse to butter. I just don't have an audience to take out my dutch oven or biggest pans and cook a huge feast. I'd be eating it myself out of the freezer. Cooking on this scale is better if you've got people willing to eat it.
You don't have to put pork in that you can make it with just beef
Got this at grocery outlet ! I like making sauce like yours it works with some left over meats too !
This man is a national treasure!
Wow! You got RAO'S on here?!?
Hands down!
Best sauce ever!
Thank You Frank.
“This is my grandparents recipe cause they didn’t have money”
*uses 3 steaks*
I did not know Quark could cook. This place sounds great.
The way he says marinara sauce is revolutionary.
Nice Presentation!
Gravy Yes! Frankie Ty
I clicked on this wondering "I wonder if the way they do it is similar to the way I do it and I'm so proud that my sauce/gravy is pretty much exactly the same as RAO's and my meatballs are prepped the same as well tho the recipe I created is different. There is no better way to make meatballs than large, pan seared on all sides in hot oil, then removed and added to the sauce to finish cooking. There is NO BETTER way to make meatballs!
It’s a very basic recipe it’s not like you can go that far wrong
@@DB-sw4yz makig proper meatballs is not basic and if its so basic why is it that if you do it well you are elevated to culinary fame and fortune so often?
@@corgeousgeorge culinary fame for meatballs? Who exactly? I worry for you if you think meatballs have a complex recipe. Can you tie your own shoelaces?
Homemade of its finest 👍
It would be my dream to dine at the restaurant…maybe one day
Long lineage of the Pelligrinos on Long Island!
Some Strong blooded Italians for sure
rao's is "for the neighborhood" with a 2 year wait behind celebrities
What a sweet laid back gentleman
No shit. That’s the brand I’ve been getting! Will continue to do so!!!
I'm having meatballs with Rao's red sauce tonight. YUM!
I find it interesting how close this sauce is to birria, when Italy and Mexico are separated by a rather large pond.
Looks amazing and I am cooking this right know. I'm not sure about the meatballs - I did something wrong, because they tend to crack during the frying. Any idea? Too much breadcrumbs? Also, I cooked them right from the fridge, so is the big temperature difference a factor here?
Probably not enough egg and you have to soak the breadcrumbs in milk. Both act as binding agents. Sounds like your mix is too dry otherwise they won’t crack.
Just do like he said. The eggs and water are very important. If it meatball mixture looks dry add water. It should be sort of wet. Or like the other person said, you can soak white bread in milk when I do that, I drain the milk out of the bread first before adding it. Taste really good like that as well.
This dude really makes me want to buy a jar of their sauce.
This is THE BEST SAUCE of all time
Those San Marizano tomatoes make the best gravy