Old Italian chef (really old) says great job! I learned basically the same recipe from my grandma in Brooklyn in the 50's then lived in Italy. You hit the nail on the head with SAUCE not gravy (some of my family came from Sicily and this was a family joke). I add a little sugar to counter the tomato bite and everything else is the same. I used to get neck bones and cook them in the SAUCE (lol) but I guess because of mad cow disease I can't find it. I enjoyed this, it was like cooking with my cousin. Thanks! PS I worked at A&P in the Bronx in the 50's.
Gotta do oil in pan, higher heat sear your meat and set it aside out of the pot. Once all your meat is cooked and out of the pot, deglaze the pot with wine and add onions plus garlic and your dry spices. Then do your tomatoes, add your meat and put a peeled sliced carrot in there to stop acid indigestion.
Thank you for your Sunday Gravy recipe. Very Intresting! Please give this gentleman a break. What did that great Italiano from Hoboken, NJ sing: I DID IT MY WAY! Thank you!🍷😋😉👍🙏💃🔥🚖
Good video! The only thing I would do differently is make sure my meats were dry then I would caramelize the proteins and remove them from the pot then add the onion and garlic and lastly the tomato sauce and wine to deglaze. This adds another layer of flavor. That's the only reason for doing it.
@davidvasta Where is your video at? Or is that what you do, watch videos, and tell people how wrong they are? It's his video to do it anyway he wants to do it!
@user-vh9rn5xp8t Hey numbnuts, the comment wasn't directed at you! But, if you really want the answer, then it's, I'm to busy with your wife right now!
Play by play of my Sundays, down to the music in the background. Only thing I do differently is sear the meat in another pan, then get all the drippings up with the wine.
Yes, carrots can neutralize the acidity in tomato sauce. Carrots are alkaline-rich vegetables, which means they have a high pH level that can balance pH levels. The natural sugar in carrots also counteracts the acid in the tomato sauce as it cooks
Well, he would be wrong.....there are so many things wrong in this video. "I like my sauce made from scratch" then adds canned tomatoes. Temp is way too high the entire time. He does not brown the sausage/meat at all before putting in the sauce. no one puts parsley or milk in meatballs in Italy or NYC. He forgets basil and parmesan cheese in the meatballs. The balls are too big. The sauce, in the end, looks watery and does not stick to the meatballs or the pasta.
@@davidvasta No one puts Italian parsley in their meatballs....since when? I know people from all over 'the boot' as well as Sicily and 90+% use parsley. Also, I haven't seen basil in meatballs before. Usually that is just for your sauce/pasatta towards the end. What am I missing here? And at the end of they day, if he and his family like this recipe than leave him be.
Nice Job. It looks absolutely delicious. You obviously enjoy cooking as I do. You're absolutely correct with where you shop for meats. I use a great Italian Butcher for my meats and am never disappointed. I'm always looking for new ideas for my Sunday Gravy and do experiment from time to time (Sorry Mom). Like you I usually do my Gravy on Saturday and have meatball/sausage sandwiches with a good Italian loaf of bread (plentiful where I live) on Saturday night. Sunday is an Italian feast. I have 2 questions, why don't you fry up your sausage and why don't you add any grated Italian Cheese to your Meatballs and Gravy? I fry the sausage and prick it so the juices go into the oil which is then added to gravy. I also did a video so my Mom's recipes lives on with my Kids. It's called Mikes Sunday Gravy. Enjoy brother!!!
yup........nothings the same anymore!! no more grand union, pathmark, A and P, waldbaums, foodtown etc etc. Even shoprite sucks now!! gotta go to a local italian market. I have a few in my area but travel a little sometimes for quality meats. Im gonna be 48......and learning to cook sauce now lol. Thanks for this video
No breadcrumb in the mix and no Parm/Reg, one egg is good for that amount and buttermilk is better than reg milk. Brown the meat for sure and cook out some tomato paste before you add the wine. Otherwise, it looks awesome.
Im looking at the beginning and I'm thinking,? Aren't you supposed to brown your meat first ? Im no cook but love to watch people making their favorite food
Those are NOT San Marzano tomatoes! They are, however, San Marzano STYLE, meaning they could be grown and come from anywhere. San Marzano's are naturally sweet and not acidic. Oh, why you no add garlic to the onions before you add sauce?
The two cans of tomatoes are uncooked. The one can of sauce is already cooked. He should’ve cooked the two cans of tomatoes in the pot for 15 minutes by themselves, before adding the one can of sauce.
I don’t think I’ve ever seen anything quite like this, I guess it’s a good Italian American sauce, but there’s no sofrito, the meats are raw, and the hamburgers are strange, I like to make meatballs for my Ragù (sauce), it’s just very different than what I’m use to making, saw the video in my cue and thought I’d visit.
Enjoy watching other Italians making their Sunday Sauce/Gravy. However, I've never seen anyone just throw their meats into the sauce without browning them first, didn't see you add any Pecorino Romano or Parmigiano Reggiano to the sauce. Your meatballs also seem bland without either of the previous cheeses and bread crumbs.
@@margaretbisignano4582 I remember I took an Italian cooking class at night. The teacher was an Italian chef who was the head cook at our VA hospital. He didn't brown his meatballs and we were all kind of shocked. My Italian family all did it, but he said you are losing the flavor of the fat when you do that. I would be worried that the balls would fall apart if you don't brown them in the oven like I do.
You think you’re a cook? You have no technique - you clearly don’t understand flavors. But you come across like someone who is uncompromising in your local grocer. You don’t know what you’re doing. You’re essentially boiling, not simmering, raw Italian sausage in uncooked tomato sauce. You begin by throwing a ton of onion and garlic together - there’s a battle for flavor that neither wins. I think you throw in the wine because it seemed like the cool thing to do. It’s so sad I can’t even finish my comment.
@@anthonykyle6770 I’m fine. You’re the one levitating. By the looks of you, you probably have zero experience making “gravy” from scratch anyway. So, why do you care? Lol
Raw meat in sauce? Browning meat separately eliminates most of the grease and adds fond for flavor. WHAT? No binder & no pecorino in the meatballs either? My advice would be to watch more than one TH-cam channel before attempting a new recipe or improving one you already use. Some are professionals, some just good home cooks. 🍅🧅🧄 *COOKING ITALIAN WITH JOE* is a channel worth a look for a comparison, but there are many. And "Joe" is a good teacher, has a huge inventory of videos, + over 200,000 subscribers. Just sayin.'
Old Italian chef (really old) says great job! I learned basically the same recipe from my grandma in Brooklyn in the 50's then lived in Italy. You hit the nail on the head with SAUCE not gravy (some of my family came from Sicily and this was a family joke). I add a little sugar to counter the tomato bite and everything else is the same. I used to get neck bones and cook them in the SAUCE (lol) but I guess because of mad cow disease I can't find it. I enjoyed this, it was like cooking with my cousin. Thanks!
PS I worked at A&P in the Bronx in the 50's.
My mother came from southern Italy. My father’s parents came from southern Italy. They called it “pasta sauce”, not “Sunday gravy”.
Great video, thanks for sharing. I noticed you didn't use any bread crumbs in the balls?? I'm going to try this recipe.
Gotta do oil in pan, higher heat sear your meat and set it aside out of the pot. Once all your meat is cooked and out of the pot, deglaze the pot with wine and add onions plus garlic and your dry spices. Then do your tomatoes, add your meat and put a peeled sliced carrot in there to stop acid indigestion.
Thank you for your Sunday Gravy recipe. Very Intresting! Please give this gentleman a break. What did that great Italiano from Hoboken, NJ sing: I DID IT MY WAY! Thank you!🍷😋😉👍🙏💃🔥🚖
Good video! The only thing I would do differently is make sure my meats were dry then I would caramelize the proteins and remove them from the pot then add the onion and garlic and lastly the tomato sauce and wine to deglaze. This adds another layer of flavor. That's the only reason for doing it.
Great video but the best part was hearing his child calling his name. Loved it thanks so much.
Great video, I really liked 👍 your video. I'll definitely will make this sauce.
Thanks for doing this. Low and slow makes a big difference in a Sunday gravy.
That looks like some good gravy!
Looks good, no basil or breadcrumbs? Does putting g the meat in oven give same flavor? when do you paste?
Very nice. I was surprised you didn't brown the other meat before you threw it in like the meatballs.
He has no idea what he is doing....
@davidvasta Where is your video at? Or is that what you do, watch videos, and tell people how wrong they are? It's his video to do it anyway he wants to do it!
@@M_Ladd GFY
@user-vh9rn5xp8t Hey numbnuts, the comment wasn't directed at you! But, if you really want the answer, then it's, I'm to busy with your wife right now!
@user-vh9rn5xp8t Opps....Sorry, didn't realize that you were gay and had no wife!
Play by play of my Sundays, down to the music in the background. Only thing I do differently is sear the meat in another pan, then get all the drippings up with the wine.
Hello from Willimantic CT
Connecticut boy , Lamberti sausage !
Massachusetts we have market basket It's a locally ran supermarket but they have about 80 stores now
Looks great! I have to try it!
New Subscriber. Keep the videos coming
The carrot does not suck out the acid but it gives its sweetness off to the sauce for balance.
Yes, carrots can neutralize the acidity in tomato sauce. Carrots are alkaline-rich vegetables, which means they have a high pH level that can balance pH levels. The natural sugar in carrots also counteracts the acid in the tomato sauce as it cooks
Hey from waterbury!
I gotta say, you're the first person I've ever seen make meatballs without any kind of bread crumbs...
Well, he would be wrong.....there are so many things wrong in this video. "I like my sauce made from scratch" then adds canned tomatoes. Temp is way too high the entire time. He does not brown the sausage/meat at all before putting in the sauce. no one puts parsley or milk in meatballs in Italy or NYC. He forgets basil and parmesan cheese in the meatballs. The balls are too big. The sauce, in the end, looks watery and does not stick to the meatballs or the pasta.
or cheese.
@@davidvasta kind of hard on old boy aren't you. Move on and let him do his thing.
@@davidvasta No one puts Italian parsley in their meatballs....since when? I know people from all over 'the boot' as well as Sicily and 90+% use parsley. Also, I haven't seen basil in meatballs before. Usually that is just for your sauce/pasatta towards the end. What am I missing here? And at the end of they day, if he and his family like this recipe than leave him be.
@@williamwade1498 I agree with Mr. Wade, give the guy a break.
That's great Gravy
Great stuff! Low and slow is my way as well and a Saturday build allows for a Sunday Hit! I really enjoy your humor and comments, makes my day.
Do you put paste in your sauce ?
Nice Job. It looks absolutely delicious. You obviously enjoy cooking as I do. You're absolutely correct with where you shop for meats. I use a great Italian Butcher for my meats and am never disappointed. I'm always looking for new ideas for my Sunday Gravy and do experiment from time to time (Sorry Mom). Like you I usually do my Gravy on Saturday and have meatball/sausage sandwiches with a good Italian loaf of bread (plentiful where I live) on Saturday night. Sunday is an Italian feast. I have 2 questions, why don't you fry up your sausage and why don't you add any grated Italian Cheese to your Meatballs and Gravy? I fry the sausage and prick it so the juices go into the oil which is then added to gravy. I also did a video so my Mom's recipes lives on with my Kids. It's called Mikes Sunday Gravy. Enjoy brother!!!
THAT LOOKS DELICEOS
Definitely gonna try!
Nice work!!!
Look good 👍
Question no bread crumbs or eggs in the meatballs? Do they taste different?
I think I hear helicopters !
yup........nothings the same anymore!! no more grand union, pathmark, A and P, waldbaums, foodtown etc etc. Even shoprite sucks now!! gotta go to a local italian market. I have a few in my area but travel a little sometimes for quality meats. Im gonna be 48......and learning to cook sauce now lol. Thanks for this video
Where the bread and cheese in the meatballs
absolute perfection...
Glad to see you throw the meat in the pot raw. Searing it is fine for some but I do my gravy meat raw. Just tastes better IMO.
No cheese in the meatballs?
No breadcrumb in the mix and no Parm/Reg, one egg is good for that amount and buttermilk is better than reg milk. Brown the meat for sure and cook out some tomato paste before you add the wine. Otherwise, it looks awesome.
Im looking at the beginning and I'm thinking,? Aren't you supposed to brown your meat first ? Im no cook but love to watch people making their favorite food
No Peppers?
Sunday gravy
No cheese in the meatballs is a major flavor mistake. I also roll them in cheese to insure each one has cheese
he forgets so much. Sadly there are people who don't know. This is not how Italians make this dish. It's just wrong.
It's GRAVY
Stop & Shop is good for sales though
Yes, incorporate little ideas
I saw a video of a guy making Sunday sauce, he put a teaspoon of baking soda to combat the acid of the sauce.
I seen the same video.
ye if you wanna cut down on the acid just add some cheese or milk before you serve. or red wine.
Must be three small onions lol.
Those are NOT San Marzano tomatoes! They are, however, San Marzano STYLE, meaning they could be grown and come from anywhere. San Marzano's are naturally sweet and not acidic.
Oh, why you no add garlic to the onions before you add sauce?
The two cans of tomatoes are uncooked. The one can of sauce is already cooked. He should’ve cooked the two cans of tomatoes in the pot for 15 minutes by themselves, before adding the one can of sauce.
I don’t think I’ve ever seen anything quite like this, I guess it’s a good Italian American sauce, but there’s no sofrito, the meats are raw, and the hamburgers are strange, I like to make meatballs for my Ragù (sauce), it’s just very different than what I’m use to making, saw the video in my cue and thought I’d visit.
Enjoy watching other Italians making their Sunday Sauce/Gravy. However, I've never seen anyone just throw their meats into the sauce without browning them first, didn't see you add any Pecorino Romano or Parmigiano Reggiano to the sauce. Your meatballs also seem bland without either of the previous cheeses and bread crumbs.
so true l Brown meat like u
and there was no paste
@@margaretbisignano4582 I remember I took an Italian cooking class at night. The teacher was an Italian chef who was the head cook at our VA hospital. He didn't brown his meatballs and we were all kind of shocked. My Italian family all did it, but he said you are losing the flavor of the fat when you do that. I would be worried that the balls would fall apart if you don't brown them in the oven like I do.
@@scottodonnell7121They come out great throwing them in raw. They cook in sauce in less than an hr. All other meats should have been seared.
@@studimeglio7110 I shall try it.
YOU NEVER ADDED ALL THE SPICES YOU HAD ON THE WINDOW LEDGE
Meat sauce is bolognese
The family is gonna have a lot of gas putting raw meat in the sauce
No bread crumbs in your meatballs
Lost me with the meatballs with no breadcrumbs, cheese.....
please please please dont ever cook sauce again. EVER
You lost me when you didn't fry the meat.
We fry the meat, and sometimes we don't. Not sure which I prefer.
Same
you forgot to brown meat
Yummy
My parents did it the same way but they also fried all the meat. But like your style.
Yikes
Stop and shop is terrible! I love lebonnes in prospect for my meat
You also forgot the breadcrumbs in your meatballs also brown your meat first DONT ever just put it in sauce AND WHERES THE GRATED CHEESE!!!!
You used canned tomato???
I think this guy needs to just stick to making burgers and dogs on the grill.
Why is it Sunday sauce why can't it be Friday sauce? Don't be a sheep. Never put the garlic in that early
Amateur
Come on man. You got to use fresh tomatoes.
No it's not the same it's ridiculous it's horrible
What happened to cheese in your meatballs. I stopped watching you lost me
You think you’re a cook? You have no technique - you clearly don’t understand flavors. But you come across like someone who is uncompromising in your local grocer. You don’t know what you’re doing. You’re essentially boiling, not simmering, raw Italian sausage in uncooked tomato sauce. You begin by throwing a ton of onion and garlic together - there’s a battle for flavor that neither wins. I think you throw in the wine because it seemed like the cool thing to do. It’s so sad I can’t even finish my comment.
Buddy relax lmao it ain’t that deep its a godamn pasta sauce like wtf man you good😂
@@anthonykyle6770 I’m fine. You’re the one levitating. By the looks of you, you probably have zero experience making “gravy” from scratch anyway. So, why do you care? Lol
Just curious, you can simmer or boil sausage for 6 hours? Doesn’t turn to mush?
Wanna be Gordon Ramsey.
Who the F are you? The sauce police! Where is your video at? It's his channel, his video, his way, not your way numbnuts!
good lord I love the comments soooooo man a$$holes. leave the guy be
Nonna called it "Gravy"
Raw meat in sauce? Browning meat separately eliminates most of the grease and adds fond for flavor. WHAT? No binder & no pecorino in the meatballs either? My advice would be to watch more than one TH-cam channel before attempting a new recipe or improving one you already use. Some are professionals, some just good home cooks. 🍅🧅🧄 *COOKING ITALIAN WITH JOE* is a channel worth a look for a comparison, but there are many. And "Joe" is a good teacher, has a huge inventory of videos, + over 200,000 subscribers. Just sayin.'