First time watching your video. You said a word that I haven’t heard since the 1960s or 70s went right to my Soul that my Nana used. That word was SUKU “sauce”. Your sauce recipe is also fantastic And cooking it in the oven is genius.
I bet your Nana made an incredible sugo. I love how certain foods can trigger so many nostalgic memories usually with family involved. The oven makes it so much easier and foolproof, still just as delicious as Nonna’s though.
If you purchased San Marzano tomatoes that had "Certified" on the label then you were duped. There IS no such thing as "certified" San Marzano tomatoes! The word "Certified" means absolutely positively nothing whatsoever; it is strictly a marketing term for those ignorant of San Marzano tomatoes. Unless the label has "D.O.P." printed on it and it is not a counterfeit of an established brand then those tomatoes were not grown anywhere NEAR Sarnese-Nocerino, and therefore will taste quite different because of the different terroir. There is no Certificating Body; D.O.P. is guaranteed by the EU.
Glad you enjoyed the video Adam! Denominazione di Origine Protetta is sold by Costco sometimes, but yes there are many imposters and I agree the D.O.P. is the only trustworthy label. What's your backup if you can't find D.O.P tomatoes?
@@ZenKitchenVibes Anything Rega brand works well: passata, paste, and whole tomatoes. Tomato paste wouldn't be made from San Marzano tomatoes because there are so very few acres of them grown each year, and making tomato paste from San Marzano tomatoes would be like making red wine vinegar from a 1961 Château Margaux. The only terroir legal for growing D.O.P. San Marzano tomatoes is so small you wouldn't believe it. That, and much of it is under a highway overpass! One VERY surprising discovery is that a tin of Hunt's Crushed Tomatoes works beautifully for anything requiring tomatoes to be broken down. I hate Hunt's ketchup with a passion, and their cut-tomato products have too much Calcium Chloride in them for my palate, but their Crushed product is superb. In fact, I've stopped buying Rega passata and now just buy the Hunt's Crushed. Give it a try and you'll see. You have to go where the evidence leads.
Thanks for the tip. I’ll have to try the Hunt’s crushed tomatoes and see-certainly an unexpected tip. Generally speaking additives in our food is a real problem and I hope it garners some serious attention and or regulation soon.
@@ZenKitchenVibes Calcium Chloride is perfectly safe, and if it weren't present in canned diced tomato products they would be a disgusting can of slop that slid on your tongue and made you want to gag. Calcium Chloride stiffens the cell walls to keep them (more) intact for long periods of time. The issue I have with Hunt's Diced and Petite Diced products is that they use far too much Calcium Chloride. Once you've trained your palate on it, you can't miss it, the same way you can't miss too much Sodium Citrate in commercial cheese sauces.
san marzano is way too sweet for me...but the rest of this sunday sauce is amazing...I usually pass on the meatballs but your recipe looks great...thank you
Tomayto Tomahto. One of my favorite parts about Sunday sauce in general is the different ways everyone makes the sauce and have their own traditions. Braciole is really good too, but also more challenging and time consuming.
Agreed the Dam Marzano is too sweet. Granny Ginas recipes ate superb and I have bought het recipe book. She is marvellous as she is not too long-winded. We Italians do not need a history lesson. Bit thank you. Lorenza Botticelli
Lorenza Boticelli--penso che Granny Ginas sugo e piu meglio, pero io vorrei insegnare la storia del sugo agli Americani o le gente che non sono italiani. Perdone me, mi italiano non e molto bene. Che tipo di tomate preferesci?
Ingredients: 56 oz whole San Marzano Tomatoes (crushed tomatoes OK too) 2/3 cup of beef broth 1 slab of baby back ribs (not spareribs) 1 Pound of hot Italian sausages 2.5 onions 4 cloves of garlic 3 tbs tomato paste Box of spaghetti 12 Meatballs (I made a double batch in the video) -4 oz prosciutto -2 pounds meatloaf -2 egg yolks -sleeve of saltines -4 cloves of garlic -flat leaf Italian parsley -3/4 cup of whole milk -1/2 teaspoon of crushed red pepper -1 cup parmigiana reggiano Process 1. Cut baby back ribs into two rib sections (season first) and brown in batches in some olive oil 2. Brown the links of hot Italian sausages 3. Add 2.5 chopped onions to pot until softened 4. Add 3 tablespoons of tomato paste and cook for a couple minutes until darkened 5. Add chopped garlic until fragrant, about thirty seconds 6. Add crushed tomatoes, or food processed whole tomatoes and beef broth and scrape the fond off the bottom of the pan 7. Add browned meats back to the pot, cover and put pot in 325 degree oven for 2.5 hours 8. Make panade for meatballs with the sleeve of saltine crackers and 3/4 cup whole milk 9. Add garlic, parsley, egg yolks, parmigiana and crushed red pepper to panade 10. Add two pounds of equal parts ground beef, ground veal and ground pork 11. Add 4 oz of chopped prosciutto 12. Combine meatball mixture together with hands and form into meatballs. Should make about 24 meatballs 13. Start browning the meatballs in some olive oil on all sides after the pot has been in the oven for two hours 14. Add meatballs to the pot and return to the oven for the final 15-20 minutes. 15. Scoop some sauce out of the pot and add to spaghetti and stir to combine 16. Devour family style
Toe-may-toe, Toe-mah-toe, but your comment is one of the reasons I LOVE Italian food and culture so much, the passion about tradition. A true hallmark of the slow foods movement
I worked as a Caregiver, my first patient was an Italian Gentleman, he was 90 years old. He told me on the second week, he was going to make his Mother's Meatballs and Gravy. He added all the ingredients to the meat and I couldn't be in the kitchen, because he didn't want me to know how to make them. After two months, he allowed me to be in the kitchen, and before he died, he allowed me to make them by myself. When he died, he had only one Son and two Grandsons, they didn't know how to make them, luckily I did. RIP Mr. Sam, I really loved you.
That’s a great question and probably a good idea! If I were smoking these ribs or roasting them in the oven, I would definitely remove the silver skin, but I’m not sure it’s necessary here-certainly couldn’t hurt!
Italian bread works great too, and 95% of the time I favor the minimally processed ingredients too, but I’ve found saltines do something different to the meat, more tender I think. But I agree 100% Italian bread would work great!!!
I think you sound like Ray Liotta in Goodfellas talking about the good times. I miss my Italian grandparents, God rest their souls. Well done on the recipe.
@@huntercarr2637part of why I love cooking so much is the nostalgic ability food can have when you sit down to eat it. I love how when you take that bite, you are transported somewhere else in your mind. I bet your grandparents were amazing home chefs and you are reminded of them sometimes when you eat certain foods. It’s the same for me.
First time watching your video. You said a word that I haven’t heard since the 1960s or 70s went right to my Soul that my Nana used. That word was SUKU “sauce”. Your sauce recipe is also fantastic And cooking it in the oven is genius.
I bet your Nana made an incredible sugo. I love how certain foods can trigger so many nostalgic memories usually with family involved. The oven makes it so much easier and foolproof, still just as delicious as Nonna’s though.
Is it me or does he sound just like Ray Liotta from Goodfellas narrating? 😎
Might be the biggest compliment I’ve received yet. Hope you enjoy some good sauce too!
prosciutto in meatballs is a genius move
Yes it is Don Ross, Yes it is
It’s called sauce, sugu,ragu, Not gravy. Gravy’s for turkey bud
thanks victor! I have no idea where gravy came from, but I bet you could even put this on turkey and make that dry, bland turkey meat taste delicious.
Nonna:s is superb all her recipes are 100%. Yours are slso OK but not like Nonna's
It's very hard to be better than anything a Nonna makes
If you purchased San Marzano tomatoes that had "Certified" on the label then you were duped. There IS no such thing as "certified" San Marzano tomatoes! The word "Certified" means absolutely positively nothing whatsoever; it is strictly a marketing term for those ignorant of San Marzano tomatoes.
Unless the label has "D.O.P." printed on it and it is not a counterfeit of an established brand then those tomatoes were not grown anywhere NEAR Sarnese-Nocerino, and therefore will taste quite different because of the different terroir.
There is no Certificating Body; D.O.P. is guaranteed by the EU.
Glad you enjoyed the video Adam!
Denominazione di Origine Protetta is sold by Costco sometimes, but yes there are many imposters and I agree the D.O.P. is the only trustworthy label. What's your backup if you can't find D.O.P tomatoes?
@@ZenKitchenVibes Anything Rega brand works well: passata, paste, and whole tomatoes.
Tomato paste wouldn't be made from San Marzano tomatoes because there are so very few acres of them grown each year, and making tomato paste from San Marzano tomatoes would be like making red wine vinegar from a 1961 Château Margaux.
The only terroir legal for growing D.O.P. San Marzano tomatoes is so small you wouldn't believe it. That, and much of it is under a highway overpass!
One VERY surprising discovery is that a tin of Hunt's Crushed Tomatoes works beautifully for anything requiring tomatoes to be broken down. I hate Hunt's ketchup with a passion, and their cut-tomato products have too much Calcium Chloride in them for my palate, but their Crushed product is superb. In fact, I've stopped buying Rega passata and now just buy the Hunt's Crushed. Give it a try and you'll see.
You have to go where the evidence leads.
Thanks for the tip. I’ll have to try the Hunt’s crushed tomatoes and see-certainly an unexpected tip. Generally speaking additives in our food is a real problem and I hope it garners some serious attention and or regulation soon.
@@ZenKitchenVibes Calcium Chloride is perfectly safe, and if it weren't present in canned diced tomato products they would be a disgusting can of slop that slid on your tongue and made you want to gag.
Calcium Chloride stiffens the cell walls to keep them (more) intact for long periods of time.
The issue I have with Hunt's Diced and Petite Diced products is that they use far too much Calcium Chloride. Once you've trained your palate on it, you can't miss it, the same way you can't miss too much Sodium Citrate in commercial cheese sauces.
Just subbed . Cant wait to try your meatballs!!
Thank you!!! Let me know what you think
use your hands to crush tomatoes.
I like the way you think Mark! Hands are one of the best kitchen tools for so many things
san marzano is way too sweet for me...but the rest of this sunday sauce is amazing...I usually pass on the meatballs but your recipe looks great...thank you
Tomayto Tomahto. One of my favorite parts about Sunday sauce in general is the different ways everyone makes the sauce and have their own traditions. Braciole is really good too, but also more challenging and time consuming.
I will now start calling all pasta sauce “gravy” 😂
Love a good life changing sugo or gravy!
This dish is a testament to the chef's expertise. Culinary fireworks on a plate!
❤❤❤Thank you!! As a self taught home chef, that validation is important for all of our personal cooking journies!
Yeah this looks promissing, love the story-telling!
Thank you!!! It is one of my favorite meals to make and enjoy family style at the table.
Agreed the Dam Marzano is too sweet. Granny Ginas recipes ate superb and I have bought het recipe book. She is marvellous as she is not too long-winded. We Italians do not need a history lesson. Bit thank you. Lorenza Botticelli
Lorenza Boticelli--penso che Granny Ginas sugo e piu meglio, pero io vorrei insegnare la storia del sugo agli Americani o le gente che non sono italiani. Perdone me, mi italiano non e molto bene. Che tipo di tomate preferesci?
Do you have the written recipe? It would really help when i make this dish too.
Ingredients:
56 oz whole San Marzano Tomatoes (crushed tomatoes OK too)
2/3 cup of beef broth
1 slab of baby back ribs (not spareribs)
1 Pound of hot Italian sausages
2.5 onions
4 cloves of garlic
3 tbs tomato paste
Box of spaghetti
12 Meatballs (I made a double batch in the video)
-4 oz prosciutto
-2 pounds meatloaf
-2 egg yolks
-sleeve of saltines
-4 cloves of garlic
-flat leaf Italian parsley
-3/4 cup of whole milk
-1/2 teaspoon of crushed red pepper
-1 cup parmigiana reggiano
Process
1. Cut baby back ribs into two rib sections (season first) and brown in batches in some olive oil
2. Brown the links of hot Italian sausages
3. Add 2.5 chopped onions to pot until softened
4. Add 3 tablespoons of tomato paste and cook for a couple minutes until darkened
5. Add chopped garlic until fragrant, about thirty seconds
6. Add crushed tomatoes, or food processed whole tomatoes and beef broth and scrape the fond off the bottom of the pan
7. Add browned meats back to the pot, cover and put pot in 325 degree oven for 2.5 hours
8. Make panade for meatballs with the sleeve of saltine crackers and 3/4 cup whole milk
9. Add garlic, parsley, egg yolks, parmigiana and crushed red pepper to panade
10. Add two pounds of equal parts ground beef, ground veal and ground pork
11. Add 4 oz of chopped prosciutto
12. Combine meatball mixture together with hands and form into meatballs. Should make about 24 meatballs
13. Start browning the meatballs in some olive oil on all sides after the pot has been in the oven for two hours
14. Add meatballs to the pot and return to the oven for the final 15-20 minutes.
15. Scoop some sauce out of the pot and add to spaghetti and stir to combine
16. Devour family style
@@ZenKitchenVibes Thank you so much! I will definitely make it this weekend! Will let you know how it turns out.
in my family we still call it tomato sauce.
Gravy, sauce, sugo, always delicious
It’s called Sunday sauce. I don’t know where you get gravy from but it’s Sunday sauce if you want gravy make a turkey.
Toe-may-toe, Toe-mah-toe, but your comment is one of the reasons I LOVE Italian food and culture so much, the passion about tradition. A true hallmark of the slow foods movement
I worked as a Caregiver, my first patient was an Italian Gentleman, he was 90 years old. He told me on the second week, he was going to make his Mother's Meatballs and Gravy. He added all the ingredients to the meat and I couldn't be in the kitchen, because he didn't want me to know how to make them. After two months, he allowed me to be in the kitchen, and before he died, he allowed me to make them by myself. When he died, he had only one Son and two Grandsons, they didn't know how to make them, luckily I did. RIP Mr. Sam, I really loved you.
🙏🏽
🙏
0:30 You don't remove the silver skin?
That’s a great question and probably a good idea! If I were smoking these ribs or roasting them in the oven, I would definitely remove the silver skin, but I’m not sure it’s necessary here-certainly couldn’t hurt!
Better Than Nonna's.? Maybe your Nonna, not mine. Fuggetaboutit 🇮🇹✝️
How did your Nonna make it? Anything cooked by any Nonna is probably better than mine
@@ZenKitchenVibes Just some friendly kidding. It's been 45 years since I've had Nonna's gravy. What I remember more is the homemade Gnocchi.🇺🇸✝️🇮🇹✌️
Very interesting meatball recipe! Thanks for sharing and posting.
Thanks for watching! These extra steps and quality ingredients make some of the most tender meatballs I’ve ever had. Flavor is amazing too!
I would say you stole my recipe but I use country ribs instead of baby back.....😉
Ha! Everyone has their own gravy recipe, that’s one reason I love it so much. Do the country ribs shred into the sauce?
@@ZenKitchenVibesYou know it
My hands smell like garlic all the time. No matter how much I wash my hands.
I have heard using lemon juice, salt or baking soda can help while scrubbing
It’s not gravy and get lost!
I will get lost in that Sunday sauce!
Thank you, this is so cool
Glad you like it!
Saltine crackers? Seriously? Why wouldn’t you use Italian bread? 😢
Italian bread works great too, and 95% of the time I favor the minimally processed ingredients too, but I’ve found saltines do something different to the meat, more tender I think. But I agree 100% Italian bread would work great!!!
Let me know what you think!
I think you sound like Ray Liotta in Goodfellas talking about the good times. I miss my Italian grandparents, God rest their souls. Well done on the recipe.
@@huntercarr2637part of why I love cooking so much is the nostalgic ability food can have when you sit down to eat it. I love how when you take that bite, you are transported somewhere else in your mind. I bet your grandparents were amazing home chefs and you are reminded of them sometimes when you eat certain foods. It’s the same for me.
Bullsht.
I promise it tastes better than bullsht!