Catherine Scorsese Sunday Gravy Recipe


Catherine Scorsese makes Sunday Sauce Italian Gravy in her apartment

on Elizabeth Street, Little Italy, New York …

“This is what my mother in-law taught me. You take a few tablespoons of tomato sauce, and put in here (with the chopped meat).”

“It keeps the meatballs soft. Not like some people. You get invited to some peoples house, and the Meatballs are hard. I better be careful. I have a lot of friends. If they see this.”

At The Home of Catherine and Charles Scorsese

Elizabeth Street, New York NY

1974

The Filming of “ITALIAN AMERICAN”

by Martin Scorsese

Starring : Catherine Scorsese and Charles Scorsese

with Martin Scorsese


Dialogue 



Charlie : “I remember the first Radio we got. It was in the shape of a Church.”


Charlie :  “Sometimes it’s been known, that a man is a better cook than a woman. It’s the truth.”

Catherine : “Then, why don’t you cook?”

Charlie : “It’s not my thing.”




Catherine : “We didn’t have our Honeymoon, so went to Italy years later”

“This is us in Palermo. That’s my aunt. She’s 80 years old. That’s me standing.”
Marty has Dinner with his parents Catherine & Charlie, at their home on Elizabeth Street

1991

Marty : “It’s California Wine, it’s not Italian.”

Charlie : “There’s more Maccheroni coming out”

Catherine :  “I made a pound of maccheroni. And there’s some meat they can have.”

Marty : “You want some cheese”

Charlie : You want some Mozzarell Cheese?”

“I get it from my sisters, They have a garden, and they give it to me. It last all year.”


Marty :  “You have some Cheese? The kind I like”

Marty : “That’s it. That’s the kind I like. What is it”

Catherine : “Cheese in a Basket”

Marty : “No what do you call it?”

Charlie : “That’s what we call it. Cheese in a Basket”

Marty :  “No what is its name?”

Charlie : “Cheese in a basket. It’s Special Cheese”

Marty : “No, isn’t that Ricotta?”

On Filming – It Not You Murray

Catherine  “He got my up 5 O’Clock in the morning to make Spaghetti.  He had to have a scene with hot Spaghetti. It was up in the Bronx. It was freezing up there.”





Charlie “Yeah Ricotta. It’s special cheese.”


Catherine:  “Come on, the Raviolis are getting cold!”


Marty : “Where is that Mozzarella from?”

“That’s DiPalo, it’s famous”









SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK


SUNDAY SAUCE alla SINTARA

GOODFELLAS PRIGIONE SAUCE

SCORSESE SUNDAY GRAVY

And More …


NY Italians Make Sunday Sauce on Black Friday

 
 
CLEMENZA with His SAUSAGE & MEATBALLS
 
“He’s gonna Shove them in The SAUCE”
 
He Shows Michael (AL Pacino) how to make SAUCE for 20 GUYS (Mobsters)
 
 
From Francis Ford Coppola’s “The GODFATHER”
 
Based on the Novel by Mario Puzo
 
 
FAICCO’S PORK STORE
 
Greenwich Village, New York
 
We’re making Clemenza’s Mob War #Godfather Sunday Sauce (Gravy) on Black Friday. We’re not gonna waste our time waiting on lines, getting all “Bent Out of Shaped,” and stressed out like those people who shop on Thanksgiving and Black Friday. No, our day is going to be a whole lot better and more fulfilling than fight traffic and crowds. We go down early in the morning to our local Italian pork Store Faicco’s on Bleecker Street to get all our stuff for our tasty Sunday Sauce. 
I pick up all the meats I need to make the my Sunday Sauce alla Clemenza. I need Italian Sweet Sausages, Braciole, San Marzano Tomatoes, and Maccheroni.
 
We go home, to get the Sauce started. 
 
 
RECIPE alla CLEMENZA
 
 
 

 

Making the MEATBALLS
 
Ready to COOK
 
Here’s our Ingredients
 
Sausages, Pork Neck, Braciole
 
Tomatoes and Ground Meat for our Meatballs
 
Notice our fine bottle of Italian Wine. Barbi Brunello di Montalcino
 
A special wine for some special sauce.
RECIPES in The BOOK
 
GODFATHER SUNDAY SAUCE alla CLEMENZA
 
CHARLIE SCORSESE’S GOODFELLAS SAUCE alla PRIGIONE
 
SUNDAY SAUCE alla BELLINO
 
JOE DiMAGGIO’S MOTHER’S SUNDAY GRAVY
 
And More …
 
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The BELLINO’S Make SUNDAY SAUCE ITALIAN GRAVY
 
In LODI, NEW JERSEY
 
SUNDAY SAUCE on FRIDAY
 
 
Cousins Daniel and Anthony Bellino make their family’s famed Sunday Sauce Gravy  at Anthony’s fathers house in Lodi, NJ .. They are keeping up a family tradition that they’ve been partaking in since they were young boys in the early 1960’s America. Daniel even wrote a couple books that are themed around this most important subject of SUNDAY SAUCE  Italian Gravy. Daniel likes to put Pork Spare Ribs in his sauce, which he says, “Oh my God, the Ribs in the Sauce? When you cook Spare Ribs in the Gravy, you just can’t believe how tasty they are. The are so succulent and juice. They taste so Dam Good. Even better than BBQ Ribs, which I love as well. But the Ribs in the Sunday Sauce taste even better, believe it or not? I kid you not.” 
 
 
 
 
 
 
Our Thanksgiving Turkey
 
“We had this yesterday. It came out Dam Good.”
 
Like all Good Italians, we started our Thanksgiving Dinner with a little Antipasto Misti of Salami, Provolone, Olives, Celery and Roast Peppers. The we sat down for a portion of Rigatoni Bolognese, made with my Famous ragu Bolognese Sauce. The we take an hour break, before sitting down for the Turkey with all the trimmings. Our Turkey came out so good.
 
We take another hour break before sitting down for all our desserts, which included; Pumpkin Pie, Coconut Custard Pie, Pecan Pie, “Wow, that’s a lot of Pies?”
 
We have Espresso, Cannolis, and Italian Cookies, and a couple shots of Amaro to finish it all off, and another Thanksgiving has come and gone.
 
Yes, many families will go shopping on Black Friday, and Cyber Monday, but not us. We’ll be eating Sunday Sauce on Friday and having Meatball Parmigiano Sandwiches on Meatball Parm Mondays. Now that’s Italian! What would you rather do? Fight Traffic and crowds and lines at the shopping malls, or eat Sunday Sauce and Meatballs? I know what I’ll be doing. Me, my family and friends. We Mangia Bene Tutto!
 
Basta!
 
Author Daniel Bellino Zwicke on Italian Thanksgiving and eating Sunday Sauce 
on Black Friday  ….
 
Vecchio Amaro del Capo
 
Amaro from Calabria
 
A favorite Amaro for those “In the Know”
 
We drank this and Montenegro on Thanksgiving
RECIPE for The WORLDS BEST RAGU BOLOGNESE
.
 

Top 10 Best Cookbooks Christmas Gifts

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The JOY of COOKING
“If You Could Only Have One Cookbook?”
THIS WOULD BE IT
Why it’s a classic: It’s THE all-purpose cookbook for everything from boiling eggs to making chocolate cake. If you’re looking for a specific recipe, chances are it’s in this book.
It’s an encyclopedia, in an age where we rely on Google for such things. But when I was writing a Bon Appétit article on a specific ingredient lately, the entry in the Joy of Cooking glossary had more than anything I found online, with cited sources. I’m not kidding! The recipes have expanded, so there’s not as much squirrel, but there are Korean short ribs and chickpea pancakes and Japanese okonomiyaki. If there’s a newer cook in your life who doesn’t already have an earlier edition, now’s the time to induct them into the Joy of Cooking cult.
.
.
Mastering The Art of French Cooking
Julia Child
And Simone Beck
“ONE of THE GREAT COOKBOOKS of ALL-TIME”
IT’S The DEFINING BOOK of FRENCH CUISINE For AMERICANS”
GET THIS GREAT CLASSIC COOKBOOK at AMAZON.com
.
.
ESSENTIALS of CLASSIC ITALIAN COOKING
Marcella Hazan
“It’s Considered by Most, to Be The Encyclopedia of Italian Cooking”
And if you Could Only have One Italian Cookbook ? This Would Be It
Available on AMAZON.com
.
.
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SUNDAY SAUCE
When Italian-Americans Cook
Daniel Bellino Zwicke
As We Said Marcella Hazan’s Italian Cookbook 
would Be The One Italian Cookbook
to Get if You Could Only Have One?
THIS WOULD BE The 2nd ITALIAN COOKBOOK YOU SHOULD GET
If you want to cook like an Italian-American, and who wouldn’t,
you Want SUNDAY SAUCE
in Your COOKBOOK LIBRARY
Sunday Sauce by Daniel Bellino “Z” is the defining cookbook on the subject of Sunday Sauce, also know as Gravy by some. This book is filled with wonderful stories of Italian-America, the peoples and the food they love to eat. All of Italian-America’s favorite dishes are in this book, with recipes that are easy to understand and follow.
Some recipes include; Tomato Sauce, Marinara Sauce, Frittata, Stuffed Artichokes, Braciole, Spaghetti & Meatballs, and of course the namesake of the book Sunday Sauce, which the author is quite passionate about, and states that it is thee “Most Supreme Dish,” of the Italian American Table. It’s eaten every Sunday by millions of Italian-Americans all over America.
Recipes also for: Mussels Marinara, Riagtoni al Forno, Veal Parm, Shrimp Scampi, Rao’s Lemon Chicken, and Uncle Tony’s Veal Marsala.
Frank Sinatra’s Chicken Vesuvio, Mommy’s Stuffed Peppers, Pasta Amatriciana, Italian Cheesecake and Much More.
GET IT at AMAZON.com
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Screenshot 2019-11-22 at 3.05.49 PM


The REAL DOWNTON ABBEY 
CHRISTMAS COOKBOOK

 

MERRY CHRISTMAS !
From  AMAZON
Screenshot 2019-11-26 at 1.08.24 PM

Since its 1990 publication, Rose’s Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah’s Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you’ll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

 

GETS IT on Amazon
Screenshot 2019-11-26 at 12.45.41 PM.png
It’s the 1.8-million-copy bestselling cookbook that’s become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.

This is a basic cookbook that reflects today’s kitchen, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother’s Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

Get it on Amazon
.
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ITALIAN CHRISTMAS
The FEAST of THE 7 FISH
YOU CAN GET IT on AMAZON.com
“BUON NATALE”
MERRY CHRISTMAS to ALL !
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Got-K
.
GOT ANY KAHLUA ?
The COLLECTED RECIPES of The DUDE
aka The BIG LEBOWSKI COOKBOOK
.
We all just love the greatest Cult Movie of all-time, The Big Lebowski, and just had to include it in our list. And since we’re talking about cookbooks, there’s only one possibility, and that’s Got Any Kahlua ? aka The Big Lebowski Cookbook. The book, has been ingeniously written by Daniel Zwicke, who has filled the book with satirical humor with great recipes pertaining to The Dude and all the cast of characters from the movie. There’s a recipe for Maude’s Meatloaf, Walter Jewish Penicillin (Chicken Soup) Dude’s Cowboy Chili, the perfect White Russian Cocktail, and more. 
We just Love this book and it’s many tasty recipes that we’re sure all Achievers (Fans of The Dude) will Abide by. The recipes are geared to be easy to make, they are economical (Dudes Unemployed), and of course tasty as can be.
So if your one of those Millions of Fans of The Dude and his movie, The Big Lebowski, or you no someone who is, Got Any Kahlua, The Big Lebowski Cookbook is a book for you.
Abide in it. 
Available on Amazon.com
.
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Merry Christmas
And Happy Holidays
From All of Us
To All of You
Peace on Earth
.
.

 

Clemenza Mob War Sunday Sauce

 
CLEMENZA ‘S MOB WAR SUNDAY SAUCE
 
 
ScreenShot2016-08-04at8.00.44PM
PETE CLEMENZA Teaches Michael Corleone
 
Played by AL PACINO
 
HOW to MAKE SAUCE For 20 GUYS (Mobsters)
 
Get the RECIPE
 
For CELEMENZA’S MOB WAR SUNDAY SAUCE 
 
In SUNDAY SAUCE by Daniel Bellino Zwicke
 
Available on Amazon.com
 
 
And, “Don’t Forget the CANNOLIS”
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Screenshot 2019-11-07 at 2.30.08 PM.png
Peter Clemenza shows Michael Corleone (AL Pacino) How to Make Sauce
In FRANCIS FORD COPPOLA ‘S The GODFATHER
Based on the Best Selling book The GODFATHER by Mario Puzo
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Eating Italian

 

Pasta w BRACIOLE

 

These are my memories of a lifelong love of Italian Food. From my first bowl of pasta and the food of my youth, as a young adult, and into later-life. The food, ever changing, making new discoveries, learning all the time through experiences, reading, travel, and what-not. As I grew up and ate the food that my mother made, the Italian dishes she made us became part of my life and ethnic background of being Italian-American. My mom Lucia Bellino was a 1st Generation Italian-American whose parents both came from Lercara Friddi, Sicily and immigrated to New York in the year 1904 before moving to the very Sicilian town of Lodi, New Jersey where my grandfather Philipo set up a shoe-maker shop on Main Street. So I grew up eating the food my mother made us on a daily basis, along with the fabulous food of my three aunts; Aunt Fran, Aunt Helen, and Aunt Wanda who were the spouses of my mother’s three brothers James, Tony, and Frank. My aunts were all amazing cooks and I always looked forward to visiting them at there homes, especially on Sundays when the whole family, aunts, uncles, and cousins would gather at Aunt Fran’s or Uncle Jimmy’s for a great big Sunday meal. A meal that started with antipasti, then pasta and a main course, and a marathon dessert and coffee course that lasted for hours. Yes these meals were always quite special as my aunts were some of the greatest cooks of Italian home-cooked food that I have ever known, and they made some of the same dishes as my mother, but the special treat were the dishes that my aunts made that were different from my mom’s, and of course oh so tasty. So I waited in wonderment to see what they had made. You see my mothers parents were from Sicily so my mom made dishes her mother taught to her. My Aunt Helen was from Salerno, not far from Naples so she made dishes from that region, and my Aunt Fran’s family were from Settefrati north of Rome, which some of Aunt Fran’s cooking would reflect the food of that region. You see Aunt Fran was my Uncle Tony’s wife and Aunt Helen was my Uncle Frank’s, thus our family repertoire was of Sicily, Lazio, and Campania the regions interlocked in our family through marriage and what-not. Yes the family meals were a never-ending memory of all of the so many fabulous family meals shared with my dear aunts, uncles, cousins, family friends and loved ones.

   So my first memories of Italian food eating with my family, meals at home or at one of my aunts or uncles homes. We’d go out to eat every now and then at one of the families favorite local restaurants where I have my first memories of eating out in Italian Restaurants before setting out on my own as a young adult and then as a full grown man, eating in the best Italian Restaurants, Pastry Shops, Pork Stores, and Pizzerias in New York. And after New York, it was on to Italy; to Rome, Venice, Florence and other parts of Tuscan, Napoli, Capri, Positano, the Amalfi Coast, and at friends vineyards in Tuscany, Piedmont, the Veneto, and Sicily. Now we’re learning a whole other thing, Italian Food at its source, all over Italy, delving into the various regional cuisines of Italy, eating the local food and drinking the local wine, there’s nothing better. And all the beauty of Italy, of cities like Rome, Venice, Napoli, and Verona, and towns like Portofino, Positano, Amalfi, or Minori. Observing and immersing into the local customs and culture, it’s quite a learning experience, and one everyone should undertake if fortunate enough to get the chance, I’m so happy I did.

   And I didn’t just eat and travel throughout Italy to learn of it’s great cuisine. I read all I could get my hands on of Italy and its food. I read every magazine and newspaper article I could find, and bought a hundred Italian cookbooks or more.

   This was and still is a never ending journey that’s wonderfully rewarding. I’ve made so many discoveries big and small, and surprising as well. I ate, I savored, I enjoyed and I still am, eating and recalling Italian Food, one dish at a time.

 

Excerpted from MANGIA ITALIANO – Memories of Italian Food

by Daniel Bellino Zwicke

2017

 

MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

STORIES & RECIPES

 

Inside JOHN’S ITALIAN RESTAURANT

East 12th Street NEW YORK NY

SINCE 1908

“And it’s STill OPEN !”