Burt Young as “Bed Bug Eddie”
In The POPE of GREENWICH VILLAGE
with Mickey Rourke as “Charlie”
Learn How to make “Bed Bug Eddie’s” SUNDAY SAUCE Italian Gravy
alla POPE of GREENWICH VILLAGE
BURT YOUNG’S SUNDAY SAUCE GRAVY
RECIPE :
INGREDIENTS :
1 pound Pork Neck, removed from bone and cut into 1″ chunks
Italian Sweet Sausages
12 Pork Spare Ribs
1/4 cup Italian Olive Oil
1 pinch Pepperoncino (Red Pepper Flakes)
1 medium Onion, peeled and dice fine
1 pound Pork Neck, removed from bone and cut into 1″ chunks
Italian Sweet Sausages
12 Pork Spare Ribs
6 Chicken Thighs
2 – 28 ounce can of San Marzano Whole Tomatoes (drained in strainer, reserving liquid.
2 – 28 ounce cans of Italian Tomato Passata
half can of Tomato Paste
16 fresh Basil leaves, washed and torn into pieces with your fingers (don’t use a knife)
2 Bay Leaves
Place the olive oil in a large pot and turn heat on to medium. Add the pork ribs and half the pork neck and cook until golden brown, about 8 minutes. Remove and set aside.
Brown remaining pork neck and the Chicken Thighs. When finished browning set aside with the ribs. Add the Sausage and brown over low medium heat until slightly browned (about 8 minutes). Remove sausages from pot, and let rest with the ribs.
Add the chopped onion to the pot and cook on low heat for 4 minutes. Add 4 cloves of chopped garlic and let cook on low heat for 2-3 minutes. Be careful not to let the garlic burn.
Chop the whole San Marzano tomatoes and add to pot with onions. Cook on high heat for 3 minutes. Add the Tomato Passata and cook on high heat for 4 minutes.
Add the reserved juices from the San Marzano Tomatoes, the basil and Bay Leaves to the pot. Add 1 teaspoon each of Salt & Black Pepper and 1 cup of water and stir.
Add all the browned meats and cook on low heat for 90 minutes as you stir this with a wooden spoon ever now and then to keep the sauce from sticking or burning.
After all the meats are in th pot with the browned meats, begin to make your meatballs.
For MEATBALLS :
Mix the following ingredients in a large glass bowl. Form into 2″ round Meatballs and fry until lightly browned in vegetable oil.
2 pound fresh Ground Beef, 1/4 cup bread crumbs and 1/4 cup Milk
1/4 cup fresh Italian Parsley, washed, dried and chopped
1/4 teaspoon each of Salt & Black Pepper .. 2 cloves Garlic, minced fine
2 large Eggs, cracked and beaten with a fork
After the sauce (Gravy) has been simmering for 90 minutes, add the brown Meatballs to the pot with the fresh Basil Leaves, and let simmer on low hear for 35 minutes. Turn heat off and let the Sauce sit for 15 minutes.
To serve your Sunday Sauce, cook some short maccheroni according to directions on package. Burt likes to use Rigatoni.
Once the maccerhoni (pasta) is cooked, drain the pasta, reserving a little of the pasta water. Add the Riagatoni (pasta) back to the pot it cooked in. Add some of the Tomato Sauce to the pasta and mix. Add a little sprinkle of Olive Oil and a little bit of the reserved pasta water.
Place some of the sauce Maccheroni on each persons plate, add a little more tomato sauce over the pasta, and place 1 or 2 Meatballs, one Pork Rib, and 1 Sausage on each persons plate. Serve , and place some grayed Parmigiano Cheese in the middle of the table
Enjoy!
CATHERINE SCORSESE’S ELIZABETH STREET
LITTLE ITALY SUNDAY SAUCE
ITALIAN GRAVY
SUNDAY SAUCE alla SINATRA
alla BELLINO
alla CLEMEZA
The POPE of GREENWICH VILLAGE
Starring MICKEY ROURKE
ERIC ROBERTS & BURT YOUNG
As BED BUG EDDIE
SUNDAY SAUCE alla CLEMENZA
PETE CLEMENZA Teaches MICHAEL CORLEONE (AL Pacino) How
to Make SAUCE for 20 GUYS (Mobsters) Some Day
So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want.
So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, ” a Party alla Bolognese.”
Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect.
Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off.
You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.
The FEAST of The 7 FISH
ITALIAN CHRISTMAS
“La VIDILIA”
ARE YOU MAKING IT THIS YEAR ?
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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.
