Steve Martorano King of Meatballs Gravy

The KING of MEATBALLS

And

SUNDAY GRAVY Too !!!

MAKING GRAVY with JIMMY KIMMEL

STEVE SHOWS JIMMY

HOW to MAKE GRAVY

GUILLERMO JIMMY & STEVE

“MANGIA la GRAVY”

“IT Ain’t SAUCE” !!!

IT’S GRAVY” !!!!

STEVE MARTORANO

SUNDAY SAUCE

by Daniel Bellino Z

DANIEL BELLINO MAKING SAUCE

Or IS IT GRAVY !!!!

I saw Steve Martorano on Jimmy Kimmel last night. Steve is great. He’s the King of Meatballs, and quite possibly GRAVY. Italian Sunday Gravy that is! Or is it Sunday Sauce … Steve empahtically says it’s GRAVY, “IT AIN’T SAUCE” !!! And Steve is adoment about this … Steve says, “If it has Meat it’s Gravy, and if it doesn’t as in the case with Tomato Sauce then it’s SAUCE … Basta!

Yes Steve is right about this, but that doesn’t mean others are wrong. And Steve has stated that without a doubt in Brookly, New York and South Philadelphia where Steve is from, they all call it Gravy … But there’s always a debate. Some simply call a Italian sauce made with Italian Pork Sausages, Meatballs, Braciole, Spare Ribs, and other meat items (even chicken), that if its tomatoes braised with meat, it’s GRAVY and not Sauce, aka Sunday Gravy .. But there are some who call this Sauce, or Sunday Sauce … Well, different people call it different things, and really there is no one right or wrong answer. I myself and all my family members in Jersey, we all called it Gravy, as do most in the New York, New Jersey, and Philadelphia areas do.

So why do I call my book Sunday Sauce you ask? Well because it can be. It can be called Sunday Sauce, and as a book title it just sounds better. And for those who don’t know, there is a whole science and method to naming, producing, selling, and marketing a book, thus for my book, the name Sunday Sauce …

And hey, I’m not going to get into a beef with Steve, the guy is awesome and one of the greatest ambassadors of all to what I consider a trully Great and Ligitimate Cusisine of Italian America, that being Italian-American Food (Cusisine).

Anyway, back to the Jimmy Kimmel Show, Steve and the Sunday Gravy … Steve showed Jimmy how to make it, with a bit of fun and funny ribbing by Steve of Jimmy … The Gravy was made, and Steve sat down with Guillermo and Jimmy and ate it.

Well Gravy? We have al sorts of Pasta, Zuppa, Pizza, Meatball Parms, Veal & Chicken Parm, Sausage & Peppers and lots more, but there’s one Italian-American dish that rains Supreme above all other, and that’s our beloved Sunday Sauce on Sunday, or as Steve would say,

“I Ain’t Sauce, It’s GRAVY” !!!!

BASTA la PASTA !!!!

“Yo CUZ” !!!!

STEVE MARTORANO

SAUSAGE MEATBALLS

CANNOLIS & GRAVY

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Danny Bolognese

The RAGU BOLOGNESE COOKBOOK

Grandma Bellino Italian Gravy Recipe

Charlie Scorsese Makes Gravy in Goodfellas

by Martin Scorsese

GRAVY

My grandmother simply
called this tasty meat sauce Gravy.
It’s made with Veal Shank, chunks of pork shoulder, and Sweet Italian Sausages
braised with a bit of wine and tomatoes. You need long slow cooking to get the
meat tender, and you end up with a hearty, extremely tasty Gravy that everyone will love. All those except people who don’t
eat meat, or don’t eat pork. Well, “Sorry for them,” they don’t know what they’re
missing! As for you, make it, serve it, and relish it!

1 Veal Shank

2 pounds Pork Shoulder
Meat cut into 2” cubes

1 large Onion, peeled
and minced

8 cloves Garlic, peeled
and minced

2 carrots, peeled and
minced fine

2 stalks Celery, washed
& minced fine

¼ cup White Wine

5 – 28 cans Crushed
Tomatoes

3 tablespoons Tomato
Paste

1 Bay Leaf, ½ a teaspoon
Red Pepper Flakes

2 pounds Sweet Italian
Sausages

Season the Veal Shank on
both sides with salt & black pepper. Place half the Olive Oil in a 8-quart
non-corrosive pot and brown the veal shanks on high heat until the veal is nice
and golden brown on both sides, about 10-12 minutes. Remove from pot and set
aside.

Season the Pork Shoulder
meat with Salt & Pepper. Add Pork to the pot and brown over high heat in
two separate batches.

Once all the meat is nicely browned, remove from pot and set aside. Add onions, celery, and garlic
to pot and cook on low heat for 5 minutes.

Season the onions with a bit of salt & pepper. Add wine to pan and cook on high heat while scraping
the bottom of the pan with a wooden spoon. This will dislodge and brown bits
that have a lot of flavor from the bottom of the pan (deglazing). Cook until
the wine is reduced by half its original volume.

Put all the Veal Shank & Pork back in the pot. Add crushed tomatoes, Bay Leaf, Red Pepper flakes,
and tomato paste to pot. Fill an empty tomato can with water and put the water
in the pot. Bring all to the boil, then lower flame to a low simmer.

Simmer for 2 hours 15
minutes, stirring and scrapping the bottom of the pan occasionally with a wooden
spoon so the sauce doesn’t stick.

After the sauce has been simmering for 90 minutes, brown the sausages in a pan with a little olive oil
over medium heat until the sausages a lightly browned on all sides. Remove from
pan and let cool for a few minutes.

Once the sausages are cooled, cut each link into 4 equal pieces each, then put into the sauce.

Remove the Veal Shank from the pot and let cool for a few minutes.

Once the veal has cooled
enough to handle, remove the meat from the veal shank and break into pieces
that are about 2” square. Put the veal meat back in the pot, and let everything
simmer on low heat for another 45 minutes.

To Serve : Cook 1 or 2
pounds of your favorite maccheroni following the directions on the package. We
like to use; Rigatoni, Mezze Monica, Cavatappi, Cavatelli, or any short maccheroni that you like.

When the pasta is ready (finished cooking), remove from heat, and drain in a colander, reserving ¼ cup
or so of the pasta water to mix with the pasta and sauce. Put the pasta back in the pot it cooked in. Add some of the sauce with the pork and sausages to the pot. Drizzle a little olive oil over all and mix.

Spoon pasta onto however many plates you need. Top pasta with some more sauce on top and pass some grated cheese for your guest to apply them-selves. Buon Appetito!

Excerpted From Daniel Bellino “Z” s new upcoming cookbook,

GRANDMA BELLINO’S ITALIAN COOKBOOK

“RECIPES FROM MY SICILIAN GRANDMOHER”

Available July 2015 on AMAZON.com & Barnes & Noble Book Sellers