The WORLDS BEST BOLOGNESE

 

 

BolognesePICIiiRECCIPE

Pasta w / Ragu Bolognese

and The Worlds Best 

 

The Best Things in Life are Free … It’s a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines “The Moon Belongs to Everyone. The Best Things in Life are Free.” The song mentions “Flowers in Spring,” “Robins that Sing,” and “The Sunbeams that Shine.” They don’t mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of “The Best Things Ever.” No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it’s dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, “seriously, it is.” It’s that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, “There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle.” Well I couldn’t agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but “it’s all about the Bolognese (Sauce).”

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made “Ragu Bolognes,” trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, “None,” not Marcella’s, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make “The Worlds Best Bolognese,” but it’s TRUE, “I do!” I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it’s not. Just ask the some four or five-hundred people who’ve had it, they’ll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can’t remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man “Fred” who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I’d gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don’t mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro’s and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I’ve always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale’s which latter became mine, and ever since I’ve made it at Caio Bella in 1987, I’ve never tasted one quite like mine, which as you know by now, is “The Worlds Best Ragu Bolonese Ever.” No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, “Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America.” Yes they said that, I couldn’t agree with them more.

 

Thanks,

Daniel

 

 

RECIPE for The WORLDS BEST RAGU BOLOGNESE by #DannyBolognese

The Recipe is in The RAGU BOLOGNESE COOKBOOK

 

PASTA with RAGU BOLOGNESE SAUCE is The BEST DISH EVER INVENTED

 

#BestDishEver

 

#DannyBolognese

 

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Mare Chiaro

 

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Mare Chiaro

176 Mulberry Street

 

 

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Eric Roberts

On The POPE of GREENWICH VILLAGE

At MARE CHIARO

 Owner TONY TENNIERELLO Tends Bar

 

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Maybe you never noticed Mare Chiaro on Mulberry Street. It was the bar – the only bar – on Mulberry Street. In fact, it was one of the only two bars I know of in Little Italy. Since I moved to New York, it had been one of the last places you could get a glimpse of what Little Italy had been like before it became “Little Italy” the tourist theme park. I don’t know when Mare Chiaro opened, but I believe ownership had been in the same family for at least a couple of generations. In a fashion typical of an old family business, it made no efficient use of its space or location. It was just the way it was. 

A very large, high-ceilinged, rectangular room, roughly divided into two areas by a wooden partition, it boasted a solid old bar, illogically stretched across the narrow end of the room nearest the door. This meant that if there was any kind of crowd – and to be honest, there rarely was – it would be clustered around the short bar, leaving the rest of the space pretty much empty. It was a cigar-smokers bar, when that was permitted, with a sweet-smelling fug. Most of the male customers were no strangers to hair cream and pomades. The juke box played not only Frank Sinatra, but also all those Italian singers you’ve never heard of who had once hoped to be Frank Sinatra.

A large painting of the bar in its heyday, featuring the then owner, hung on the wall opposite the door, alongside a full-length portrait of a gentleman I believe was his father. 

 

 

The RED SAUCE SOCIETY of New York

 

JOHN’S E. 12 th Street
 
Since 1908
 
 
 
 
BEST SPEEDINO al ROMANO in Town
 
 
“It’s Legendary”
Inside JOHN’S
 
Front Dining Room
 
 
ooking from Back to Front Door  WIndow
 
Mural of VENICE
 
 
Front Dinning Room
JOHN
at JOHN’S
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The Leaning Tower of Pisa
 
 
Muarl at JOHN’S
 
 
 
 
The “RED SAUCE SOCIETY”
 
 
A Meeting of The Italian Red Saucce Society
 
JOHN’S of 12th STREET
 
NEW YORK , NY
 
Tuesday JANUARY 15 , 2019
 
 
Me, Kresh, Vince, Alexis, and Sophia
 
 
We drank a lot of good wine, inclucing; Rosso di Montalcino, Falerno, Altro Pavia, and ?
 
We ate; Speedino al Romano, Polpette (Meatballs), Spaghetti Carbonara, Escarole, Melanzane al Parmigiano (Eggplant), Veal Bismark (al Holstein), Rigatoni con Ragu, Cheesecake and TiraMi Su.
 
Oh buddy Jimmy took care of us and we had the most marvelous time.
 
 
 
 
Veal Bismark
 
aka Veal al Holstein
 
 
My old buddy, Chef Rene who I’ve known for almost 40 years made us Veal Bismark, which has not been on the menu for years, but he made it especially for our group. Everyone loved it. No one other then myself had ever eaten it before, and the wonderful flavors of the breaded fried veal cutlet, topped with a fried egg, and Anchovy Caper Sauce was amazing.
Veal a la Holstein was invented in the late 19th Century by the chef at the Berlin restaurant Borschardt, to please the palate of one Count Friedrich von Holstein. At John’s and at some other restaurants the dish is called Veal Bismark.
 
 
 
 
The Back Room at JOHN’S
 
Probably late 1940s or Early 50s
 
 
 
 
 
 
 
 
 
GRANDMA BELLINO’S COOKBOOK
 
 
RECIPES FROM a SICILIAN NONNA
 
 
 
 
 
 
 
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Near the Entrance of JOHN’S
 
Waiters side-station for Linnens and Plates
 
Note the Old Tile Floor
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READ About LOST ITALIAN NEW YORK
At GREENWICH VILLAGE ITALIAN .com
The WORLDS TASTIEST DISH EVER !!!
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Dom DeMarco Documentary

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DOMINICO DeMARCO
 
 
 
Adding FinishingTouch to another Great PIE
 
 
DiFRA PIZZA
 
 
Avenue J , Brooklyn , NEW YORK
 
 
 
Watch This Awesome Video about Dominic DeMarco
 
 
by Emily MacKenzie
 
 
The Master Pizzaiolo of DiFARA PIZZERIA
 
BROOKLYN
 
NEW YORK
 
 
 
Dom Throwing Dough
 
 
Making another Pie
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DOM and DOM
 
 
The Man and a Painting of Him
 
 
Mr. Dominic DeMarco
 
 
 
 
These 2 Guys drove 24  Hours straight from FLORIDA
 
 
Just for DOM’S PIZZA
 
Now that’s Dedication
 
 
Just Like Dom
 
 
 
 
This Guys says, “I love. Better than my Girlfriend.”
 
 
He’s talking about Dom DeMarco’s PIZZA
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This is His PIZZA
 
“Peppers ! You gotta get it with PEPPERS !”
 
 
He Says
 
 
 
 
DOM Talks PIZZA
 
 
Here, he says that He’ll Keep Making PIZZA as Long as He’s Able to.
 
 
 
Di FRA PIZZA
 
 
BROOKLYN
 
 
 
 
 
DOM’S PIZZA DOUGH
 
 
Maybe The WORLDS BEST
 
 
 
 
 
 
 
 
 
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GRANDMA BELINO ‘S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
Daniel Bellino “Z”
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MARK IACONNO Pays HOMAGE toz DOM
 
At LUCALI PIZZERIA
 
 
Carroll Gardens
 
 
BROOKLYN , NY
 
 
 
 
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DiFRApizzaaaaaaaa
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Another GREAT PIE
Crafted by The GREAT DOM DeMARCO
DiFARA PIZZERIA 
BROOLYN , NY.
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Real Sicilian Pizza

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SFINCIONE

This is Real Authentic SICILIAN #PIZZA

the Kind you find in PALERMO

 

RECIPE :

  • 1 tablespoon dry active yeast
  • ¼ cup/45 grams fine semolina
  • 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

  • 2 tablespoons olive oil, plus more for greasing pan and drizzling
  • 1 small onion, thinly sliced
  • 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
  •  Salt and pepper
  •  Pinch of red-pepper flakes, or to taste
  • 1 cup fine dry bread crumbs
  • 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
  • 8 anchovy fillets, cut into 1-inch pieces
  •  Dried oregano, preferably Sicilian
  1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
  2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
  3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
  4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
  5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
  6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
  7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
  8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

 

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RECIPES FROM MY SCIILIAN NONNA

CAPONATA

ARACINI (Sicilian Rice Balls)

PASTA con SARDE

MACCHERONI

RAGU SICILIAN

These RECIPES and More …