Sunday Sauce alla Bellino alla Pacino

A Pot of SUNDAY SAUCE

alla BELLINO alla PACINO

“SOME CALL IT GRAVY”

SUNDAY SAUCE

Daniel Bellino Zwicke

AMAZON.com

SUNDAY SAUCE

Daniel Bellino-Zwicke’s recipe for Sunday Sauce is a classic Italian-American gravy, featuring a long simmer time and a combination of meats

. His recipe is published in his book, Sunday Sauce: When Italian-Americans Cook.

About Daniel Bellino’s recipe –

Bellino-Zwicke’s recipe, like others in his cookbook, is based on traditional Italian-American family recipes and food culture.

It celebrates the tradition of simmering a meat-based tomato sauce for several hours to create a rich flavor.
An excerpt from his book notes that meat combinations often include sausages, meatballs, and beef braciole, though pork neck and veal shank are also possible additions.
His book also includes recipes for famous movie-inspired sauces, such as Clemenza’s Sunday Sauce from The Godfather and Sinatra’s Spaghetti & Meatballs.
Where to find the recipe
The book: The full recipe is available in his cookbook, Sunday Sauce: When Italian-Americans Cook. This can be purchased from online retailers like Amazon, Barnes & Noble, and AbeBooks.

Excerpts: Excerpts and summaries of the recipe’s approach and ingredients can be found on Daniel Bellino-Zwicke’s personal website and various food blogs.
Inspired recipes: Since Bellino-Zwicke’s recipe is a classic version of the Italian-American Sunday Sauce, many similar recipes exist online, often referencing the same key elements, like a long simmer time and a combination of meats.
General Sunday sauce preparation
While the specific recipe is proprietary to Bellino-Zwicke’s book, the general method for this type of Sunday sauce, or “gravy,” is widely known. It involves:

Browning a combination of meats, such as Italian sausages, meatballs, and pork.

Adding aromatics like onion and garlic.
Combining with tomatoes and other flavorings (such as tomato paste, wine, and herbs).
Slow-simmering for several hours to allow the flavors to meld and the meats to become tender.
The final sauce can then be served over pasta, with the cooked meat as a second course.

“MAKING SUNDAY SAUCE”

Author DANIEL BELLINO ZWICKE

At UNCLE TONY’S HOUSE

LODI, NEW JERSEY

MORE on SUNDAY SAUCE

Daniel Bellino-Zwicke’s book,

Sunday Sauce: When Italian-Americans Cook, doesn’t contain just one single recipe, but rather presents a variety of Sunday sauce traditions reflecting different family customs. The core difference between the recipes is typically the combination of meats used.

Here are the variations of Sunday sauce included in the book, based on Bellino-Zwicke’s writing:

The popular trio: Many families, including the most popular version Bellino-Zwicke describes, make their sauce with a trio of Italian sausages, meatballs, and beef braciole. This is considered a foundational version of the dish.

A simpler sauce: For some, a simpler version of the sauce is made with just sausages and meatballs. This version is notably featured as Pete Clemenza’s sauce in The Godfather.
Pork variations: Other families incorporate pork into their sauce. Some versions use pork neck, while Bellino-Zwicke mentions that he sometimes makes his Sunday sauce with sausages, meatballs, and pork ribs.
Other meat options: The author notes that other meats can be added to the mix. Some families might include chicken thighs or a veal shank.
“Secret Sauce”: The cookbook also includes a “Secret Sauce,” or Salsa Segreta, recipe. Inspired by the old-school Italian red-sauce joint Gino’s of Lexington Avenue, this version is distinct from the typical meat-heavy Sunday sauce.

“RED SAUCE”

ROCCO’S ITALIAN RESTAURANT

GREENWICH VILLAGE

Get a FINE ART PRINT from FINE ART AMERICA

CLICK HERE

What is Red Sauce – Italian Cookbook author Daniel Bellino Zwicke Explains

“RED SAUCE”

What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term “Red Sauce,” you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.

Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as “Red Sauce,” is what is known as Sunday Sauce, Gravy, “Gravy,” or simply SAUCE. These are all Red Sauce’s. These Red Sauce’s that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don’t always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my “Sauce” with Sausages, Ribs, & Chicken Thighs. Yes, I said “Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn’t make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, “Meatball Parm Mondays” which I wrote about in my book Sunday Sauce, way back in 2013. So, “Meatball Parm Mondays?” We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday’s lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we’ll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it’s just tomato sauce which is left, which we dress the Maccheroni with. Maybe there’s a little meat left which is thrown on as well. Sometimes I’ll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.

Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, “Gravy,” or Sunday Sauce, than using the term “Red Sauce,” which is used more by non-Italian. Food writers often use the term Red Sauce when writing about what are termed Old School Italian restaurants. The term Red Sauce Joint refers to old school Italian restaurants, in which are large part of the menu items have tomato sauce (red sauce) in the dish, such as: Manicotti, Spaghetti & Meatballs, Lasagna, Eggplant Parmigiana, Ravioli, and other dishes.

Then there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don’t get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!

Daniel Bellino Zwicke

SUNDAY SAUCE

LEARN HOW to MAKE “RED SAUCE”

All DIFFERENT KINDS !!!

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Old School Italian New York

MANGNARO’S GROSSERIA ITALIANA

Was on 9th Avenue in New York’s HELLS KITCHEN

Sadly, they CLOSED after 100 YEARS in Business

TONY with MICHAEL LOMANACO

At MAGNARARO’S ITALIANA

MANGANARO’S

Sadly, “They Are Gone”

MANGANARO’S GOSSERIA ITALIANA,

was on 9th Avenue in NEW YORK’S HELLS KITCHEN

The neighborhood where Sylvester Stallone was born, and where author Mario Puzzo wrote the Best Selling Novel “The Godfather” as well as the screenplay to the movie.

Manganaro’s Grosseria Italiana, commonly referred to as Manganaro’s, was an Italian market and deli on Ninth Avenue in the Hell’s Kitchen neighborhood of Manhattan, New York City. It opened in 1893 and operated for 119 years, helping to introduce the hero sandwich to Americans. The family closed the business and put the property up for sale in 2012.

The business was founded in 1893 by Ernest Petrucci as a wine and spirits store, Petrucci’s Wines & Brandies, that also sold groceries. Its location at 488 Ninth Avenue near 37th Street was on a stretch of the avenue that remained lined with exotic food stores for decades. After the enactment of Prohibition in the U.S. in 1919, Petrucci’s nephew James Manganaro, an immigrant from Naples, took over the store in the 1920s and changed the name; in 1927 he was able to buy the building. Manganaro may have invented the hero sandwich, and played a role in introducing it to Americans.

On his death in 1953, Manganaro’s passed to his brother Louis and sister Nina Manganaro Dell’Orto and their spouses; in 1955, with a publicity agent’s help, they invented the six-foot “Hero-Boy” sandwich, which was successful enough for one of Dell’Orto’s four sons to go on the original version of the TV quiz show I’ve Got a Secret, and for the family to open a sandwich shop next door at 492–494 Ninth Avenue the following year, while continuing to operate a deli and lunch counter in the rear of the grocery store.

In 1962, Louis Manganaro retired and two of his four nephews took over the grocery store and the other two the sandwich shop, Manganaro’s Hero-Boy, and the businesses were separated.

Sal Dell’Orto, who bought out his brother’s half ownership of the grocery store, and James Dell’Orto, who bought out his brother’s half ownership of the sandwich shop, fell out over rights to the “Manganaro’s Hero-Boy” name, trademarked by the sandwich shop in 1969, and advertising for party sandwich telephone hotlines, which led to two separate court cases. The business’ neon sign installed in the early 1930s, which became blinking in the 1960s, was turned off in 2000 so that Manganaro’s Hero-Boy could not benefit from it.The grocery store was repeatedly found at fault over the hotline and was ordered to pay damages to the sandwich shop, and the financial drain plus waning popularity, some of it due to the declining neighborhood, led to the decision to sell the building and close. This was first announced early in 2011, but the building was withdrawn from the market; the business then closed in late February 2012.

Anthony Bourdain featured the store, on the episode title “Disappering Manhattan” on No Reservations TV Show.

AMERICA’S FAVOrITE

ITALIAN COOKBOOK

TONY TOO !!!

DeROBERTIS’S PASTICCERIA ITALIANA

1st Avenue NEW YORK NY

SINCE 1904

Photo – 1928

DeROBERTO’S PASTICCERIA ITALIANA

Year of Picture Unknown

LANZA’S

1st Avenue, New York NY

Lanza’s was an Italian restaurant in the East Village, Manhattan. It was opened in 1904 by Sicilian immigrant Michael Lanza in a tenement built in 1871. Lanza was rumored to have been a chef for Victor Emmanuel III of Italy. They closed in 2015. Eater reported it officially closed in 2017 after seizure by a marshal for non-payment of taxes. It is also said to have closed in 2016. The former restaurant’s murals, stained glass, and sign were retained by Joe and Pat’s, a pizzeria that opened at the location in 2018.

They were known to be a favorite of Lucky Luciano, Carmine “Lilo” Galante and Joseph “Socks” Lanza.

LANZA’S

SINCE 1904

The DINING ROOM

Sadly, LANZA’S Closed in 2017

SINATRA SAUCE

The COOKBOOK

AMAZON.com

“STILL GOING STRONG”

JOHN’S of 12th STREET

CUCINA ITALIANA

Since 1908

Thankfully, JOHN’S is open (2024) and going as strong as ever, and will be around for many more years to come.

Photo by Italian Cookbook author Daniel Bellino Zwicke

At one point in his long restaurant career, author Daniel Bellino worked as a waiter at JOHN’S for 7 years.

At the time, he worked as a cook in Italian Restaurants in New York. He worked 2 jobs for 7 years, cooking at various restaurants full-time, while working as a waiter / bartender at John’s for 3 nights a week.

RAO’S

SINCE 1896

EAST HARLEM, NEW YORK

Charles Rao bought a small saloon from George Ehret Brewery at the corner of 114th Street and Pleasant Avenue in East Harlem, New York City. It was 1896. He called the place Rao’s.

Rao’s is still a family owned restaurant. It is owned by Frank Pellegrino Jr. and Ray Straci, dependents of the founder Charles Rao. They say Rao’s is “The Hardest Table in Town,” meaning it’s hard to get a table there. Actually not impossible, but “Almost Impossible.” Rao’s has a very unique reservation system. Tables are actually owned by loyal long-time customers who are close to the family. Rao’s only has 10 tables, and they are highly coveted. Former owner Frank Pellegrino Sr., father of current partner Frank Pellegrino Jr. was known as “Frankie No.” Why? Because if you asked him for a table, 99.9% of the time, his answer was “No,” thus the nickname.

Yes, they have only 10 tables and they do not turn them over. Each night, those 10 tables have one owner for each table, every night. Rao’s is only open 5 nights a week, Monday to Friday. The restaurant is closed Saturdays and Sundays.

Vincent Rao is the person who put Rao’s famous Lemon Chicken on the menu, which was one of the things that put Rao’s on the Map, so to speak. It was around 1970 when Rao’s started getting popular with the general public of New York City. That’s about the time that Rao’s started giving table rights to their loyal customers who had been frequenting the restaurants for decades. Anyway, it is very hard to get to eat at Rao’s. If you happen to know somebody who has a table and invites you, you might get to eat there. If you hang out at the bar hoping to get a table for whatever reason, it’s highly unlikely you will, but not totally impossible. There’s always a remote chance, if you are lucky, and happen to be there on the right night, and right time, that something somehow becomes available. highly unlikely, but you never know.

Basta !

MONTE’S TRATTORIA

SINCE 1918

Monte’s Trattoria is one of the few remaining Old-School Italian Joints left in New York City.

Terragni Wines & Liquors

1912

Monte’s was opened in 1918 by Italian immigrants Louis & Sylvia Medica. They took over the storefront of Terragni Wines & Liquor on 97 Macdougal Street in New York’s Greenwich Village.

Louis & Sylvia Medica

1918

CHEF PIETRO MOSCONI

CHEF PIETRO & His FAMILY

HAVE OWNED MONTE’S Since the EARLY 1980s

And STILL RUN The RESTAURANT TODAY

MONTE’S is Known for its wonderful Italian Food, Cozy Ambiance,

and Friendly Service.

Well loved dishes are : Cannelloni, Fettuccine Bolognese, Manicotti, fresh made Gnocchi, Baked Clams, Stuffed Artichokes, Veal Valdostana, Chicken Parm, Eggplant, Spaghetti with Clam Sauce, Bisteca (Steak), and Chef Pietro’s famous Tiramisu Mi Su, which many say is “The Best in Town.”

How to Make Clemenza Godfather Sunday Sauce Italian Gravy Recipe with Meatballs alla Pacino

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA – ITALIAN GRAVY

AMAZON.com

1. GET A COPY of SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA’S SUNDAY SAUCE RECIPE

Is In THERE .. IT’S AVAILABLE

on Amazon.com .. Just CLICK LINK ABOVE ..

“THAT’S STEP 1 .. FINITO !!!”

2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE

For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,

OOLIVE OIL, TOMATOES, PASTA, etc..

CLICK HERE !

3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The “SAUCE”

4. SAUTE GARLIC & MINCED ONIONS in OLIVE In

A LARGE POT. ADD TOMATOES.

5. BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..

6. IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES ..

If NOT using PORK RIBS, SKIP THIS STEP.

7. LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER At VERY LOW HEAT For 1 HOUR.

8. BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.

9. AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS

by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,

FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

10. PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A

350 DEGREE OVEN For 12 MINUTES.

11. REMOVE MEATBALLS FROM OVEN and PLACE in POT

With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING

With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15

MINUTES on VERY LOW HEAT.

BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE

FOR 15 MINUTES, The “SAUCE” IS DONE.

12. COOK RIGATONI or WHICHEVER

MACCHERONI YOU LIKE and SERVE

WITH THe “GRAVY”

PASS GRATED CHEESE

and

BUON APPETITO !!!

SUNDAY SAUCE

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com

CLICK HERE

SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO

AMAZON.com

SUNDAY SAUCE alla BELLINO

alla PACINO

AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!

The Last Supper – Forlini Closes Down New York Italian

FORLINI’S

“OLD SCHOOL RED SAUCE JOINT is GONE” !!!

BAXTER STREET NY NY

The BAR at “FORLINI’S”

BACK in The DAY

FORLINI’S ITALIAN RESTUARANT

“The LAST SUPPER”

BAXTER STREET, NEW YORK

SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

GOOD TIMES at FORLINI’S

FORLINI’S

Forlini’s, one of Manhattan’s last remaining red sauce joints that first opened in 1956, has officially closed, owner Joe Forlini confirmed to Eater in an interview. The building that houses has also been sold. Earlier this week, Forlini told Eater that the restaurant, located at 93 Baxter Street, near Walker Street, may close on April 18 — or sooner. “I like the idea of closing that Monday after Easter Sunday,” Forlini said at the time, adding that it’s ultimately up to the new owners to decide. However, after publication of this article, Forlini suddenly told Eater via phone that the restaurant had held its last service as of last night. Forlini would not elaborate on the change.

Forlini confirmed that 12 family members currently own the 91-93 Baxter Street building, with him and Derek Forlini as the sole operators of the restaurant. Forlini says the reason for the closure was simply due to age. “My cousin and I are in our sixties now,” he says.

Over the years, Forlini’s became known for its old-school classic dishes like veal scalloppini, lasagna, chicken parmigiana, and limoncello, and it’s remained a restaurant that Eater critic Robert Sietsema considers one of the rare spots to eat well in Little Italy these days.

Given its proximity to the Manhattan courts, Forlini’s became a favorite amongst lawyers, judges, and jurors on lunch break. In recent years, the restaurant has also been embraced by the fashion industry, with Vogueonce hosting a Met Gala pre-party at the establishment.

Forlini did not disclose the name of the new owners, and that his real estate agent is not currently aware of anyone slated to rent the restaurant space. However, he stated that the new owners purchased the whole restaurant space, including tables, chairs, and equipment. Joe and his cousin Derek Forlini retain the Forlini’s name.

In 2020, Eater reported that the building that houses the family-run restaurant was on the market for $15 million and would subsequently shut down. Sales documents that year estimated that the value of the restaurant, was estimated to be worth $32,000 a month in rent. The amount Forlini and his family ended up selling both the restaurant and building for was not disclosed to Eater.

Eater reached out to Marcus & Millichap real estate group, which originally listed the building complex in 2020, but did not hear back by the time of publication (Forlini told Eater that he worked with a different, unnamed real estate agent team for the final sale).

“We’re going to go out and celebrate exactly like we did for 70 plus years,” Forlini told Eater earlier this week, in response to whether any specials were in the works for the restaurants winding down. Forlini added that after the restaurant’s official closure, he plans to host a private party for his staff at the restaurant.

The sale of the storied restaurant comes at a contentious time for Baxter Street. In 2017, former Mayor Bill de Blasio approved a plan to turn Chinatown’s Manhattan Detention Center into the world’s tallest jail, a proposal that local activists have long pushed back against — in part because of its affects on Chinatown businesses, some of which have already been forced to vacate. Forlini told Eater that his decision to close the restaurant was not related to the Baxter Street project.

Raos Meatball Recipe for Spaghetti Meatballs and Sunday Sauce

RAO’S Famous MEATBALLS

If you’re looking for a hot and cozy fall recipe, look no further than Rao’s. Known for its exclusivity and esteemed reputation, New York City’s Rao’s restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City’s Rao’s Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it’s important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs … by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.

“RAO’S”

East Harlem

New York City

RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley

1 teaspoon each Sea Salt & ground Black Pepper

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs

1 cup water

1 cup Olive Oil

1 Garlic clove, mashed

1. In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don’t overmix).

2. Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3. Shape the mixture into 3″ Meatballs.

4. Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard.

5. Fry the Meatballs in batches, browning on all sides.

6. Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7. Once all the Meatballs have browned, cook the Meatballs in Tomato Sauce for 15 – 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !

The WORLD’S BEST SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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MEATBALL PARM MONDAYS

READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z

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HOTELS & FLIGHTS

NEW YORK CITY & WORLDWIDE

BOOKING.com

The BELLINO FAMILY

The BELLINO’S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America – 1906

From LERCARA FRIDDI – SICILY

Provincia di Palermp

Sunday Sauce GRAVY Red Sauce or SUGO – What Do You Call It

“GRAVY” !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it “REDSAUCE” ?

It’s The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples

SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

“SOME CALL IT GRAVY”

AMAZON.com

SAUCE, GRAVY, SUNDAY SAUCE, “RED SAUCE” or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says “Gravy” they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, “Sauce” Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, “No Right or Wrong.” The main and most important thing is that the dish taste good.