Sunday Sauce is New York Italian

 

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SUNDAY SAUCE is NEW YORK ITALIAN

At Its BEST !!!

BASTA !!!

 

 

 

#NewYorkItalian #SundaySauce by #DanielBellinoZwicke

#ItalianNewYork

 

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Brooklyn’s Best Italian

 

DiFARA PIZZA

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PIZZA MAESTRO

The Great DOM DeMARCO

This without Question “The BEST PIZZA in NEW YORK”

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Ferdinanda’s Foccaceria

GET the “VESTEDDI”

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It’S THE BEST in THE CITY

SICILIAN VESTEDDI SANDWICH

with CAZZILLI (Potato Croquetts) in Background

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COURT STREET ITALIAN PASTRY SHOP

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Gaspar with His Fresh Baked SFOGLIATELLE

COURT PASTRY SHOP

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Mazzola’s Italian Pastries

Carroll Gardens Brooklyn NEW YORK

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RECIPES FROM MY SICILIAN NONNA

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SAINT JOSEPH’S DAY SFINCI

Court Street Pastry Shop

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The Boys at ESPOSITO’S PORK STORE

SAUSAGES The SPECIALTY

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FRANKIE’S SPUNTINO

Court Street

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THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

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CAPUTO’S BAKE SHOP

ITALIAN BREAD & PASTRIES

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CAPUTO’S Famous LARD BREAD

Baked with GEONO SALAMI

AGED PROVOLONE & BLACK PEPPER

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Marianra Sauce

MARINARA

What is Marinara Sauce? That’s a good one. And I can tell you there is no one single definitive answer. Doesn’t exists, unlike, Amatriciana or Bolognese Sauce, which both can have variations, they are still both pretty defined and the variations come after what defines a Bolognese or Amatriciana Sauce.

   Well, one thing that a Marinara Sauce is, it’s a Tomato Sauce, a type of Tomato Sauce and a Marinara Sauce will vary according to who makes it. 

     Italians (in Italy) refer to Marinara not as a Sauce but in association with a recipe as in Spaghetti al Marinara, this translates to Mariner’s Spaghetti or in the style of the mariner, or “Sailor,” and is of Southern Italy and Naples in particular. Southern Italian Spaghetti al Marinara does not contain any Seafood as some might think, and the name leads to imply.  

     Folklore has it that, Italian Sailors developed Marinara Sauce to cook on ships, as the high-acid content in tomatoes helped to preserve it well. Another theory is that the wives of Neapolitan Sailors cooked Spaghetti al Marinara for their husbands when they returned from sea.

     So what is Marinara Sauce? Renowned Cook-book author and Restaurateur Lidia Bastianich says of marinara sauce, “The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.” This is Lidia’s version, but you’ll see the one most often made in Italian Restaurants differ a bit from Lidia’s.

Marinara Sauce is widely used in Italian-American Cuisine, and the sauce can vary from person to person and, cook-to-cook, chef-to-chef, restaurant to restaurant, “there is no one single exacting specific recipe, but all usually have Olive Oil, Garlic, Tomato, Pepperoncino, and Basil and or Oregano. Oregano seems to be the biggest single factor in what a Marinara Sauce actually is, as many versions of Marinara Sauce seem to have Oregano included in it, which is not usually present in true Italian (of and from Italy) Tomato Sauce, or Sugo al Pomodoro. One other factor, is that Marinara Sauce is cooked quickly, in about 10-15 minutes as opposed to 45 minutes or longer for regular Tomato Sauce. 

     OK, now, my Marinara Sauce, what I think it is, and how I make it. It’s also how, not everyone but many others make it as well. Remember, I am of Italian-American ancestry; I cooked professionally for 20 years, in French, then Italian Restaurants. To me, the way I was taught and what I think is the best tasting Marinara Sauce of all, is as follows. To make Marinara Sauce, I already have my base, regular Tomato Sauce that I have made previously. When I was cooking in a restaurant and someone wanted Marinara Sauce, this is the one we made. We’d use about a cup and a half of our regular tomato sauce that was always on hand. When we got an order for Spaghetti Marinara, we’d put some Olive Oil and a single serving pan. Heat it, adding a good amount of chopped fresh Garlic. Cook the garlic, add a bit of Pepperoncino (Red Pepper Flakes) and a little dried Oregano. This was our flavoring base, and would considerably add much flavor to the base Tomato Sauce, making for an extremely tasty Marinara. Once the garlic has cooked to where it just starts to brown a bit, you add the Tomato Sauce and heat through. Once your spaghetti has finished cooking, you drain it, drop it in the pan with your Marinara Sauce, adding a bit of the pasta cooking water, toss the pasta, mix and serve. Voila, Spaghetti Marinara, my version and the one most accepted as Marinara when ordered at an Italian Restaurant in New York. Though there are others, this is not the defining Marinara Sauce Recipe, but I believe the one most widely used, and no matter, I can tell you it’s dam tasty and, I always get raves whenever I make it.

     So in the end, what is marinara? As I’ve said there is no one right singular answer, or description. But if you ask me and most any renowned Italian-American home cook or respected cooks and chefs in New York Italian Restaurants, they’ll tell you the one I describe as what I call Marinara Sauce is the one most excepted. Marinara Sauce is Tomato Sauce that has already been made, then it’s reheated and cooked in a pan that has a highly flavorful base of olive oil cooked while a good amount of garlic and a few flakes of Pepperoncini (Red Pepper flakes), add already cooked cooled tomato sauce to the pan with the garlic and olive oil, and possibly oregano, heat this and you have Marinara Sauce! Basta!

Homemeade Marinara Sauce

MARINARA SAUCE RECIPE

Ingredients:

 

1 & ½ cups Home-Made Tomato Sauce

5 tablespoons olive oil

1 or 2 cloves Garlic, peeled and chopped fine

Pepperoncino (Red Pepper flakes), 1/8 of a teaspoon

Oregano is “Optional” ¼ to ½ teaspoon if you use it

 

  1. Heat olive oil with garlic over medium flame for 2 minutes.

 2.  Add Pepperoncino and Oregano if you are using it and cook 1 minute.

 3. Add homemade Sugo di Pomodoro (Tomato Sauce)

that you cooked previously. Cook over medium heat for 3-4 minutes.

 NOTE: This is enough Marinara Sauce for one portion of Marinara Sauce. To make for 4 people, increase ingredients by 4 times or whatever amount of servings you’d like.

EXCERPTED From SUNDAY SAUCE  by Daniel Bellino-Zwicke

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Marinara Sauce Recipe in Sunday Sauce

by Daniel Bellino Zwicke

Learn How to Make SUNDAY SAUCE alla CLEMENZA

SECRET ITALIAN RECIPES

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SEGRETO ITALIANO

by Daniel Bellino Zwicke

New York Italian

PATSY’S
“FRANK SINATRA ‘S FAVORITE”
West 56th Street
NEW YORK, NY
Frank Sinatra & Ava Gardner

“MANGIA BENE”
RAO’S
East Harlem, New York

New York’s Toughest Table

Cause “Frankie No” Says “NO” !!!!
JOHN’S PIZZERIA
Bleecker Street
Greenwich Village
NEW YORK
FAICCO’S
Manhattan’s Best Pork Store
Bleecker Street, Greenwich Village


GABAGOOL !!!!


PIZZA
NEW YORK & AMERICA’S
BEST PIZZA
DiFar Pizza
Avenue J , Brooklyn, NY
The MAESTRO of PIZZA
Mr. Dom DeMarco
BAR PITTI
The # 1 Best Italian Trattoria
in NEW YORK
Greenwich Village
and
“CELEBRITY CENTRAL”

CARBONE
Formely Rocco’s Restorante
For More Than 70 Years
In Greewnich Village
Now New York’s Hottest New Restaurant

NEW YORK’S BEST SUNDAY SAUCE
“GRAVY”
Recipes & Stories In SUNDAY SAUCE
by Daniel Bellino-Zwicke
Ingredients
For
SUNDAY SAUCE alla BELLINO

THE BELLINO FAMILY
1939
Philipo, Lucia, Tony, Josephina
Philipo & Josephina Bellino Were Both Born
In “Lecarra Freddi” SICILY
The Same Town as The SINATRA FAMILY
and CHARLES “LUCKY” LUCCIANO
BAR PITTI
NEW YORK’S # 1 BEST TRATTORIA
and
“CELEBRITY CENTRAL”

Greenwich Village, New York


A MEATBALL PARM SANDWICH

Read About Meatball Parm Mondays
in
Daniel Bellino-Zwicke ‘s
SUNDAY SAUCE
“When Italian-Americans Cook”


 GINO’S
In Memeory of GINO’S
One of NY’S GREATEST
ITALIAN RESTAURANTS
EVER !!!!


CLEMENZA (Richard Castellano)
SHOWS MICHAEL (Al Pacino)
HOW To MAKE
SUNDAY SAUCE alla CLEMENZA



VESUVIO
Prince Street
Soho, New York

photo Daniel Bellino-Zwicke


NEWPORT STEAKS
Chianti, Barolo, Brunello
and
Newport Steaks
in
Greewnich Village
New York


La TAVOLA
Is
NEW YORK ITALIAN



CAFFE DANTE

NEW YORK’S BEST ESPRESSO

Greenwich Village New York


photo Daniel Bellino-Zwicke




Ingredients
The NEGRONI
Cocktail

at
Daniel Bellino’s House



photo Daniel Bellino-Zwicke



FLORENCE ITALIAN MEAT MARKET

Creators of The NEWPORT STEAK

GREENWICH VILLAGE, NEW YORK





Newport Steaks
From Florence Prime Meat Market
Greenwich Village




SPAGHETTI & MEATBALLS

Recipe In SUNDAY SAUCE



CAFFE REGGIO

GREENWICH VILLAGE
NEW YORK


photo Daniel Bellino-Zwicke





NEW YORK ITALIAN
GREENWICH VILLAGE RESIDENT
MARIO BATALI


For The WORLD’S BEST ITALIAN
SUNDAY SAUCE GRAVY
Click Above !!!

For SUNDAY SAUCE
“GRAVY”




Italian Cookbook Author
Greenwich Village Native
Daniel Bellino-Zwicke
Making SAUCE 
In Greenwich Village


Sirio Maccioni
Founder of Le Cirrque
and
Creator of “PASTA PRIMAVERA”
Recipe in SUNDAY SAUCE

SINATRA

“JUST BECAUSE”



MULBERRY STREET
LITTLE ITALY
New York













How to Make Italian Sunday Gravy

CLEMENZA TEACHES MICHAEL
How To Make SUNDAY SAUCE
“GRAVY”

Richard Castellano & Al Pacino
In
Francis Ford Coppola ‘s THE GODFATHER



 Watch Author Daniel Bellino Making SUNDAY SAUCE

DANIEL Buys His SAUSAGES, BRACIOLE,
GROUND MEATS, TOMATOES,
and OLIVE OIL at FAICCO’S PORK STORE
On BLEECKER STREET
In GREENWICH VILLAGE, NEW YORK
THE INGREDIENST For THE “GRAVY
aka
SUNDAY SAUCE


BROWNING The BRACOLE


SIMMERING 
The “SAUCE”



“WHEN COOKING”

“DON’T FORGET To PLAY SINATRA”

And During DINNER

“MANGIA BENE” !!!




Spaghetti Sauce alla Sinatra

FRANK SINATRA
 
 
SUNDAY
GRAVY alla SINATRA
    As a boy and young man, Dolly Sinatra would
often make Frankie Spaghetti & Meatballs, which Frank loved all his life,
from his Mom and at his favorite restaurant “Patsy’s” on West 56th
Street in New York.
    Frank
also liked Maccheroni with Sausage & Meatballs, otherwise known as Sunday
Sauce or simply “Gravy” with Sausage & Meatballs.
MAKING
SUNDAY GRAVY alla SINATRA
To
make “Sunday Gravy alla Sinatra,” simply make the above recipe for Spaghetti
& Meatballs. Cook and brown 1 ½ pounds of Italian Sweet Sausages, and after
you have completed step # 5 in previous recipe, add the browned Sausages and
continue cooking and following the above recipe. After you have simmered the
tomatoes and sausages for 1 – 1/4 hours, you will brown the meatballs and add
to “Sauce.” Continue cooking another 35 minutes, on the lowest simmer, and
“Voila,” you’ll end up with Sunday Sauce Gravy alla Sinatra, “Just the way
Frank liked it!”

PS .. For the most authentic version of the way
Frank ate Sunday Sauce Gravy, use Ronzoni brand Spaghetti or Rigatoni pasta,
and don’t forget to have some Frank Sinatra records playing as you make the
Meatballs & Gravy and when you are eating as well. And it is definitely
appropriate to have Dean Martin, Tony Bennett and Jerry Vale playing as well,
but Sinatra is a must. Bon Appetito!
 
 
EXCERPTED From SUNDAY SAUCE by Daniel Bellino-Zwicke
 
See SUNDAY SAUCE For Complete Recipe … SUNDAY SAUCE – When Italian-Americans Cook
is Available in Paperback & Kindle on AMAZON.com
 
 
 
 
 
 
 
 
Frank Sinatra & Ava Gardner
 
MANGIA BENE !
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RECIPES FROM MY SICILIAN GRANDMOTHER
Author Daniel Bellino and Frank Sinatra’s Families are both
from the Town of LECARA FRIDDI in SICILY
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SICILIAN RICE BALLS
Recipe in Grandma Bellino’s Italian Cookbook
Just Like FRANK & DANIEL Had
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