recipe

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.
  1. Adding aromatics like onion and garlic.
  2. Combining with tomatoes and other flavorings (such as tomato paste, wine, and herbs).
  3. Slow-simmering for several hours to allow the flavors to meld and the meats to become tender. 
  4. 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

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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 !!!
AMAZON.com


Spaghetti and Meatballs Bellino Recipe.

 

SPAGHETTI & MEATBALLS alla BELLINO

Searching for “Spaghetti & Meatballs”  returns several results, but not for a specific dish or recipe with that name

. The most likely interpretations of this query are: 

A recipe by Daniel Bellino-Zwicke, a food writer who publishes Spaghetti and Meatballs recipes on his blog.
  • Daniel Bellino-Zwicke’s Spaghetti & Meatballs
Author and food blogger Daniel Bellino-Zwicke has written about Spaghetti and Meatballs on several occasions, referencing the dish in his book SUNDAY SAUCE and on his food blog. For many, the association comes from the tradition of simmering a sauce all day with different meats, including meatballs. He’s known for sharing classic Italian-American recipes rooted in Bellino Family tradition. 

“SPAGHETTI & MEATBALLS – Recipe alla Bellino
MEATBALLS – Ingredients;
  • 1 lb ground beef and pork mix
  • Bellino marinara sauce
  • Bellino extra virgin olive oil
  • Bellino minced garlic
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Chopped fresh parsley
  • Spaghetti
  • Salt & ground Black Pepper 

TOMATO SAUCE – Ingredients :

6 tablespoons Olive Oil
4 cloves Garlic, peeled and minced
2 – 28 jars Tomato Passata (Puree) Mutti Brand recommended
1/4 cup fresh Basil, washed and torn into pieces
tablespoon each Salt & Black Pepper (or to taste)
1/2 teaspoon Red Pepper Flakes


Place the olive oil and garlic in a 4-6 quart stainless steel pol. Turn flame onto low and cook garlic for 3 minutes, making sure not to burn.

Add the red pepper flakes. Add the Tomato Passata. Turn heat to high. Cook until the tomatoes start to bubble, than turn the heat down very low. Cook for 20 minutes.

Add the fresh Basil, and cook 10-15 minutes more. As the sauce cooks be sure to stir occasionally with a wooden spoon.

MEATBALLS :
  1. Prepare the Meatballs: In a large bowl, combine the ground meats, egg, breadcrumbs, grated Parmesan, parsley, and a portion of the Bellino minced garlic. Season with salt and pepper.
  2. Roll the meatballs: Mix until just combined, then form the mixture into meatballs of your desired size.
  3. Brown the meatballs: Heat olive oil in a large pot or frying pan over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove them from the pan and set them aside.
  4. Once the meatballs have finished browning, put into the tomato sauce, and let simmer on a low flame for 15- 20 minutes, until the meatballs are cooked through, and no longer raw in the center.
  5. Cook Spaghetti in a large pot of boing salted water according to the directions on package.
  6. Once the Spaghetti is finished cooking, drain into a colander.
  7. Place the Spaghetti back in the pot it cooked in and add 2-3 cups the Tomato Sauce to the Spaghetti. mix until the Spaghetti is coated with the sauce.
  8. Place the Spaghetti onto 4-5 plates, in equal portions. Add about 1/2 cup sauce to the top of each plate of Spaghetti.
  9. Place 2 to 3 Meatballs on each plate, and top each meatball with a bit more Tomato Sauce.
  10. Serve and Enjoy! Serve with grated Pecorino or Parmigiana Cheese on the side.
“MANGIA BENE” !!!


Recipe Excerpted from “SUNDAY SAUCE” by Daniel Bellino










SUNDAY SAUCE

SPAGHETTI MEATBALLS RECIPE

TOMATO SAUCE – MARINARA

AND MORE …
AMAZON.COM
SPAGHETTI & MEATBALLS
alla BELLINO
RECIPE


La Pastina

 


“My Beloved PASTINA”

RONZONI

la Pastina


  My first memories of Italian food were just like many other Italian children, the first Italian food you’ll eat is going to be Pastina. Pastina are tiny little star-shaped pasta (Stelline) that Italian mothers feed their little bambini when they are first being weaned off mothers milk. The tiny little pasta are perfect for the little tikes to eat. Usually coated with a little bit of butter, Italian babies just love the stuff and this is their first introduction that will be filled with a lifetime of pasta as the centerpiece of their diet. I loved pastina and all through my childhood I’d often ask my mother to make me some for me. Later on, besides the butter, you sprinkle on a little bit of grated Parmigiano, sometimes with a little bit of warm Milk and you’re in heaven, Pastina is simple and oh so tasty. I still eat it to this day. You’ll also find Pastina in soup, especially with homemade chicken broth. Now that’s comfort food par excellence! 

   Now I really didn’t eat Pastina all that much for a number of years I guess, but as most adults do as they get a bit older, they will revert back to those things they loved in childhood, thus my taking up eating some Pastina con Burro e Parmigiano in the past couple of years. By the way, that’s the Italian name (in Italy) I just gave you. Pastina actually means “Little Pasta,” and the star-shaped one that we usually would have are called Stelline. So, we Italian-Americans just say Pastina, and it usually means Pastina with butter and grated Parmesan Cheese. If you’re not Italian-American and have never had this simple little dish, do try it some time, it’s quick and easy to make, and it’s as tasty as can be, you’re sure to love it, it’s Pastina.

   Yes Pastina is an Italian baby’s first introduction into to their native cuisine, Italian. Over the years you’ll be eating all sorts of pasta dishes like, Spaghetti Pomodoro, Lasagna, Manicotti and the rest. You’ll eat Meatballs, Sausages, Braciole, Cannoli, and all the usual suspects of Italian and Italian-American Cuisine. You start with Pastina and it’s on to a whole lifelong discovery and experience of your ethnic cuisine Italian. You’ll eat your family’s favorite foods that have their Genesis in mother Italy, the local foods of your grandparents, then mother and father. You go to friend’s homes and have their mom’s Gravy, Lasagna, Braciole and perhaps dishes their family’s make that you may have never had before, so you’ll make new discoveries along the way. You get older and go out to eat in restaurants and make a few more discoveries as well. And when you go to Italy, a whole new world is out there before you. You go to Rome, Venice, The Amalfi Coast, Sicily, wherever you go in Italy there’s new discoveries around every corner, in markets, at trattoria’s, caffes, pastry shops, and all over. You start with Pastina, and it’s a lifelong journey from there. Enjoy!




Excerpted from MANGIA ITALIANO by Daniel Bellino Zwicke









MANGIA ITALIANO

READ ABOUT PASTINA

PORCHETTA – BRACIOLE

ROMES FAMOUS PASTA

And MORE ….


AMAZON.com






RIP RONZONI PASTINA


by Celia Mattison – for BON APPETITE MAGAZINE – January 7, 2023



The year is barely underway, but 2023 already has its first major casualty: Ronzoni announced last week that it would be ceasing production this January of pastina, the star-shaped pasta beloved in so many Italian American households. 

Ronzoni gave little information as to why it would be discontinuing pastina apart from a tweet the brand shared, claiming it was a difficult but unavoidable decision resulting from a problem with its supplier. “We searched extensively for an alternative solution but were unable to identify a viable solution,” the tweet read. The backlash to the news was immediate. Tearful farewells  appeared on TikTok; Twitter users decried the decision, with one user sharing a gif of White Lotus’s Jennifer Coolidge crying and shooting a gun with the caption, “Me after finding the person at Ronzoni responsible for discontinuing pastina​.” At this time, six separate petitions have formed on change.org to try to save the pasta. Meanwhile, offline pastina lovers have already started hoarding boxes. 

I get the devastation: I grew up eating the comfort food staple, which was often served with a simple but heaping combination of salt, butter, milk, or Parmesan. My mother made it for me when I was sick and it was the first food I learned how to make on the stovetop. At some point in fifth grade, I made it every day as an after-school snack. After two weeks of finding tiny stars in the kitchen drain, my mother dryly informed me that it was time to “cool it with the pastina.”  

Pastina literally means “little pasta” and can refer to any number of miniature pastas, but Ronzoni, founded in 1915 by an Italian immigrant, helped to mainstream the star shape found in pasta bowls across the US. It boils in a few minutes because of its small shape and makes a whimsical addition to soups, whether in a chicken-and-stars or a celebratory Italian wedding. It’s often cut from the leftovers of pasta. Scraps of dough rendered celestial.

The adoration for pastina starts at an early age. YouTube hosts thousands of videos of users making pastina “just like nonna did.” The Sopranos references it multiple times; Carmela lovingly calls the dish “pasteen” when offering to make it for sick family members. “Pastina is the one thing I can count on,” one glum petitioner wrote. Another expanded on the dish’s importance to Italian Americans: “Pastina is the best! I have had it since I was a child and now make it for my family. Don’t do this! You are killing my and many Italian family traditions! Basta!” 

Today, whenever I make pastina, I think about why I became so attached to the stuff. I was the only Black girl in fifth grade, getting off the bus with frizzy hair I didn’t know how to care for and a craving for the most comforting food I knew. Even though I have little contact with the white Italian-American side of my extended family, I still crave pastina when I am sick or heartbroken. Like my mother, I always keep a box in my pantry.

One small relief: Though it appears the humble pastina is the latest victim in an increasingly tenuous supply chain, supermarket chain Barilla does seem like it will continue to make the iconic shape. So rest easy, my fellow star-eaters—pastina will live on, even if it might be harder to find than before. In the meantime, get down to your nearest pasta aisle, like I’ll be doing, and stock up. 


Bellino on Pacino – Al Pacino Favorite Pasta – Recipe

AL PACINO
 
 
 
AL PACINO Eating PASTA
 
 
 
 
AL’S FAVORITE PASTA
 
 

Al Pacino is a big fan of a pasta dish called spaghetti aglio e olio. It’s a Neapolitan dish that features spaghetti noodles, good olive oil, lots of garlic and red pepper flakes for a spicy kick. It goes without saying the pasta dish and the Scarface star have been linked together a lot in recent history. 

Al Pacino’s love of spaghetti aglio e olio also came up in Daniel Bellino Zwicke’s Positano The Amalfi Coast – Travel Guide – Cookbook.
 
 “When I was the wine director at Barbetta Ristorante in New York City, whenever Al came into the restaurant, he would often ask if we could make him a plate as it wasn’t on the menu,” Zwicke wrote. “Al literally made us an offer we couldn’t refuse, naturally we didn’t, and we always gave Mr. Pacino a plate of his beloved spaghetti aglio olio, just the way he liked it. You’re welcome Al.”
 
………………………………………………………………………………………………………………
 
 
Yes, it was Italian Cookbook author Daniel Bellino Z, an Italian-New Yorker like Pacino who first let it out of the bag that Al Loved Spaghetti with Garlic & Oil. It was with Bellino’s publication of his book Sunday Sauce in 2014, where the author first writes about Pacino’s love of this pasta, which no one had known about before the publication of Bellino’s Sunday Sauce. Daniel knew Al Pacino’s love for Spaghetti Aglio Olio, as whenever Al Pacino would come to the restaurant where Bellino was the Wine Director, Pacino would always ask him if he could get a plate of Spaghetti with Garlic & Oil, as it was not on the menu. The restaurant in question was Barbetta on West 46th Street in New York. of course Bellino  said “Yes.” Daniel went into the kitchen and told the cooks, who naturally made the dish, which Daniel brought out to Mr. Pacino, and he was always quite pleased.
 
….. The above paragraph is from PARADE MAGAZINE  April, 2025 
 
……………………………………………………………………………………………………………
 
When writing his book Sunday Sauce, Bellino figured it would be a great recipe and story to add to his book. All Italian-Americans love the dish, including Al Pacino, so Daniel wrote up his recipe, and told the story of Al eating at Barbetta, and always asking for the dish. And yes, everyone loves the story, and the recipe for Spaghetti alla Pacino, which Daniel named after the great Italian-American actor from the Bronx, New York.
 
In April 2025 Parade Magazine published the story of New York writer Daniel Bellino-Zwcike writing this story about bring Al Pacino his favorite pasta, putting the recipe for Pacino Pasta, and the story about Pacino eating it at Barbetta Ristorante, in his book Sunday Sauce. Once Parade Magazine published the story about Bellino & Pacino, the story spread like wildfire, and now hold the world knows Al Pacino’s favorite pasta. – Spaghetti with Garlic & Oil (Aglio e Olio).
The rest is history.
 
 
 
PS … Bellino also put the rescipe in his latest book – POSITANO The AMALFI COAST – Travel Guide – Cookbook.
 
This book is also available on Amazon.com   
.
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SUNDAY SAUCE
 
alla BELLINO alla PACINO
AMAZON.com
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.
 
Daniel Bellino Zwicke
 
 

Authentic Recipe Ragu Bolognese of Bologna and Pellegrino Artusi Original Recipe Maccheroni Pasta Ragu

 


PASTA with RAGU BOLOGNESE 

The WORLD’S BEST ?


Making RAGU BOLOGNESE

AVA Makes 2 RAGU – The TRADITIONAL

And Her Own Tweaked VERSION





The WORLDS BEST !!!

RAGU BOLOGNESE SECRET RECIPE


RAGU BOLOGNESE

SECRET RECIPE alla BELLINO

DANIEL BELLINO “Z”

aka “DANNY BOLOGNESE”
AMAZON.com



CHEF LUC MAKES The ORIGINAL BOLGONESE


From CHEF PELLIGINO ARTUSI

CHEF LUCA CORLEONE Makes BOLOGNESE

The ORIGINAL RECIPE From PELLIGRINO ARTUSI

The ORIGINAL RECIPE Does Not Have ANY TOMATO in IT

“There is NO Single RIGHT or WRONG Recipe for RAGU BOLOGNESE,
However there are Certain GUIDELINES to Follow”

It is Wonderful that CHEF CORLEONE Makes RAGU this way, at his Restaurant
and here on this Video.





ANOTHER RAGU alla ARTUSI

The ORIGINAL RAGU alla BOLOGNESE\

PELLIGRINO ARTUSI’S Original RECIPE 

for RAGU BOLOGNESE “WHITE RAGU”






UPDATED RECIPE FOR REAL RAGÙ ALLA BOLOGNESE

DEPOSITED IN THE BOLOGNA CHAMBER OF COMMERCE ON 20 APRIL 2023


Official RECIPE RAGU of BOLOGNA

RECIPE :

Coarsely ground beef (see note): 1 lb (400g)

• Fresh pork pancetta, slices: 6 oz (150g)

• ½ onion, peeled: about 2 oz (60g)

• 1 medium carrot, peeled: about 2 oz (60g)

• 1 celery stalk, trimmed: about 2 oz (60g)

• ½ cup (1 glass) of red or white wine

• Strained tomatoes: 7 oz (200g)

• Tomato paste (double-concentrated): 1 tbsp

• ½ cup (1 glass) of whole milk (optional)

• Light meat or vegetable broth (or stock cubes)

• Extra virgin olive oil: 3 tbsp

• Salt and pepper




PREPARATION :


In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven)

or terracotta saucepans can be used), melt the ground or chopped pancetta with olive oil.

Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food

processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly

with a wooden spoon until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always

stirring, until it sizzles and browns.


Add the wine; cook over medium heat until it has completely evaporated. Add the tomato paste

and purée. Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours

(or 3 depending on preference and type of meat), adding hot broth (or water) as needed. Add any

milk (traditionally used) half way through the cooking; allow to evaporate completely. Season with

salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.




ISTITUZIONE CULTURALE

DELLA REPUBBLICA ITALIANA



Note


Traditionally, in Bologna hanger or skirt steak is used (the diaphragm of the beef, which is difficult

to find today). In lieu or in addition, favour anterior cuts, rich in collagen, such as shoulder or

chuck, brisket, plate or flank. Combinations are acceptable, as is the modern technique of

browning the meat separately and then adding it to the softened minced vegetables in the pan.

Permitted variants:

• Mixed beef and pork (about 60% beef)

• Meat minced with a knife

• Cured pancetta instead of fresh pancetta

• A pinch of nutmeg

Unacceptable variants:

• Veal

• Smoked pancetta or bacon

• Only pork

• Garlic, rosemary, parsley or other herbs and spices

• Brandy instead of wine

• Flour as a thickening agent


Ragù alla bolognese can be enriched with:


• Chicken livers, hearts and gizzards

• Peeled and crumbled pork sausage

• Blanched peas, added at the end of cooking

• Dried porcini, rehydrated








RAGU BOLOGNESE – Official Recipe




MAKING The OFFICIAL RECIPE

RAGU alla BOLOGNESE

OFFICIAL RAGU RECIPE

CERTIFIED by The CHAMBER of COMMERCE

Of The City of BOLOGNA ITALY









Stanley Tucci Favorite Italian Pasta Recipes Italy

 
 
Stanley Tucci “BIG NIGHT”
 
The TIMPANO
 
Recipe

# 3 Rigatoni Amatriciana




 
PASTA AMATRICIANA
 
1¼ pounds rigatoni pasta (or bucatini)
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated pecorino romano cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper
 
PREPARATION : 
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.
 
 
The WORLD’S TASTIEST RECIPE ?
RAGU BOLOGNESE
RECIPE
.
.
# 1 FAVORITE PASTA RECIPE EVER !

PASTA BOLOGNESE

BEST RECIPE EVER !!!
.
.
.
The WORLDS TASTIEST RECIPE

RAGU BOLOGNESE
by Daniel Bellino Zwicke

aka “Danny Bolognese”

AMAZON.com
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.

Spaghetti Nerano alla Bellino

Honorable Mention
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.

SPAGHETTI NERANO – Recipe


Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.


Ingredients :

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

1 tablespoon Butter

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾  cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.

Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil  in  a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm to the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir. 

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note :  It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.

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This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book

POSITANO The AMALFI COAST COOKBOOK & TRAVEL

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POSITANO

The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

AMAZON.com
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# 2  SPAGHETTI CARBONARA

RECIPE
WATCH SPAGHETTI CARBONARA 

RECIPE
SPAGHETTI VONGOLE

“SPAGHETTI with CLAM SAUCE”

RECIPE Courtesy of BEST SELLING ITALIAN COOKBOOK AUTHOR

Daniel Bellino Zwicke
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Spaghetti Vongole at Da MARINO

NAPLES, ITALY


Cookbook Author Daniel Bellino Zwicke says that this is the single best plate of
Spaghetti Vongole he has ever had in his life, and he has had many. He took this picture of his plate of Spaghetti Vongole at Ristorante / Pizzeria Da Marino in Naples one day. Daniel says that it was one of the most memorable meals of his life, “I Loved it,” he said. He had a Insalata Frutta di Mare ( recipe ) for antipasto, which he said was as good as can be.

Daniel says that he was just planning on a plate of Spaghetti Vongole and a stater, but when he saw the pizzas coming from the oven and how good they looking, he couldn’t resist. He ordered a 
Pizza con Salame thinking he would eat just half. “It was so good, I ate the whole thing. One of the best pizzas I’ve ever had in my entire life, and much better than ones I’ve had at Da Mateo and other much more famous Pizzerias of Napoli,” stated Daniel.
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RECIPE – SPAGHETTI VONGOLE

1 lb. Imported Italian Spaghetti (or Linguine)

1 pound Cockles or Manila Clams

18 Littleneck Clams

12 tablespoons Olive Oil

4 cloves Garlic, peeled. Cut 3 cloves into thin slivers, keep one garlic clove whole.

1/8 teaspoon Red Pepper Flakes

12 Cherry Tomatoes, cut in half

Salt & Black Pepper

4 tablespoons chopped fresh Parsley

¼ cup Water

Place Littleneck clams in a medium size pot with a lid. Add Water and clams with 1 whole garlic clove, cover pot. Turn heat up to high and cook clams until they just open. Turn flame off. Remove clams from pot and reserve the cooking liquid.

Put a large pot of water on stove and bring to boil for cooking the pasta. Add Spaghetti or Linguine to pot of rapidly boiling water with salt and cook according to directions on package.

Sauté Garlic in Olive Oil in a large sauté pan over medium until garlic just starts to brown, lower heat to low and add Red Pepper. Cook 1 Minute.

Add Cherry Tomatoes and cook over medium heat for 2 minutes.

Add Cockles (or Manila Clams) to pan with garlic and olive oil. Add cooking liquid from larger Cherry Stone Clams to pan. Put cover on pan and turn heat to high, and cook until the Cockles (clams) just open.

Remove cooked Cherrystones from shells and chop each clam into about 6 pieces or so. Add the Chopped Cherrystone Clams and Parsley to pan with Cockles. When pasta is done cooking, drain it and add to pan with clams. Using a pair of tongs, mix pasta with clams, and cooking liquid.

Divide Pasta into 4 to 6 equal portions on plates or pasta bowls. Divide all cooking liquid and Clams over each portion of pasta on the plates. Sprinkle on some more Olive Oil once Pasta is plated. Enjoy.

RECIPE excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL , courtesy of author Daniel Bellino Zwicke ….


# 5 – SPAGHETTI POMODORO

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SPAGHETTI POMODORO

TOMATO SAUCE RECIPE



FAVORITE ITALIAN PASTA RECIPES

# 6 PASTA al NORMA

From SICILY

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Ingredients SPAGHETTI al NORMA


RECIPE
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GRANDMA BELLINO’S COOKBOOK

CAPONATA – MEATBALLS 

SOUPS – PASTA

PASTA al NORMA

And More …
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FAMOUS PASTA of ROME

STANLEY TUCCI’S FAVORITE PASTA

PASTA of ROME

AMATRICIANA – CARBONARA

PASTA all GRICIA – CACIO PEPE

And MORE ….

MEMORIES of ITALIAN FOOD

THROUGH STORIES & RECIPES

ITALY & NEW YORK
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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 !!!

Official Ragu Bolognese Recipe of Bologna – Authentic Pasta all Bolognese

 

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made “RAGU” (of Bologna) according to 

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)

This is the renewed recipe for the real ragù alla bolognese:

 
INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced ​​pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.


PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it “sizzles”.
Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :
Traditionally in Bologna they used the “cartella”, that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.


VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);
2) Minced meat;
3) Rolled or flat pork belly instead of fresh bacon;
4) A scent of nutmeg;

VARIANTS NOT ALLOWED
 
 1) Veal pulp;
2) Smoked bacon;
3) Only pork;
4) Garlic, rosemary, parsley, other herbs or spices;
5) Brandy (in place of wine);
6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

 1) Chicken livers, hearts and gizzards;
2) Peeled and crumbled pork sausage;
3) Blanched peas added at the end of cooking;
4) Soaked dried porcini mushrooms.






The RAGU BOLOGNESE COOKBOOK
AMERICA’S FAVORITE RECIPE
AMAZON.com
TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a “Study Committee” for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The “Study Committee”, making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible “enrichments”.

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.
The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.
 
The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.





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