There is sauce and there is gravy . My roots is the North End in Boston, my great grandmother owned and cooked at her restaurant. There are so many little special secrets to making either sauce or gravy . I’ll never tell …except for one thing . Tomato paste is usually added to sauce when pork is added because it makes for a thinner sauce . I learned to cook from two Italian grandmothers. Lots of secrets.
Someone above said this as a reply and I don’t want it to be missed! Pork is what makes a great “gravy”!! That’s what it’s called if you’re Italian and that’s what you need!
Without the stupid people buying it, the sauce would be nothing. In my opinion, sauce is sauce. All pretty much have the same nutritional profile. There are cheap, low-sodium sauces that are better for you.
Oh, c’mon. If you’ve lived in NYC all your life, like me, you can find the same food in any neighborhood Italian-American restaurant in the Bronx, Brooklyn, or Queens. Or Jersey, for that matter. At a fraction of the price. Carbone is just another celebrity place-to-be-seen.
My favorite scene was from both the Godfather I and the Sopranos. I remember Uncle Junior grudgingly complimenting that it was good gravy. Didn't know the traditional name was Sunday Gravy. For a west coast white girl, who craved Godfather style spaghetti after seeing the movie, but whose family was English and German, I grew up eating Spaghettios straight out of the can (apologies). The old school Sunday Gravy approach came years later, my first introduction being at Mama Leone's in Manhattan near Times Square, was a sheer revelation of simplicity and purity.
CBS couldn't show a clip from Stanley Tucci's 1996 foodie classic, "Big Night"? Instead, as per usual, there is the endless association of Italian Americans with criminal behavior. Also as per usual: The media still seems to think that Italian Americans never wandered beyond the Hudson River. I was just in San Diego, where Sicilian fishermen ruled, and will soon be visiting San Francisco, where Genoese cooks brought pesto to America. And remember that other Mario (Batali?). His grandfather opened the first Italian grocery store in Seattle. The town of Clarksburg, West Virginia, just held its annual Italian festival last week. The city of Milwaukee, WI did this weekend. And so on and so forth. Italians are as diverse as our food.
Every region of Italy has it's own variation of how they make ragu/tomato meat sauce. Even within Sicily there exists plenty of different ways of preparing it. Using pork sausages instead of ground pork could risk overwhelming the taste depending on which kind of sausage was used. I bet you Mario has never tasted sausages made with wild boar meat because those are really special!
@@JustMe-gs9xi. My Nonna says she’s Italian (born and raised in Positano), my mom is Italian American (born in Positano moved to America when she was 13, and I am American Italian…born and raised in a jersey). Lol
He puts his very own sausage with extra mayo and his Italian marinated sweaty balls in it. That’s the secret to the sauce. That’s what provides the sodium and creaminess
Yum, Sunday dinner with family was always a treasure, one I really miss with my family.
So where your family at?
@@sharinaross1865Dead.
There is sauce and there is gravy . My roots is the North End in Boston, my great grandmother owned and cooked at her restaurant. There are so many little special secrets to making either sauce or gravy . I’ll never tell …except for one thing . Tomato paste is usually added to sauce when pork is added because it makes for a thinner sauce . I learned to cook from two Italian grandmothers. Lots of secrets.
I will take your word for it.
You’re absolutely right! Sauce! And pork is the best ingredient. It’s what makes it!
Jar sauce is only good for making
a quick lasagna. And that is pushing it
You’ll never tell but what you know isn’t that important because either it sucks or you were too stupid to make money off it.
U need a cookbook
1:01 "Chef Mario Carbone says the secret ingredient is people."
Like the Donner Party?? Flavorful.
The secret ingredient is stupid people who pay way too much for pasta sauce.
Someone above said this as a reply and I don’t want it to be missed! Pork is what makes a great “gravy”!! That’s what it’s called if you’re Italian and that’s what you need!
His mom is so pretty 😍❤
A tomato sauce is truly a creative culinary creation.
A culinary creation of love
I love my Italian-American side💖😘
3:43 My eyes popping out of my head when I saw that Cartier crash watch with a green alligator band over a pot of hot pasta. 250k casual flex.
Wealth created from stupid people. Other people’s money.
Chef Mario Carbone says, "The secret ingredient is...people"??? Are you serious? I fell off the couch laughing at that one.
Without the stupid people buying it, the sauce would be nothing. In my opinion, sauce is sauce. All pretty much have the same nutritional profile. There are cheap, low-sodium sauces that are better for you.
See? They called it sauce. The debate is over. It's sauce.
Damn. Wishing I grew up in an Italian family with a Nonna grilling up some garlic
Both wearing white pants while making a Sunday red sauce shows confidence.
imagine paying $40 for something you can make for $5
I wish I was there
Oh, c’mon. If you’ve lived in NYC all your life, like me, you can find the same food in any neighborhood Italian-American restaurant in the Bronx, Brooklyn, or Queens. Or Jersey, for that matter. At a fraction of the price. Carbone is just another celebrity place-to-be-seen.
John’s on 12th is another of my NYC favorites.
My favorite scene was from both the Godfather I and the Sopranos. I remember Uncle Junior grudgingly complimenting that it was good gravy. Didn't know the traditional name was Sunday Gravy. For a west coast white girl, who craved Godfather style spaghetti after seeing the movie, but whose family was English and German, I grew up eating Spaghettios straight out of the can (apologies). The old school Sunday Gravy approach came years later, my first introduction being at Mama Leone's in Manhattan near Times Square, was a sheer revelation of simplicity and purity.
Rao is great sauce too.
It is.
Probably better than this too.
Just bought by Campbell Soup.
No, it isn't.
Boo on the veal, pork and beef.
CBS couldn't show a clip from Stanley Tucci's 1996 foodie classic, "Big Night"? Instead, as per usual, there is the endless association of Italian Americans with criminal behavior. Also as per usual: The media still seems to think that Italian Americans never wandered beyond the Hudson River. I was just in San Diego, where Sicilian fishermen ruled, and will soon be visiting San Francisco, where Genoese cooks brought pesto to America. And remember that other Mario (Batali?). His grandfather opened the first Italian grocery store in Seattle. The town of Clarksburg, West Virginia, just held its annual Italian festival last week. The city of Milwaukee, WI did this weekend. And so on and so forth. Italians are as diverse as our food.
Family
Im not even Italian and im creating sauce of my own 😊
🙂 Momma Mia that's good.🥘
mario and luigi!!!!!!!!!!!!!!!!!!!!!
Give the recipe!
Breaking news: Secret to Carbone Sauce is people!
I love red tomato sauce and meat.
All one big ad for Carbone. Good job to their PR but if Sunday Morning wanted an authentic expose on the Sunday sauce, this was not the way.
Overpriced overrated. There’s a reason they lost their star.
Amen. What a crapfest!
he wasn't selling the restaurant, he's selling his jar of tomatoes.@@horsecockphepner
Every region of Italy has it's own variation of how they make ragu/tomato meat sauce. Even within Sicily there exists plenty of different ways of preparing it. Using pork sausages instead of ground pork could risk overwhelming the taste depending on which kind of sausage was used. I bet you Mario has never tasted sausages made with wild boar meat because those are really special!
I like quick fresh tomato sauce, not the long hour stewing sloppy joey stuff.
Has Michael LaVaughn Robinson ever eaten there ? He loves authentic sausages in his sauce.
So just an advertisement. This show has fallen
No sauce from a jar!!
Thief joint 98 bucks for a veal chop
No Italian I know would put tomato paste in their sauce
Also the guy is not italian he's american
im Italian,,, it has to be the right kind of tomato paste,,,, and yes, Italians in American and Italy use paste. (depending on the dish of course)
@@brynwest4495 an Italian is an Italian no matter where they go.
yes, that where the best pizza is .@@brynwest4495
@@JustMe-gs9xi. My Nonna says she’s Italian (born and raised in Positano), my mom is Italian American (born in Positano moved to America when she was 13, and I am American Italian…born and raised in a jersey). Lol
He puts his very own sausage with extra mayo and his Italian marinated sweaty balls in it. That’s the secret to the sauce. That’s what provides the sodium and creaminess
?? mayo in the sausage,,,,, you can't be serious.