I ate spaghetti at my grandparents house EVERY SUNDAY. Everyone was welcome at this table. The tradition of the DiMarino sauce is something hard to capture. It's about so much more than the sauce. My grandfather was literally making sauce when he died. I used to go over early and eat sauce sandwiches. The dogs beards were permanently stained red from eating leftover spaghetti. My uncle makes sauce that tastes identical to my grandparents and NOTHING tastes better. It is the definition of the best sauce in the world to me. People would come over to the family dinner and would no joke talk about it for the rest of their lives. That sauce was love.
Greatly enjoyed.. " the dogs beards were permanently stained red from eating leftover spaghetti" Let's be honest, the dogs lived their best life! Your story is heart-warming, Dan❤ Also, spaghetti is my favorite food. I think I'm gonna name my next 2 pets spaghetti and meatball 😊
@@annbrookens945 ask your Italian friend for an invite. My grandma would have loved to have you over! It’s all about family and love. Sunday sauce always come with “mangiare!mangiare! mangiare!” which is just a lovely Italian grandmother telling you to “eat eat eat!” ✌️
@@becc8617 That’s maybe a female thing with nonna, not to be sexist at all. But if you don’t eat it all it’s like an insult to her cooking all day and the guilt/ drama comes in 🤣✌️
I am 75 years old and I remember my great-grandmother who is 90 explaining why it was called Sunday, "gravy". It was modeled after a Neapolitan Ragu. At the turn of the 20th Century, Italian immigrants could only eat in the middle of the day with their families on Sunday because they worked 6 days a week. In Italy, everybody ate with her family in the middle of the day 7 days a week. Most of the immigrants were too poor to eat meat every day so their pasta was made mainly meatless. They saved the meat for the Sunday gravy or sauce as you prefer to call it. Always cooked on Saturday and it took all day. Years is almost identical to ours and every detail including the ricotta. We used pork neck bones but I do love the short ribs too.
So…just my experience with this recipe, folks…I set aside last Sunday to make this sauce..11/24/2023…. First…it turned out AMAZING..!! I used the same three meats that Chef Steve used… BUT…I used a Dutch oven to seer them…using a low pan like in the video will create a splattery mess, IMO… (but it’s a kitchen, I get it)…. I also used 1 large can of Nina’s tomatoes from Costco and 2 28-oz can of San Marzanos…also from Costco… Crushed by hand, no food mill… The sauce reduced quite a bit over the 7-9 hours that I cooked it, but MY LORD, was it OUT OF THIS WORLD GOOD… Some good pasta, wine and high-quality Parmesano reggiano and you get some serious grub for you and your loved ones… A lot of work, but waaaay worth it, IMO… Kudos to the chef from NY..!! You hit this one outta the park, Sir…. Definitely the best cooking channel on Ytube…Cheers from Ohio….
Growing up Sicilian if I meet non-Italians they would always ask me if we cooked our sauce for hours. And I would tell them that if you add meat other than meatballs and sausage then it's called a ragu. If you don't use all of the meat then it's sugo/sauce. I love adding the ricotta cheese the meatballs. Delicious!!! Great video as usual.
I made this a few weekends in a row last year and let me tell you it's time consuming but absolutely worth it. You get leftovers for days that reheat incredibly well, the sauce itself freezes and reheats great, and so on. My mom's side of the family is Greek so I definitely spent plenty of Sundays getting stuffed with yia yia's dolmades and spanakopita, but this is on another level.
My mother made Sunday sauce every week, and the whole house was filled with the delicious aroma and the windows in the kitchen would be fogged up from the condensation from the long simmering sauce. No jar sauce can ever come close to the flavor of my mother's and grandmother's homemade sauce. And yes, there was always a loaf of Italian bread for dipping while the sauce cooked. I miss them and those days. I think I'll make some sauce this weekend.
Just want to thank you for all these Italian American recipes. I grew up in a very Italian family and every sunday my great grandparents, to grandparents, to parents and aunts/uncles did a sunday night dinner with ingredients and technique similar to yours. I don't really see any other recipes like this on youtube that emulate that feeling of MY home's cooking and you pretty much always seem to nail it on the head. I'm definitely going to be doing this sometime soon, over the years we lost our traditional sunday dinners and I've been missing it so much.
Thanks young brotha... i have been since i was 14/15 (48 now) and have watched a lot of cooking shows. Me and my daughter thats 3 enjoys your videos. Stay creative and keep cooking.
My Mom used the same technique. Always put the passata on first, giving it an hour or two head start. You are the first person that I have found that also does it that way. And no onions. Yes!! And she did manage the cooking times of the different meat. Don't throw them all in the pot. Now I am going to make sauce today. It is late morning, so it may be a light late night dinner? But the sauce is ALWAYS better the second day anyway! Thanks, so much for the video!
I made this today..without the fried basil leaves but it was one of the best sauces and I learned some improvements on my usual sauce. My boyfriend ate two bowls. Sooo good thanks for the recipe.
Been watching this channel for a few years now and it's so nice to see it grow. You consistently put out high quality and professional recipes with a great amount of respect for tradition. Keep it up man, greetings from Belgium
I love the technique of starting the tomato sauce, then searing the meats separately! Brilliant. Also, frying the basil is interesting, will try. Thank you Stephen, you always have slick methods.
Dude, today is Tuesday and my day off. I made this for my family. Used blade steak instead of short rib, it turned out AMAZING, everyone loved it. Thank you Steve
I love how you take the essential foundation of the sauce that everyone Italian grew up with and , but add technique and nuances that just kick up to a way higher level. I am definitely trying this!
Made this yesterday for our Sunday Supper. It was amazing! The sauce is so much better and more flavorful when cooked like this - for hours on end. Definitely will make this on a regular basis.
Hey brother I'm a old Florida boy and I appreciate ya my Sunday suppers have been amazing thank u for sharing and the vote of confidence u give for me to try amazing dishes much respect
Crushing it bro. Love everything you do. Videos are entertaining and educational, and of the half dozen or so of your dishes that I’ve made, everything has been delicious. Thanks for making the world a better place!
@notanothercookingshow, I absolutely love your videos. you do a good job at making the viewer feel like they are in your kitchen and you are talking to them. Very entertaining and your recipes look amazing. Keep it up.
I’ve waited for this for sooo long. There is something so refreshing about hearing how other people make their sauce. The little differences are like learning about someones family history. all agree though that the bread dip is absolutely necessary 😊
I love you, I love your recipes. But I am a kosher vegetarian and I used to help my best friend growing up, she was Sicilian and her dad was a butcher, we made briaciole for the gravy. Her mother had a 24" platter that we made antipasto on. Laura & I would help peel the skin off the roasted peppers and we rolled the meats and cheeses that were put around the edge of the platter. The peppers, olives, and giardiniera went in the middle. I learned all the tricks of an Italian mother.
I've been a fan of Bianco DiNapoli for a few years and the tomatoes are good enough to eat from the can.. my hack: open 100oz can and throw in crushed/smashed/chopped garlic w even more basil leaves, salt, OO, then blitz w the immersion blender..then freeze a few containers fresh, then cool the balance.. perfect sizes for fresh sauce in future you always have a good base for (as veg, meat, whatever)
I made the Sunday sauce yesterday & it turned out so delicious Thank u 4 all ur knowledge & recipes Everything I have made from u so far has been spot on❤️
This looks amazing. I absolutely love the 50beef/50veal combo for meatballs (and meatloaf!). My grandma would make sunday sauce with sausage, meatballs, and bone-on short ribs too and it was always so incredible. I've been wanting to try to make the ribs like her and I think if I follow this video I'll nail it.
Just found this channel. Italian is my favority cuisine and I'm happy I found this channel. Many of the recipes are identical to what my mother-in-law (Sicilian) used to make.
I grew up eating Sunday Sauce every Sunday for 35 years but I never made my own until yesterday. Your video really inspired me to go for it and I'm so glad I did. Really enjoy your vids.
Bro, ...this is the best cooking show I've found. I'm from the the South and "comfort foods" is a big part of southern cuisine that being said I've spent time up NYC (Brooklyn, long Island) and was blessed with some traditional Italian cooking. Brother it was love at 1st mouthful. My favorite thing was probably the eggplant n chicken parmesan. The deli's y'all have are bangin af also. I plan on preparing one of your recipes for a Sunday family supper I just haven't decided which one yet. 10 outta 10 bro, keep em coming. God bless
I live for Sunday sauce. It has been an addiction since my mother made it (being a single, working mother of 4, our Sunday sauce was actually consumed on Saturdays). She is 88 and I’ve been using her wonderful original recipe (only modification is she no longer uses the stored bacon fat in the can to cook the garlic and onions, she switched to EVOO). She no longer cooks being of poor health, so I carry on the tradition. I’m eager to try your recipe and I’m already salivating at the thought of dipping some crusty bread in the simmering pot!
And I thought I made the best meatballs in the world!! Those look so awesome! I think I'll try them this weekend!! I love your cooking show! Probably one of the best on RUclips, if not THE best! SO HAPPY I FOUND YOUR CHANNEL!
My grandma puts pepperoni in the sauce along with the meatballs and sausage. It adds an incredible flavor unlike anything else I've ever eaten. I woud highly recommend.
I've always made my meatballs just like you do; pan fried and finished in the sauce is the way to go. I never have done any other meats with my red sauce. Ill have to try it soon.
I truly enjoyed this meal preparation. Some of my favorite recipes allow me to multitask between steps( I.e., braising the short ribs for hours). There is nothing better than starting my recipe, preparing the next few ingredients, sitting and reading for a while, and checking my pot in between. I love to “ piddle” at home⭐️
For meatballs I always use a mixture of ground beef, veal, and pork equal parts. Turns out beautiful! I use the same meat mix for meatloaf too! Definitely wanna try my hand making homemade gravy (sauce) instead of my ol’ standby Rao’s
This channel is the best! Definitely got me motivated to cook a new Italian dish almost every day during the pandemic. Got to the point now that yesterday I cooked home made egg fresh lasagna sheets with a Venice style fish sauce and bechamel 😅
Thus was everything I hoped for in a Sunday Sauce! It was very similar to how my friends grandmother made her sauce for Sunday dinner. Wonderful video, thank you.
Looks delicious! In my family we had fried chicken, fresh (or home canned when fresh) green beans, corn, cucumbers, tomatoes, and homemade biscuits every Sunday at my maternal grandparents house. They had 8 children and 32 grandchildren so it was a large affair. I like seeing/hearing about the different variations people use in their Sunday sauce/gravy. One of my new co workers (911) is from Brooklyn and she makes her Sunday gravy every 3 weeks when we are on our long stretch off. She makes a ton. I haven’t asked her exactly how she makes it but I do know she cooks it all day and if I remember correctly she said she lets hers sit out for so many hours before canning it. I’ve had it and it is fantastic! She brings us a quart jar every time she makes it.
Brother fantastic show, even my girls are captivated by your presentation. Ironically I do my Sunday gravy exactly the same except for the ricotta in the meatballs. I'm old school and still use day-old Italian bread soaked in milk along with the other ingredients of course. Good stuff man, I think everybody's proud of you I can't wait till you hit the big screen
No, I'm not Italian but from experience,( and growing up in New Jersey in an Italian neighborhood) the meal is only as good as the sauce. This was fabulous! I'd spend the entire day making this. I've had some delicious Italian food where I'm from. RIP Dino's mom, that lady could cook!
I am Italian and from NJ. The Italian food in the NY metropolitan area is the best in the country and with all due respect to the rest of the country, 2nd place isn't even close.
WOW WOW WOW‼️❤ Thank You Sooo much for sharing your gift of cooking and this special recipe with us. I need all the help I can get with cooking so I really appreciate how you give all the Extra details on everything you do and you explain why. I'm learning so much from you. You are a great teacher and such a gifted chief. I LOVE your Sunday Supper video you put out for 100 people. Phenomenal to see how hard you all work behind the scenes. I'm going o try making this exactly how you do it. I'm EXCITED to try. God Bless You! ❤😘
Man, I gotta tell you, this sauce is what I have been searching for, for the last 45 years! I had a meal with sauce that was incredibly thick and rich & the most incredible flavor I’ve ever tasted. I’ve been chasing that sauce ever since, until now! I freaking found that flavor in your recipe. Thank you friend so much, you have no idea…
BTW- I’m going to use my home grown tomatoes & anything else I grew and have fresh off the vine in my next recipe. Any additional advice would be very helpful and appreciated! Thank you so very much…
Isn't that cool?? Funny how we remember specific tastes from years, even decades ago. I've been trying to recreate a tomato sauce that I had at a restaurant many times growing up. The restaurant has been closed for at least 20 years now. It was served on mussels which I couldn't care less about. I just wanted that sauce and a loaf of crusty bread and I was happy. I'm 61 now and that was around 50 years ago, but I still love that sauce. LOL
I grew up eating it every Sunday. My mother cooking, listening to dean martin. Dad in the yard working in the garden. Almost exactly how we make it. Never thought of ricotta in the meatballs!! I’ll have to try it one time. Have you ever had meatballs with Pignole nuts? If not. Try it !
Dude. This looks _SO_ good. I already know my Mom would never allow me to tie up her kitchen for so long. The complaints would be everlasting. She has no patience whatsoever for anyone else cooking. I remember it would take several hours, with me starving the whole time, for her to complete lavish feasts when I was a child. She would bar Children from the kitchen, saying, "No, this is for later!" She remembers those times completely differently, she says we were ALWAYS welcome to eat anytime we were hungry. I remember being told to get out, under pain of death until I was summoned. Today she complains that I cook too slowly, that I don't know how to prioritize. I'd have to go to my Aunt's house to cook as you've shown here. Maybe next year?
YUM! Sunday sauce is the best what great memories! That looks incredible. Thank you! I’m definitely going to try your meatball recipe…. Frying in the crispy basil oil? Yum! Our family sauce is very similar to yours. I’m so happy I found your channel! 🥰😘😘
Very nice. I like the use of the ricotta in the meatballs instead of milk that I was taught to use and have been doing for 30 years. Other than that, our meatballs are almost exact. With that said, I also liked how you were overly word and self-indulgent. A lot of people talk to hear the sound of their own voice. You were very direct . I will follow you and watch your other videos. I'm sure I will learn some more tips and see some interesting recipes. Caio.
Such a great video to watch. Brings back a lot of memories including the great smell of the sauce cooking when walking into Grandma’s house. She used beef, pork and veal in her meatballs. I’m sure your Grandma is telling everyone in heaven….. That’s MY grandson cooking my food! Deliciouso.
I would love to try this and I might but I would have to reduce the amount of salt by lots. Thank you for sharing this. I haven’t had sauce like this since I was a little girl.
I ate spaghetti at my grandparents house EVERY SUNDAY. Everyone was welcome at this table. The tradition of the DiMarino sauce is something hard to capture. It's about so much more than the sauce. My grandfather was literally making sauce when he died. I used to go over early and eat sauce sandwiches. The dogs beards were permanently stained red from eating leftover spaghetti. My uncle makes sauce that tastes identical to my grandparents and NOTHING tastes better. It is the definition of the best sauce in the world to me. People would come over to the family dinner and would no joke talk about it for the rest of their lives. That sauce was love.
Your story makes me very sad that I've never been to dinner with an Italian family. I feel very deprived!
Greatly enjoyed..
" the dogs beards were permanently stained red from eating leftover spaghetti"
Let's be honest, the dogs lived their best life!
Your story is heart-warming, Dan❤
Also, spaghetti is my favorite food. I think I'm gonna name my next 2 pets spaghetti and meatball 😊
@@annbrookens945 ask your Italian friend for an invite. My grandma would have loved to have you over! It’s all about family and love. Sunday sauce always come with “mangiare!mangiare! mangiare!” which is just a lovely Italian grandmother telling you to “eat eat eat!” ✌️
Yeah but did your nonna tell you to eat more, then tell you "you're getting fat" in the same breath 😂
@@becc8617 That’s maybe a female thing with nonna, not to be sexist at all. But if you don’t eat it all it’s like an insult to her cooking all day and the guilt/ drama comes in 🤣✌️
I am 75 years old and I remember my great-grandmother who is 90 explaining why it was called Sunday, "gravy". It was modeled after a Neapolitan Ragu. At the turn of the 20th Century, Italian immigrants could only eat in the middle of the day with their families on Sunday because they worked 6 days a week. In Italy, everybody ate with her family in the middle of the day 7 days a week. Most of the immigrants were too poor to eat meat every day so their pasta was made mainly meatless. They saved the meat for the Sunday gravy or sauce as you prefer to call it. Always cooked on Saturday and it took all day. Years is almost identical to ours and every detail including the ricotta. We used pork neck bones but I do love the short ribs too.
So…just my experience with this recipe, folks…I set aside last Sunday to make this sauce..11/24/2023…. First…it turned out AMAZING..!! I used the same three meats that Chef Steve used… BUT…I used a Dutch oven to seer them…using a low pan like in the video will create a splattery mess, IMO… (but it’s a kitchen, I get it)…. I also used 1 large can of Nina’s tomatoes from Costco and 2 28-oz can of San Marzanos…also from Costco… Crushed by hand, no food mill… The sauce reduced quite a bit over the 7-9 hours that I cooked it, but MY LORD, was it OUT OF THIS WORLD GOOD… Some good pasta, wine and high-quality Parmesano reggiano and you get some serious grub for you and your loved ones… A lot of work, but waaaay worth it, IMO… Kudos to the chef from NY..!! You hit this one outta the park, Sir…. Definitely the best cooking channel on Ytube…Cheers from Ohio….
Growing up Sicilian if I meet non-Italians they would always ask me if we cooked our sauce for hours. And I would tell them that if you add meat other than meatballs and sausage then it's called a ragu. If you don't use all of the meat then it's sugo/sauce. I love adding the ricotta cheese the meatballs. Delicious!!! Great video as usual.
I made this a few weekends in a row last year and let me tell you it's time consuming but absolutely worth it. You get leftovers for days that reheat incredibly well, the sauce itself freezes and reheats great, and so on. My mom's side of the family is Greek so I definitely spent plenty of Sundays getting stuffed with yia yia's dolmades and spanakopita, but this is on another level.
This channel deserves millions of subscribers! I’m a fan since years and the quality is constantly top notch
Cheers from San Diego California
My mother made Sunday sauce every week, and the whole house was filled with the delicious aroma and the windows in the kitchen would be fogged up from the condensation from the long simmering sauce. No jar sauce can ever come close to the flavor of my mother's and grandmother's homemade sauce. And yes, there was always a loaf of Italian bread for dipping while the sauce cooked. I miss them and those days. I think I'll make some sauce this weekend.
Just want to thank you for all these Italian American recipes. I grew up in a very Italian family and every sunday my great grandparents, to grandparents, to parents and aunts/uncles did a sunday night dinner with ingredients and technique similar to yours. I don't really see any other recipes like this on youtube that emulate that feeling of MY home's cooking and you pretty much always seem to nail it on the head. I'm definitely going to be doing this sometime soon, over the years we lost our traditional sunday dinners and I've been missing it so much.
Thanks young brotha... i have been since i was 14/15 (48 now) and have watched a lot of cooking shows. Me and my daughter thats 3 enjoys your videos.
Stay creative and keep cooking.
Working on my first ever Sunday Sauce and my house is smelling amazing! Excited to have the finished product. Thank you!
My Mom used the same technique. Always put the passata on first, giving it an hour or two head start. You are the first person that I have found that also does it that way. And no onions. Yes!! And she did manage the cooking times of the different meat. Don't throw them all in the pot. Now I am going to make sauce today. It is late morning, so it may be a light late night dinner? But the sauce is ALWAYS better the second day anyway! Thanks, so much for the video!
I made this today..without the fried basil leaves but it was one of the best sauces and I learned some improvements on my usual sauce. My boyfriend ate two bowls. Sooo good thanks for the recipe.
Your bf is a fortunate man
Been watching this channel for a few years now and it's so nice to see it grow. You consistently put out high quality and professional recipes with a great amount of respect for tradition. Keep it up man, greetings from Belgium
I love the technique of starting the tomato sauce, then searing the meats separately! Brilliant. Also, frying the basil is interesting, will try. Thank you Stephen, you always have slick methods.
This looks so good, the ricotta garnish is just that extra thing that really takes it next level!
Oh maaaaaan, I’m DROOLING. This seems like a great way to spend a day in the kitchen!
Dude, today is Tuesday and my day off. I made this for my family. Used blade steak instead of short rib, it turned out AMAZING, everyone loved it. Thank you Steve
I love how you take the essential foundation of the sauce that everyone Italian grew up with and , but add technique and nuances that just kick up to a way higher level. I am definitely trying this!
Made this yesterday for our Sunday Supper. It was amazing! The sauce is so much better and more flavorful when cooked like this - for hours on end. Definitely will make this on a regular basis.
Hey brother I'm a old Florida boy and I appreciate ya my Sunday suppers have been amazing thank u for sharing and the vote of confidence u give for me to try amazing dishes much respect
I love how you cooked the meats @ different times & layered the flavors.
Crushing it bro. Love everything you do. Videos are entertaining and educational, and of the half dozen or so of your dishes that I’ve made, everything has been delicious. Thanks for making the world a better place!
You are the right person for this job of teaching the public. Congratulations on so much success in such a short time. Your channel a Keeper!
@notanothercookingshow, I absolutely love your videos. you do a good job at making the viewer feel like they are in your kitchen and you are talking to them. Very entertaining and your recipes look amazing. Keep it up.
I’ve waited for this for sooo long. There is something so refreshing about hearing how other people make their sauce. The little differences are like learning about someones family history. all agree though that the bread dip is absolutely necessary 😊
love everything you do man, you should be so proud for this channel you have created! thanks for it !
I love you, I love your recipes.
But I am a kosher vegetarian and I used to help my best friend growing up, she was Sicilian and her dad was a butcher, we made briaciole for the gravy.
Her mother had a 24" platter that we made antipasto on. Laura & I would help peel the skin off the roasted peppers and we rolled the meats and cheeses that were put around the edge of the platter. The peppers, olives, and giardiniera went in the middle.
I learned all the tricks of an Italian mother.
I bought the Rondeau today! Thank you for the discount, Chef!
I've been a fan of Bianco DiNapoli for a few years and the tomatoes are good enough to eat from the can.. my hack: open 100oz can and throw in crushed/smashed/chopped garlic w even more basil leaves, salt, OO, then blitz w the immersion blender..then freeze a few containers fresh, then cool the balance.. perfect sizes for fresh sauce in future you always have a good base for (as veg, meat, whatever)
Thanks for sharing your family recipe! Looks good!
I made the Sunday sauce yesterday & it turned out so delicious
Thank u 4 all ur knowledge & recipes
Everything I have made from u so far has been spot on❤️
This looks amazing. I absolutely love the 50beef/50veal combo for meatballs (and meatloaf!). My grandma would make sunday sauce with sausage, meatballs, and bone-on short ribs too and it was always so incredible. I've been wanting to try to make the ribs like her and I think if I follow this video I'll nail it.
Ox tails adds a great flavor to a sauce too, like the short rib.
Just found this channel. Italian is my favority cuisine and I'm happy I found this channel. Many of the recipes are identical to what my mother-in-law (Sicilian) used to make.
I grew up eating Sunday Sauce every Sunday for 35 years but I never made my own until yesterday. Your video really inspired me to go for it and I'm so glad I did. Really enjoy your vids.
Bro, ...this is the best cooking show I've found. I'm from the the South and "comfort foods" is a big part of southern cuisine that being said I've spent time up NYC (Brooklyn, long Island) and was blessed with some traditional Italian cooking. Brother it was love at 1st mouthful. My favorite thing was probably the eggplant n chicken parmesan. The deli's y'all have are bangin af also. I plan on preparing one of your recipes for a Sunday family supper I just haven't decided which one yet. 10 outta 10 bro, keep em coming. God bless
I live for Sunday sauce. It has been an addiction since my mother made it (being a single, working mother of 4, our Sunday sauce was actually consumed on Saturdays). She is 88 and I’ve been using her wonderful original recipe (only modification is she no longer uses the stored bacon fat in the can to cook the garlic and onions, she switched to EVOO). She no longer cooks being of poor health, so I carry on the tradition. I’m eager to try your recipe and I’m already salivating at the thought of dipping some crusty bread in the simmering pot!
I love beef cheeks. The large amount collagen in the meat really makes the sauce wonderful.
And I thought I made the best meatballs in the world!! Those look so awesome! I think I'll try them this weekend!! I love your cooking show! Probably one of the best on RUclips, if not THE best! SO HAPPY I FOUND YOUR CHANNEL!
My grandma puts pepperoni in the sauce along with the meatballs and sausage. It adds an incredible flavor unlike anything else I've ever eaten. I woud highly recommend.
I've always made my meatballs just like you do; pan fried and finished in the sauce is the way to go.
I never have done any other meats with my red sauce. Ill have to try it soon.
Looks delicious! I use short ribs to make my gravy too! Good food takes time. Thanks for the video!
I truly enjoyed this meal preparation. Some of my favorite recipes allow me to multitask between steps( I.e., braising the short ribs for hours). There is nothing better than starting my recipe, preparing the next few ingredients, sitting and reading for a while, and checking my pot in between. I love to “ piddle” at home⭐️
This made me smile because I’m the U.K. where ‘piddle’ means to pee!😂
@@aileenmitchellstewart533 it does in the US too lol, not sure where this usage is coming from
Thank you for sharing, not Italian here but ❤❤❤ Italian cooking. Can't wait to try your amazing recipe.
That Sunday supper was a good video! Been making your chicken wing recipe as well, very good. Thanks man!
I have been debating what pans to get when I move in a few weeks, so glad you’re doing the promotion with made-in as they were one of my top options!
Another great one brother. My pasta making has been next level since I started watching your videos. Seriously!
Your recipes never disappoint! Thank you for yet another winner!!
You Sir are one amazing chef and the stories between all brings back memories Thank You !!
For meatballs I always use a mixture of ground beef, veal, and pork equal parts. Turns out beautiful! I use the same meat mix for meatloaf too! Definitely wanna try my hand making homemade gravy (sauce) instead of my ol’ standby Rao’s
This channel is the best! Definitely got me motivated to cook a new Italian dish almost every day during the pandemic.
Got to the point now that yesterday I cooked home made egg fresh lasagna sheets with a Venice style fish sauce and bechamel 😅
I absolutely LOVE your techniques.and recipes.
I made some fantastic meals thanks to you.
Thus was everything I hoped for in a Sunday Sauce! It was very similar to how my friends grandmother made her sauce for Sunday dinner. Wonderful video, thank you.
Looks delicious!
In my family we had fried chicken, fresh (or home canned when fresh) green beans, corn, cucumbers, tomatoes, and homemade biscuits every Sunday at my maternal grandparents house. They had 8 children and 32 grandchildren so it was a large affair.
I like seeing/hearing about the different variations people use in their Sunday sauce/gravy. One of my new co workers (911) is from Brooklyn and she makes her Sunday gravy every 3 weeks when we are on our long stretch off. She makes a ton. I haven’t asked her exactly how she makes it but I do know she cooks it all day and if I remember correctly she said she lets hers sit out for so many hours before canning it.
I’ve had it and it is fantastic! She brings us a quart jar every time she makes it.
Amazing Bravissimo.
Brother fantastic show, even my girls are captivated by your presentation. Ironically I do my Sunday gravy exactly the same except for the ricotta in the meatballs. I'm old school and still use day-old Italian bread soaked in milk along with the other ingredients of course. Good stuff man, I think everybody's proud of you I can't wait till you hit the big screen
thank you Steve for all the after tips
No, I'm not Italian but from experience,( and growing up in New Jersey in an Italian neighborhood) the meal is only as good as the sauce. This was fabulous! I'd spend the entire day making this. I've had some delicious Italian food where I'm from. RIP Dino's mom, that lady could cook!
I am Italian and from NJ. The Italian food in the NY metropolitan area is the best in the country and with all due respect to the rest of the country, 2nd place isn't even close.
Thanks for the Italian American content. There aren't many recipes you see that remind you of growing up in Queens/Long Island.
I will definitely try your recipe! Looks fabulous! 😍. Thank you for sharing 🤗
Gorgeous sauce
Great recipe. Loved the show/
Without an hesitation this channel is the best Italian food channel of RUclips
Nice to see that Rondeau in action. I've been thinking of getting one. I have other Made In products and they are really great. Very high quality.
I've watched this video so many times, so much to learn here.
WOW WOW WOW‼️❤
Thank You Sooo much for sharing your gift of cooking and this special recipe with us.
I need all the help I can get with cooking so I really appreciate how you give all the Extra details on everything you do and you explain why.
I'm learning so much from you.
You are a great teacher and such a gifted chief. I LOVE your Sunday Supper video you put out for 100 people. Phenomenal to see how hard you all work behind the scenes. I'm going o try making this exactly how you do it. I'm EXCITED to try. God Bless You! ❤😘
The wait is finally over!!! Thank you sir
Loved this. Always make my meatballs with beef and either veal or lamb. Makes them "softer" somehow. Great recipe here.
😋🤤 mouth watering… so many good tips in this! Thank you for sharing 🙏
Pigs feet also gives amazing flavor. My grandma always used it and it was just insane. Miss those Sundays and Holidays
Thank you for teaching me how to cook! Very grateful Mr. Cusato! Can’t wait to make this! Yah!
That looks absolutely amazing, I'd definitely overeat this.
We usually used them in the restaurant alley for cig buds and roaches but a flower pot works too ;)
They’re good for used fat.
I have to try the meatballs with Ricotta sounds fabulous
Man,
I gotta tell you, this sauce is what I have been searching for, for the last 45 years! I had a meal with sauce that was incredibly thick and rich & the most incredible flavor I’ve ever tasted. I’ve been chasing that sauce ever since, until now! I freaking found that flavor in your recipe. Thank you friend so much, you have no idea…
BTW- I’m going to use my home grown tomatoes & anything else I grew and have fresh off the vine in my next recipe. Any additional advice would be very helpful and appreciated!
Thank you so very much…
Isn't that cool?? Funny how we remember specific tastes from years, even decades ago. I've been trying to recreate a tomato sauce that I had at a restaurant many times growing up. The restaurant has been closed for at least 20 years now. It was served on mussels which I couldn't care less about. I just wanted that sauce and a loaf of crusty bread and I was happy. I'm 61 now and that was around 50 years ago, but I still love that sauce. LOL
Love the sponsorship with the new pans. Perfect for your channel. I need to own that pan you finished the pasta in!
I grew up eating it every Sunday. My mother cooking, listening to dean martin. Dad in the yard working in the garden. Almost exactly how we make it. Never thought of ricotta in the meatballs!! I’ll have to try it one time. Have you ever had meatballs with Pignole nuts? If not. Try it !
Loved your pop up great success
Another outstanding recipe.
Most underrated cooking show on the internet 👏👏👏👏
I made this sauce and the honeynut risotto for Thanksgiving. Now my family can't wait for me to make them again.
Looks delicious, thanks for sharing!
I LOVE MADE IN!
Dude. This looks _SO_ good. I already know my Mom would never allow me to tie up her kitchen for so long. The complaints would be everlasting. She has no patience whatsoever for anyone else cooking. I remember it would take several hours, with me starving the whole time, for her to complete lavish feasts when I was a child. She would bar Children from the kitchen, saying, "No, this is for later!" She remembers those times completely differently, she says we were ALWAYS welcome to eat anytime we were hungry. I remember being told to get out, under pain of death until I was summoned. Today she complains that I cook too slowly, that I don't know how to prioritize. I'd have to go to my Aunt's house to cook as you've shown here. Maybe next year?
Just put a large pot on a back burner to simmer and add 1 thing at a time. Clean as you go and tell Mom she can take dinner off and relax.
Just another Great recipe from an Culinary Artist. Thank you for sharing.
Watching this at 8:30am good lawd man. Great work and recipe here.
Short ribs are my favorite!
YUM! Sunday sauce is the best what great memories! That looks incredible. Thank you! I’m definitely going to try your meatball recipe…. Frying in the crispy basil oil? Yum! Our family sauce is very similar to yours. I’m so happy I found your channel! 🥰😘😘
Very nice. I like the use of the ricotta in the meatballs instead of milk that I was taught to use and have been doing for 30 years. Other than that, our meatballs are almost exact. With that said, I also liked how you were overly word and self-indulgent. A lot of people talk to hear the sound of their own voice. You were very direct . I will follow you and watch your other videos. I'm sure I will learn some more tips and see some interesting recipes. Caio.
What a labor of love!
Such a great video to watch. Brings back a lot of memories including the great smell of the sauce cooking when walking into Grandma’s house. She used beef, pork and veal in her meatballs. I’m sure your Grandma is telling everyone in heaven….. That’s MY grandson cooking my food! Deliciouso.
Awesome video! I am 100% making this on Sunday! I'm a big fan of the Dinapoli tomatoes too.
Bravissimo!
Oh my ! Absolutely perfect! My mouth is slavating super yum!
I would love to try this and I might but I would have to reduce the amount of salt by lots. Thank you for sharing this. I haven’t had sauce like this since I was a little girl.
This looks glorious!
This is every Italian Home in NY on Sunday! I miss it since i moved to NC
Great video cool techniques i wasnt using before
Wow that looks amazing!!!!!
I’m a believer in Sunday sauce!