Weekday Sunday Sauce - In Way Less Time
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- Опубликовано: 21 авг 2024
- Thanks to Keeps for sponsoring this video! Head to keeps.com/sipa... to learn more and get 50% off your first order of Keeps. Today we're making a quick Sunday sauce. I was able to get almost all of that slow-cooked Sunday sauce flavor in only 60 minutes!
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INGREDIENTS
-1/4 cup olive oil
-1 medium onion - diced
-5 cloves garlic - sliced
-4 (28) ounce cans plum tomatoes - blender pulsed
-1 (6) ounce can tomato paste
-1 pound pappardelle - or any substantial pasta you like
-1 pound sweet Italian sausage
-1 pound hot Italian sausage
-1 pound ground chuck
-1/2 cup dry red wine - chianti, carbenet, valpolicella, etc
-1/2 cup low beef stock
-1/2 teaspoon Sicilian oregano
-Salt and pepper to taste
EXTRA ADD-INS
-Ricotta
-Semolina loaf
INSTRUCTIONS
1. Cook sausage at 425f in a large baking dish for 20-25 minutes.
2. Meanwhile, in a large heavy pot, saute the onion for 5 minutes in olive oil over medium heat. Turn the heat up a bit then add the beef and saute for 10 minutes or until cooked through.
3. Add the garlic and cook for around 2 minutes more or until slightly golden then add in the tomato paste and cook for 5-6 minutes, stirring frequently. Add the red wine and cook for 2 minutes or until most of the liquid evaporates.
4. Add the plum tomatoes and bring sauce to a simmer.
5. Once the sausages finish cooking add them and the fat (up to 3 tablespoons) into the sauce as well.
6. Let the sauce cook over a moderate simmer (stirring very frequently to prevent scorching) for 30-40 minutes.
7. Taste test and adjust salt, pepper, and oregano to taste.
8. Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil and cook pasta until 1 minute less than al dente,
9. Heat a large skillet to medium and add 3 cups of the sauce. Add the pasta then cook until al dente for about 1 minute more. Add more sauce as required.
10. Plate the pasta and serve with the sausages and bowls of the sauce on the side. Serve with a bowl of ricotta and bread as well. Enjoy!
NOTE: The sauce tastes better the next day. You will have plenty of sauce left over for another pound of pasta. Refrigerate for up to 3 days or freeze.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
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I was surprised by how good this was with only 60 minutes of cooking. I still prefer the longer version on the weekends with pork, meatballs, and braciole. But, this is great for during the week when you have a bit more time than your typical 15-minute meal allows. I provided the written version for this recipe in the description and linked, if you have the time, the longer Sunday sauce with meatballs recipe that's on my website. Thanks for watching and liking my videos!
Once again a nice Sauce&Pasta Dish👍..I'd have to find&use Some kind of Turkey Sausages,"Ground Turkey"&maybe use some Portobello Mushrooms?
But for a moment I thought u were about to suggest that eating ur "Sunday Sauce" Pasta would be a cure for "Baldness"..Rub it on ur Head&all is forgiven!👍☘️😊
Did you find the sausages to be a _little_ rubbery? This looks like a good compromise for someone who doesn't want to wait eight hours to cook a sauce, but I find that although boiling sausages does soften them faster, it also tenses them up a bit, and the long form sauce is preferable if you have the time and are willing to wait.
But I'm sure this was still far better than anything you can get from a jar.
Thank you so much for the video and all the other videos you’ve made. You have been a great source for learning Italian cooking.
Specifically love this video because I was curious if there was an alternative to speed up the process if you had to on a weeknight.
I do have a question: Is there non-alcoholic alternative to wine when cooking a sauce?
Thanks again!
@@jhgfdsertuiokjhg I'm not the guy who runs this channel, but I've substituted balsamic vinegar for red wine, with very good results. Just cut the amount by at least half in proportion to the amount of wine you would use, or it can kind of overpower the dish.
I'd recommend putting it in with your tomato paste, because it seems to benefit from a bit of caramelization in much the same way tomato paste does.
@@hadronoftheseus8829 Thank you very much for the recommendation, it is greatly appreciated.
I left Jersey and my Long Island friends years ago now. I come to this channel to remember the accent, the attitude, and the incredible food. Grazie.
Finally, the first "10 Jameses" rating! And he didn't have to worry about getting sauce on his white hoodie. The house must smell so amazing when he gets home from school.
I told him no hoodie for this one lol.
Maybe he was extra hungry.
This has got to be one of the most underrated food channels I've come upon in a while. I just love everything about the feel of these videos. It's just so relaxing, down to earth and not at all pretending to be something it's not. It feels like getting cooking lessons from an italian father in the kitchen with no fuss. I love it.
Thanks so much! I appreciate the comment.
Beautifully put, M.
"Now chuck has a lot of fat. It's gonna be very, very healthy." *I love this channel.*
The healthiest channel on RUclips haha.
fat is healthy it is what feeds our brains.
It's true. The brain craves fat.
THIS!
@@christianhansen3292 I like the way you think!
Of all the cooking RUclipsrs I watch, this channel inspires me to cook the most. Used a few recipes and we love them.
Thanks very much! That is 100% the point of the channel. To make doable recipes that people actually want to eat.
This is the most underrated cooking channel on this app. Your recipes are gold.
People underestimate the simple flavors of Tomato, paste, beef, pork garlic, salt and pepper and then proceed to wreck it with 50 1/4 teaspoons from 50 different spices in the bro closet.. You keep it real…..love the channel..
Thanks very much. I agree 100%.
"Where's your seasoning, bro?"
"The seasoning is on your closet, bro ... and don't touch it!"
Hahahaha! Loving your channel! 😆💖
Oh, to come home from school to food like this! Your son is a lucky boy.
I love that my kids enjoy the food so it's worth the effort.
It sure beats a Hot Pocket!
@@profdg7945 😂
“Oh, you gotta have the pork! That’s the flavor!” -Vinnie in “Goodfellas.”
Also, as much as I love using my mother’s Dutch oven, I have to use the big pot!
Yeah the big pot is often needed. I had to switch. Thanks, Ronnie!
Oh man, don't lissenna Vinnie, he put too many onions inna swauce.
(Tree onjuns, holy Jeece...)
@@hadronoftheseus8829 - Three little onions!
@@hadronoftheseus8829 No he didn't.
How many kids in bensonhurst learned how to slice garlic as a result of that Goodfellas? I remember I was like 17 when that came out, watching it with younger cousins. I already knew how to cook but that scene motivated them. It was midnight and they wanted to make a sauce so they got their goodfellas on slicing garlic and chopping onion and I whipped up the sauce for them (no meat though, it was late). Sunday sauce is the lifeblood of an italian family and our memories flow from from generation to generation through our sauce.
I just love watching that sweet kid eat..... he's so fortunate to have a Dad who is a great cook....😂. And he's so appreciative.....❤🤗
If you have the extra time a crockpot is my go to method as nothing will burn and you don't have to watch it. I brown the meat first, add the vegetables then the wine then into the crockpot.
Good recipe for Sunday sauce. I am a chef and love your recipes.
Woo hoo! My new motto is this: Live like someone left the gate open! Run wild! You did it!
I ABSOLUTELY IN LOVE WITH THIS SHOW. THE RECIPES ARE AMAZING. I LOVE HOW YOU CUT THE GARLIC 🧄
EVERY DISH MAKES ME WANT TO MAKE IT. I LOVE HOW SIMPLE THESE RECIPES ARE. ❤️👩🍳
Thank you so much!
Love how you interact with your son.
For a 60-min. sauce, I diagonally cut the cooked sausage before adding to the sauce. I find it makes the sausages more tender and the juices really flavor the sauce.
I actually remove the casings from the sausage and cook it in with the ground beef in the pot. This way I retain all the flavor and it cooks rather quickly.
I have found my favorite channel... It's diverse, natural and easy going. No bullshit,no drama,great great content and recipes! I am making this recipe tomorrow and oh God I know it's gonna be amazing. I cook your recipes atleast twice a week! My another favorite (from a long time) is chef John from food wishes.
Ten! I loved watching this, as I do all your videos, and I'm a life-long vegetarian. it's the joy you take in the food, the cooking, the eating. What a pleasure.
Thanks so much!
I'm learning to cook specifically so my son can experience the food culture I had when growing up. Thank you for your videos!
I really like this quick recipe. Many times I find That I have a very short time to put a creative, and delicious meal on the table. This short version of Sunday sauce is great. Sometimes I just serve it with toasted Italian bread and a salad. It goes over well. Thanks. I love your channel.
Love the salad and bread idea!
Any Sunday sauce is Always better the next day!!
You can do all this in a pressure cooker and it comes out amazing in an hour. Just brown your meat, add the tomatoes and herbs and cover. Cook 35 minutes and let it release naturally for another 20. It's absolutely delicious and great for a weeknight. Same with your ragu which I am making for mom's 81st birthday Sunday 🙂
For sure. You would be right about the time it took me to do it.
@@SipandFeast I also forgot to add that I absolutely love ricotta salata on certain dishes. Not sure if your son has tried it yet, but it's so salty delicious and would go well with his 10 star ragu 🙂
What setting are you using on your pressure cooker.?
@@heathersumner4497 it's a stovetop pot. There aren't settings. You just get the heat up until the stick pops up
@@satchmodog2 Dang I was hoping you wouldn’t say that. When my last seal went out we opted for an electric version. I love the hold setting but miss the smell. You knew if you were running low on water or the bottom was scorching by the smell. I do use my electric version way more. I thought man I have a ten quart I could make a large amount of Sunday Sauce with. I don’t think I would dare ask to “cook” something in the pressure canner mom has. 🙃 Now that would make a lot of sauce. With the ease of the electric, it is hard to go back to the stovetop version.
TEN OUT OF TEN, BABY!!! I love it. I'm also glad that I'm not the only one that has to move into the bigger pot..hahaha. Every time! Probably 'cuz I toss in mushrooms, and peppers...It just gets MASSIVE. That bread with the ricotta looks AMAZING!!!.. Can't wait to try it. Thanks, Gentlemen! Oh!.....and I love it best the next day...or two.
I do similar and just eat it with a loaf of bread. Glass of wine and heaven
I think the whole world wishes you would cook for them!!! Thank you so much for all of the wonderful videos and recipes!! I was wondering if you might do a video on how to make a white wine sauce for pasta! I have tried to make it many time but the results have been disappointing!!! Thank you!😊
Thanks! I will add it to the list.
The guy is actually good, no scrubb
Hahahaha. Thank you for cooking this meal. That was good in 60 minutes for the cooking this meal. And it does look good with that type of pasta. And to having cooked a good size pot of sauce with a good chuck and sausage looks really well. And thank you for having some red wine in this meal. I laugh because yes I need my red wine for dinner. Well, your son gave a ten in scoring for the meal!!! Nice!! Thank you for sharing. Oh, yes, I am a 57 year old single old guy who cooks for himself. Thanks again!😊
I gotta give you props.....first whoever is taking the pictures with of the finished food does a fantastic job.
Thanks! I take and edit all of the pics. I've been taking pics longer than making videos.
@@SipandFeast …well then great job!!! I’m loving the summer salads. Have a great 4th of July. ❤️
I have loved to cook since I was 7 and it makes me so happy but ive never really had stuff i wanted to make till i found your channel i love what you do and Im going to spend some serious time this year and the years to come on perfecting your recipes im doing the Mushroom Brandy Cream Sauce Spaghetti this weekend very excited
Long Island
I watched how to make a Sunday sauce recipe on weekdays. The quality is good ~~ Editing is good.
He has spoken!!!!! 10 out of 10! I love it!
Thank you!
This is such a great cooking channel. I actually found it after watching The Sopranos and looking for recipes from the show. And the Jazz music in the background is so chill, it is really nice. Greetings from Colombia.
This sauce is incredible. Living in regional Australia I don't have access to Italian sausage like you would in the US, but even just using the beef makes an incredible sauce. Takes almost no time at all too! I think making this vs using a jar sauce would be a close battle, and this is far better than anything a jar could produce.
Thank you for also calling your sauce, as gravy. My family always called it gravy.
James is an adorable taster at the end. He's so humble and funny at the same time. Not sure where your eyes are going off to the right (twice in fact) of you in the middle of the video? Maybe you're watching a clock?
I may not be Italian but I love Italian Food and watching and learning from you. In NYC this week with grand daughter and son. We ate at Zia Maria in Little Italy, GREAT FOOD and staff. I loved Pappardelle all' Funghi, Roasted wild mushrooms/Black Truffle Oil. So, So Good.
Damn, you came up on my recommended-- albeit a different recipe, one with mushrooms which I can't eat-- and I'm glad I looked around! This recipe is really the perfect blend of high quality food without sacrificing the practicality of what's reasonable for a normal working person during the week. Absolutely love the tip to fry the tomato paste for a while first, and all the explanations you give of how to pack in as much flavor as possible with ingredients and prep to make the dish in a limited time. Can't wait to make this later this week!
Wahoo! 10 James! Looked like it deserved it. Fave line, "this is not a healthy dish, folks." Save healthy for another day. 😅😁👍🇮🇹❤🇺🇸
I really enjoy your videos and your son’s taste test.
I love watching you cook. You're so tidy and tidy is good. You have good instincts, also good. Everyone you make makes my mouth water. I ask you one thing ; as you become more and more popular please don't feel that you need to upgrade your lovely kitchen. Most of us have kitchens just like yours. Please don't feel that you have to move onto granite countetops, etc etc. Keep it real, no need to splash out on the latest new look. Love you just the way you are.
Thank you so much. Really appreciate this comment!
My nonna had a saying growing up "if you don't have time, use white wine, if you have all day use cabernet". I love the ritual that is Sunday sauce and the nostalgia it evokes. Thank you for another great video!
I like that line!
Instead of origano, my grandma would have put fresh basil in this sauce.. When you remake this recipe, try it, I really think you'll be amazed! Anyway, cheers from France, dude! You're the best!
I love to put a bit of pesto in my sauce sometimes, right at the end of cooking. *Amazing,* but I'm sure it's not "authentic."
Thanks very much!
Yes we use basil too, no oregano.
I live where it is easier to grow oregano in the garden and harder to grow basil. I like both herbs, fresh, so I will probably make this with both of them ! Bon apetit! Cheers! From the great state of Texas in the US! God bless you!
I’d say this is absolutely ‘healthy’ when made with care and shared with people you love.
Great point, thank you!
Jim, we made this recipe today because we were thinking about Sunday gravy, but didn’t have all day to make it. We were completely blown away with how delicious it came out. We didn’t change a thing and we ate early like we did on Sunday when we were kids! Can’t for next Sunday!
Great to hear!
10 out of 10 from James!!!!!! I’ll be trying this one soon.😃
Thanks. I hope you enjoy it!
Thank you for screwing up occasionally. I screw up each time, so it's good to know that the pros do too!
It's been happening to me a bit more lately for some reason lol.
@@SipandFeast hey, as long as the end result is tasty and the texture is on point, I'm good to go.
I love how you used all Italian canned ingredients. ❤️
I love your rolling with the flow - add the forgotten beef broth later in the process. 👏🏻👏🏻👏🏻 Real life! 😍😀
Love watching you and your hand gestures. So Italian…….love it. ❤️Thank you so much for these wonderful videos. ✌🏻😊
Glad you're enjoying the videos.
Awesome cook. I always get so hungry watching any of your videos.
Here I am, middle of the night, surfing YT and now I’m drooling all over the place and wishing I had a bowl of this in front of me right now.
James is getting more and more comfortable in front of that camera! Good stuff, tyvm for the recipes and keep em coming!
I've been really enjoying your videos. Your quality and culinary commentary is top notch 👌 Definitely see you gaining more of a following. Keep it up!
I really appreciate it.
Your kid DEFINITELY knows what he likes and how he likes it. Very cool.
Better get him cooking so he can teach his future wife. lol
Double thanks for covering so many variations and possibilities as you cook.
This is why I bought a Dutch oven. One of my favorite thrift store finds!
A "10" James rating is more prestigious than an actual James Beard Award!! 🏆..This is great that you did a Sunday sauce express version...great for weekdays!! Gotta love that #10 Nina San Marzanos @ Costco.😋
They are a great deal, for sure!
Try experimenting with frying an anchovy or two until they dissolve before adding the onions and garlic and see what you think.
I also add a little square of orange peel in my sauce (remove the pith completely)
….and a little cumin and fennel seed (grounded is better) to the mince. I sometimes also add a little Lamb mince sometimes too.
Experiment - People have tomato based pasta sauces all the time and they usually seem the same so a little tasty accent of your own will REALLY stand out. I stress accent.
Good to see the message from all the real Italian video's of creditability show the same. Quality ingredients, competent methods. Its food, not dang rocket science! Get good ingredients, cook them well. I'm going to make my first "Sunday gravy" from your video this week. light a candle.
Now you're talking. Just cut up the pork and mix it into the sauce after cooking. Finally getting close to what I do routinely. Really like the authenticity of your show.
For Florentine style, omit oregano and add basil & marjoram.
James hi, haven't checked in awhile but just wanted jot say I am still enjoying all your videos. greatest RUclips channel.salute!
Thank you, man! I really appreciate it.
Family time is the best! Mangia mangia!
You need a splash screen. Also to avoid digging the tomato paste out with a spoon, cut both ends of the can open and use the bottom or top lid to push the paste out
Awesome, 10 James!! I can smell this sauce cooking from just watching. James knew something good was on the stove cooking when he walked in the house. What a wonderful smell to come home to. Love this channel. Thanks for sharing.
Just four cans…it’s only weekday gravy!! I loved that 🤣😂🤣 It’s so true though! Who needs extra to dip their bread, to go over their ricotta, more for their gravy meat, just more for that last slice so you can wipe the bowl clean 😋😋😋 I laugh when someone says they made ONE CAN of tomatoes during the week…ummm what’s everyone else eating??!!
Wasn’t it just the other day you broke 100k Subs? Wow!! Way to go Jim!!!
I’m doing plant-based for a while, seeing what it does for my health. I won’t do it forever. God gave us meat to eat, I’ll eat meat and fish again. I just won’t center the meal around the meat. So, most of your recipes will easily qualify. You tend to flavor your meals with meat, not make it the main event.
Congrats again on your channel success!
Thanks very much! I had 100k on Jan 1 and just hit 200k today. I'm very grateful for the support from people like you.
Thanks for all of the tips! Your son is lucky!!!
"You might think I try to screw up, I don't"
-It just happens naturally ! LOL ! ! !
This is another one to make next week!!! Thanks Jim!!! And James!!!
Hope you love it!
I'm relatively new to this channel, and really enjoying it. I appreciate the relative simplicity of recipes, and efficiency of ingredients.
I’m brand new to your channel and I have to say you are hands down my favorite. I like the way you explain everything. It all looks so delicious. I went through your videos and didn’t see anything for Salmon. Did I miss it? If not could you do a video with Salmon some day please. 💜💜
Thank you so much, and welcome to the channel! You're right, I don't have a salmon recipe yet but I do love salmon and plan to do a recipe soon.
Great video!! Love what you do......please keep doing it!
Thanks! I appreciate you watching.
Amen 🙏 to that!!
Jim with the paid promotion?! Congrats! I'm happy for you. The amount of work and updates you've done over the last year are definitely noticeable, and your videos have upped my Italian cooking multiple levels. The techniques and recipes didn't get passed down from my grandma, so your channel has been amazing.
fantastic ad read as well! would be nice to still have the background music during them though
I appreciate that. I keep trying to improve the edits and the instruction in the videos, so thanks for noticing.
I could have left the music. Maybe next time I'll leave it.
I just can’t wait until your sons love for your food turns to cooking. He’s gonna wanna cook someday. You wait and see. As usual, stellar meal. ❤️❤️
I hope so too!
Just discovered your channel. I enjoy it very much
I love your channel. Found it not too long ago and you’re already one of my favorite channels
Thanks very much and welcome to the channel!
Sunday sauce be blessed 🙏
I do like the idea of the oven option. You can stick it in and then head out to the garden. Stir during breaks. Come in, get cleaned up and cook noodles and dinner is served!
Frying the tomato paste in the fat of the protein. That's an interesting idea. Gonna have to try that, thanks for the tip! ^_^
Looks delicious and I love your honesty!
Very smooth how you segued from Keeps to your Sunday sauce. 👍😂
Perhaps with your Son’s good taste buds he could write a cooking blog for the up & coming Italian chefs in the world. He could parallel Dad’s recipes and add a young persons perspective.
Just made this, and it's quite good. Thanks for the great videos and even better food!
Great video, great cooking, but my favorite is that son gets to come home to this.
Really grateful for this one. Was making sausage and peppers the other day and wanted a Sunday sauce. Didn't want to spend 6 hours doing it though (gas stove). Thanks a bunch!
The best part is engaging your son in the video, sweet!
Just came across your channel and subscribed immediately. You and your son get along so well! ADORABLE!! And the FOOD LOOKS SO GOOOOODD 😭😭😭😭
Thanks very much and welcome to the channel!
I appreciate your countertop "bib"!
Possible merch coming soon. Just kidding.
looks amazing. ive never seen tom pct used like that
I find roasting garlic and turning it into a paste in advance does wonders for the flavor. Also, I agree completely about red wine in the sauce, gives it a nice, rich, earthy bouquet. As for the sausages? I would use an air fryer for those. Same effect and cooks them even quicker.
I am sure the air fryer would work great.
@@SipandFeast oh it does dude, I was impressed when I used it to cook sausages. They were plump, juicy and had a caramelized exterior. So frigging good! And the fat gathers at the bottom so you can pour it right into the sauce.
James the best food taster Makes me want to make this dish NOW❣️🍷
the kid is awesome!! :) so is the sauce! can't wait to try it.
I’m giving James 1000 thumbs up for the Miami Heat shirt 👍👍👍. Excellent dish chef!
Awesome! Thank you!
thank you for this recipe, have a good week end
Man that looks good. I just door dashed some Italian, thanks.
Ha ha. I spend yesterday transcribing the original Sunday sauce and meatball recipes and going to the butcher. Right now, I'm 3 hours into a batch. I'm really excited but between stirrings I pop on RUclips and see this.
Well I am sure the long cooked is better, but this is a nice one to get done on a weeknight. At some point I should do a faceoff between the all day and 60-minute versions.
@@SipandFeast This quick version is similar to my family recipe. We use garlic, bake the sausage, add the meatballs, and cook for about an hour. We only season it with salt, oregano, and a few spoonfuls of locatelli.
Meanwhile I'm still surprised you haven't made your own Italian bread. I'm sure you've got a recipe for that tucked away somewhere.
Regardless this looks fabulous. Definitely the go to Italian cooking channel.
I need to test more. It would be a good video, I think.
Hi. Im from Poland and i love your recipes! Wish you all the best!
Thanks very much!
Not to be rude but it's follicularly. Is that what you said? You are my FAVORITE RUclips cook. Because: the recipe is first then personality. The rest think they're the entertainment. And your recipes work. I can't wait to try this. Thank you very much!!!
You are right lol. I try to inject a bit of personality but people are here for the food. Thanks for liking the videos!