Skip to main content

The World Famous "Sunday Sauce"

As any of my readers know, I love Italian food and I am particularly partial to the real Italian comfort food which has been practiced in kitchens with the loving hands of the nonna’s or Italian grandmothers.

Sunday is a special day when the family comes together for a big meal and while each family has their own traditions of which dishes are served. In the US, the tradition of the Sunday Sauce is essential.




While this is a marinara base, the key is the slowly braised meats which flavor the sauce and then impart a flavor to the sauce that is beyond delicious.

You can also add braciole, lamb necks and/or veal knuckles etc, but this is optional. Bottom line, if you cook anything in a tomato sauce for 3-4 hours, it will come out great.

The key, as with all comfort food, is to use the best ingredients, take your time and layer the flavors. Here is what you will need.


Ingredients

Meatballs
½ lb ground Beef
½ lb ground Pork
2 Tbsp Grated Romano Cheese
2 Tbsp Breadcrumbs, I like panko breadcrumbs or plain.
1 Egg, beaten
1 tsp Lawry’s Seasoning Salt, this is my secret weapon for killer meatballs.


Sauce
5 Italian Sausages, sweet/hot or both, cut in half
1 or 2 Beef Short Ribs, depends on size. Try to find them around 3 to 4 inches; the larger ones do not fit in the pan well. You can also have the butcher cut them in half.
1 or 2 Pork Ribs, country style is good. Same size as above.
3 Tbsp Olive Oil
4 cloves of Garlic, smashed with side of knife and loosely chopped
1 cup finely diced Onion
½ finely diced Carrot
½ cup finely diced Celery
¼ cup Marsala Wine
2 32oz cans of whole San Marzano Tomatoes, puréed in a food processer
1 Tbsp Salt
Black Pepper

First, prepare your meatballs and by combining all ingredients. Start with the meat, then salt and cheese, work it together then add your beaten egg and gently work the mixture and lastly add your breadcrumbs 1 Tbsp at a time until it comes together. Roll into 2 inch diameter meatballs and put into the refrigerator.

Preheat your oven to 375 degrees. Take your beef and pork ribs and salt and pepper both sides and put onto a foil lined baking sheet or griddle, then place the prepared meatballs and sausages onto the same sheet and bake for 25-30 minutes.



To make your sauce, start with a large heavy duty sauce pan, which will hold the heat and give you a consistent low simmer. A cast iron Le Cruset is perfect. Larger is better, as you don’t want to crowd the meat.

Heat the olive oil and sauté the garlic, onion, carrot and celery. Stir frequently and make sure to add ½ of the salt and some pepper to the mixture. When it is sautéed and translucent, add your Marsala wine and cook until the wine is gone (about 3-4 minutes), then add the tomatoes and bring up to a soft boil.



Once the meat is finished, gently add it into the sauce, add the rest of the salt and softly simmer for 3-4 hours, stirring occasionally.



Serve over rigatoni or fusilli with grated Romano and Parmesan cheese.

Comments

Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing.  After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.   To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.   Garlic Confit 3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck. Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling.  He was rightfully very proud of this.  After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.  Ingredients 1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled 2 Tbsp Butter 2 cloves Garlic, chopped Dash of Old Bay Seasoning Juice of 1/2 Lemon Few dashes of Tabasco Splash of White Wine Salt and Black Pepper Heat your pan u

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.   Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.