Mike's Sunday Gravy with meatballs, sausage, braciole, and pork
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- Опубліковано 21 кві 2018
- A step by step walkthrough of my homemade Sunday gravy. Freshly rolled meatballs, braciole, hot and sweet sausage, and pork simmering in a pot of homemade gravy mixed with fresh ingredients. Easy to follow and will have your mouth watering. I hope you enjoy it.
This guy is the real deal! Please make more videos!!!
My mouth is watering watching this! Fantastic recipe.
Super recipe, I used cento marzano tomatoes, baby back ribs , meatballs and pork chops.Also lots of cheese! Wonderful.
Looks delizioso Mike!
The beauty of Italian cooking is its versatility. There’s no right or wrong way when it comes to recipes and cooking techniques. Just personal preferences and tastes. Buon appetito paesano! 🇮🇹🇨🇦
You nailed it. Large pot on stove right now, hopefully to be enjoyed after the Phillies defeat the Padres and move onto the World Series.
I tried so many sunday gravy recepies, but i just can't recreate the taste that an italian grandma was making! Sadly, she passed away, but i'm still looking! By the way, she was sicilian, maybe recipies differs from place to places in italy! I tried more than 10 recipies yet, and..nope..not the taste i'm craving for! Ps: she was just using a little porc roast, italian sausages, and meatballs in her gravy..no cheese, no bracioles, only onions and garlic powder, or maybe it was garlic salt...and that's it! And the taste was out of this world! I tried it and it doesn't have the magic taste! It makes me crazy! WHY?
The way Mike cooks his gravy is how we grew up with our Sunday gravy Grandma and Aunt Anna would cook every Sunday and also Wednesday was our other macaroni day with leftover gravy and meat. Our Gravy was nade almost identical to Mike's. Basil not parsley and no garlic powder. What a great Italian life. GOD BLESS you Mike and thanks.
It’s sauce. Gravy is what you put on turkey 😊
Love the recipe I will be doing this soon, never had braciole before looking forward to it.
Looks wonderful. I make mine almost exactly the same. Except where you use oregano I use basil instead. ❤️
Hey Mike! I have been doing this for years, but I always love to see how others do it.
and that's the way my Dad cooked Sunday gravy just like you...Thank you!
Hey Mike,
Ignore all the negative people. It’s all about what your taste is. That’s one heck of a gravy recipe. I’m interested to try the Braciole next time.
I made your Sunday gravy today. Delicious! Thank you!
I'm throwing my Grandmother's recipe in the trash. This is the best recipe I've seen for something like this. You do a great job explaining everything, too. Thank you and keep these videos coming!
I grew up in the Overbrook section of West Philly. My grandparents came over from Abbruzzi, Italy, made GRAVY the same way. It is the meat that flavors the gravy, very little from herbs or spices. But everybody even in my old neighborhood, made theirs a little differently. I make the pork and beef braciole on special occasions- my favorite! I live in Arizona now, and miss the Italian markets and the fennel sausage. We have them here, but they're not around the corner like back in the day.
Back in the day 9th Street (where Rocky ran down) in the Italian Market was GOLD. Sadly may of the great stores and vendors are gone. Many Asian stores now.
I worked in the Overbrook section of Philly for 6 years. Did you ever hear of Gino Germani, the old Italian guy who made wine on Daggett St? He taught me everything I know about making wine.
@@Mike-yx9cn Small world! I don't remember Gino but I recognize Daggett St. I'm from Lourdes parish. Daggett St. Was either St. Calista's or St. Donato"s where you had to be at least half Italian to go to school there. My neighborhood was 64th and Lebanon. My father had a hotdog truck cross the street from Overbook "the Brook" high school years ago. It's nice to talk to someone who knows my old stomping grounds, BTW, 100%italian.
Looks great! I am making your recipe this weekend.
Great video, thanks for sharing.
Sunday Gravy
In Italian-American communities, eating a red sauce-or “gravy”-loaded with various kinds of meats and sausage is a beloved Sunday tradition. The recipe derives from Neapolitan ragù, but you won’t find Sunday gravy in Naples. Or anything with the word “gravy” in it, for that matter.
That's a good idea cutting the sausages in different sizes.
That was an awesome way to show how to make the absolutely best “ gravy”, meatballs, etc. You should be doing this on the cooking channel Mike!you are wasting your talent!. Very professional. I’ll take you over Emiril any day!! Thanks for sharing!❤️🥂
OMG that looks good.
Hey Mike thanks for the video. I'm a Neumann grad too. 1962. Old, old South Philly. Not the same now. We make our gravy similar to you but with our own preferences of course. It's all good, right? Except for oregano. I'm glad you don't add it. Oregano is for pizza and steak pizzaiola and sandwiches. Only the medigans put oregano in the gravy. Thanks again.
Bishop Neumann High School. Huge part of turning a young kid into a man. South Philly, what a great section of Philly. The Italian Market, Palumbos, and the Christmas decorations of the past really showed a civic pride. Yes it was a GREAT place.
Looks great
I've settled the sauce/gravy debate like this: If it's meat cooked in a pot, it's gravy. If it's cooked in a pan ala Marinara or clams with linguine its a sauce. End of story
Yep, it's Clam Sauce.
Thank you. 😊
For starters it’s sauce
Not a chance, however It's whatever you want to call it. Gravy loaded with meatballs and sausage cooking on the stove right now. Aroma driving us all crazy. I could see putting a nice creamy red or white sauce over some of the fish you catch, along with a nice bottle of cold Chardonnay.
@@mikelista4681 amen brother 🔥
You should cook the onions first, uncooked onions will make the sauce sour, then add the garlic and don't burn it. I also like wine, now that all the frying is done, add a 1/2 cup of wine to release it all that flavor at the bottom of your pan, then pour it into your sauce after all the alcohol has burnt off.
I did cook the onions for 2 minutes before adding garlic for another 2
Everybody's all of a sudden is an authority on this...GTFO
Looks good too me Mike... thnx for video
great video I thought you were from ohio or Pittsburgh area with that accent. I will have to try that that looks so good. thanks for sharing Mike.
Can we have your wine recipe? I will gladely share mine with you!
Years back when I had room in the house and a friend with the machinery, I would crush the grapes and pour the juice into a used bourbon whiskey barrel and let nature take its course. I also did a mixture of about 70% Red and 30% White, all dry, never sweet. Now I just buy the juice and use carboys. For the last 5 years I have been making Brunello, an Italian grape. I usually get 5 six gallon lugs. I open and let them sit for 24 hours and then add yeast. It will start cooking in about 8 hours and do so for 7 to 10 days. I then transfer into clean buckets and get rid of all the sludge in the bottom. Next I degas the juice with a wand attached to a drill and mix for about 5 minutes. This gets rid of all the gas but be careful you don't want it overflowing. I allow it to rest for an hour and then pour into carboys. After another 2 weeks I will transfer into clean carboys and put it to sleep for about 3 months. I do not use and other chemicals. I do one carboy at a time, transferring the wine into gallon bottles and begin drinking. I keep the carboys and gallon bottles in a dark cool basement.
Great recipe, I will try it! I haven’t made wine in a few years but, while living in Saudi Arabia, I would make two car boys at a time. One red and one white. 12 boxes of Ceres juice, sugar, yeast, and a bit of water (or perhaps a complimenting juice). Put a bubbler on and hid them under a desk. After two weeks I would transfer to another car boy and let is rest again until we needed it. When our supply got low I would bottle it in ikea stopper bottles. Nothing fancy but really hit the spot in a dry kingdom. If you can find a copy of The Blue Flame it has quite a few recipes for all kinds of beverages.
No Italian worth his Mother's love would make Sunday gravy with tomatoes from California.
Come on.... 1. Cook the onions and garlic in the same pot as the tomatoes, then add the tomatoes. 2. 1 or 2 pork ribs work better than the chop... maybe 3 or 4. 3. Stop with the cheese in the gravy.... if your gravy is gravy you don’t need that much cheese, add the cheese to the macaroni. 4. Bertolli Olive Oil, only the best?....Pleeeeese.... If your using California tomatoes I totally agree with using Contadina...they make a superior product, Redpack a close second. However, I only use San Marzano for my gravy. This seems like a terrific recipe.
Where is the FRESH BASIL?
clearly doesn't know what browning meat is
Agree with both comments, Basil? Some people only use for a marinara or plain tomatoes sauce. This is a meat sauce with a heavy profile so some choose to leave it out, I would add. Also, please stop with the GRAVY, it’s not Gravy, never was Gravy and never will be Gravy, I know it’s a fun cute American colloquialism but it’s unnecessary and annoying. Italians never called it Gravy, the word was misplaced by an editor in an early Italian American cookbook (1934?) followed by a newspaper review that repeated the word, and it found its way as a joke into the Italian American community. Unfortunately it stuck as a funny way to describe tomato sauce. Please stop using it. Also, why use garlic or onion powder? It’s rancid and tastes disgusting. STOP! he says use fresh parsley, don’t use that stuff that’s dried from a jar.... what the hell do you think Garlic powered is? My Grandparents never even heard of that garbage nor did they use it in Italy. You want garlic... add more garlic. Never ever cook your sauce more than 2 hours.... it’s not necessary. In Italy they never cook any sauce more than 2 hours. The integrity of the tomatoes becomes compromised, loses flavor and become bland. It is a after all a SAUCE MADE OF TOMATOES. That’s why you avoid using words like gravy. The meat is not the star, it’s only used to flavor the tomato sauce and accompanies the macaroni as a side dish. But why am I being so picky and who am I to criticize, everyone has their own version or twist, I’m sure the sauces is delish and the meatballs and the braciola is fantastic.
That's money👍🏼🇺🇸🥃
Your gravy looks absolutely excellent Sir. Are you still in south philly, if so im coming by next sunday for dinner. Ah ahah.
Unfortunately I'm not there any longer. Man is was great back in the day.
I just wanna dive right in
Nice work Mike, when are the samples coming in??? George
From Cleveland Little Italy....Its SAUCE
Sauce is served at French Restaurants hahaha. When meatballs and sausage added it's gravy. A. Jay, it's whatever makes you happy.
Hey Mike I like UR Sunday gravy. I noticed some Sunday gravies did not include any meat @ all.What’s up w/that. Any gravy I’ve had always had @ least 1 kind of meat if not 3. As a Mexican writer is going 2 try & make it the way U made including the wine part. Mine will be store bought of course. I thought I heard U mention a “Pinot Noir” which I drink w/my meals anyway. P.S./U need a little better lighting Mike. Just my perception sir. Thank U 4 the video. Just saying
Mike, How long have the tomato’s cooked before you put the onions/garlic in?
Once they begin to simmer.
Hi Mike , you don’t worry about leaving your meatballs in the sauce so long . Don’t they lose there flavor after 1hr or 2 ? I had mine in for 3hrs thought they lost some flavor along the way ? . Maybe I did something wrong ? . Help Ty , Sharon 🙋🏻♀️👍👌😁
Hi Sharon. I like to fry my meatballs in olive oil and remove them when they are brown on the outside, but still rare to medium inside. It takes the 3 hours in the GRAVY (haha) to fully cook. Now if I do them in the oven at 400 for 20 to 25 minutes, they are almost fully cooked and would need much less time in the gravy. Hope this helps.
It's sauce except for Sunday!
No bertolli olive oil is not the best you can get in fact they are on the list of olive oils in America which are not what they say they are!
nice try--so amiss from traditional--nana is turning in her gave
Hey pignoli,
Go fuck your self.
It was never my intention to upset Nana. Please provide me with how she did it as I am always looking to improve.
not CONTADINA. LOL.
all just reach out--$5.00 for true traditional - phone I send in text/ email/ phone / come to your house--for small extra--- his stuff sure may taste Ok but niot even close to traditional way. back in the day all that fesh herbs did not even afford. The meat was rare to get and saved. Sow how we cooked it was very slow--over hours---veal rare yes great when ya could get it and when we made it we made big pot to spread over many meals---this is not the way all
Had a bit of trouble reading your post, but one thing is clear, you did not like the recipe and that's fine. The great thing about cooking and eating is you get to prepare it to your taste. I'm sure your recipe is very good and that's all that matters. Italian food and cooking is the best. Sorry for upsetting Nana.
Its SAUCE NOT GRAVY. What part of Italy did your people come from- Arkansas???
Sauce is something that you get at a French Restaurant. Meat added to tomatoes its GRAVY. Hey igt's like I say in the video, it's whatever you want it to be.
I have been making Italian sauce for over 5 decades. I add herbs from the garden. Oregano, Basil and Parsley. Why don't you add herbs. The sauce you make has not Italian flavor, really. Very Curious.
Thank you for your comment and suggestion, always looking for ways to improve, however I keep coming back to the way it's been done for decades. I want the flavors of the sausage, pork, steak and cheese to dominate the flavor. I'm not a fan of basil, nor have I ever seen parsley in gravy, but as I said, it's what you enjoy that matters. I have tried oregano before and will try some again next time. Hey I'm not a TV Chef, just a guy who makes Sunday dinner.
It’s sauce… not gravy. 🤪