Make Better Sunday Sauce With This Ingredient
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- Опубліковано 22 сер 2024
- There is no better and easier way to make Sunday sauce/gravy than throwing in a big pork loin. The pork loin perfectly flavors the slow-cooked Sunday sauce. Serve this delicious sauce with your favorite pasta, Italian bread, and grated Pecorino Romano or parmesan cheese. Enjoy!
ALSO, WATCH THIS SUNDAY DINNER SERIES!
• Sunday Dinner Series |...
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SIMILAR PRINT RECIPE WITH MEATBALLS INSTEAD OF PORK LOIN:
www.sipandfeas...
SUNDAY SAUCE WITH PORK LOIN
INGREDIENTS
(4) 28-ounce cans San Marzano plum tomatoes or use 1 large Nina can or equivalent brand
(1) 6 ounce can tomato paste
3-pound pork loin - tying is optional but will help it hold together
1/2 cup olive oil
1 medium onion
4 cloves garlic
1.5 tsp kosher salt - plus more to taste
1 teaspoon Sicilian oregano - plus more to taste
1/2 tsp black pepper
pinch of sugar - optional and often not necessary - taste tomatoes first!
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I can't think of a better side dish for this one than garlic sauteed broccoli rabe! ua-cam.com/video/p0N81NNy5rQ/v-deo.html
Rapini and polenta but pasta would be equally as fun and pleasing.
I think you’re totally right about adding sugar to a sour or acidic tomato sauce. I learned this with trial and error. I find that if I keep adding pinches of sugar until the sour acidic taste goes away, then it’s perfect. A great way to make tomato sauce more palatable for someone like me, that has acid reflux disease, is to bring your sauce to a boil and put a pinch or two of baking soda into it and mix it up good. The sauce will bubble up or foam for about 30 seconds and after return to normal. Anyone with GERD(Gastrol Esophageal Reflux Disease) will love me for this. You will be able to eat pizza, spaghetti and Marinara sauce again, without problems. For a pot of sauce that this man is making, I would only use about 1/3 of a teaspoon. It does not ruin or affect the taste… unless you put too much.
I’ve been going wild over broccolini. My husband wd be happy with fried chicken and gravy and potatoes and green beans and corn and bought rolls every. stinkin. night!! I’m changing up with my garden spinach, mustard greens and kale. Roasted butternut squash etc. 😄
Could you cook it in the oven at a low temp (250 degrees) and would that keep it from burning on the bottom?
You are now my Honorary Italian Grammy. I hope that isn't offensive. Subscribed.
My mom always cooked raw meatballs in her sauce. You couldn’t stir the sauce at first because it would breakup the meatballs. Instead, during the first hour she would keep the heat very low and “swirl” the pot every 15 minutes. For the last two hours she’d slightly increase the heat, lightly stir the sauce and gently rotate the meatballs from the bottom to the top, still every 15 minutes. The most delicious meal I’ve ever eaten. Miss you mom.
Were the meatballs made with ground beef, pork and veal in equal amounts ? I like your technique with a good beef to pork ratio. The swirl really is important for a good sauce.
your mom was lazy
@@stephensamuel4674. Hahaha. Wait I am sorry to laugh but pretty harsh dissing his Mother. I would never add raw meatballs even if this saved time.
50/50 extra lean beef and pork cooked in the sauce from raw. I do that because that’s how my Dad showed me. He’s 92 and still doing it and they’re great. Each to his/her own.
@@tompagano9015 my mom did the same thing and she was lazy. When I was old enough I took over making meatballs and sauce
Like a real person who knows how to cook rather than a tv “star”. If the networks get hold of you, don’t succumb to the formula that EVERY cooking show presents. Stay you. 👍🏻
Thanks for the vote of confidence. I've been staying the same old Jim from when I started and plan to forever.
Totally agree! That's why I liked your vid! Sick of the schtik! ;)
Exactly!! Jim is awesome just the way he is.
Agreed. This is the best channel. Don’t change a thing!
I do not recognise the opinion of "celebrity" chefs especially the ones who focus on cultivating their little meme personas rather than on the work. If they're more concerned with showboating and getting videos of their puerile tantrums going viral, I have zero respect for them. This is especially true with the ones I have already surpassed in terms of creativity and technical ability.
I find myself watching this channel more than the food shows on TV. I learn more here than anywhere. It's slow paced, you take the time to explain to us even the simple things. I don't feel talked down to or like I'm just expected to know things. We're all just here to mellow out and learn something new. Thanks Jim.
I met my wife’s Uncle Red 35 years ago and he did a gravy on a Sunday first time I met him. (Think of it as My big fat greek wedding, exactly the same. I’m the tall wasp.) Had ribs, pork chops, cheese rind and sausage/meatballs and the kitchen sink… I grew up on steak and potatoes so can you imagine the first time this was presented to me? Found out his dad named him Americo Zinno when they got to NY in 1920. He’s been gone a long time and this is the closest I’ve seen to what he did that day. I watched him the whole time. Ill never forget that. Thanks for this.
This guy knows what he's doing.
please don't change, you are one of my favorite cooking show personalities, my go to guy when looking for an Italian dish to make
Thanks very much!
I made Sunday Gravy for Christmas Eve and everyone loved it. I made it with the tips you showed in the video. Even my son in law, who's a sous-chef complimented me on it. Thank you.
You sir have quickly become my favorite UA-cam cook. I’m not Italian but it is absolutely my favorite cuisine and I thank you for your down to earth way of presenting the recipes. Keep them coming!
Thanks very much!
Mine too! I only watch him now!
I follow various cooking channels, but I really enjoy the relaxed vibe of your shows, I genuinely feel it chills me out when I settle down at the end of a stressful day and watch some of your quality Italian guidance!
Thanks very much! I don't do fancy shots or anything like that and I try to show multiple ways to do things. Appreciate you watching.
Took me back to Sunday gravy and my dad in the kitchen, I got lucky with the end of the Italian loaf for dipping,he always surprised us with the other meat besides the meatballs, you provided so much hear in the way of important cooking and technique, great video
Looks great, as always. I made my Sunday gravy yesterday. I think it always tastes better as it ages a little bit. I add a tablespoon or two (depending on the size of my batch) of butter to my pot of gravy the minute I turn the flame off. My Nana always did that to “remove the bitters” LOL. I don’t know the science behind it, but it always works and takes the acidity right out of the tomatoes. Tomorrow I’ll serve my gravy with homemade pasta. Also wanted to let you know that watching you cook is cathartic to me and I truly enjoy everything you make.
Thanks very much! The butter trick helps the sauce stick to the pasta too. It does add that something special that's hard to describe. Fresh pasta sounds great! I'm holding off on those videos until the fall most likely. That's a huge topic and will be a big series of videos. Really appreciate you watching and I'm glad you're enjoying the videos!
I was thought to add butter too :)
We had rigatoni every Sunday and this is so close to how my dad would make his sauce. He would start it around 7 a.m. and slow cook it all day. I would always sneak in with a slice of bread as it was cooking ad dip it in. I was inspired to give it a try after watching this and it turned out so good. It was a mix of yours with the family sauce and it turn out so good. Thanks for all the videos. everything always looks so good. I wish i had a bigger kitchen.
Glad it brought you back!
My friend and neighbor Terry was from a huge Boston Italian family. I loved when she made her grandmother's lasagna. The only downside was, she cooked the sauce for 2 days. No one was allowed to even taste the sauce. It was excruciating to smell it..... Haha, hands down the best I've ever had.
First time watching this guy...and I LOVE him! He knows what hes talking about and doesnt sell any bs like so many tv chefs about strictness regarding ingredients. You always want to use the best quality ingredients but it's not always possible to get them...but lesser ingredients can be bolstered with others...its all about TASTE!
I'm buying what this guy is selling!
Thank you very much! I don't watch too many cooking channels, but if they're doing that they definitely aren't helping people learn to cook. All that will do is cause stress looking for the specific ingredient lol.
I add a tab of butter at the end of my marinara .. nice and velvet at end
The butter is definitely a nice touch! I mostly use it for recipes where I can't finish the pasta in the pan.
I can see why Italians are so happy,the food makes you smile whist your perping it... regards Australia
I am 25 years your senior I enjoy your videos and the style of your cooking is very NY Metro Italian American. I really appreciate your product sourcing information not only brand but the store references and the price per pound information. It entertains and informs thank you. I also like Laura Vitale, you & she provide a valuable resource. Sourcing information is useful when people are outside the tri state area as I am.
Thanks very much! I try my best to make these Sunday sauce videos as info packed as I can.
I really appreciate the step by step explication, as well as discussing the difference between each pan you could use. I can’t thank you enough for all of your work you put into these videos!
Why would anyone be “offended” by a can of tomatoes? Honestly this is one of the best recipe sharing channels I’ve found! Alas in Canada we don’t always get a lot of choice for tomatoes! And Italian tomatoes are $3 a can.
Some people can get offended by anything. But even in Chicago it's near impossible to find genuine Italian ingredients any more.
I like to open both sides of the tomato paste can and push it out with one end of the can. Do it slowly at first so you can remove the other end of the can. Then you can use a table knife as a spatula to clean out the inside of the can.
I use this method as well! It allows maximum amount of paste removal from the can.
Great idea!
Love your videos and I'm proud to say I make my gravy exactly the same way you do. I'm an Italian woman who was born & raised in Little Italy and was taught how to cook by both my mom & grandmother from the age of 6. Having lasagna for Easter tomorrow! Keep your terrific videos coming!!!!
Gosh, just looking at the the color of it, you know that sauce is delicious. Got my mouth watering!
Jim is the best. When he picks up the food and shows it to the camera my mouth always starts to water. So many successful recipes and subs climbing by the day. Up to 161K. Nice!
Thanks for the support!
It's amazing someone gets upset over what you choose to use in your kitchen you my number one cook show keeping doing what you do I have made many of your dishes ⭐⭐⭐⭐⭐
Ok so found this channel couple few years (??) back now. My definite "go to" for most all pasta, sauces etc. My grandparents came over (to Southern California) from the "old country" (New Castle, Pennsylvania) ! Grandma, Grandpa, mother etc all "F.B.I." (full blood Italian). However, I was too dumb growing up to make sure & learn all my family's recipes. Mostly the women all cooked...ughh. So now I go here to figure out how to make actual sauce the right way from whole canned tomatoes. Thanks for helping me. Watching your videos are informative & a form of self care. God bless you guys
This would not be traditional preparation, but you could probably chuck this in a low oven and only stir it every hour or so. Love your videos
So fun watching you cook 👏
Now..my mom taught me to make sauce "back in the day"🤪😂...she used paste as you did here.
I always thought the paste added too much acidity to the sauce, so in my life today I never use it.
She also used to squeeze the tomatoes, which I'd still do today if I have whole tomatoes on hand😉
Love pork tenderloin...I'll try it.....mom used to use pork "goodie"as they called it then, but I find any pork with some fat on it makes an excellent sauce!😉👍👏
Thanks for listening James 🍝
You have become my favorite chef on UA-cam. this is my favorite kitchen, and I thank you for your simple and straightforward way of presenting recipes.
Stumbled onto your channel a few weeks ago. Great stuff throughout. I made this sauce today for dinner. Only had about 5 hours to simmer it but it was delicious. My whole family liked it. Thanks for the great instructions and recipes.
Love watching your videos and all the tips you give. I grew up in a Scotch-Irish home in Upstate NY, but all our neighbors were Italians, so my mon learned how to make the best Italian dishes. Now that I live in Portland where there are basically no Italian resturants or Italian grocery stores, so I am so jealous when you go over all large varoety of tomatoes, cheeses, etc.you have access to. The only way I can get the Italian dishes I grew up with is to make them myself. Your videos have taught me a lot all your recipes have been delicious. Just using San Marzanno tomatoes makes such a huge difference in the Sunday Gravy. Today I made one of my favorties bone-in pork chops with Arrabiatta sauce and peppers. Hard to find bone -in chops, but gotta have the bone for best flavor. Thanks again and keep the videos coming - You are an excellent teacher & cook.
I'm glad my videos are bringing you back and it's nice to hear that you've enjoyed all the recipes. Love the sound of bone-in pork chops with arrabbiata sauce!
here in New York area we are spoiled Italian pork stores are a dime a dozen. Lived in Cal for awhile, and it was a challenge even there to get the good products. sounds like you doing just fine, making some good dishes in Oregon.
Your Sunday sauce looks delicious! I grew up with the tradition of eating pasta with homemade sauce (we call it “sugo”) every Sunday. We make and jar our own San Marzano tomato passata every other fall from which we make our sugo. Just like you, we make our sugo with a variety of meats including meatballs, sausage, pork ribs, veal stew, etc. The beauty of Italian cooking is its versatility to meet various taste preferences. Taste is on the tongue of the beholder. 😊🇮🇹🇨🇦
100%. I wish I could make it more often, but now I'm busy making different recipes for more videos lol.
Brother I grew up in the south east side of Chicago in the 70's.; My block was all Italians and WINE making and "SUNDAY GRAVY" was the thing. I have vivid memories of after playing "Strike Out" or tag, or hide and seak, or whatever and coming inside for a snack of SUNDAY GRAVY and bread. lol This is a great recipe lol
Great recipe. It’s a labor of love as it takes a long time to cook. I moved with my parents from California to Lake Grove LI in 1967. An Italian family “adopted” us. She made delicious Sunday gravy with sausage and pork. Gotta love the Italians, so friendly. It took forever to leave because of the Italian goodbye. Lots of hugging and kissing and conversation.i could go on and on. Love your vids.
Our Sunday sauce always had all the leftovers in it. Chicken, steak, pork. It all went in. lol. I liked my pasta swimming. We always had bowls of extra sauce for those who wanted more. Lots of hot peppers as well. My aunts would fry them up with some olive oil and sometimes garlic. We would put them right on our pasta along with some of the oil. Sometimes we would eat them with just a slice of bread too! Delicious!!
Cook's illustrated taught me how to avoid burning the bottom of the sauce many years ago: cook it in the oven!
So easy, walk away and forget it!
That point where you say, "there's not enough sauce yet" - that's actually the amount of sauce I like. When I make Sunday Sauce I end up freezing most of it in little half-cup containers.
Yeah I always have a lot leftover which is the best part imo.
I've already made 2 or 3 of your recipes. They're so good man. You're a great cook.
Thanks very much! Appreciate you trying the recipes and leaving feedback!
I grew up with close Italian friends. Three Brothers, one Sister with Mom and Dad. Dad would cook ALL DAY EVERY SUNDAY. He made a dish made with thinly pounded Beef, covered with breadcrumbs, rolled up, tied with twine and then browned on all sides. He'd cut the twine and then set them on end in a wide deep pan like a Rondeau. Covered them 2/3 with his Sunday Sauce, covered and put them in the oven for A LONG TIME... The house smelled like heaven... Whenever he was making this Ms. Vitale would call my Mother so she could tell me that Mr. Vitale was making his Beef Basiaoli (not sure of the spelling)
At that age, I could cover that 400yds in a real hurry..!
Do you have any idea for a recipe like this..??? IT WAS ALWAYS EPIC..! 😋 Love all of your videos..
Thanks for liking the videos. What your friends Dad made was braciole. I make mine a little different but basically the same as you describe. Here is the video: ua-cam.com/video/DhXbzM-UVso/v-deo.html
Fantastic job! Gravy Bread! Doesn’t get better than that! Much blessings to You and Your Beautiful Family!
My mom always puts whole chunks of pork and beef in the sauce, I still haven’t found a restaurant that makes a better sauce. It’s almost better as leftovers because the flavor intensifies as it sits in the fridge.
You are a Gods send for these people who are learning. I think your doing a great job. About time someone stepped up to help the new generation . Your cooking is on the same course as my family. Darn good cooking. God Bless ❤
You're not right, making me crave Sunday gravy on a Friday 🤣 geez! And at 10:30 in the morning no less lol
You must make it today then lol. It's better left over anyway, and of course freezes so well!
Really enjoy your video. You get to the point of how to cook a meal.
Nice pace. Nice cooking. Enjoyable presentation. Thanks.
Dude, I learn so much from you. I have been watching cooking videos for years. Most of them are from top cooks, managing big restaurants! I only cook for the people I love and your videos are about cooking good meals for those closets to you.
Easy learning, and you know your technique and ingredients. You have become our first reference for Cucina Italiano. Thank You
Another awesome presentation, huge thanks for sharing! I grew up in an Italian-American household and there was never any question what we'd be eating every Sunday. Your sauce looks like it would be as good as my mom's and she was a phenomenal cook.
Thanks a ton man!
I really enjoyed learning how to make a Sunday sauce with a pork loin. I'm excited to try this recipe. It looks delicious. I'm new to this chamnel & I gain new skills each time I tune in. Thank you!
I’m 75 but as a child I remember my old Italian grandmother frying her garlic and onions in rendered pork fat that she had saved from previous meals. To her sauce she also added any left over meat in the fridge. It wasn’t until years after she passed that I was told her meatballs were all pork.
I've had my farberware 8 qt for over 40 years!!...best pots and pans to this day👏👏👏👏
I like Carrots for the acid and Green peppers sauteed then add to sauce ! Locoteli cheese is the Best ! Good Job My Italian Brother!
I'm going to be moving from home again and will be using your channel combined with my grandmas fresh herbs from her garden to help me cook from home and get food that I can stretch for a few days.
Love the Scalfani brand. I live in Stamford and grew up on the same block as Grandma Scalfani! This sauce looks amazing…will be trying this!
Dipping the heel…my favorite part of Sunday Gravy at my Grandmas!
I highly recommend searing some short ribs and tossing those in for about 8-10 hours on the lowest heat. Additionally, hard boil some eggs, peel, and toss in too. They’ll absorb the sauce after a few hours and completely transform.
I go to Uncle Giuseppe’s. Loving your videos. I Cento most of the time! My dad was a great cook, when he wasn’t doing mason work!!!! He’s meatballs are my daughters favorite and she always says “Mom, these aren’t grandpa’s” LOL
I am really glad and stumbled upon this site. He's very engaging and honest.I love the recipes and some. They are a winning in my household. Keep on cooking because your recipes are 🔥!
Thanks so much! I appreciate you watching and making the recipes.
Just found your channel and seriously I need a bib to catch my drool. I cannot wait to try this. As someone new to cooking I really appreciate your approach and attitude. Thank you so much!
Thanks for the feedback and I hope you enjoy the recipe.
I still remember my father taking the end of Italian bread and dipping into the gravy as it simmered. He was the one who told my mother if the gravy needed some tweaking.
It’s 2:36 AM and I’m talking to my screen, I was saying everything you were seconds before. Your sauce isn’t ruined, don’t scrape the bottom of your pot and carefully pour the your sauce into a new pot! My Dad taught me how to make sauce when l was nine years old... My Mom hardly cooked and if she did it was usually something typical of the time (1968, two words “Prune Whip”) and heartburn city! (I loved my Mom but she terrible cook!) I admire the way you’re talking to your viewers, you’re well spoken and not condescending and kinda funny. By the way, it “Sauce” not Gravy... Gravy’s brown and is served on Mash Potatoes. 😂🤣😂
This looks absolutely delicious! This will definitely be the next Sunday sauce we make. We’ve only used country style ribs, so far.
Country Ribs are great. I love to change it up and make Sunday sauce in many different ways. This version can give you two full meals, or if you're like me one big meal lol. Would love to hear how it turns out for you!
My dad started out as a butcher and we always used pork with a bone. He always said the bones give a lot of flavor. 😋
@@michele-kt I think bone-in anything usually gives a better flavor.
Oh this is so exciting. I had a Philly Italian roommate when U lived in Georgia….her “gravy’ was the best thing I ever tasted! So excited to see this recipe!
I found this very helpful. I have been making sauce for over 50 years. I am not Italian. but I have spent a reasonable ammount of time all over Italy, including a total of several months in the northwest corner of Sicily. This video taught me why I do some of the things I do when I make suace.
Thanks for liking the video!
Your video tutorials are exceptional! The best.
All the underrated channels are doing regular cooking, now the 1million + view vids are either some extravagant dessert or junkfood or some michelin star chefs two days of work dish lol, good work you'll be among the best of them if you keep this up!
Thanks very much! I refuse to make that type of content. I just make food that my family and I eat for dinner.
Since I couldn't find pork necks easily where I live I tried substituting pork ribs and that actually worked excellently
Pork ribs are an excellent substitute. Glad you enjoyed it!
I like that you include what you should do if something goes wrong.
That is really good, the lid thing, the idea of the little things and taking the time to explain them. I get a little messed upon the cooking videos when it comes to oven rack cooking height, so I appreciate people pointing out where it should be and why for the desired result. It's the little things.
This is generally how I do my sauce; only differences I add basil and do my simmering on a slow cooker to prevent sticking. Sometimes instead of sugar I add wine
Sounds great. The slow cooker I'm sure makes it easier too.
You make sauce just like my mother used to. awesome!!!
I watch a lot of videos on cooking. And since I'm not Italian. You make things so simple, you explain things well. I will start rethinking my tomatoes. And what brand I buy. No more just whats on sale. Thank you.✌
PS: my pizzas are coming along great.
Thanks man! I really try to get simple with these recipes and encourage you to change it up to your personal liking. Starting with high quality tomatoes is the single most important thing. The three brands I mentioned today have always made a great sauce for me. I'm glad your pizzas are coming along. I have plenty more pizza videos planned!
To my mother's huge pot of sauce she always added a large peeled russet potato cut into quarters. We were a big family with 7 kids, so a lot of mouths to feed. I imagine the potato cut the acid in the sauce. Anyway, those potatoes were so delicious and it was always a race to get one of the quarter pieces.
Growing up I watched my mom cook by standing on a chair next to the stove. That's how I learned to cook. My friends and family say my sauce is as good as hers. But, she never used whole tomatoes or any kind of veggies. She would make her own meatballs from how her mother taught her. She also used hot Italian sausage in the casing, cutting it up in 2 or 3 inch pieces. Using paste and tomato sauce as the base. Once and a while she would use chicken as well...I guess every family made their own version depending on what part of Italy their parents came from. My family came over from Naples in the early 1900's. I really like your channel very much and you really know how to cook. I have tried several of your meals and can't wait to try more of them...
Thanks for sharing and I'm glad you're liking the channel!
I love the upbeat attitude.
G'day bud, really, really liking your videos all the way from Australia, and also a Dad like you. Thanks for the cooking tips
Yeah! Rigatoni and sauce mixed in before serving!!!!!!! You are the real deal!👍🏼😘
I always loved my grandmother's gravy and could never figure out what the secret was. Turns out it was very simple. Once she was done frying the meat, she would turn down the heat under the oil and add a small teaspoon of vinegar (oil just hot enough so it fries, too hot will make a mess). Then she would scoop a nice ladle's worth of the oil and dump it into the gravy(depending on how much gravy she was making). The fried vinegar will sweeten the gravy and remove the nasty acidity.
Vinegar is acid
@@brentonfender2081 Frying it in oil briefly seems to remove or counter it.
I started doing the pork loin in my Sunday sauce and it's a game changer. Using left over sauce for lasagna was crazy good - pulled pork in my lasagna? Yes please
Offended by tomatoes. Such a today thing. Personally I use Cento. Because, well, Reno NV. God I miss Jersey. Keep up the cooking, I dig the channel!
Thank you! People really get passionate about their tomatoes. I mix and match and am always trying new brands.
Sip and Feast Am I wrong in finding Cento maybe a hair overrated?
I’ve never used them for any legit Italian tomato/pasta sauces, but I love Muir Glen’s fire roasted tomatoes for certain dishes (like a Chili).
I use a huge pot eight cans of cento crushed I use a clove or two of garlic not much either I like the idea of the pork! Cento is my fave and I’m in jersey
2:30! Haha! Happens to me all the time. Plan on starting at 10:00am don’t get started til 1:00pm.
You mentioned your version with pork neck bones. Where can you find that? Will most butchers be able to provide it if asked?
I think I’ve mentioned this before. But making yourself available to consistently answer questions makes your show extra great! I know as you grow bigger & bigger that will become harder to maintain, but love how great you are about that. Keep up the good work!
Here it is: ua-cam.com/video/HLaCr1RL8j0/v-deo.html. I've made three Sunday sauce videos and try to change it up in each one. I don't really cook with recipes for my family, as I have the info in my head, and am always making changes based on ingredient availability and to be honest what I feel like doing. For this channel and my website I try to include everything to make the recipe 100%. But, I always say to make it your own. That's the joy of cooking. I will continue to respond as long as I can. I don't foresee a problem until I reach 100k subs or so. So we have some time lol.
this guys so real its refreshing glad found him i can cook but learned a ton
Thanks so much!
Wonderful video as always! Super informative and I love the step- by- step process you walk us through. I can’t thank you enough.
Thanks so much!
Nice sauce! Making this tomorrow in Lynbrook, NY. If you're home-stop by! LOL!
Don't forget to stop by Roma-Rays for the fresh french/Italian/Seminole loaves (45 RR Ave./ 3AM-8PM). I always seem to have a problem with pot sticking to the bottom once the meat is added too. I've got all the very same pots you have there for decades now! Your tomato selection IMHO are royalty in our area of Long Island. Buon Appetito!
Ahh that's making me super hungry. If you say Sunday dinner in the UK, completely different, but this looks just as good ❤
Nope! I would never get sick of it. I’d eat it every night if I could. I use Sclafani. Seems to be my favorite. Love this recipe
Thanks for using readily available products. I think sometimes chefs can forget that unless “specialty “ stores are available in your area..you start out thinking you’ve already compromised the recipe.
Thanks! I try to offer many suggestions and people seem to like it. I plan to keep improving on this.
Another excellent recipe. I'm really glad I found your channel.
Thanks so much! I'm glad you're here and enjoying the videos.
@@SipandFeast Thanks, man. Glad you're making these videos, love your recipes.
The dip at the end sealed the deal… great video!
Love this guy, wasn’t a fan at the onset, I’m from Brooklyn, but he does things similar to the way I grew up and I love his new twist on certain things keep going my friend I don’t know your name but love you shows… Have a blessed day
I've really got to stop watching your shows so late at night! 3am, and 'ive just been rooting through the freezer looking for a loin of pork,, i knew it was in there somewhere! So, it'll be Sunday gravy on a Mayday Holiday Monday..I'm with you on the cheese, I prefer pecorino for grating, and parmesan to just eat too!
This is beautiful ❤️ I can’t wait to make it! Thanks for your tips and techniques, making this look doable!
Thank you! I have three Sunday sauce/gravy videos (plus braciole, meatballs, etc.) and try to stress in them how easy it is to make. You just need high quality tomatoes, meats, and time to let the flavors develop. Hope you enjoy it and would love to hear how it turns out for you!
Wow, this makes my mouth water.
so familiar! love the bread dipped in the "gravy" too!
Thank you. Thank you, I've been cooking for forty years and never knew to tilt the cover.My mother - in law never told me that!
The ONLY problem I have with this... why does it have to be Sunday only? I can eat this EVERY day! 😂😂😂
Absolutely lol.
I made hoagies yesterday...far better than a well known company...had to explain to family members in Canberra what a hoagies were, hopefully they will come to the party and become hogies.
I make my Sunday gravy in the same dutch oven but I put it in the oven at 250 and leave it alone. It doesn't burn and doesn't need tending. I like how you bring your pasta and sauce together. I hate when I eat at an "Italian" restaurant and the pasta is bare and the sauce is dumped in a pile on top.
Thanks! The oven is great to use. I made the most recent Sunday sauce video in that manner. I agree with you. Pasta should be sauced correctly.
I like to make slits in the loin and stuff a piece of onion and piecevof garlic in the slits generously salt snd pepper wrap in platic wrap overnight get it yo room temp then brown it in black truffle yhen reg olive oil
I wait until the end to add sugar after I taste the gravy. Also, adding sugar at the beginning could cause the sauce to stick easier.
That's a good idea on waiting! Most of the time I don't add it, but I figured I'd mention it.