EXCERPT From SUNDAY SAUCE .. November 25, 2013 PUBLICATION by DANIEL BELLINO ZWICKE
If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs, Sausages, Braciole, maybe Pork Ribs, Beef Neck, or Pig Skin Braciole (Coteca), the Pasta, and the Gravy itself. They think about sitting at the table with friends and or family, people they love. They’ll ponder the Antipasti, wondering what it might be; Mixed Salumi, Baked Clams, Grilled Calamari? And with the meal, there will surely be Wine, Italian Wine, maybe a good Chianti or Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two solid Italian-American winemakers.
When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce, “It’s a beautiful thing!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family, soon. Sunday Sauce, It brings people together, in a most Delightful way, and as the Big Boys would say, “It’s a Beautiful Thing.”