LEARN HOW TO MAKE SUNDAY SAUCE
alla CLEMENZA
ITALIAN GRAVY
1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
by DANIEL BELLINO ZWICKE
CLEMENZA’S SUNDAY SAUCE RECIPE
Is In THERE .. IT’S AVAILABLE
on AMAZON.com .. Juts CLICK LINK ABOVE ..
“THAT’S STEP 1 .. FINITO !!!”
2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..
3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The “SAUCE”
4. SAUTE GARLIC & MINCED ONIONS in OLIVE In
A LARGE POT. ADD TOMATOES.
5. BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..
6. IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY
THEN ADD TO POT WIth TOMATOES .. If NOT, SKIP THIS STEP.
7. LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.
8. BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.
9. AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.
10. PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350 DEGREE OVEN For 15 MINUTES.
11. REMOVE MEATBALLS FROM OVEN and PLACE in POT
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.
YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15
MINUTES on VERY LOW HEAT. BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.
STIRRING NOT To BREAK MEATBALLS.
WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The “SAUCE” IS DONE.
12. COOK RIGATONI or WHCICHEVER
MACCHERONI YOU LIKE and SERVE
WITH THe “GRAVY”
PASS GRATED CHEESE
and
BUON APPETITO !!!
SUNDAY SAUCE
Is AVAILABLE in PAPERBACK
And KINDLE on AMAZON.com
SUNDAY SAUCE
VIDEO
AUTHOR DANIEL BELLINO ZWICKE
MANGIA BENE !!!
GREENWICH VILLAGE ITALIAN 