How to Make Amazing Sunday Sauce (Gravy) with Italian Sausages and Pork
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There’s nothing better than enjoying a pot of Sunday sauce with friends and loved ones. With good quality ingredients like San Marzano plum tomatoes, hot and …
Check out this other great version of Sunday sauce: https://youtu.be/HLaCr1RL8j0. It's a newer video and besides the sauce, it covers more info on tomato brands and varieties. Like what's the difference between plum, passata, crushed, paste, etc…
Dude love this channel! So good.
I felt he used too many onions but it was still a good sauce
Looks amazing. Do you have any recipes for bread that are practical and easy? I would like to make my own Italian style bread that can fit for the Sunday sauce dinners. Thanks for the video.
I'm not sure what happened..but my pork chops fell apart after the 4th hour?
Simple, easy, spot on. Exactly what I remember from my Grandmas and Mom and Aunt. Perfect!
Just found your channel a couple days ago, and I have been watching all of your videos. I can't wait to try some of these recipes. I'm curious about the San Marzano tomatoes. I found a sauce recipe a couple months ago on another Italian channel. At the time, the Cento tomatoes weren't in stock, so I bought the Hunts brand since it was the only one available. It was pretty good, but I wondered if the premium tomatoes would have made it better. The Cento brand is 2-3 times the cost for the same size can. I'm curious — are they that much better?
Always Sunday gravy in my house! Pretty much make it the same way, but I do put basil in at the end. And that bread! It was easy getting it when I lived in Brooklyn, but now I live in Missouri, so I started making my own Sicilian twist bread! So good! I just got a great deal on some semolina flour! Time to make some more! So happy I found your channel!
I do similar gravy. Use pork chips and country ribs. Secret is pork bones. On a budget used neckbones but baked with tomato paste in oven get super carmilized. I do disagree if you gonna fry the meat instead oven you should get better carmilization. You use the best ingredients too. I like Reggiano better but if I can mix 20% Locatelli.Nice video
I found a recipe for Sunday sauce several years ago that’s made with short ribs and Italian sausage and I think it’s probably exactly like yours. I’d always made ‘spaghetti sauce’ with hamburger meat, and with a little sausage sometimes. The difference in the Sunday sauce was really amazing, now it’s hard to make it any other way.
Love this video. If I have a couple pieces of chicken, I will brown that and throw it in the sauce with sausage, pork and meatballs. The more the merrier. Thank you for sharing.
It’s typical Italian. I know !
Pretty close to mine. Like you said they are all different yet the same. I stay away from the bone in, I find you can at times get a small bone that will hide until it chips your tooth lol. Thanks for sharing, I have subscribed and look forward to more ideas. Cheers
No Garlic in the sauce? 😥
My family did hot or sweet sausage, meatballs (ground beef), London broil, and brasciole on the special occasions—it was all up to what cuts you could afford. But I like at least a cut of beef and a cut of pork in mine. It’s all Neapolitan ragú to me.
One thing though is that we always ate the meat as a main course or with the pasta. We never made it with ground beef/pork minced into the gravy. That’s a bolognese. That’s a different kind of sauce. I don’t even like that in lasagna that much, where it belongs. But I’m not sure how much that’s my own/my family’s taste or how much it’s a Neapolitan thing though.
Funny, you look back and these recipes are passed down but criticizing other people’s is also passed down. Italians are the biggest food critics. LOL.
Mani-cotti? Phonetically, that’s too Americanized. Italians like my Nonna (Grandma) pronounced it Mani-gaut. It’s all good. I make my sauce/gravy pretty much the same way. We like lots of garlic. My Grandmother always fried the paste, too. The only thing seemingly missing besides red pepper flakes was the vino. Hahaha! TFS!
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How long can a chunk of parm like that last in the fridge? I’m guessing awhile since it’s aged anyway?
I watch a lot of food channels on YouTube. So glad I found yours, it is one of the best. I like your approach and simplicity. Greatly appreciated, keep up the good work.
Where do you get Nina tomatoes on the island? I haven't seen them anywhere.
Great video. My mom does the neck bones with sausages and throws in pork chops also. You hit it on the spot in this vid my man.
Have you ever had to use store bough sauce ? If so what brand?
Love the videos and recipes. You make it look easy and inspire me to cook this food! I am a HUGE fan of Italian cuisine. I've watched "Sunday Sauce" 3 or 4 times already and really have enjoyed the succeeding videos using the Sunday Sauce! So yummy! Thank you for sharing and offering these entertaining video recipes.
solid voice overs, you doing anything fancy to get that solid crispness
I just discovered this series and absolutely LOVE IT!
I like how you walk the viewer through each step by step process and also show the process in it’s entirety. And how nothings carved in stone which relieves anxiety about trying to make a recipe perfectly. 👍🏻
Low and slow, and don't let the sauce stick!
I cannot believe this! This is the way my Sicilian grandmother taught me to make our family spaghetti sauce! She grew up in Rhode Island. My grandfather was Portuguese so it was a real culture mix. Myself, my cousins and my brother all make this sauce. It's about a 2 day process. We each have our own special twist to it. As well, we've always done both sweet and hot sausages. The joke was you never knew which you would get. At the table we'd bicker over sausages if someone got one they didn't like. As well, I have always carefully watched my stovetop sauce to avoid burning, and grieved when I had a burnt spot. So I have recently been experimenting with my crockpot…. no burnt bottom!! I can still adjust flavor as it cooks. But… I am limited by the size of the crockpot as far as the amount of sauce. I absolutely love your technique and recipes. Thank you so much for sharing! Best wishes!
Oof Madon! I just made this and holy schnikes. Pure bliss and goodness. I halved the ingredients, and substituted the hot italian sausage with braciole. Use 3/4 pounds of flat steak for the braciole, and 6 sweet italian sausages. Browned my meat with a little oil and then started my onions. Deglazed with a red wine. Added two 28 oz San Marzano tomatoes; hand squeezed. Went with 1 onion and 3 cloves of garlic. Just let it go low and slow for 7 hours and oh my. Super easy and it blew everybodies mind away.
My first attempt at Sunday gravy was disastrous. The gravy was overly complex when it didn't have to be.
Little fresh basil and Parsley to finish.
You know by the way he pronounces "sawce" and "lawng" that this guy has got it going on.
Great job!
Good stuff man!!! 😁🙏🍷 I'll be sure to be using your recipe for the upcoming holiday ..
This makes me want to watch "The Godfather" for some reason.