Perfect Sunday Sauce that will make Nonna Proud
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Get 15% off Made In today using my link: https://madein.cc/NOTANOTHERCOOKINGSHOW How to make a modern Sunday …
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The technique of adding a bit of sauce to the saucier, then the pasta, then the starchy water…seems good when cooking for 1-3, but how did grandma do that for 10 people?
Very nice. I like the use of the ricotta in the meatballs instead of milk that I was taught to use and have been doing for 30 years. Other than that, our meatballs are almost exact. With that said, I also liked how you were overly word and self-indulgent. A lot of people talk to hear the sound of their own voice. You were very direct . I will follow you and watch your other videos. I'm sure I will learn some more tips and see some interesting recipes. Caio.
You look like need natural Sunlight diioo miiiooo
Can I speed up the cooking time of the short ribs, if I cover it, but not seal it all the way?
My lord this looks so good! I can’t wait to make this! 12:52
I am 75 years old and I remember my great-grandmother who is 90 explaining why it was called Sunday, "gravy". It was modeled after a Neapolitan Ragu. At the turn of the 20th Century, Italian immigrants could only eat in the middle of the day with their families on Sunday because they worked 6 days a week. In Italy, everybody ate with her family in the middle of the day 7 days a week. Most of the immigrants were too poor to eat meat every day so their pasta was made mainly meatless. They saved the meat for the Sunday gravy or sauce as you prefer to call it. Always cooked on Saturday and it took all day. Years is almost identical to ours and every detail including the ricotta. We used pork neck bones but I do love the short ribs too.
Not another pasta!❤
Is it just me, that can’t locate actual recipe, he says should be in the description?
Looks awesome, and I want to make it’
Okay why do you wait so long to add the sausage and meatballs. What difference does it make. Btw love your show but very different from my wife Nona’s recipe. Sausage and meatballs go in at the beginning. My meatballs learned from a little Italian lady. 2 parts beef to 1 part pork. Cream lots of parsley olive oil oregano basil eggs and the rest of the stuff you added
I grew up eating it every Sunday. My mother cooking, listening to dean martin. Dad in the yard working in the garden. Almost exactly how we make it. Never thought of ricotta in the meatballs!! I’ll have to try it one time. Have you ever had meatballs with Pignole nuts? If not. Try it !
If Dave Navarro was a cook
I've watched this video so many times, so much to learn here.
You're gonna catch some hands if you keep making thumbnails like this.
-Nonna
Will this be your sole meal of the day? or do you much throughout the day while cooking? Asking as a non-Italian American
When you learn how to properly use salt and learn that the letter g does not appear in ricotta, pet me know. Maybe then i will start to value your show.
How dare you say is better than Nona’s?!
My grandma used pork neck bones to make sunday sauce..
I want to come eat at your house on Sundays!! I will bring my drums lol!
ok, I got a genuine question. I don't have a tomato mill… is there any benefit in getting one and milling canned tomatoes, or is passata exactly the same?
That's a big ol' mound of childhood right there.