PASTA

What is Red Sauce – author Daniel Bellino Explains

 


“RED SAUCE”




What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term “Red Sauce,” you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.
Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as “Red Sauce,” is what is known as Sunday Sauce, Gravy, “Gravy,” or simply SAUCE. These are all Red Sauce’s. These Red Sauce’s that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don’t always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my “Sauce” with  Sausages, Ribs, & Chicken Thighs. Yes, I said “Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn’t make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, “Meatball Parm Mondays” which I wrote about in my book Sunday Sauce, way back in 2013. So, “Meatball Parm Mondays?” We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday’s lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we’ll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it’s just tomato sauce which is left, which we dress the Maccheroni with. Maybe there’s a little meat left which is thrown on as well. Sometimes I’ll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.
 
Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, “Gravy,” or Sunday Sauce, than using the term “Red Sauce,” which is used more by non-Italian.

The there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don’t get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!



Daniel Bellino Zwicke









SUNDAY SAUCE 

LEARN HOW to MAKE “RED SAUCE”

All DIFFERENT KINDS !!!
AMAZON.com


Authentic Ragu Bolognese Recipe and Rules of The City of Bologna Italy

 

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made “RAGU” (of Bologna) according to 

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)


This is the renewed recipe for the real ragù alla bolognese:

 
INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced ​​pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.

400 grams Ground Beef
150 grams Pork Belly
1/4 cup minced Onion
1 stalk Celery, minced fine
1 small Carrot, peeled and minced
8 ounce dry Red or White Wine
1-2 tablespoons Tomato Paste
1 cup Tomato Puree
1 glass Whole Milk
1 cup Beef or Vegetable Broth or water
2 tablespoons Olive Oil
Salt & Black Pepper to taste


PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it “sizzles”.

Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. 

Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. 

Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.


NOTE :

Traditionally in Bologna they used the “cartella”, that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.


VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);
2) Minced meat;
3) Rolled or flat pork belly instead of fresh bacon;
4) A scent of nutmeg;

VARIANTS NOT ALLOWED
 
 1) Veal pulp;
2) Smoked bacon;
3) Only pork;
4) Garlic, rosemary, parsley, other herbs or spices;
5) Brandy (in place of wine);
6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

 1) Chicken livers, hearts and gizzards;
2) Peeled and crumbled pork sausage;
3) Blanched peas added at the end of cooking;
4) Soaked dried porcini mushrooms.






The RAGU BOLOGNESE COOKBOOK
AMERICA’S FAVORITE RECIPE
AMAZON.com
TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a “Study Committee” for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The “Study Committee”, making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible “enrichments”.

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.
The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.
 
The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.





MORE on BOLOGNESE

Italian Cookbook author Daniel Bellino Z – Sunday Sauce and More
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Author Daniel Bellino-Zwicke

 

Daniel Bellino-Zwicke – This is what META Ai say about him.

Daniel Bellino-Zwicke is a prominent figure in the culinary world, particularly in Italian-American Cuisine. He is the author of several bestselling Italian cookbooks, including “Sunday Sauce” and “The Feast of The Seven Fishes” Bellino-Zwicke’s work celebrates the rich flavors and traditions of Italian cooking, with focus on classic dishes like pasta sauce, Meatballs, and seafood recipes.

As a respected authority of Italian food, Bellino-Zwicke has shared his expertise through various platforms, including cookbooks, blogs, and social media. His passion for preserving traditional Italian recipes and techniques has earned him a loyal following among enthusiasts and home cooks alike. 

Daniel has over 20 years of experience as a wine and restaurant professional in New York City. He was the chef, wine director, and managing partner at Bar Cichetti, which was called “America’s First Venetian Wine Bar”. 

Bellino-Zwicke is also known as a notable figure in the New York Italian wine scene. He is currently working on a new book about the Positano and Amalfi Coast region. 

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Daniel Bellino Zwicke
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BOOKS by DANIEL
 
AMAZON.com
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DANIEL’S LATEST
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SINATRA SAUCE
 
The COOKBOOK
 
COOK & EAT LIKE FRANK
 
His FAVORITE ITALIAN RECIPES
 
And STORIES TOO
AMAZON.com
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DANIEL
 
At The TEATOR GRECO
 
SIRACUSA, SICILY
 
2017
 
 
 
 
DANIEL BELLINO ZWICKE
 
GOOGLE SUMMARY
 
 
 

 Daniel Bellino-Zwicke, often known as Daniel Bellino, is a New York-based cookbook author, particularly known for his Italian cookbooks. He is also recognized as a prominent figure in New York’s Italian wine scene. 

Bellino has authored several best-selling cookbooks, including La Tavola, The Feast of the Seven Fishes, Got Any Kahlua?, Sunday Sauce, and Segreto Italiano/Secret Italian Recipes & Favorite Dishes. He is currently working on books about Chianti and other Italian and American cookbooks. 

Bellino has a strong connection to Italy, particularly the Amalfi Coast, and often spends time there, staying in locations like Capri, Minori (on a lemon farm), and Salerno. He enjoys exploring the region, visiting local businesses, and sharing his experiences through his writing and social media. In Salerno, he particularly mentions staying at the Hotel Plaza and enjoying the local cuisine and wine. He also mentions family in Salerno, like his cousin Memo who has a Mozzarella factory in Salerno. These places have all been written about by Daniel, in his book Positano The Amalfi Coast – Travel Guide – Cookbook, Available on Amazon.
Bellino’s work often reflects his passion for Italian culture, food, and travel, with many of his books and blog posts focusing on his experiences in Italy. He frequently shares photos and stories from his travels, particularly from the Amalfi Coast, showcasing his love for the region’s food, scenery, and people. 
 
Daniel also a wine and restaurant professional with over 20 years of experience in the industry. Zwicke previously owned and operated Bar Cichetti, which he describes as “America’s First Venetian Wine Bar”, where he served as the chef, wine director, and managing partner. He studied hotel and restaurant management at New York Technical College. 
Notable works
Daniel Bellino Zwicke has published several cookbooks, primarily focused on Italian-American cuisine, including Sunday Sauce, La TAVOLA, MANGIA ITALIANO, and THE FEAST of THE 7 FISH. His other works include Got Any Kahlua? The Collected Recipes of The Dude, a.k.a. The Big Lebowski Cookbook, Ragu Bolognese Cookbook, Grandma Bellino’s Italian Cookbook, Positano The Amalfi Coast Cookbook, Sinatra Sauce, and Segreto Italiano. He is currently working on a book about Positano, Naples, Capri, and the Amalfi Coast.
 
Daniel Bellino Zwicke has a long and established career in the New York City restaurant scene, primarily focusing on Italian cuisine and wine
  • Bar Cichetti: He’s known as the creator of Bar Cichetti, which he describes as “America’s First Venetian Wine Bar”. At Bar Cichetti, he held multiple roles, serving as the Chef, Wine Director, and Managing Partner. This Venetian Bacaro (wine bar) was created in 1998.
  • Chef experience: He has experience as a chef at other New York City restaurants like Woods and Corrado.
  • Wine and restaurant professional: Zwicke has over 20 years of experience in the New York City wine and restaurant industry, establishing himself as a “Big Dog of Italian Wine” in the city.
  • Education: He studied Hotel and Restaurant Management at New York Technical College.
 
BAR CICHETTI – BY DANIEL BELLINO ZWICKE
 
Daniel Bellino Zwicke’s Bar Cichetti was a pioneering venture in the New York City dining scene.

 It holds the distinction of being “America’s First Venetian Wine Bar” or “Bacaro”. Zwicke co-founded the establishment in 1998, serving as the Chef, Wine Director, and Managing Partner. 

CONCEPT
Bar Cichetti aimed to recreate the authentic experience of a bacaro found in Venice, Italy. A bacaro is a traditional Venetian bar specializing in serving small snacks or bites, known as cicchetti, accompanied by small glasses of local wine (ombra). This concept fosters a social and informal atmosphere, where guests can enjoy a variety of flavors while standing or sitting at tables, engaging in conversation, and savoring the local wine culture. 
Menu
Specific menu details for Daniel Bellino Zwicke’s Bar Cichetti are not readily available in the search results. However, some general characteristics can be inferred based on the definition of cicchetti and bacaro culture. 
Cicchetti: The menu would have primarily consisted of cicchetti, which are small plates or snacks. These are often described as “Venetian Tapas”.
  • Variety: Cicchetti menus are known for their diverse ingredients and preparations.
  • Traditional Venetian fare: Classic Venetian cicchetti might include:
    • Crostini: Toasted bread with various toppings.
    • Panini: Small sandwiches.
    • Baccalà mantecato: Creamed cod spread on bread or polenta.
    • Sarde in saor: Marinated sardines.
    • Polpette: Venetian meatballs, possibly made with meat, fish, or vegetables.
    • Mozzarella in Carrozza: Fried mozzarella sandwiches.
  • Wine Pairing: The food would have been designed to pair well with a wide selection of Italian wines, especially Venetian wines. The traditional accompaniment to cicchetti is a small glass of wine known as an ombra. 
  • In essence, Bar Cichetti aimed to bring the lively and delicious tradition of a Venetian Bacaro to New York City, offering a unique culinary and social experience centered around cicchetti and Italian wine.
 
Author and writer
  • Cookbook author: Zwicke is a prolific author of several cookbooks focusing on Italian-American cuisine, including popular titles such as “Sunday Sauce,” “La TAVOLA,” “MANGIA ITALIANO,” and “THE FEAST of THE 7 FISH”.
  • Food and wine expertise: His writing often explores the history and cultural significance of Italian food and wine, reflecting his extensive experience and knowledge in the industry.
  • Travel writing: He incorporates travel experiences and insights into his writing, drawing from his explorations of Italy, including regions like Naples, Capri, Positano, and the Amalfi Coast. In fact, one of his books, “Positano The Amalfi Coast Cookbook”, combines recipes with travel guide information for the region.
  • Online Presence: He maintains an active online presence through his website, a Facebook author page, and an Instagram account, where he shares information about his books, travels, and interests.
Beyond his roles as a chef and restaurateur in the New York City dining scene, Daniel Bellino Zwicke has carved a significant niche as an author and writer, particularly within the realms of Italian food, wine, and culture 
 
  • Best-selling author: He is described as a best-selling author, with “Sunday Sauce” being a #1 Best Seller on Amazon’s Italian Cookbook list for a significant period.
  • Book of the Year Award: “Sunday Sauce” and “Segreto Italiano” are mentioned as recipients of a “Book of The Year Award,” although the specific awarding body isn’t explicitly stated.
  • Positive reader reviews: Zwicke’s cookbooks, including “Sunday Sauce” and “Segreto Italiano”, receive positive feedback from readers, who praise the authentic Italian recipes, the accompanying stories and anecdotes, the humor, and the overall engaging reading experience. Some reviews highlight the ease of following the recipes and the deliciousness of the dishes.
  • “Best Italian Cookbook Ever”: Some readers have praised his work, particularly “Sunday Sauce”, as being “The Best Italian Cookbook Ever”.
  • “Pre-eminent writer”: He has been lauded as the “undisputed pre-eminent writer of Italian-American Food Cooking and Culture” for his ability to combine recipes with delightful stories, history, and cultural insights.
  • “World’s number one proponent of Italian-American Food and Cuisine”: He’s recognized for advocating for Italian-American cuisine as a legitimate world cuisine.

Authentic RAGU alla BOLOGNESE Recipes – Everything You Always Wanted to Know – But Were Afraid to Ask – Pasta Bolognese

 


PASTA with RAGU BOLOGNESE 

The WORLD’S BEST ?


Making RAGU BOLOGNESE

AVA Makes 2 RAGU – The TRADITIONAL

And Her Own Tweaked VERSION





The WORLDS BEST !!!

RAGU BOLOGNESE SECRET RECIPE


RAGU BOLOGNESE

SECRET RECIPE alla BELLINO

DANIEL BELLINO “Z”

aka “DANNY BOLOGNESE”
AMAZON.com



CHEF LUC MAKES The ORIGINAL BOLGONESE


From CHEF PELLIGINO ARTUSI

CHEF LUCA CORLEONE Makes BOLOGNESE

The ORIGINAL RECIPE From PELLIGRINO ARTUSI

The ORIGINAL RECIPE Does Not Have ANY TOMATO in IT

“There is NO Single RIGHT or WRONG Recipe for RAGU BOLOGNESE,
However there are Certain GUIDELINES to Follow”

It is Wonderful that CHEF CORLEONE Makes RAGU this way, at his Restaurant
and here on this Video.





ANOTHER RAGU alla ARTUSI

The ORIGINAL RAGU alla BOLOGNESE\

PELLIGRINO ARTUSI’S Original RECIPE 

for RAGU BOLOGNESE “WHITE RAGU”






UPDATED RECIPE FOR REAL RAGÙ ALLA BOLOGNESE

DEPOSITED IN THE BOLOGNA CHAMBER OF COMMERCE ON 20 APRIL 2023


Official RECIPE RAGU of BOLOGNA

RECIPE :

Coarsely ground beef (see note): 1 lb (400g)

• Fresh pork pancetta, slices: 6 oz (150g)

• ½ onion, peeled: about 2 oz (60g)

• 1 medium carrot, peeled: about 2 oz (60g)

• 1 celery stalk, trimmed: about 2 oz (60g)

• ½ cup (1 glass) of red or white wine

• Strained tomatoes: 7 oz (200g)

• Tomato paste (double-concentrated): 1 tbsp

• ½ cup (1 glass) of whole milk (optional)

• Light meat or vegetable broth (or stock cubes)

• Extra virgin olive oil: 3 tbsp

• Salt and pepper




PREPARATION :


In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven)

or terracotta saucepans can be used), melt the ground or chopped pancetta with olive oil.

Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food

processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly

with a wooden spoon until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always

stirring, until it sizzles and browns.


Add the wine; cook over medium heat until it has completely evaporated. Add the tomato paste

and purée. Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours

(or 3 depending on preference and type of meat), adding hot broth (or water) as needed. Add any

milk (traditionally used) half way through the cooking; allow to evaporate completely. Season with

salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.




ISTITUZIONE CULTURALE

DELLA REPUBBLICA ITALIANA



Note


Traditionally, in Bologna hanger or skirt steak is used (the diaphragm of the beef, which is difficult

to find today). In lieu or in addition, favour anterior cuts, rich in collagen, such as shoulder or

chuck, brisket, plate or flank. Combinations are acceptable, as is the modern technique of

browning the meat separately and then adding it to the softened minced vegetables in the pan.

Permitted variants:

• Mixed beef and pork (about 60% beef)

• Meat minced with a knife

• Cured pancetta instead of fresh pancetta

• A pinch of nutmeg

Unacceptable variants:

• Veal

• Smoked pancetta or bacon

• Only pork

• Garlic, rosemary, parsley or other herbs and spices

• Brandy instead of wine

• Flour as a thickening agent


Ragù alla bolognese can be enriched with:


• Chicken livers, hearts and gizzards

• Peeled and crumbled pork sausage

• Blanched peas, added at the end of cooking

• Dried porcini, rehydrated








RAGU BOLOGNESE – Official Recipe




MAKING The OFFICIAL RECIPE

RAGU alla BOLOGNESE

OFFICIAL RAGU RECIPE

CERTIFIED by The CHAMBER of COMMERCE

Of The City of BOLOGNA ITALY