PASTA

When Nonna Makes Sauce – Sunday Sauce Gravy Recipe

 


NONNA GINA PETITTI

NONNA Makes SAUCE

NONNA GINA Makes SUNDAY SAUCE

Recipe – Nonna Gina

MEATBALLS :

2 lbs. Ground Beef
2 Extra Large Eggs
1/2 cup chopped Fresh Parsley
1 teaspoon Salt
1/4 teaspoon powdered Garlic
1/2 cup grated Pecorino Cheese
1/2 teaspoon Black Pepper
1/2 cup Bread Crumbs

Sauce/Gravy:
3 quarts Tomato Puree
1/4 cup Fresh Basil
1/4 cup Fresh Parsley (optional)
Olive Oil
1/2 cup sliced Onion
2 cloves Garlic
4-6 Pork Neck Bones
4-6 Pork Ribs
6 Sweet Italian Pork Sausage
Meatballs (from above)
Salt & Pepper to taste
NONNA GINA PETITTI
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.







Some More GREAT SAUCE !!!


SUNDAY SAUCE

alla BELLINO alla PACINO

CLEMENZA’S GODFATHER SAUCE

JOE DiMAGGIO’S Mom’s GRAVY

MEATBALLS – BRACIOLE

And MUCH MORE

AMERICA’S FAVORITE ITALIAN COOKBOOK

SUNDAY SAUCE by DANIEL BELLINO


AMAZON.com


Sauce or Gravy – What do You Call It – Red Sauce Debate

 

“GRAVY” !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it “REDSAUCE” ?

It’s The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples






SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

“SOME CALL IT GRAVY”
AMAZON.com
SAUCE, GRAVY, SUNDAY SAUCE, “RED SAUCE” or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says  “Gravy” they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, “Sauce” Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, “No Right or Wrong.” The main and  most important thing is that the dish taste good.


CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA’S The GODFATHER

An ITALIAN- AMERICAN CLASSIC





LEARN HOW to MAKE SUNDAY SAUCE – GRAVY

RECIPES are in The SUNDAY SAUCE COOKBOOK
by Daniel Bellino “Z”
AMAZON.com

Jersey Shore Crab Sauce Recipe
Screen Shot 2016-08-09 at 1.34.34 PM

JERSEY SHORE CRAB SAUCE

 

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you. 

RECIPE 

12 Hard Shell Blue Crabs

12 tablespoons Olive Oil

12 Cloves Garlic

1 for each Crab, peeled and chopped

1 Small Onion, peeled and chopped fine 

 1 teaspoon Red Pepper Flakes 
 1 – 28 oz. can whole San Marzano Tomatoes

1 – 28 oz. can Crushed Tomatoes 

 1- 16 oz. can Tomato Puree 
 ½ teaspoon dry Basil 
 ¼ cup chopped fresh Italian Parsley 
 1 pound Lump Crab-Meat, fresh frozen or canned 
 1 pound imported Italian Spaghetti or Linguine 


 Put olive oil in a large pot and heat to high. 

Place the Crabs in the pot and sauté at high heat for 10 minutes. 

 After browning the crabs, remove from pan and set aside. 

 Put onions in pan and cook on medium heat for 5 minutes. 

 Add the garlic and red pepper to pan and cook on low heat for 3 minutes. 

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree. 

Add the Crabs back to the pot. Cook for 90 minutes on low heat. 

 Remove the crabs from pan and let cool on the side. 

Remove all the meat from the crabs and discard the shells. 

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. 

Cook pasta according to directions on package. 

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. 

Sprinkle pasta with a little olive oil and mix. 

Add 2 cups of crab sauce and half the parsley to pasta and mix. 

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley. 


 Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.
 



The Finished Sauce



“Yummm” !!!



 
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Pasta with Jersey Shore Crab Sauce







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JERSEY CRAB SHORE SAUCE


and Other Great Recipes
in
SEGRETO ITALIANO





by Daniel Bellino Z

.

A Favorite Italian Cookbook – Sicilian Italian American Recipes Pasta Eggs Soup and Sweets

 


SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES
AMAZON.com



If you’re just beginning to learn Italian cooking – or you’re advanced…..you’ll find at least ONE recipe in this book you’ll have to try. But more likely, you’ll find several. What I love about this selection of recipes is that they include strictly Italian; Sicilian; and Italian-American dishes. The author recognizes Italian-American as a cuisine unto its own. Falling into all three categories myself, I have a large collection of Italian and Sicilian cookbooks, but none specifically for Italian-American. I think this is about as close as I’ll get. Dishes from my childhood (along with some charming anecdotes from the author) are in here and my mouth waters just thinking about which one I’ll make first.


The recipes are rather simple just like *real* Italian food. I remember the time I asked Zia Elena for her spaghetti sauce and meatball recipes. To me, she was the Queen of authentic and delicious Sicilian/Neopolitan cookery (she married one of those northern Italians, so learned to cook for him. I had to ask her on the sly as no one would admit to her superior culinary skills in front of their own mothers!) Her list of ingredients was short and of course, delicious. Most Italian recipes are like that —- not complicated, but delicious.

I give this book two paws up! For the price, it’s such a deal, it should be in any cook book collection which focuses on the three types of Italian food. And lest the reader say, “But I thought Sicilians *were* Italians…” You can read up on this on the internet and see that Sicily had hosted numerous types of colonies for hundreds of years by everyone from Greeks, Arabs, Byzantines, even Scandinavians!. It only became part of Italy in 1860. Then in 1946 it became an autonomous region. Why does this matter? Sicilian cooking has many influences and so differs, although at times in subtle ways and sometimes in a complete composition expression to the more northern Italian food and customs. Due to Sicily’s proximity to Greece, a dear Greek man once told me (as I choked on the sweetness of the baklava he had just given me), that Sicilians were “just Greeks” who wanted to be Italians. May be a grain of truth in that.!

If you love this outrageously ethnic food, then I highly recommend this. It’s the kind of book I wish Zia Elena would have written and left to me! 


Thanks, Daniel