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Cheapest, easiest meaty Italian feast — Sunday sauce

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30 Replies to “Cheapest, easiest meaty Italian feast — Sunday sauce”

  2. Every Italian grandma has their own recipe for Sunday sauce/gravy. Mine did it with more tomatoes and less meat. I can remember that the men got to eat first and women/kids ate after they went through. The guys would take a bid hoagie, scoop out the inside, plop in meatballs, sprinkle with grated parm and mozz and go play horseshoes.

  5. the moment i first knew i was in love was when i made a quesadilla for my gf, she’d never had one before, she had that exact reaction lauren had at the end and i realised how much i wanted to keep cooking for her for all our years to come 😌

  6. My grandmother would make a pot of gravy every single Sunday. She always used homemade meatballs plus hot and mild sausage. Every once in a while maybe some pork chops if she found them in the freezer. I’ve tried to recreate It many times but it never comes out as good as hers was

  7. 6:03 oh man, that dark red sauce. When I make a big pot of this I always reserve a few containers for just the plain sauce to freeze with the meat plucked out. The flavors of the beef and pork get so thoroughly incorporated after all the slow cooking that it makes it so meaty and savory.

  10. Just like my Nonna used to make! Every grandma has a different recipe and if you ask them, everyone else is doing it wrong! But here are a couple of my Nonna’s secrets:
    She would use meatballs and sausage in a pinch if she couldn’t get anything else. She would use a whole carrot to absorb the acid from the tomatoes, but throw it away at the end to make the sauce less sweet. Finally, she would run the finished sauce through a food mill to give it a rich and even texture that helped it stick to pasta!
    Everyone’s tastes are different so you have find the right method for yourself. My Nonna won’t mind me giving away her secret because she loved cooking and feeding everyone!

  15. Hey if you ever get a chance, try throwing a pot of sauce on a weber kettle, indirect with a chunk of pecan on the coals for flavor. leave it uncovered. stir once an hour. I just did that 2 weeks ago. Next level!

  16. spare ribs and pigs feet man. That's what Sunday sauce is about! Ask any true Sicilian.

  17. Can someone tell me what video I have to watch to understand the olive oil chicken to the right at the end of every video

  18. I've also used beef stew meat + ground beef since they're fairly cheap if you don't feel like dealing with bones and place everything into a slow cooker (after frying up everything and deglazing), though you dirty another dish that way. We also tend to add tomato paste since you're not getting the thickening from the bone marrow this way. 🙂

  21. Holy heart attack and stroke foundation. This guy puts so much salt in everything he makes.

  22. Adam, you're a gem. Shining like A good deed in a weary world. Thank you for your videos, they keep the fire stoked and the juices flowin'

  23. Never thought I would see a Ragusea tomato based sauce without half a bottle of white wine.

  25. I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.

  26. They got Casey's down in Georgia!?!? I'm in Iowa and I thought they were basically exclusive here

  27. I think canned tomatoes are important to make similar sauces taste good, i tried it with normal tomatoes from store the flavour was very minimal.

  29. Thank you! Someone finally explained to me WHY you should season as you go. Thats useful information for home cooks. Thank you

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