Â
Â
LEARN HOW TO MAKE SUNDAY SAUCE
alla CLEMENZA
ITALIAN GRAVY
Â
Â
1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
by DANIEL BELLINO ZWICKE
Â
CLEMENZA’S SUNDAY SAUCE RECIPE
Is In THERE .. IT’S AVAILABLE
on AMAZON.com .. Juts CLICK LINK ABOVE ..
“THAT’S STEP 1 .. FINITO !!!”
Â
Â
2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..
Â
Â
Â
3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The “SAUCE”
Â
Â
.
.
4. Â SAUTE GARLIC & MINCED ONIONS in OLIVE InÂ
A LARGE POT. Â ADD TOMATOES.
Â
Â
Â
5. Â BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..
Â
.
6. Â IF USING PORK RIBS or PORK NECK, BROWNÂ COMPLETELY
THEN ADD TO POT with TOMATOES .. If NOT, SKIP THIS STEP.
Â
Â
7. Â LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.
.
.
Â
Â
Â
8. Â BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.
Â
Â
Â
9. Â AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.
Â
10. Â PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350 Â DEGREE OVEN For 15 MINUTES.
Â
Â
.
11. Â REMOVE MEATBALLS FROM OVEN and PLACE in POTÂ
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKINGÂ
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.
Â
YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15Â
MINUTES on VERY LOW HEAT. BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.
STIRRING NOT To BREAK MEATBALLS.
Â
WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The “SAUCE” IS DONE.
Â
12. Â COOK RIGATONI or WHCICHEVERÂ
MACCHERONI YOU LIKE and SERVE
WITH THe “GRAVY”
Â
PASS GRATED CHEESE
and
BUON APPETITO !!!
Â
Â
Â
SUNDAY SAUCEÂ
Is AVAILABLE in PAPERBACK
And KINDLE on AMAZON.com
Â
Â
Â
Â
Â
CLEMENZA
“DON’T FORGET The CANNOLIS”
Â
Â
SUNDAY SAUCE
alla CLEMENZA
Â
Â
Â