Sunday Sauce by Bellino

A Pot of SUNDAY SAUCE

alla BELLINO alla PACINO

"SOME CALL IT GRAVY"

 

SUNDAY SAUCE

Daniel Bellino Zwicke

AMAZON.com

SUNDAY SAUCE

Daniel Bellino-Zwicke's recipe for Sunday Sauce is a classic Italian-American gravy, featuring a long simmer time and a combination of meats

. His recipe is published in his book, Sunday Sauce: When Italian-Americans Cook. 

About Daniel Bellino's recipe -

Bellino-Zwicke's recipe, like others in his cookbook, is based on traditional Italian-American family recipes and food culture.

• It celebrates the tradition of simmering a meat-based tomato sauce for several hours to create a rich flavor.
• An excerpt from his book notes that meat combinations often include sausages, meatballs, and beef braciole, though pork neck and veal shank are also possible additions.
• His book also includes recipes for famous movie-inspired sauces, such as Clemenza's Sunday Sauce from The Godfather and Sinatra's Spaghetti & Meatballs. 
• Where to find the recipe
• The book: The full recipe is available in his cookbook, Sunday Sauce: When Italian-Americans Cook. This can be purchased from online retailers like Amazon, Barnes & Noble, and AbeBooks.

• Excerpts: Excerpts and summaries of the recipe's approach and ingredients can be found on Daniel Bellino-Zwicke's personal website and various food blogs.
• Inspired recipes: Since Bellino-Zwicke's recipe is a classic version of the Italian-American Sunday Sauce, many similar recipes exist online, often referencing the same key elements, like a long simmer time and a combination of meats. 
• General Sunday sauce preparation
• While the specific recipe is proprietary to Bellino-Zwicke's book, the general method for this type of Sunday sauce, or "gravy," is widely known. It involves: 

Browning a combination of meats, such as Italian sausages, meatballs, and pork.

1. Adding aromatics like onion and garlic.
2. Combining with tomatoes and other flavorings (such as tomato paste, wine, and herbs).
3. Slow-simmering for several hours to allow the flavors to meld and the meats to become tender. 
4. The final sauce can then be served over pasta, with the cooked meat as a second course.

"MAKING SUNDAY SAUCE"

Author DANIEL BELLINO ZWICKE

At UNCLE TONY'S HOUSE

LODI, NEW JERSEY

MORE on SUNDAY SAUCE

Daniel Bellino-Zwicke's book, 

Sunday Sauce: When Italian-Americans Cook, doesn't contain just one single recipe, but rather presents a variety of Sunday sauce traditions reflecting different family customs. The core difference between the recipes is typically the combination of meats used. 

Here are the variations of Sunday sauce included in the book, based on Bellino-Zwicke's writing: 

The popular trio: Many families, including the most popular version Bellino-Zwicke describes, make their sauce with a trio of Italian sausages, meatballs, and beef braciole. This is considered a foundational version of the dish.

• A simpler sauce: For some, a simpler version of the sauce is made with just sausages and meatballs. This version is notably featured as Pete Clemenza's sauce in The Godfather.
• Pork variations: Other families incorporate pork into their sauce. Some versions use pork neck, while Bellino-Zwicke mentions that he sometimes makes his Sunday sauce with sausages, meatballs, and pork ribs.
• Other meat options: The author notes that other meats can be added to the mix. Some families might include chicken thighs or a veal shank.
• "Secret Sauce": The cookbook also includes a "Secret Sauce," or Salsa Segreta, recipe. Inspired by the old-school Italian red-sauce joint Gino's of Lexington Avenue, this version is distinct from the typical meat-heavy Sunday sauce. 

"RED SAUCE"

ROCCO'S ITALIAN RESTAURANT

GREENWICH VILLAGE

Get a FINE ART PRINT from FINE ART AMERICA

CLICK HERE

Ava Makes Big Night Timpano Recipe

 

"La TIMPANO"

BIG NIGHT

Starring STANLEY TUCCI - TONY SHALOUB

MARC ANTHONY

AVA & Her TIMPANO

AVA Makes TIMPANO

alla BIG NIGHT

SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES

PASTA - SOUPS - SWEETS & More

Daniel Bellino

AMAZON.com

Pasta Ceci Recipe Nonna Concetta

 

NONNA CONCETTA

CAVATELLI con CECI

SICILY

NONNA CONCETTA'S PASTA CECI SICILIANA

FIRGINTINI,  SICILY

PASTA CECI alla NONNA CONCETTA

With Her HOMEMADE CAVATELLI PASTA

PASTA CECI SICILIANA  alla CONCETTA

Recipe: 

For the dough: 

300g Semola rimacinata 150ml Warm water For the condimento: 250g Dried chickpeas 1 stalk Celery 1 Carrot 1 Onion 1-2 tablespoons Tomato purée Olive oil Salt

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

DANIEL BELLINO "Z"

AMAZON.com

CONCETTA

PASTA CECI SICILIANA  alla CONCETTA

Recipe: 

For the dough: 

300g Semola rimacinata 150ml Warm water For the condimento: 250g Dried chickpeas 1 stalk Celery 1 Carrot 1 Onion 1-2 tablespoons Tomato purée Olive oil Salt

Red Sauce New York

 

"RED SAUCE"

CARBONE

"GET a FINE ART PRINT' 

From FINE ART AMERICA

"CLICK HERE" !!!

SUNDAY SAUCE

"RED SAUCE"

alla CLEMENZA

Do YOU OWN SUNDAY SAUCE ?

AMAZON.com

Another Great FLACIANELLO -2014

 

FLACCIANELLO  2014

FONTODI VINEYARDS

PANZANO, ITALY

Yes, another great vintage of Flacianello. The 2014 to be exact. We had a couple bottle of Flaccianella last night. We were at Mont'es Trattoria in Greenwich Village. We had a wonderful meal from Chef Pietro Mosconi, who makes fabulous homemade pasta among other things.

We ordered the Flaccianello and some antipasti - Artichokes, Burrata & Prosciutto di Parm, with Baked Clams, and Asparagus. The wine was opened, tasted, and poured into our glasses. My first thought was "Wow! This is amazing" ! Another great vintage of  standard bearer wine from my pal Giovanni Manetti, who owns Fontodi Vinetards in Panzano, Italy, in the heart of The Chianti Classico wine zone. Speaking of Chianti, Giovanno makes amazing Chianti as well.

Giovanni makes three different Chianti wines, which are all made of 100% Sangiovese. The offerings are Chianti Lamole, Fontodi Chianti Classico, and Fontodi "Vigna del Sorbo" Chianti Classic - Gran Selezione. All wonderful wines.

I met Giovani at his vineyard in 1997, and have been drinking his wonderful wines ever since. I have tasted ever single vintage of Flaccianella since the 1995 vintage, that I drank at the source - Fontodi Vineyards, with Giovanni. That 95 Flaccianell was a mind blower. And we drank Vigna del Sorbo, Vin Santo, and Giovanni's Syrah as well. All wonderful. Giovanni also produces Olive Oil on the estate, and his family has also produces high-quality Terracotta at their fattoria Cotto Manetti, in Ferrone Italy. The Manetti's have been making Terracotta since 1780. They started making wine in 1968, and are one of Tuscany's top wine produces estates, as well as the whole of Italy.

Now, let's get back to that Flaccianello 2014, one of the best wines I've had all year long. The wine is a delight to drink, being in perfect balance of fruit flavours, acidity, and wight. Yes this wine was perfect in every respect, exhibiting intense flavours of Dark Cherry and Chocolate, with some nice spice, and a hint of Almonds. This is serious Sangiovese that will take your breath away if you're lucky enough to drink some. It reminds me of another amazing vintage, the 2010 that I drank a couple of years ago. That wine really rocked, and was much like the 2014, perfect in every way, and an absolute pleasure to drink. 

"Basta" !

Daniel Bellino Zwicke 

September 17, 2025

New York City

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

With COUNT SEBASTIANO CAPPONI (L)

ANd GIOVANNI MANETTI (R)

NEW YORK

100 ANNIVERSARY of The CHIANTI CONSORZIO

2024

 

 

Sinatra Sauce - The Cookbook

FRANK SINATRA

COME FLY WITH ME



SUNDAY SAUCE and SINATRA

Recipe

It's an old tradition in my family, that most Sunday the Bellino Family gathers together and we eat Sunday Sauce Italian Gravy. The whole family gets together and Grandma House, or Aunt Helen's, but mostly at Aunt Fran's House in Lodi, New Jersey. It's a wonderful all day affair, starting with a little antipasto, followed by the star of the show, Sunday Sauce. Aunt Fran or Aunt Helen usually make the Sauce (Gravy), which is the most supreme dish of all. It's a long simmered tomato sauce laden with special meat treats, that include: Sausages, Meatballs, and Braciole. We eat it with short maccheroni, usually rigatoni. "It's the Best Thing ever," we all just love it, and who wouldn't, it's so damn tasty, it is.

After the Sunday Sauce, it's on to dessert and coffee, which is a 3 or 4 hour affair, as the grownups sit around the table drinking Espresso (with Anisette) and eating all the tasty desserts that's made of a whole array of sweet treats, like: Aunt Fran's Ricotta Cookies, Cannoli, Sfogliatelle, and whatever sweets that other visitors might bring. And there's a whole lot of talking about this that and every other thing: sports, politics, gossip and what not, all as Frank Sinatra records play softly in the background. Always. Aunt Wanda loves Jerry Vale, and Dino has his turn too. Those were warm and wonderful days spent with loved ones, and sadly all of the older generation is gone, and we miss them dearly. But me, I think of them often, and especially when it comes to Sundays, eating all day long, cahtting and having fun, eating maccheroni, sausage, Meatballs, and Braciole, listening to Sinatra, and loving it all. My cousins Joe, Tony, and I keep it going. We try to organize as many get-together s as we can, always centered around food, whatever it may be: fresh fish, pasta, Steak, and our all-time favorite Sunday Sauce. And don't forget Sinatra, Francis Albert that is. Or just simply Frank. 

Basta !

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

Frank Sinatra

The SUMMER WIND

A Pot of SUNDAY SAUCE

"GRAVY"

RECIPES

FRANK and FRIENDS

At GILLY'S

NEW YORK

.

Authentic Ragu Bolognese Recipe and Rules

 

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