Italian Sunday gravy is the traditional, long-cooked pasta sauce from a small village in Campania. It has long braised meats galore like pork braciola, beef …
This is a very easy recipe for Italian Stromboli. Using frozen bread dough. You can add your favorite ingredients. Better than the pizza store version. Ooooo…
Tom LaytonMarch 27, 2014 at 4:27 am
Hey, Giani: When did you take out the celery, onions, carrots, & garlic
from the tomato sauce in the process of making that Sunday gravy? Your
demonstration didn’t show that part. Let me know. Ciao!
Ardell DellaLoggiaMarch 27, 2014 at 4:45 am
LOL! I thought I was the only one who still squeezed the tomatoes with my
hands and pulled out the stems and hard yellow part. :)
Tom LaytonMarch 27, 2014 at 5:12 am
Giani…you really made that stuff look good! I’m from So.Cal, but
consider North Beach my second home! You did a great job explaining how
you fix everything.
Grazi!
Persia22March 27, 2014 at 5:57 am
Oh man, what a treat! I’ve never tried Sunday Gravy – looks scrumptious!!
Can’t wait to try it. Thank you Mr. Gianni & blessings to you :))
Dale MeyerMarch 27, 2014 at 6:25 am
OMG, Gianni, this was the best Italian gravy I’ve ever made. I am of German
decent but I love Italian cuisine. It is very apparent that you are a
retired professional chef and you explain everything so well in your
videos. Danke!!!
todd germaineMarch 27, 2014 at 7:07 am
this is one of the best videos i have seen yet
mikl tobayuMarch 27, 2014 at 7:53 am
that is so delisch love your reciepies very good cook and explain it so
well thank you very much im going to make this and i know its going to
taste really really good thank you
CallimotzMarch 27, 2014 at 8:08 am
Did you ever get yelled at for dipping bread in the sauce while it cooks?
My wife use to get mad . I would smell the sauce and impatiently grab some
bread and dip it. She said that the yeast from the bread could spoil the
sauce.
Thomas SMarch 27, 2014 at 8:21 am
Hey Gianni,
Hoboken boy here. That is how I make the gravy. Looks absolutely
delicious!
Ciao!
Josie ZedakMarch 27, 2014 at 9:12 am
Gianni, Truly enjoyed watching you cook. I make mine the same as yourself.
I chop all the veggies so that I don’t remove except for the bay leaf.
After 3 hrs of cooking you can’t find anything but the bay leaf! I’m fond
of garlic so I use a bit more than you do.Love seeing you cook. Both my
parents were born in Italy and cooking was a very important part of daily
life. Thanks and God Bless you.
Emma BradleyMarch 27, 2014 at 10:06 am
My mother is from Napoli. Its so nice to see recipes from home. .
Especially the braciole. Grazie
1billwillMarch 27, 2014 at 10:58 am
Great video thank you.
leebyrd68March 27, 2014 at 11:24 am
WOW!! What a GREAT sauce Gianni!! LOVE it!! Thank you so much for
posting!!!