I love the fact that a renowned restaurant like Rao's is so open to just sharing their recipes on the internet without any fear of it backfiring on them. They know that nobody is going to have the patience to make it, so just let the recipe out and no one will notice. I think it's great!
My grandmother made this almost the exact same way with the same ingredients every Sunday, the only difference was that she made her meatballs much smaller.
He seemed genuinely surprised and happy with his results. I understand. It's always wonderful when you put together a dish you know by heart and it still gives you such pleasure even after years of making it. I also want to say this video seemed to have a very nice ,slower pace then normal. No rushing of the cook. This is what I'm sure was HOW his grandmother did her cooks. Much like my own. It will be ready WHEN it's ready and no sooner. Everyone have a great day. 👍🌤😊🌹
I read a tomato sauce rating on serious eats a few years ago, that rated Rao's #1. Been buying that brand since then, and loving it. Didn't realize it started as a restaurant.
I didn't want to buy into the hype of a $7 jar of Rao's marinara sauce, but it was on sale one time at the grocery store and I said what the hell I'll just try it. It's ridiculously good. Literally like crack. That's how addictive it is. I never looked back and only buy Rao's marinara sauce now.
Little Italy in Cleveland has a sauce too, it's really good, it's nice to try different things once in awhile. Or if your Italian like me you make your own.
I was always religious about never buying jarred sauce. I grew up Italian in north jersey so jarred sauce was the biggest taboo. However I tried it and loved it and now I always have an emergency jar of Rao's for nights when J just want some pasta but too lazy to whip up a sauce.
He has that dry voice and sense of humor and I love it. I love how is still shocked the the meal he knows and loves is still so good to him even through his whole life
Thank you Frank (and Munchies)for a great lesson in making a basic Italian staple. Please come back again and share some more of your families cooking.
It makes me feel, so very happy to see a fellow Italian American who runs one of the most successful restaurants in America represent this dish which us Italian American families still eat every Sunday to this day. At home we eat it, and to see it has people flocking to it in such a big restaurant is such a good feeling. Plus Frank is totally chill, a very classy vibe.
My family does the same gravy recipe but usually adds wine to deglaze after you sear the meat or adds it during cooking and it adds a extra depth of flavor
The very first cooking trick my mother ever taught me was this: she let me stand on a chair so I could see the stove, and then she let me get a taste of the brown gravy she had going. It was brown gravy, just about my favorite thing for rice OR potatoes. She unscrewed the cap from a bottle of wine, and poured the cap full. She let me add the capful of wine to the gravy, and then let me taste it again. WOW! I could not believe how that simple, tiny capful of wine just utterly changed that gravy. And a cooking nut was born...
Honestly, as someone who doesn't cook often, Rao's sauces are my favorite. I pretty much always have a jar of various sauce, soup and frozen dinners on hand.
Rao's Marinara is my go to.... I love to cook, and make sauces. But I always have that in my cupboard for when I need just a small amount of the most delicious marinara sauce to compliment something else. and I just read this morning on a food blog that Rao's ALfredo sauce beat out 9 others. top 10. nice to put a face to the brand, really nice to hear the amazing story behind the restaurant. next time I come to NYC I will plan ahead and hopefully snag one of 10 !!!!! tables. thank you Frank
Very reminiscent of my Sundays growing up in Bensonhurst Brooklyn......my grandmother would bottle here own tomato's and my mother would ask me to go down into the basement to get her a few bottles of tomatoes ....to start the Sunday gravy .....
This has become a family favorite! I just made this tonight for my parents, brothers, nephew, husband and baby girl. I use my homemade tomato sauce but do everything else the same :)
my hubby adds everything Rao's does for meatballs but he also adds finely diced carrot, celery, onion and that makes them super juicy. Also, one of his Christmas gifts this year was Rao's cookbook LUCKY ME
He probably does the same but he doesn't show it it was a guy is makes steak sandwiches by my house said the secret formula is olive oil salt pepper and oregano when he doesn't tell you and I seen him put it on with lemon juice
I have a secret - Rao’s makes the best jarred sauce on the market. It doesn’t taste like it’s jarred in the least. Italian-Americans are SUPER picky about sauce - I’m a Brooklyn born, full blooded Sicilian myself - but Rao’s is in a whole other class. Their marinara is a dupe for my late grandma’s recipe. Extremely convenient when you don’t have time to make it from scratch.
Hi, I’m trying to duplicate this marinara sauce at home. Just from the ingredients listed on the label, mine didn’t quite look and taste like RAO’s. Any suggestions?
I lived on 114th (same block as Rao's) for a few years when I first moved to NYC. I never saw anyone from the neighborhood eat there. It was mostly black chauffered cars pulling up every weekend.
God bless you, you know better now. Prego is a crime upon humanity exceeded only by Ragu. Actually I hate most jarred sauces, but Rao's, Famiglia Del Grosso, and (weirdly) Newman's Own Sockarooni are all acceptable in my house.
@@Redsoxking Now, TBF, not even Gordon Ramsay can secure reservations into the Harlem Rao's, so it's a totally OK and reasonable thing to get the experience in Vegas instead.
@@Redsoxking I know! I get the feeling that they'll eventually return in some way after the nonsense ends, though, because I knew that they made a killing over there before the craziness.
Cool. We found Farm to fork just before the pandemic started and then they went out of business. Been searching for a replacement and found Rao's marinara. It's awesome. Based on that sauce alone, we are going to be trying their other sauces and pre-made products. 👍🏾
Yeah, it's the Italian Americanized version of Ragu Napolitana. He's wrong that this is how Sunday Sauce is made *all* over the US, it's mostly just true in the Northeast or made by descendants of Southern Italians, particularly from Campania/Naples, but yeah.
I attempted to make Sunday gravy on my own last Christmas with my grandpa's recipe because I want to keep the tradition going. It turned out okay but I'm going to make it with these instructions since I think I forgot to add water so it was too thick.
This looks delicious, but I don't have a family willing to eat all that pork. I still enjoy seeing how this is made, and I hope to try it some day. Thanks, Vice. I'd love to see this guy make some simpler "weeknight" food like marinara sauce. I feel like I may pick up a tip or two from his lifetime of experience making good Italian-American cooking that I might end up using frequently. I do enjoyed reading about involved home recipes like this Sunday Gravy or Beouf Bourgignon that take all day to cook, but few people cook such foods frequently. I'd like to see experts like this show me how to improve my cooking with typical foods like a good tomato sauce. Big expensive complex recipes are more entertainment ("food porn") than something most of the audience is actually going to make.
The way we do the pork is this: we brown the crap out of it, naturally, and put it in the sauce ahead of the other meats, the objective being for the pork to break down into tender shreds and just kind of become one with the sauce. No distinct chunks of pork, just a ton of flavor. Tomato sauce without pork is depressing.
@@BrutishYetDelightful If I had a bunch of pork to cook, I might do that. Sounds good and simple enough-a good use for the meat. I'd rather eat it than pork chops. If I slaughter a pig and end up with a lot of pork, maybe I'll turn into a Sunday Gravy pork tomato sauce guy. As I live with family members who won't eat pork, I don't cook it much, but I understand the sentiment that tomato sauce without pork is depressing. Whenever I've had an opportunity to get some good guanciale or pancetta for my tomato sauces, it's been delicious. The right Spanish chorizo, too. And of course good pepperoni can elevate a pizza. I've got beef, chicken, and duck fat in my freezer. I do like richness. But if I'm making a large meal, I have to take into account family members who are so picky that they're averse to butter. I just don't have an audience to take out my dutch oven or biggest pans and cook a huge feast. I'd be eating it myself out of the freezer. Cooking on this scale is better if you've got people willing to eat it.
As an American Italian here , it’s sauce , gravy must be a NY/NJ term , gravy goes on potatoes, biscuits , and Christmas/Thanksgiving meals , everything else is a sauce.
I definitely a wonderbread wop thing. Anyone in touch with the culture, instead of Rao’s Americanized merde, knows this is a shitty interpretation of Ragu alla Napolitano and that those meatballs are too big
Hey, that's what makes America great, right? Don't doubt that they worked their a**es off. Smart that they decided to publish the recipe. Sales will go up, not down…
Looks amazing and I am cooking this right know. I'm not sure about the meatballs - I did something wrong, because they tend to crack during the frying. Any idea? Too much breadcrumbs? Also, I cooked them right from the fridge, so is the big temperature difference a factor here?
Probably not enough egg and you have to soak the breadcrumbs in milk. Both act as binding agents. Sounds like your mix is too dry otherwise they won’t crack.
Just do like he said. The eggs and water are very important. If it meatball mixture looks dry add water. It should be sort of wet. Or like the other person said, you can soak white bread in milk when I do that, I drain the milk out of the bread first before adding it. Taste really good like that as well.
