Sunday Sauce From My Childhood | Back to Bourdain E44 

I swear man, you’re gonna make it big, good luck on your journey dude!

Pro tip: Instead of draining the pasta, use a spider strainer to remove it from the water. Transfer the pasta to a sautéed pan or secondary pot to finish cooking with the sauce. This approach is less cumbersome than moving around a heavy pot of burning hot water. It also allows the pasta to retain more salty/starchy water to emulsify/bind with the sauce and for the sauce to adhere to the pasta.

Having a glass of wine while cooking is a ESSENTIAL! Great video as usual and shout out to Miss Julia

My new favourite cooking channel! Really nice and genuine. love the adventure through the cooking books

Mitch, great job! Happy to know you have the talent to carry on our Sunday Sauce tradition! ❤ make it your way, that’s what makes it special. ❤❤❤

Hi Mitch, really enjoying your videos. I love and share your passion for food and all things kitchen. All the best

Just found your channel the other day, and have to say I love it! Especially your videos on the duck à l’orange and the fancy-ass dish. I’ve worked in kitchens for years and was classically French trained, so watching someone else discover these kind of old baroque ways of cooking, trying to replicate them in a modern kitchen, and hearing the first time perspectives on it feels really familiar and funny as well. Keep up with this, I watch tons of this kind of content and yours really sticks out with its integrity and familiarity.

I am drooling. But being allergic to gluten/pasta… I sub homemade pasta made with Lupin flour using the Curtis Stone Pasta maker…it extrudes in fresh pasta (of any kind) in only13 minutes total! A true game changer! Gladys🇨🇦Toronto🇨🇦Canada🇨🇦

Excellent video. My favorite RU-vid videos are the Sunday Sauce/Gravy videos. I think I've probably seen every single one by now. I make it quite often and love doing different variations using different meats. It's always good to stir up those memories of growing up with Mom's cooking and being able to reproduce it.

that's my food heaven. We have a very similar dish once a week and I brought my kids up on it. Love this channel and equally loved Bourdain.

For some reason by the way you were talking about your mom I thought she died until the end of the video, big sigh of relief, glad momma Mai still cookin

Goodness, I remember my wife's mother preparing the same exact Sunday gravy and just took it for granted. How I miss it.

Very close to how I make my Sunday gravy. Very good.

A trick I learned from an old Italian guy back in New York is that the searing process takes 45 minutes. He slowly browned everything from the braciole to sausage, pork and beef bones all over a very low heat with no other ingredients. Then removed basically safe meat to rest and built sauce in same pot.

I got recommended this through my freakin google news feed! You got a subscriber from me! Tony would be really proud. Pour a glass for AB

Another banger. Some suggestions: a good additional beef cut to include are short rib. They bring quite a bit of connective tissue that will help to add body to the final sauce and have a really nice, assertive beef flavor that carries. I like to remove the casing from my sausages that I use in sauce. First, it eliminates the "watching" required with cased sausages and also increases the surface area of the meat particles, increasing the opportunity for maillard reactions, adding depth. The casing can be added to the bouquet garni. As for the aromatics, I like to keep my bruised garlic whole during cooking of a sauce like this. It decreases the chances of scorching the garlic and allows more of the carbohydrates to convert to sugars, providing a richer, creamier garlic flavor at the end of the cooking process. As for cooking method, give the 3-hour roasting in the oven a try. I became a convert a few years ago after doing a side-by-side experiment with my sauce. It's just a far superior end product, in my opinion. Plus it's less work and less mess. If you're using fresh basil wait for the sauce to come off of the boil before adding it at the last moment. Much of the character is lost to high heat and waiting until the last second to add it really increases the value it brings to the sauce. Also, tear the leaves instead of cutting them to keep them from turning black in the sauce. EDIT: The pasta shape/texture in this case is to improve the "cling" of the sauce to the noodle. The grooves and hollow shape help the sauce to cling better. Using a smooth pasta shape or a simple noodle shape would have required a different sauce than this one.

Just found your channel one video ago (Right now) and the quality of you, your food, and your editing are fantastic. Keep doing what you're doing! I can tell you're enjoying the process, and of course enjoying the food.

It’s not about the expensive meat cuts, it’s what you do with it plus flavour. This looks great! So tempted to make it one day

Lamb shoulder, sausage and oxtail for the win also I prefer ziti or mostaccioli with it

1) That’s a Nice Basil bush !!! 2) you could afford Parmigiana but not beef shank ?? My store, parm is $22 lb. 🤯 3) Nice Vid !!!

Your dad's garden rocks! Fine interpretation of the recipe here, well done! I'm no chef, but I can suggest the best pasta I know, Molisana. Next, mebe Rao's. But Barilla (it's fekin everywhere!) I always had problems with. Too gelatinous, no extra starch, and no real al dente window to work with before it breaks if you're trying to develop the starch/sauce/cheese crema in the pan. And I never knew why pasta was such a coveted food until I tasted Molisana. It's affordable enough. Great content! Cheers!

Non-italian here; something I can't wrap my mind around with Sunday sauce is boiling meats in tomato sauce, meats which would otherwise be fried/ grilled. I'm sure it's tasty in as far as the fat in the meat leaches out into the sauce (look up a Dublin Coddle which works the same way). But otherwise it feels like a waste of pork chops/ flank steak/ sausage, the meat will have no texture.

That looks amazing

Your instincts are right. Next time let the bones roast 45 min. or so, then add the tomato paste. There's a lot of sugar in tomato paste which wants to burn.

Hey dude - I didn't know this cookbook existed as far as I knew Les Hall was the only one he'd done. I've been onto my local bookshop & I should have a copy within a fortnight! Cool huh?

Mouth-watering! Well done, Mitch.

Beautiful 🍷

cool, my Nonas is very similiar, hello from the uk :)

Just subbed! Thanks for the great video. I have started to take some of the sausage meat, crush it up and fry it hard untill crispy to add with the cheese after plating. It gives an insane amount of extra flavour. Going to try your recipe next weekend!

Must be me. I load my sauce with chonks of tomato, onion, bell pepper and celery. I like the veggies. But otherwise yours and mine are very similar.

Beautiful!

Literally how my mom made it once a month too. Minus the beef bones 😂 and sachet. But that smell! I get it!

Instead of the neck bones, try a pig's foot. Boil the crud off a pig foot and throw it in with everything else.

Fab well done yes great tradition.

You guys got gardens like that in Jersey? Dayyam -- nice job! Definitely will try this recipe when it gets cooler out 🤙🏼 some perfect cold-weather comfort food

Fantastic a good tomato meat sauce is such a vital dish that is infinitely variable this one with the sausages in there looks so good i need to try that soon! I remember a lot of great food from childhood both from mom and dad but if i had to say two most strong remembered ones are my dad cooking fish we cached our selves happened at least once a week when i was with him. and my mom making a puffpastry loaf thing filled with a meat, mushrooms, onions and more in a creamcheese thing no clue what it would be called nor have i ever seen anything like it anywhere else

What is BPA? Do some cans have it and some not?

Bpa lining been got banned years ago

But where’s the meat from the oxtail?

where is the scoop of ricotta? lol

Hey Mitch, what kind of basil plant/bush is that, and how did it get so 'bushy'? As you are a "slut" for cheese, I am equally licentious for basil. details please.

That wine looks pretty wet to me 🤓

Dood I've watched way too many of your videos where you say "I'm so scared of this fond getting burnt" and it's like... light tan or beige. Like, it can get darker. A lot, darker. You keep missing out on a lot of build up. Dark caramel and low moisture is what ya keep an eye out for stoppin' at.

Clean you oven bro