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  • Hi. I'm Frank. Today we're gonna have some fun. We're gonna do something that's very

  • special to me, and we're gonna do it together. We call it "Sunday Sauce". It's the sauce

  • I grew up with. This is a slow-simmered Ragu sauce that most Southern Italians serve for

  • their Sunday family meal. It wouldn't be Sunday without it.

  • Everybody has their own version; you can use beef, veal, pork, lamb - you can even do chicken.

  • The sausage can be combined with all of the meats mentioned; today we're gonna do ribs.

  • We're gonna start by preheating the, the pot, we're gonna add olive oil, this is already

  • up to temperature, and from here we're gonna salt and pepper the ribs. It's important to

  • hit all the sides; be generous. These are big pieces of meat; turn them over, make sure

  • you do both sides... We're gonna begin browning the, the ribs (they are beautiful - very meaty)

  • and it's real important, given the choice of bone-in or boneless always choose the bone-in

  • meat. There's much more flavor, and the flavor's gonna add to the sauce.

  • Okay, you see how nicely these are browned. It's important to make sure that they're are

  • browned thoroughly. You see the nice caramelization. We're gonna remove them, and put them aside,

  • and from here we're gonna do the sausage. Those look beautiful.

  • Okay we're gonna use my hot and mild sausage today. You can really use whichever one you'd

  • like; hot, mild, or you could even use the chicken products.

  • Okay. These are done. We're gonna take them out; nice, nice color, just browned on the

  • outside - we're gonna finish cooking them in the sauce. We've added a tablespoon of

  • olive oil and we're gonna saute the onions now. Make sure we salt them. We're gonna add

  • a few pinches of crushed red chilies; these are optional. We're gonna saute the onions

  • until they're transparent. It should take three to four minutes. You can see the onions

  • are translucent now; I'm gonna add the garlic. We want to saute this no more than a minute.

  • You're gonna smell the perfume of the garlic just like I am right now. It's delicious,

  • delicious smell. You get that perfume; that's when we know it's right. We're gonna de-glaze

  • the pan with red wine. What we're gonna do by de-glazing is we're gonna scrape the bottom

  • of the pan to get any of those nice brown bits from the meat to be integrated in the

  • sauce. We're gonna reduce the wine by a half; this should take about two minutes.

  • Okay we're gonna talk about tomatoes now. We can only get really good tomatoes a month

  • or two of the year, and really, your best bet is to use canned tomatoes, and a good

  • quality of canned pealed tomatoes. So what we're gonna do is we're going to squeeze them

  • by hand. Just use your hands, feel the bits, you wanna squeeze them between your fingers

  • and it probably will do a better job than a wooden spoon.

  • Okay we're gonna add the crushed tomatoes. We're gonna salt them, we're gonna add a bay

  • leaf. We're gonna tear some nice fresh basil leaves into the sauce. It gives a nice sweetness.

  • And then we're gonna add the ribs, just the ribs, back to the pot. These are beautiful.

  • And now, we're gonna bring this to a boil. Now we're gonna finish the ribs in the oven.

  • This can be done on the stove-top, but I think with the ribs it helps to use the oven to

  • braise. Okay we preheated the oven to two twenty-five, and we're gonna place the covered

  • pot in the oven. The ribs have been braising for an hour. They

  • smell good! They look good too. Now we're gonna add the sausage. We're gonna cook the

  • sausage for an additional hour with the lid off because we want the sauce to reduce.

  • We have fifteen minutes to go before the sauce is finished. We're gonna drop the pasta. First,

  • we're gonna salt the water. I think we're ready to go. This smells good! Now look at

  • this: the meat pulls outta the bone. That's what you wanna look for. This is cooked to

  • perfection. Okay we're gonna add some sauce to this. Pasta's

  • done. Now, we want to keep this on the heat and integrate the sauce. We want to make sure

  • that every strand of pasta, every piece of pasta, is coated with sauce. Now I'm gonna

  • tear basil. I wish you were with me. Here's some pecorino romano. Look at this meat. It's

  • fork tender. You don't need a knife. That's good. We can eat the pasta first, the

  • meat second, or we can eat them all together. Your choice. Bon appetito!

Hi. I'm Frank. Today we're gonna have some fun. We're gonna do something that's very

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