Sunday Sauce From My Childhood | Back to Bourdain E44

I was inspired to make Sunday Sauce from my childhood after a cool butcher I met gave me some house-made sausage. Why not use Anthony Bourdain's 'Sunday Gravy' as the backbone for the recipe? Today we are diving into Anthony Bourdain's Appetites Cookbook.

🔪 My Essentials
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📚 Chapters
00:00 - Sunday Sauce From My Childhood
00:34 - Prepping The Dish
02:21 - Blowing Up Sausage
06:43 - Plating And Tasting

🍎 Ingredients
• 2½ pounds oxtail, cut into pieces (I used 4-6 lb. of beef bones instead)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 to 3 pounds pork neck bones (I didn't use these either)
• 2 pounds sweet or hot pork sausage links
• 1 large or 2 medium white or yellow onions, peeled and finely chopped
• 5 garlic cloves, peeled and crushed
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes, or to taste
• 2 cups dry red wine
• 2 cups Dark Universal Stock
• 2 (28-ounce) cans crushed tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme or rosemary
• 1 sprig fresh basil
• 1 pound dry rigatoni
• 4 to 6 ounces hard cheese for grating

🫕 Equipment
• large pot or dutch oven, for sauce
• tongs
• large pot for pasta
• baking tray

#anthonybourdain #sauce #italianfood

[Countcheddar]

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

[phillip]

Your dad's basil plant seems like all the proof you need of your italian heritage! That thing is gorgeous. Like your sunday sauce!

[jonathancumbay]

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

[pseabrook]

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

[wiggsdannyboy]

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.

[psidbury]

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

[jrs]

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.

[jonrv]

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.

[jpbanksnj]

Excellent video. My favorite YouTube 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.

[rachelrachel]

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. ❤❤❤

[charliebronson]

I'm Hungarian. However, I love to make this. I add meatballs along with the sausage. The smell is phenomenal. Great video.

[gladysobrien]

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🇨🇦

[roberthasili]

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

[KevinFeeley_KHF]

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.

[toadbear]

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.

[paulmeeker]

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

[Srp]

Hi, dude. Making it now with meatballs as well as sausage. That basil plant is on steroids!!
Great post 👍.

[J_LOVES_ME]

Your dad's basil - gorgeous. It was like a tree, wow! I need the secret to growing that please 🙏

[PassiveAgressive]

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

[floorpunch]

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