Sunday Sauce or Sunday Supper: Taking on a Challenge with That Jew Can Cook
I have heard of Sunday Sauce. I have never eaten it and always wanted to, so I rose to this challenge!
It wasn’t as much work as it appears to be. I made the meatballs on an earlier day, and froze half of the batch to save for the Sunday Sauce. They were the best meatballs I have ever made. Maybe I won the meatball challenge. Was there a meatball challenge? I “met” Andy at That Jew Can Cook at egullet. We are both member there, and I had asked if any of the e-gullet members had their own food blogs within a discussion of favourite food blogs. Andy answered with his. I have been a fan of his ever since. He makes very entertaining and informative videos about how to make some of his favourite recipes. He is funny, and he is real.
Then he made Sunday Supper for Superbowl and he and his friend fought it out in a Sunday Supper Challenge. Andy won -Â because of the fennel seed in his sauce, he says. That could be a deal breaker for me. I love fennel in sausage and sauces! And only by a hair, he adds. Then he challenged his readers. I was definitely “in”! But, talk about slow on the up-take. That was MONTHS ago!
I knew this would be a recipe that Vanja would enjoy. It is a meatlover’s dream: ribs, meat balls, sausage and braciole. I loved the idea of these savoury parcels simmering on the back of my stove the entire day filling the house with the homey aromas of Sunday Supper. Andy’s recipe is here. I got into the meatballs fairly soon after taking on the challenge. I went to a great effort to order extra fatty pork from Irving’s Farm Fresh (Berkshire boar), veal from the butcher that I had to grind myself, and some lovely beef from Jerry Kitt’s First Nature Farms at his booth in the Old Strathcona Farmer’s Market. I made the Ultimate Meatball. I will make them again, and again. I developed my recipe through reading several. I was really happy with the flavour, texture, and succulence of these juicy little morsels.
Tomato Sauce Recipe:
Ingredients:
- 2Â tbsp olive oil
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 2 large stalks of celery, chopped
- 6 garlic cloves, chopped
- 1 tbsp oregano leaves
- 1 tbsp basil leaves
- Kosher salt and freshly ground pepper, to taste
- 1Â tbsp fennel seeds (this time)
- 1/2 a 6 oz can of tomato paste
- 4Â 28-ounce can whole peeled tomatoes
- 1/2 cup water or broth (this time)
Instructions:
- Deglaze the frying pan used to brown the meats with the 1/2 cup of water of beef broth, and reserve liquid
- In a large skillet or dutch oven, over medium heat, sautéonions, carrots and celery in oil for about five minutes, or until translucent
- Add garlic and stir in for about 30 seconds, then add tomato paste with the herbs and seeds, cooking and stirring until the vegetables are covered with the paste and it has thickened and browned a bit (about 2 minutes
- Add reserved beef broth(or water) from deglazing the pan and the canned tomatoes; stir to combine
- Bring mix to a low boil, or simmer; you can blend the sauce after the aromatics are soft, or leave it chunky: I prefer a chunky, toothsome sauce
- Immerse all of the browned meat portions into the sauce:
- ribs
- sausage
- meatballs
- braciole
- There should be just enough gravy to barely cover the meat (says Andy, and others); Â if there isn’t enough add a few more blended tomatoes, or plain tomato sauce; I actually made an entire other batch of tomato sauce (My meat was barely covered, but I didn’t see it simmering; I saw it sticking to the bottom of the pot, and burning)
- Simmer on low for several hours until the ribs are falling off the bone; I finished the simering in a roaster in the oven
Today, I was making the sauce and the braciole. I consider myself a master at homemade tomato sauce. I have been making it for years and have learned to build a depth of flavour with the base, the tomatoes, and the herbs on their own. I was not daunted by this.
In go the aromatics for 5 minutes, or so, until translucent.Then the garlic, and about 30 seconds later, the tomato paste and seasonings. I was so surprised to find out that my Italian friends don’t usually add tomato paste to their sauces. For me, the paste is an essential ingredient in building a deep flavour.
And, as my sausage did not have fennel in it, I added a handful of fennel this time. I usually add only basil and oregano: equal and generous amounts of each. I would have added more, but I was out.
Once all of the vegetables are coated with the herbs and the paste, in with the tomatoes. Really good tomatoes is essential to a really great sauce as they cook down and the distilled essence of the tomato flavour can really make the sauce sing. Or not.
I season to taste. I tend to add quite a bit of freshly ground pepper and I use Kosher salt, or Maldon’s Sea Salt. I find the flavour sparkles on my tongue just that much brighter with a good salt.
Braciole Recipe
Ingredients:
-
100g of toasted pine nuts
-
100g of Parmesan, chunked
-
2 cups of dry toasted Panko crumbs
-
6 garlic cloces
-
1 large bunch (a generous cup) of flat leafed parsley
- 16 very thin slices of beef, or pork (I froze an inside round, and then we sliced it very thinly upon thawing)
- 16 or 32 slices of Jamon Serrano
- kitchen string
Instructions:
-
Scale first 5 ingredients into the TM bowl and blend to desired consistency (10 seconds, level 0-10)
- Pound out the thin slices of meat; cover each with Jamon Serrano and pack on the filling
- Fold and tie as per instructions above
I had heard of involtini, but not braciole. I have eaten neither, and I still do not understand the difference between the two after my internet research. In any case, Andy had it in his sauce, and Velva, from Tomatoes on the Vine suggested I use her recipe when I was telling her I was taking on the Sunday Sauce challenge with Andy. I read his recipe, and her recipe and other recipes, and then made up my own recipe influenced by them all, and adapted to the Thermomix. The filling I came up with was so good I could have sat and eaten it with a spoon. I have been constantly thinking about how else I can use it. I am thinking about stuffing it in sugar pea shells and topping it with fresh sweet raw peas… YUM.
I bought an inside round roast, and froze it. We often do this when we need thinly sliced meat. Vanja is the best meat slicer I know… but this time really cut his finger! Chef Sous was out of commission with 6 stitches n his index finger! I layered the pieces on parchment and pounded them even flatter; covered each with our favourite Jamon Serrano from the Italian Centre Shop, and then a generous layer of the filling. I did not add aolive oil to my filling as I found that it was moist enough. I might add it if I was using it in a Bracili appetizer recipe. I still need to test the waters with this recipe further.
I found the meat very easy to roll and tuck. After turning the length up, and both sides in, it rolled perfectly onto itself, ready to be tied with butcher’s string.
Tie one loop around one end, and then wrap it around again, slipping the end under the loose end, pulling forward to tighten the new loop.
Be careful to not pull too tightly, or the string can cut through the meat and slice the roll. Keep looping the string around and through the roll, pulling to tighten down the length of the roll.
Finish with a knot at the other end. It may be open a little at the back, but this will be the side placed into the frying pan to seal, first, so should not be problematic.
In no time I had sixteen made. I had more meat, but no more filling. Enough. I was so excited to see my pretty little meat parcels neatly tied.
In the frying pan to brown. Some people were adamant about using pork for this recipe stating that pork bracioli was so much more moist than beef. This surprised me. I used beef because I thought it would add more depth to the gravy with th epok ribs, the beef meatballs, and the variety or sausages I used.
Browning the Ribs in the Oven
Instructions:
-
Season ribs, and place on lined cookie sheet
-
Brown at 400ºF in a roasting convection oven, if possible, for 30 to 40 minutes, turning every 10 minutes
The sausages and meatballs were browning in the frying pan while I was making the braciole. I used three different kinds of sausage, but the ones from TK Ranch were the definite crowd favourite.
With everything browned, and out of the pan, I deglazed the pan with water, reserving the tasty bits with all of the flavour in it.
The meat went into the sauce piece by piece. That is when I knew I was in trouble. I would say that this sauce does not quite cover my meat. I made another batch of sauce. I got out another huge pot. I had two pots of Sunday Sauce simmering on the back of my stove for several hours.
Why? I paid no attention to the amount of meat required for this amount of tomato sauce. I used a LOT of meat. Andy’s recipe would be a sensible guide.
When I wanted to clean the kitchen and ready myself for the evening meal, I transferred the pots of sauce into my massive old roaster, placed it into the oven at 250ºF and it continued to bubble at a low simmer until we ate. I cleaned the stove and pans and cupboards. Yes, there had been a fair amount of spurting.
The best part of any Sunday Supper? Sharing the food with people you love. The bread was ready for the oven.
The asparagus tart cut into bite sized pieces for a little bite before the meal.
And. as soon as the guests arrived, the pasta was bubbling in the water, the bread was whisked into the oven and the tart was served as they sat at the table. (I know bread is theoretically supposed to sit for a couple of hours to be at its optimum flavour profile. Vince and Colleen taught me that. I had already baked some epis that were out of the oven a couple of hours. And. I love mine warm.)
The guests? A lovely little family I do not see often enough. My girlfriend, Petra’s, eldest son and his wife and family. Here is sweet Eva,
She was very happy with the freshly baked bread and ate nothing else.
And Cade sat on mommy Heather’s very full, due-in-two-weeks-lap, and ate a little bit of everything. Somehow he ended up wearing a lot of what he ate, and I don’t know how that really happened as he had incredible little manners.
See!
Big sister, Ella, had a hearty appetite and made me feel really happy as she tasted and ate a little of all of the meats in the Sunday Supper. Reece sat beside his dad and also tried everything with a smile. Oh, how that warms the heart of the home cook! It was so wonderful to have the kitchen bubbling with activity and so many little bodies enjoying a meal together. My daughter, Ragan, and her fiance were with us, too.
Daddy Drew said all of the right things and made me feel like a million bucks. I thought I had struck a home run and was feeling very satisfied and happy with my labours of love this day.
We visited, and played, and had ice cream. Then, everyone went home… but Ella had brought a surprise to show me. She is just finishing grade one, and has sewn her own pajamas! She has taken sewing lessons and brought them into the house to show me. I was in shock. I am teaching sewing at school and my grade 9 girls moan and complain profusely as they are making their aerobic pants. Little Ella has accomlished a top and a bottom of exceptional quality at six years old!
And she had a skirt she had made! She will finish the outfit in her next course. Isn’t this amazing? Look at that proud and accomplished little smile. I sure hope it won’t be as long until we see this young family again.
We stood at the door, waving good bye, and turned to come back into the house. “So, that was a lovely evening.” I sighed. “It certainly was.” Chef Sous agreed. “And the meal?” I asked as I always do after I make something new. “The meal?” he asked. “Yes.” and I looked at him. “Well, it was OK. I don’t want to hurt you, Valerie. It was good. It was Ok. It was fine. Everything basically tasted the same. The meatballs were a bit dry and I don’t think the effort that you invested was worth it this time.”
And, that’s what I love about Vanja.
So, you win, Andy! Don’t puff up your chest too much. Not only did you inspire me and motivate me to do this, you did it better without a taste test comparison! Bravo!
My saving grace? My daughter called the next day and said it was the best pasta she had ever eaten in her life. I loved how the bracioli turned out, and learned a heck of a lot!
Don’t be so hard on yourself, Valerie! A beautiful day with a beautiful meal and beautiful friends: what more do you want? (Don’t answer that!)
Wow…you really went ‘all out”. I grew up eating this kind of “Sunday Sauce” (though shy away it from these days except once in a long while). Your dinner looks very authentic to me. I don’t know that Andy could have done better.
This takes Sunday sauce to a whole new level Valerie. Look at all those happy smiling faces and tummies.
I cannot believe that little girl sewed those amazing clothes. Amazing what kids can do and what they will eat if we encourage them to do so.
I love the idea of fennel in the Sunday Sauce. It must be so fragrant and fabulous. The asparagus tarts look tasty as does your whole meal. xo
Never heard about the Sunday sauce…but it looks tempting. And your ribs…mmm…I just love it. I must recommend the rouladen filling to my mother-in-law. :-))
Ella is such a talented little gal!
Valerie, there is a widget for subscribing via e-mail right under the twitter button on my blog. I think that’s what it’s for anyway. If it doesn’t work for you, please let me know. I’m interested in knowing so I can fix it.
The gorgeous kids in the photos simply brighten up the blog.
Have a wonderful weekend!
Val,
You outdid yourself!! I wouldn’t be so quick to admit defeat, your gravy looks spectacular, and I am sure it would have given each of the entries at my throwdown a run for our money. I especially like your bracciole recipe. Nicole loved your posting too.
Also, I can’t believe Vanja needed stitches, I would agree with him — no meal is worth that!
There is something to be said for building a meal for the whole extended family — I am sure it will be memorable for the little ones for when they have their own families..
We’ll have to come up with another throwdown soon and we can post our entries at the same point!
BTW, I am honored that you enjoyed the blog and videos so much — I am very glad to have met my most Northwestern friend!!
–Andy
Valerie
This was amazing! What a production! the bracioles alone would be worth a grand post! I am learning several things, one of which is to add fennel seeds (which I have never done); Bet the family and friends and kiddos were in 7th heaven savouring this meal! Wow!
Being a Jewish girl, Sunday sauce was not something made in our household, but having Italian friends with Italian mama’s who could make dirt taste great, I fell in love with it. Now I make it on occasion, loaded with sausage, meatballs, braciole, pork ribs, you name it! Yours looks and sounds spectacular, exactly how I LOVE it, Val and one I will be trying in the near future (so hot here now, will wait for a cooler day to simmer for hours lol)
Also, phenomenal photos!! The food and dinner guests! What a feast, I wish I was there!
Oh my, I hope Vanja’s finger is ok. six stitches is a pretty big cut, yikes! what a wonderful meal with such beautiful guests. everyone had such warm, loving smiles on their faces as they were enjoying this lovely meal. i know my hubby would have loved such a meaty meal such as this one. i love that you never back down from a challenge and are always looking to learn and try new dishes. you are a real inspiration Valerie!
go Ella go with those sewing skills! she is quite the impressive little girl being able to sew her own clothes that fit at only grade one! i’m in my thirty’s and can’t even buy proper size clothes that fit me….teeheehee. hope you have a wonderful rest of the weekend!
what a lovely meal, everything looks so delish, I love sunday sauce and you really outdid yourself, I have never attempted braciole, the asparagus tarts look wonderful my girls would love these. Wonderful job Ella and her sewing, kids never fail to suprise me when they are given new adventures, she is truly lovely. What a wonderful evening, thanks for sharing..
sweetlife
Wish I had a chance to have a seat at that table full of fantastic dishes. They all look heavenly! I still cannot take my eyes from the bracioli you made. It’s definitely a piece of art. And the tomato sauce sounds fantastic with all the flavors it has.
Thank you again for the wonderful meal and your gracious friendship. We sure love you two. I think that Vanja’s cut finger might have affected his taste buds. I thought everything was AMAZING. You never disappoint.
As our family was leaving our house to drive to Valerie’s, our next door neighbor leaned over the fence and invited us to join them for a barbeque. The smell of ribeyes grilling over a charcoal fire would have been very tempting if we had been heading any where else but Valerie’s.
“Sorry”, I called over the fence, “we’re heading to a friend of my mother’s for dinner.”
“Ah, just cancel”, came the reply, “what could be better than what we’re having?”
“If you only knew”, I thought with a smile as I shook my head and loaded the kids in the van.
“Enjoy your over cooked pot roast!”, my neighbor quipped as we pulled away.
Let’s just say there’s Sunday dinner and then there’s SUNDAY DINNER!
Mmmmmmmmmmmmmmmmm, thanks again Val. You’re the best!
Hey Valerie, this all looks awesome-you were busy! I love slow stewed meats, but don’t tell anyone (shh!). Fennel seeds are also so fragrant and delicious in sausage and slow cooked Italian and North African dishes-yum. By the way, your photos look really good in this post-some are so clear and nice. The kids don’t hurt anything either! Cute…
What an awesome sauce! What an awesome meal. I would have gladly brought the wine to be able to pull-up a chair to join you. I loved this post. Your pot of Sunday sauce is all about the love which is why it tastes so good.
btw, my blog just got updated tonight. I have to see how the feeder works for the email subscription. I will let you know.
Take care!!
Hahaha, Daddy Drew’s comment OWNS!
Your friend’s children are absolutely ADORABLE. They’re gorgeous little gems. How does God make such beautiful children??? Truly!
Your Sunday supper sounded incredible–no matter what Vanja said, even though it was good that he had the guts to be honest and you had the heart to be open to his honesty. The most important part, like you said, is not the food itself though–it’s sharing it with those you love. Food is not only for the stomach — it’s for the soul. Remember that, OK Valerie? 🙂
Warm wishes
Aletheia
Dear Val – What a labor of love! Now this is some serious Sunday sauce. Hat’s off to you. Not many left in the world who take the time to make something so good from scratch no matter how many cabinets they have to scrub afterwards.
Just looking at all those happy smiling faces and tummies, I am sure you forgot all about your tired calves and felt a glow of satisfaction. Those are some lucky guests & you are a tremendous cook & hostess!
Ciao, Devaki @ weavethousandflavors
No wonder this is called Sunday Supper – it looks like having this on a Sunday would set you up for a great week. And it is packed with lots and lots of meat – my husband would love this too.
Saw your comment chez Barbara’s about the first day of Summer, your eldest and I share that birthday.
I liked the sauce here although when I’ve visited Italy, noticed they don’t tend to use a lot of garlic, more so the provence/French cooks.
Would like to see your asparagus tart and bread recipe. They look scrumptious.
Now that, my dear, was some meal! Very labor intensive but the results so worth it! Look at all the happy faces!
Am I out of sync or what? A first grader sewing her own clothes? Wow. That is super impressive! I didn’t take sewing until junior high! (And I had a mother and grandmother who sewed too!)
I loved this post. Your photos reminded me of the Sunday suppers that were held by a dear friend of mine years ago when i was very young. The recipe is perfection and I know that anyone who ate the braciole loved it. I certainly would :-). I hope you are having a great day. Blessings…Mary
You’re amazing, all these delicious things you made – you really put me to shame because just one would have been enough for my efforts. I bet your friends love it when you all meet up again, you raise the bar for Sunday cooking.
I’ve never heard of Sunday Sauce, but it is Sunday, and I just finished making tomato sauce…so technically I’m joining in, right?
Yes the sunday sauce is always special, and yours look particularly delicious. It’s thick, and has a deep gorgeous color, just beautiful!
Ooh this looks delicious!!
A meat lover’s dream dish! I’ve never had this sunday sauce and curious to try!
This recipe is amazing. It is almost as if you took bolognese sauce and gave it some serious manhood. Amazing. My husband has to have this I may just wait till it gets cooler again. It is too hot here in Virginia right now to cook on the stove.
Val,
I wanted to feature a pic or two of yours on the ‘You vs. Jew’ section of my site (of course linked back here). Do you have a preference of which one I use?
–Andy
NOPE, none at all – go for it! Can’t wait to see it, Andy. 🙂
Val, what a beautiful meal! It looks delish! The meat lover’s pasta sauce would win anyone over to your home cooked meal, hands down! Plus, the bread is a winner! I would love to learn how to bake bread one day. But first, desserts are my number one. 🙂 Perhaps, Dan will like to try a hand at the desserts.
That looks like an amazing supper, Valerie! Please don’t be too hard on yourself – I know your guests appreciated your efforts – the looks on their faces say it all.
Val,
I finally got around to posting a new “You vs. Jew” with your pic (the nice view of the bracciole). Lets see what we get (BTW — to be frank, I like the looks of yours better).
Andy
It was very Yummy, Jason really enjoyed it and so did I. we were there, it was nice to see Drew and his young Family~.