Red Sauce Explained - Bellino

 

"RED SAUCE"

What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term "Red Sauce," you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.

Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as "Red Sauce," is what is known as Sunday Sauce, Gravy, "Gravy," or simply SAUCE. These are all Red Sauce's. These Red Sauce's that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don't always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my "Sauce" with  Sausages, Ribs, & Chicken Thighs. Yes, I said "Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn't make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, "Meatball Parm Mondays" which I wrote about in my book Sunday Sauce, way back in 2013. So, "Meatball Parm Mondays?" We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday's lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we'll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it's just tomato sauce which is left, which we dress the Maccheroni with. Maybe there's a little meat left which is thrown on as well. Sometimes I'll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.

 

Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, "Gravy," or Sunday Sauce, than using the term "Red Sauce," which is used more by non-Italian.

The there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don't get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!

Daniel Bellino Zwicke

SUNDAY SAUCE 

LEARN HOW to MAKE "RED SAUCE"

All DIFFERENT KINDS !!!

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We Love 7th Street Burger NYC

 

7th STREET BURGER

"OUR NEW FAVORITE"

JUST LOVE IT !!!

7th STREET BURGER

Original location - East 7th Street between 1 Avenue & Avenue A

7th Street Burger ? "Yes, My New Favorite Burger. I Just LOVE It" !!! Tasty & Juicy. A single is $6.50, and $10.50 for a double. The first two times I went, I got a single, but it's just not enough. Not for someone who weighs 200 pounds anyway. Gotta get the Double. So good, and always consistent. These Burgers taste the same, every time. Delicious !!! And that's not easy. You get to thin 2.5 oz. beef patties, "Smashed" with a good amount of Salt & Black Pepper, which is key. Sautéed Onions and Yellow American Cheese on a high quality potato burger bun. And nice and Greasy, the way ELVIS liked them. I'm sure it would be a favourite of "The KING of ROCK N ROLL" if he was still with us.  Anyway, if you want one of the undisputed Best Burgers in Town ? And for me, "it's my New # 1," go to 7th Street BURGER for a nice tasty Cheeseburger. You won't regret it.

Daniel Bellino Z

JG MELON

"BURGERS DONE RIFHT"

JG Melon, "Burgers don Right." Yes that's correct. The've been doing it a long time, and they know what they are doing. No Frills, just a Tasty Burger, just the right size, cooked on a Flat Top Grill, and "Done Right.

Go and get a tasty Burger, and stay for the nostalgia, as JG Melon has been a tavern on the corner of East 74th Street and Third Avenue since the 1920s. Jack O'Neil and George Mourges (J.G.) took it over in 1972 decorating the restaurant with green and white checkered tablecloths and watermelons, thus the name.

If you don't want a Quick in & Out, like 7th Street Burger, or Smacking Burger, and you want to sit down and relax. Maybe have a Beer or Cocktail, JG Melon is the place for you.

CHEESEBURGER

At JG MELON

UPPER EAST SIDE MANHATTAN

"WE LOVE IT" !!!

GOTHAM SOCIAL BURGER

On MANY FAVORITE LIST

"YES WE LIKE IT" !

Gotham Burger Social Club (GBSC) has a small-town-diner feel that blends seamlessly into the hustle and bustle of NYC, exemplified by their always-busy atmosphere. It's a good sign whenever you see a chef running the show in the front-of-house, and that’s exactly where you’ll find Mike Puma. There he is, ensuring that every burger (beef or Impossible) with grilled onions, American cheese, and housemade pickles is smashed to perfection, and that each order of “frickles” (fried pickles) comes with tasty homemade sauces. Don’t miss out on their vanilla or chocolate egg creams to maximize that nostalgic feel, and make sure to drink yours while sitting at the counter looking out on an iconic New York City corner.

The BROOME STREE BAR & GRILL

BROOME at WEST BROADWAY

The Broome Street Bar & Grill's Burger is a Sleeper. No-one really knows about it. Well not literally, yes there are some who know of it. Just not the masses. It's not a Big Hit on Instagram. I'm actually having reservations about writing this. Should I let the Cat Out of The Bag? Will I ruin it, by writing this ? Will it be inundated with Instagramers ? Hope not. Well, Write I must.

Yes, I believe their Burger is one of the City's Best. And when it comes to Price - Quality Ratio, it for sure is one of the City's Best. They use the best Burger Meat there is, in the Burger Blend from Pat LaFreida Black Angus Beef Brisket, Short Rib, & Shoulder Clod. And the Burger only cost $17, and with a choice of Potato Chips or Salad. "Nobody does that." Such high quality meat for under 20 Dollars a Burger ? That's unheard of ! Yes, but not at The Broome Street Bar & Grill, and in "High Priced" Soho, no less.

I've been going to The Broome Street Bar & Grill for Years, but mostly just for drinks. It was until, 5 years ago when I first started eating the Burger. My friend Peter told me about it, how good it was, and the price. Not a Rip-Off, which is what I call Burgers priced at over $20 a pop, as by the time you pay $24 or more for a Burger, plus tax, Plus Tip, and you usually would be getting a drink, it ends up costing you 450 or more. Not at Broome Street. That top quality Burger, a soda or beer, with tax & tip, and you can walk out the door for just about $30. Not bad. 

So take my advice, and get one. The best Price - Quality Ratio Burger in all of New York. How's that for a mouthful ? 

Note : little HistoryA 

Located in a landmarked building that might be the oldest structure in Soho, dating back to 1825, the Broome Street Bar opened in 1972.

There's been a bar here since the 1850s. According to The Historic Shops & Restaurants of New York, the stained glass windows and panels around the bar come from the time when it was a German beer hall in the 1880s. I don't know where the lion heads come from -- they're on the sign that hangs outside and they flank the bar, a pair of them above the brass rail, with signs that read, "Last Man's Chance."

CHEESEBURGER at The BROOME STREET BAR & GRILL

They Serve it on PITA BREAD - Hope You Don't Mind

But That's How They DO IT !

You also Get a CHOICE of SALAD or POTATO CHIPS

All for Just $17 - "A BARGAIN" !

WANT to Make BURGERS at HOME ?

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Anthony Bourdain Favorite Sandwich

 

FRIED MORTADELL SANDWICH

Of SAO PAULO - BRAZIL

ANTHONY BOURDAIN'S Favorite SANDWICH

The 5-Ingredient Mortadella Sandwich is an absolute delight for those who appreciate simple, yet flavorful creations. I found the sandwich incredibly delicious, with a perfect balance of meaty and cheesy goodness. The mortadella, crisped to perfection, provides a rich, savory base, while the provolone cheese adds a creamy, melty layer that enhances every bite.

FRIED MORTADELL SANDWICHE w / CHEESE

ANTHONY BOURDAIN'S FAVORITE SANDWICH

Ingredients For Anthony Bourdains 5-Ingredient Mortadella Sandwich

To make this simple sandwich, you’ll need mortadella, provolone cheese, Dijon or yellow mustard, mayonnaise and a brioche bun (or sourdough or Kaiser roll).

To start, heat up a skillet or frying pan on medium-high heat. Once it's hot, add a small amount of neutral oil to prevent the mortadella from sticking. Take 2-3 slices of mortadella and gently fold and clump them together to make three small piles.

Place each mortadella pile in the pan and let them brown and get crispy, which should take about a minute or so. Once they're crisp, flip the piles and add a slice or two of provolone cheese to each. If some provolone hangs over the side, that's even better because it will create a deliciously crispy cheese "skirt." When the other side of the mortadella is browned, carefully stack the piles on top of each other to form one big stack. 

Next, toast the brioche bun in the remaining mortadella grease in the hot skillet. Once the bun is toast, spread mayo on one half and mustard on the other. Stack the mortadella on the bun and dig in.  

TONY BOURDAIN'S FAVORITE SANDWICH 

HOW to MAKE IT 

FRIED MORTADELLA & CHEESE

TONY'S FAVORITE COOKBOOK

The BADASS COOKBOOK

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

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Bellino makes Best Burger NYC

MINETTA TAVERN

MINETTA TAVERN MAKES Good Burgers, but Far From The Best

So WHO MAKES NEW YORK'S TOP BURGER ???

Answer : BELLINO

New York's Best Burger? Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a package of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

The BEST BURGERS I'VE HAD in NEW YORK

Cooked at My House in GREENWICH VILLAGE

with BLACK ANGUS BEEF PATTIES from WAYSIDE MARKET

SOUTHOLD NEW YORK

NORTH FORK of LONG ISLAND

"MY BURGERS Are The BEST" !!!

DBZ BURGER

CRAFTED by DANIEL BELLINO ZWICKE

Classic, "It's all about the Meat ? Properly seasoned with Salt & Black Pepper. nicely browned,

place on a toasted Bunm with CHEESE, Pickles, a bit of Ketchup, and Mustard if you like, and that's it"

No Muss, No Fuss. The ground beef must be of the highest quality, and with a fair amount of fat for flavor.

These two points are key. You should buy Prime Ground Beef if you can, it's worth the extra money. 

"Trust Me"

.

BELLINO MAKES NEW YORKS

BEST BURGER

Recipes

READ BELLINO virsus OZERSKY

BLACK LABEL versus MINETTA BURGER

MINETTA TAVERN

GOING SOMEWHERE ?

FLIGHTS & HOTELS WORLDWIDE

FLY WITH EXPEDIA

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

Bucatini Pasta

 

BUCATINI AMATRICIANA

HOW to Make BUCATINI AMATRICIANA

EVA talks BUCATINI

BUCATINI

PASTA AMTRICIANA

ROMAN PAST RECIPES

ITALIAN FOOD MEMORIES

ITALY & NEW YORK

And RECIPES

ROMAN PASTA RECIPES & MORE

AMATRICIAN - CARBONARA

CACIO e PEPE

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MAKING PASTA AMATRICIANA

by VINCENZO

"VINCENZO'S PLATE"

Red Hook Tavern Burger Best NYC

 

The TAVERN BURGER

Checking Out The RED HOOK TAVERN BURGER

It's GOOD !

ERIC says "It's NOT WORTH $30"

When You factor in the TAX & TIP, this BURGER is $40 or MORE

Depending on HOW MUCH YOU LEAVE for the TIP 

The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

aka "GOT ANY KAHLUA" ?

GREAT RECIPES For TACOS BURGERS MEATLOAF

BONE SUCKING BBQ SAUCE - RIBS & MORE

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Great Burgers Affordable Price

 GREAT BURGERS at an AFFORDABLE PRICE 

"THANK YOU CAFETERIA at JUBILEE MARKET"

This is a GREAT PUBLIC SERVICE to BROOKLYN NY & MANKIND

TASTY SLIDERS at an AFFORDABLE PRICE

SLIDERS are Just $2.55

NEW YORK'S Most AFFORDABLE BURGERS

THANKS to This MAN "YOUNG KIM"

At

 At the start of the month, something interesting happened in the world of New York burgers. (If it wasn’t for TikTok, I’m not sure anyone would have noticed.) In the western reaches of Greenpoint, at the foot of a 40-story apartment complex, and right by another one being built, a small cafeteria started selling burgers inspired by the legendary New Jersey diner, White Manna.

But instead of charging Greenpoint prices — the condos upstairs are listing for a million dollars each — the burgers were priced at a reasonable $2.15, or $2.55 with cheese. 

All of the ingredients for the burger come from the attached supermarket, which is one reason the price is lower. But that’s not all that’s happening. Kim is doing something unheard of in the restaurant industry and selling the burgers “at cost,” the price of ingredients, plus labor, before a dish is marked up for sale. He makes about five cents on each burger, meaning for every thousand he sells, he makes about fifty bucks.

You can look at his burger as a loss leader — a way to get people into the grocery store downstairs, where the prices are higher. But the longer you talk to Kim, you might start to view it as his life’s work. “It’s expensive to eat in this neighborhood,” he says. “We wanted to do something everyone could enjoy.”

Some days, he flips patties behind the grill. That’s where Rob Martinez, a producer at Righteous Eats, found him earlier this month. Martinez says he was drawn to Kim’s personality. “If there’s not a real person behind [the business], we wouldn’t do a story,” he said in a text message. He profiled the business in a video that has since been viewed more than 500,000 times between TikTok and Instagram. 

“This burger costs less than the subway,” Martinez says on camera. Jubilee Market is now selling hundreds of them a day.

Kim has actually been selling burgers since last year, but until recently, they were bigger and more expensive. “It wasn’t clicking,” he says. One day he did something wild: He came into work with a bag of White Mana hamburgers, which were cold because they came from New Jersey, and he asked his business partner to perform a miracle. “He wanted me to recreate them,” says Samantha La Manna, “but better.” 

So, La Manna went downstairs, where the market performs whole-animal butchery, and took some meat left over from trimming steaks. She ground it up, shaped it into a patty, and cooked it on a flat top grill with shaved onions, like at White Mana. Unlike White Mana, she put a clove of slow-roasted garlic in the middle. It seeps into the patty’s pores, making the meat taste buttery and homemade. 

It’s not a White Mana burger, but it is a La Manna one, and it’s wonderful.

Those are the touches of a career chef. Before La Manna was making two-buck burgers, she worked at several Brooklyn restaurants, including Cozy Royale. Two years ago, she was up for a job at Francie, a Michelin-starred restaurant, when she saw something funny: a grocery store had posted a job listing on Indeed looking for a “culinary director.” Thankfully, she applied.

Kim and La Manna are now doing everything they can to keep up with demand. Before they were featured on Righteous Eats, they were selling maybe 200 burgers a day. But overnight, the number doubled. Then it doubled again. Most days, they sell around 600 to 1,000 burgers, but the most they’ve sold is 1,300. On days like that, they sell out and have to close early.

You don’t have to do the math to know the burgers aren’t making anyone rich. And for once, that might not matter.

The cafeteria at Jubilee Market is open from 6:30 a.m. to 9 p.m. daily. The burger is available from noon to 9 p.m.

MAKE The PERFECT BURGER !!!

HOW to MAKE The PERFECT BURGER

TACOS BURRITOS STEAKS

BONE SUCKING BBQ SAUCE

And MORE ....

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"NEW YORK'S Most AFFORDABLE BURGER" !!!

20 GRAMS CAFE