Authentic Sunday Sauce: A Family Tradition

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Regular readers will know my love for Italian food runs deep, especially for the true comfort dishes practiced and perfected in kitchens by generations of nonnas (Italian grandmothers).

Sunday is a special day when the family comes together for a big meal and while each family has their own traditions of which dishes are served. In the US, the tradition of the Sunday Sauce is essential.

While this is a marinara base, the key is the slowly braised meats which flavor the sauce and then impart a flavor to the sauce that is beyond delicious. You can also add braciole, lamb necks and/or veal knuckles etc, but this is optional. Bottom line, if you cook anything in a tomato sauce for 4 hours, it will come out great.

 The key, as with all comfort food, is to use the best ingredients, take your time and layer the flavors. Here is what you will need.

Ingredients:

Meatballs:

½ lb ground Beef

½ lb ground Pork

2 Tbsp Grated Romano Cheese

2 Tbsp Breadcrumbs, I like panko breadcrumbs or plain.

1 Egg, beaten

1 tsp Lawry’s Seasoning Salt, this is my secret weapon for killer meatballs.

Sauce:

5 Italian Sausages, sweet/hot or both, cut in half.

1 or 2 Beef Short Ribs, depends on size. Try to find them around 3 to 4 inches; the larger ones do not fit in the pan well. You can also have the butcher cut them in half.

1 or 2 Pork Ribs, country style is good. Same size as above.

3 Tbsp Olive Oil

4 cloves of Garlic, smashed with side of knife and loosely chopped

1 cup finely diced Onion

½ cup finely diced Carrot

½ cup finely diced Celery

¼ cup Marsala Wine

2 – 28 oz cans of whole San Marzano Tomatoes, puréed in a food processor or crushed by hand.

1 Tbsp Salt

Black Pepper

Preparation:

First, prepare your meatballs by combining all ingredients. Start with the meat, then salt and cheese, work it together then add your beaten egg and gently work the mixture and lastly add your breadcrumbs 1 Tbsp at a time until it comes together. Roll into 2 inch diameter meatballs or whatever you prefer and put into the refrigerator.

Preheat your oven to 375F/190C. Take your beef and pork ribs and salt and pepper both sides and put onto a foil lined baking sheet or directly on a griddle, then place the prepared meatballs and sausages onto the same sheet and bake for 25-30 minutes.

To make your sauce, start with a large heavy duty saucepan, which will hold the heat and give you a consistent low simmer. A cast iron Le Cruset is perfect. Larger is better, as you don’t want to crowd the meat.

Heat the olive oil and sauté the garlic, onion, carrot and celery. Stir frequently and make sure to add ½ of the salt and some pepper to the mixture.

When it is sautéed and translucent, add your Marsala wine and cook until the wine is gone (about 3-4 minutes), then add the tomatoes and bring up to a soft simmer.

Once the meat is finished, gently add it into the sauce, add the rest of the salt and softly simmer uncovered for 4 hours or longer, stirring occasionally. 

Serve over your choice of pasta with grated Romano and Parmesan cheese. Optionally, you can remove the meat and serve it as a separate meat course after the pasta course.

Easy Creamy Meatballs and Noodles

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This is a wonderful comfort food dish. It is hearty, has lovely flavor and is easy to bring together. It’s sort of a fusion between Swedish meatballs and a Stroganoff mushroom cream sauce and then you add the noodles for a perfect finish.

Ingredients:

 24 Meatballs, rolled to 1 inch in diameter.

To prepare the meatballs, use 1-1 ½ lb of ground Beef. Season the beef with Black Pepper, Celery salt, ½ tsp Sugar, a bit of freshly ground Nutmeg, Worcestershire Sauce and one beaten Egg and a Tbsp of Breadcrumbs. Mix gently and then form into meatballs.

1 Onion, sliced

1 lb Mushrooms, sliced in two

2 Tbsp Butter

¼ cup dry Sherry or Marsala

1 pint/two cups of heavy Cream or Crème Fraiche

Green onions, just the green or chopped fresh chives

Egg Noodles

Preparation:

Prepare the meatballs and allow them to rest in the refrigerator for at least 30 minutes. Then heat 1 Tbsp of vegetable oil in a sauté pan and brown off the meatballs and drain away the fat and set meatballs aside.

In the same pan, add the butter, then sauté the onions until caramelized, add the mushrooms and sauté for one or two minutes then add the sherry and flame it (light it) to remove the alcohol. If it does not light, don’t be concerned, just cook for another 3-4 mintues until the alcohol aroma is gone.

Start your water for the noodles, and when boiling add the noodles in and cook until just al dente and then drain.

While the noodles are cooking, add the meatballs back into the pan, add the cream into the meatballs and gently bring it all back to a simmer. Finish by pouring the meatballs and sauce over the noodles and sprinkle the chives or green onions on top and serve.

Quick and Easy Spinach Curry Recipe

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A skillet filled with a savory tomato and spinach sauce, bubbling on a stovetop.

When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.

This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.

Ingredients:

2 Tbsp Vegetable Oil
1 Tbsp Butter
1 Onion, chopped
3-4 cloves Garlic minced
2 inch piece Ginger Root, minced or grated.
1 tsp Cumin Seeds
1 lb Baby Spinach
3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook.
1 tsp Turmeric
1/2-1 tsp Red Chili Powder or Cayenne
1 tsp ground Coriander
1 tsp Garam Masala
1 tsp Fenugreek Leaves
Pinch of Cinnamon

Preparation:

In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.

Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.

Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

Smoky Northern Indian Eggplant Recipe

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This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 

A pan filled with a rich, textured tomato-based sauce, featuring ground ingredients and topped with bright red chili peppers.

Ingredients:

2- Eggplants, prepared as described below, see note. 

3 – 4 Tbsp of Oil or ghee.

1- Onion

4-5 cloves Garlic, minced

3-4 inch piece Ginger, peeled and minced. 

1-2 cups chopped Tomatoes, I like cherry tomatoes sliced in half. 

1 tsp Coriander Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Turmeric 

1 tsp Cumin Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Garam Masala 

1-2 tsp Kashmiri Chili Powder, or sub with 1 tsp Cayenne Pepper Powder. 

1 Tbsp Fenugreek Leaves

1 tsp Sugar

Preparation:

Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside. 

Two charred eggplants resting on a baking sheet lined with parchment paper, showcasing their smoky exterior.

Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also finely chop them if you don’t have a mini blender. 

Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. 

Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly. 

Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water. A good sign that the dish is ready is when the oil separates from the sauce.

Serve over basmati rice. 

Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

Authentic Khoresh Recipe: Persian Chicken Stew

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A pot of khoresh, a Persian stew, simmering with chicken, green beans, and tomatoes in a rich sauce.

Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction. It’s a foundational dish instantly recognizable to any Persian family and one of my personal favorites, refined over many years.

Ingredients:

1 lb boneless skinless Chicken Thighs. 

3 Tbsp Vegetable Oil, I like avocado oil. 

1 lb Green Beans, ends removed, cut into 2-inch pieces

1 large yellow Onion, finely chopped

3 large Garlic cloves, minced

1 cup Tomato sauce or Passata

1 cup sliced Cherry Tomatoes 

1-2 Tbsp Tomato Paste 

1 Tbsp Fenugreek leaves 

1/2 teaspoon Turmeric powder

1/4 teaspoon Cumin powder

1/4 teaspoon Cinnamon

1/4 teaspoon Cayenne Pepper

2 tablespoons fresh Lime juice

Salt and pepper to taste

Preparation:

Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft. 

Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt and pepper, cumin, and cayenne pepper, cook until the chicken is no longer pink.

Add the chopped tomatoes, the tomato sauce and fenugreek, mix well. Add enough water or broth to cover. Add tomato paste and bring to a gentle boil for a few minutes. Reduce the heat, cover, and cook on low heat for 45-50 minutes.

In the meantime, in a large frying pan sauté the green beans lightly for a couple of minutes in 1 tablespoon of oil over medium heat. Add the beans to the pan, add cinnamon, the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water evaporated and the tomato sauce thickened. If you feel it is not as thick as you’d like, you can simmer it uncovered for this last 15-20 minutes.

Serve with steamed basmati rice or tahdig.

Quick Pasta Dish: Rigatoni with Tomato Sauce and Sausage

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This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.

A bowl of rigatoni pasta topped with a rich tomato sauce, sprinkled with grated Pecorino Romano cheese and garnished with fresh basil.

Ingredients:

6 Italian Sausages, cubed, seared and drained. 

1 lb of Pasta, tube like rigatoni is ideal

2 Tbsp Olive oil
1/4 tsp Oregano 
1 Onion, minced
1 Carrot, minced
4-5 cloves Garlic, crushed with side of knife. 
1-24 oz bottle of Passata 
1 Bay Leaf

Fresh Basil 
Pecorino Roman

Preparation:

Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and break in into smaller pieces, then drain it. 

To the same pan add your onion and garlic, and allow it to sauté and soften. Add back the sausage and your passata, bay leaf, oregano and cook for at least one hour. Then add your fresh basil and allow it to continue cooking until the oil separates. I prefer to add the basil later, as I feel if it cooks too long it loses flavor.

A pot filled with rigatoni pasta mixed with Italian sausage in a rich tomato sauce, garnished with fresh herbs.

Before you drain your pasta, remove about 1/2-3/4 of a cup of the pasta water. Drain your pasta and add it back to the pan with the reserved pasta water and allow it to finish cooking.

The addition of the pasta water really creates a silky sauce and will vastly improve the final dish. I find this to be true for most pasta dishes. I finished with grated Pecorino Romano cheese.

Classic French Beef Stew with Red Wine

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Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable. 

A pot of beef stew featuring chunks of tender beef, orange baby carrots, and whole mushrooms cooked in a rich red wine sauce.

I like Julia Child’s classic recipe, but wanted to streamline it. This is a very good adaptation. I used to make it without adding the mushrooms and pearl onions later, but it really does taste better with that extra step as it really layers the flavor.

Ingredients 

4- 5 lbs Beef Chuck cubed

1 bottle Red Wine, Pinot Noir is ideal. 

2 Tbsp Oil

1/3 lb Bacon, pancetta or pork belly.

1 Onion, sliced

2 cups Baby Carrots 

2 cloves Garlic, smashed

1 Shallot, sliced

Salt and Pepper 

2 Tbsp Flour

1 Tbsp Tomato Paste

2 tsp Thyme, dried. 

2 Bay leaf

1 1/2 cups Pearl Onions, peeled, left whole 

4 cups Mushrooms, left whole if small. 

Preparation:

Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine. 

Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step. 

Heat the oil and render down the bacon and remove from the pan with a slotted spoon.

Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside. 

Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness. 

Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours. 

A pot of beef stew with chunks of beef, diced onions, and a rich red wine sauce.

After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.

A pot of beef stew with chunks of beef, mushrooms, and baby carrots simmering in rich brown sauce.

Serve with potatoes, French fries or noodles. 

Simple Steps to Make a Perfect Quiche

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This is a basic recipe that has so many variations. It really can be so many different things. I find it’s handy to use up the bits you have in the fridge. 

I’ve made it with leafy vegetables, leeks, onions, smoked salmon, ham, bacon, and all sorts of other vegetables and many different cheeses.

Ingredients:

1 Piecrust, either home made or store bought. Not deep dish. 
1- 3/4 cup chopped filling of choice. Meat, seafood or veggies. 
4 Eggs
1 cup Heavy Cream, or Whipping Cream or Half and Half
5 oz of Roquefort, Gruyère , goat or other cheese, cubed into ½ inch pieces 
Salt and pepper to taste
Parchment Paper
Dried beans, approx 2 cups
1 Tbsp fresh chives, chopped

Preparation:
Begin by blind baking the crust. Preheat the oven to 375F/190C degrees, use a fork to gently prick the crust on the bottom and on the sides.

Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.

After baking, remove the crust and lift off the parchment paper and beans. The beans will be hot, so handle with care.

Drop the oven down to 350°F/176C and prepare your filling by beating your eggs and gently incorporating the cream. Add your salt and pepper, remembering that depending on the cheese, it can already be quite salty. 

Put your cheese and filling of choice into your pie crust and gently pour the egg and cream mixture over the top and bake until the tart doesn’t wobble when gently shaken. That’s usually about 30 to 40 minutes. This is what it looks like when its ready.

Remove and allow to cool.

One-Pan Chicken and Vegetable Recipe

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Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up

This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.

A glass baking dish filled with cooked chicken drumsticks placed on a bed of halved baby Yukon Gold potatoes and chopped parsnips, seasoned with herbs.

Ingredients:

1-2 lbs of Chicken, bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.

Potatoes, halved. I used one bag of baby Yukon Gold.

3-4 Parsnips, peeled and chopped roughly. Carrots could work as well.

2-3 cloves of Garlic

1 cup Riesling. Again, you can sub wines here, but I find a slightly sweeter profile works well.

4 Tbsp Butter

5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.

Sat and Pepper

Preparation:

Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.

A glass baking dish filled with seasoned chicken drumsticks on a bed of halved baby Yukon Gold potatoes and chopped parsnips, garnished with fresh thyme.

Melt the butter garlic and thyme together and pour over the chicken. Bake for 60-100 minutes until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.

Note: If you feel the pan is getting too dry, just add bit more wine.

Authentic Pesto Recipe Inspired by Marcella Hazan

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Marcella Hazan is the chef that taught me how to cook authentic Italian. She was tough and demanded authentic ingredients and no short cuts, but the recipes are timeless and still work today as well as they did 30 years ago. If you want one cookbook on Italian cooking, you can’t go wrong with her classic, “Essentials of Classic Italian Cooking”.

Summer is the perfect time to make pesto. With all the rain we’ve been having, my basil has been going crazy. There are many recipes for pesto, but I think Marcella gets the balance just right. I make a small change, because I’m not a huge fan of pine nuts. I’ve even seen authentic recipes from Genoa where they use walnuts, but I love pecans, so that’s my hack. Of course you can use whatever you prefer.

Additionally, while many pesto recipes do not use butter, I feel it gives a great flavor. It’s your choice. Finally, the mortar and pestle method is considered by many to be the best way to prepare pesto, but I have a method I use were I can use a mini prep processor and get excellent results. Again, your choice.

A close-up view of a wicker basket filled with fresh, vibrant Genovese basil leaves on a kitchen countertop.

Ingredients:

1 lb Pasta, I think fusilli, orecchiette or farfalle work well, as the ridges catch the pesto.

2 cups Genovese basil leaves, tightly packed, no hard stems.
1/4 – 1/2 cup Extra Virgin Olive Oil, you’ll need the 1/2 if you choose to skip the butter.
2 cloves Garlic, crushed with flat side of your knife and finely minced
1/2 tsp Sea Salt
2 Tbsp Pecans or Walnuts or pine nuts if you like them.

3 Tbsp Butter
3/4 cup finely grated Parmesan
1/4 cup finely grated Romano

Preparation:

Before you begin, take you food processor bowl including blade and top and pop it into the refrigerator. This will help you from overheating the pesto.

Put the salt, nuts and garlic and 1/4 cup of olive oil into the food processor and pulse until you get a smooth consistency. Then add your basil in in batches, just pulsing gently until fully incorporated. Transfer into a bowl and fold in the butter and cheese by hand until the mixture is smooth and cover and put into the refrigerator. It can start to blacken if left on the counter.

A food processor filled with freshly made green pesto, featuring a blend of basil, nuts, garlic, and olive oil, ready for use in pasta dishes.

Take your pesto out of the refrigerator. Start the water for pasta, once its boiling give it a heavy dash of salt. Add in your pasta. About 4 minutes before the pasta is done scoop out some hot pasta water and set aside.

Cook the pasta for another 2 minutes, drain and add the pasta back to the cooking pan. Add the pesto and a splash of the pasta water over very low heat and stir to coat the pasta for an additional 2 minutes. You may not need all of the reserved pasta water. Serve with additional cheese as desired.

Smoky Gumbo Recipe: Perfect Your Roux

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Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
 

A pot filled with a smoky, dark gumbo featuring chunks of sausage, chicken, and various vegetables, simmering on a stove.

The key to a great gumbo is the roux. Making a good roux is easy, if you follow the steps exactly and again don’t rush. Check back to the previous post on making a roux. https://thepasadenachef.com/2025/05/21/how-to-make-a-roux-2/

Always serve with freshly steamed white rice. I like to medium grain, as it gets nice and sticky. It seems to hold up better with gumbos and jambalayas.

Ingredients: 

3/4 cup of Vegetable Oil

3/4 cup of All Purpose Flour

2 large Onions, chopped

1 large Green Pepper, chopped

1 cup of Celery, chopped with the leaves included

1 lb. of Andouille or other smoked sausage, sliced into 1/2 inch pieces.

1 lb. Chicken, boneless skinless chicken thighs, cut into 2 inch cubes.

6 cups of hot Water or broth

1 Tbsp Salt, or to taste.

½ tsp. Cayenne pepper

3 Bay leaves

1 tsp. Thyme, or 3-4 sprigs of fresh Thyme

Lots of freshly ground Black Pepper

1 cup finely chopped Green Onions

1 Tbsp File Powder

Preparation:

Make a medium or dark roux, then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.

Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.

Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.

Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.

When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.