Cheapest, easiest meaty Italian feast Sunday sauce
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Date: 2025-04-11
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Comments and reviews: 20
etherdog
Great vid, Adam! Making Sunday sauce is a bit of a lost art because there is no sense in not making a big pot of it. Stephen Cusato from NOT ANOTHER COOKING SHOW just redid his Sunday sauce vid and had a couple of observations about not overcooking the meat (with which, from experience, I agree. Personally, 250F for 3 hours in my convection oven is just right--everyone's oven is different. Adding wine to deglaze the bottom before putting in the tomatoes is just the touch of acidity you need to not have to compensate at the end.
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Great vid, Adam! Making Sunday sauce is a bit of a lost art because there is no sense in not making a big pot of it. Stephen Cusato from NOT ANOTHER COOKING SHOW just redid his Sunday sauce vid and had a couple of observations about not overcooking the meat (with which, from experience, I agree. Personally, 250F for 3 hours in my convection oven is just right--everyone's oven is different. Adding wine to deglaze the bottom before putting in the tomatoes is just the touch of acidity you need to not have to compensate at the end.
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owenwinship5304
Hey Adam, you mentioned in the video that acids break down over long cooking (and I've observed myself how an extra splash of acid brightens up long cooked sauces. Thinking about it though, I don't understand how this is possible given that acid and sour taste should indicate the presence of H ions which shouldn't be able to break down. Is the sauce getting diluted over time As the food breaks down is it introducing OH- ions to bond with the H ions Would appreciate answers from commenters or Adam
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Hey Adam, you mentioned in the video that acids break down over long cooking (and I've observed myself how an extra splash of acid brightens up long cooked sauces. Thinking about it though, I don't understand how this is possible given that acid and sour taste should indicate the presence of H ions which shouldn't be able to break down. Is the sauce getting diluted over time As the food breaks down is it introducing OH- ions to bond with the H ions Would appreciate answers from commenters or Adam
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Hirotechnics
I'm slightly confused. How is oxtail cheap Whenever I see it at the store, it's horrendously expensive. So Is lamb. Honestly, the cheapest cuts I see there are the sausage and maybe the ribs (i don't eat pork, so I wouldn't really know. The chicken would probably be reasonable, but I haven't been able to afford groceries for a couple months, so I don't know if bird flu is affecting those prices.
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I'm slightly confused. How is oxtail cheap Whenever I see it at the store, it's horrendously expensive. So Is lamb. Honestly, the cheapest cuts I see there are the sausage and maybe the ribs (i don't eat pork, so I wouldn't really know. The chicken would probably be reasonable, but I haven't been able to afford groceries for a couple months, so I don't know if bird flu is affecting those prices.
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mozata6838
As a poor, I appreciate the recent emphasis on cheap cooking!
I've been really diving into the bulk recipes like these, but also I've been maximizing what I can do with bananas since they seem to be the last thing immune to inflation where I live. Smoothies, Banana Bread, & Ice Cream have been the most common things so far, it might be something worth exploring in a video!
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As a poor, I appreciate the recent emphasis on cheap cooking!
I've been really diving into the bulk recipes like these, but also I've been maximizing what I can do with bananas since they seem to be the last thing immune to inflation where I live. Smoothies, Banana Bread, & Ice Cream have been the most common things so far, it might be something worth exploring in a video!
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kidhfajuhi
The chunks of meat on your pasta makes me laugh and then cry a little. That's definitely not how an Italian serve their meat sauce. You've got two courses piled on top of each other making it hard to eat both of them. And it looks like the sauce didn't cook enough because it isn't falling apart. You can't really be calling this Italian food.
And you added sugar What
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The chunks of meat on your pasta makes me laugh and then cry a little. That's definitely not how an Italian serve their meat sauce. You've got two courses piled on top of each other making it hard to eat both of them. And it looks like the sauce didn't cook enough because it isn't falling apart. You can't really be calling this Italian food.
And you added sugar What
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andersjjensen
I make a not-Italian version of this. Just water and a veggie cube instead of tomatoes, and then thicken it at the end. Goes with potatoes or mash. It really doesn't matter which animals you use, it always tastes great. If you have bones and meat leftovers from a duck roast, just plop that in for a second trip to flavor town too.
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I make a not-Italian version of this. Just water and a veggie cube instead of tomatoes, and then thicken it at the end. Goes with potatoes or mash. It really doesn't matter which animals you use, it always tastes great. If you have bones and meat leftovers from a duck roast, just plop that in for a second trip to flavor town too.
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YodlingZeek
Think i speak for most home cooks when i say that that reaction from a loved one at the end is 95% of why we spend hours making tasty food. Nothing makes me happier than my wife getting genuinely excited and expressing pure joy at the prospect of tucking into something I've made.
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Think i speak for most home cooks when i say that that reaction from a loved one at the end is 95% of why we spend hours making tasty food. Nothing makes me happier than my wife getting genuinely excited and expressing pure joy at the prospect of tucking into something I've made.
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blackdressbess195
As someone who has been subsiding on beans and cornbread all week long, I can only imagine having this much meat at one time. But it looks so good that I think I'll try to make my best effort at an equivalent when I have sausage and ham bones in my fridge again (happy day.
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As someone who has been subsiding on beans and cornbread all week long, I can only imagine having this much meat at one time. But it looks so good that I think I'll try to make my best effort at an equivalent when I have sausage and ham bones in my fridge again (happy day.
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joseph_b319
Hey Adam! Just fyi. South Philly guy here. So we know our Sunday sauces. Skip the herbs, they add no real worthwhile flavor. In fact they can kind of make it taste woodsy. Plus you gotta add the parm cheese to the sauce while cooking, but you do you my good man. Happy eating: )
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Hey Adam! Just fyi. South Philly guy here. So we know our Sunday sauces. Skip the herbs, they add no real worthwhile flavor. In fact they can kind of make it taste woodsy. Plus you gotta add the parm cheese to the sauce while cooking, but you do you my good man. Happy eating: )
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LisaTheWulf
Hi adamragusea just getting to know you and your content. Did you ever make a video about aquaponics or hydroponics with your aquariums and ponds I'd love to see that content! -from a fellow human who finds deep healing and contentment from aquariums: )
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Hi adamragusea just getting to know you and your content. Did you ever make a video about aquaponics or hydroponics with your aquariums and ponds I'd love to see that content! -from a fellow human who finds deep healing and contentment from aquariums: )
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kalanlogan4069
Ragusea is a legend man, the more i listen to his podcast the more im hooked. great content i cant recommend to enough people, trying to get my girlfriend whos not that into cooking to watch the videos and shes curious so thumbs up, great stuff.
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Ragusea is a legend man, the more i listen to his podcast the more im hooked. great content i cant recommend to enough people, trying to get my girlfriend whos not that into cooking to watch the videos and shes curious so thumbs up, great stuff.
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tequilawatcher2177
I've always hated recipes that say they are cheap but then call for a ton of meat. and then they just say Oh but it's cheap per portion. Brother in christ, I have 20 dollars for half a month, we need more single person real cheap recipes.
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I've always hated recipes that say they are cheap but then call for a ton of meat. and then they just say Oh but it's cheap per portion. Brother in christ, I have 20 dollars for half a month, we need more single person real cheap recipes.
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outwook
Adam did the prep work. He was doing food blogging for 7 years and he had this wonderful system for doing the garlic. He used a knife. He used to chop it so rough it used to soften in the pot with all the veggies and meats. It's a very good system.
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Adam did the prep work. He was doing food blogging for 7 years and he had this wonderful system for doing the garlic. He used a knife. He used to chop it so rough it used to soften in the pot with all the veggies and meats. It's a very good system.
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Joemama555
anything over 212F (ish) in the oven with a lid is just wasting energy. okokok maybe all the dissolved things in the water raises the boiling point up a bit. so 230F is as hot as it will get until it loses disastrously too much water anyways!
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anything over 212F (ish) in the oven with a lid is just wasting energy. okokok maybe all the dissolved things in the water raises the boiling point up a bit. so 230F is as hot as it will get until it loses disastrously too much water anyways!
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jjh5374
Looks like Affluent Adam has decided to step down from his Ivory tower to tell the poor commoners a sauce they can make in their Le Creuset (notice how he angled the branding for the humble brag lol. But he did buy the lamb on sale (from Erewon)
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Looks like Affluent Adam has decided to step down from his Ivory tower to tell the poor commoners a sauce they can make in their Le Creuset (notice how he angled the branding for the humble brag lol. But he did buy the lamb on sale (from Erewon)
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AmazingAlpaca
This is pretty Italian tbh, the only things a (southern) Italian would have done would be to skip the chicken (for some reason chicken and pasta is a no no) and shred the meat in the sauce (big chunks of meat with pasta is also a no no)
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This is pretty Italian tbh, the only things a (southern) Italian would have done would be to skip the chicken (for some reason chicken and pasta is a no no) and shred the meat in the sauce (big chunks of meat with pasta is also a no no)
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melissal3159
I could smell this cooking. My mom would make this and any sauce in a huge electric frying pan. Though mostly it was clean the fridge sauce. Leftovers of everything we'd eaten that week. Do they even make electric frying pans anymore
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I could smell this cooking. My mom would make this and any sauce in a huge electric frying pan. Though mostly it was clean the fridge sauce. Leftovers of everything we'd eaten that week. Do they even make electric frying pans anymore
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bigboland6160
ive been betrayed in ways i never have before. ive been with you since the beginning. ever since your first steak board sauce video. but youve changed. the adam ragusea i know and love would have deglazed with white wine at 4: 17.
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ive been betrayed in ways i never have before. ive been with you since the beginning. ever since your first steak board sauce video. but youve changed. the adam ragusea i know and love would have deglazed with white wine at 4: 17.
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zex992001
I have pressure cooker. What is your opinion on pressure cookers and these types of cooking food Should we use them for cooking long food (it might reduce the cooking time to 2 hours) or do you prefer just dutch oven style
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I have pressure cooker. What is your opinion on pressure cookers and these types of cooking food Should we use them for cooking long food (it might reduce the cooking time to 2 hours) or do you prefer just dutch oven style
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SteveAkaDarktimes
its just onion, carrot and garlic and canned tomatoes. with tons of cheap, tough and fatty meat, cooked for a long time.
its good to remember how to cook the cheap cuts and make big batches for the week.
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its just onion, carrot and garlic and canned tomatoes. with tons of cheap, tough and fatty meat, cooked for a long time.
its good to remember how to cook the cheap cuts and make big batches for the week.
reply
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