[Jamestown1630]

Lots of recipes come up in a google search, all slightly different.

It sounds like what my husband’s Italian family in Pennsylvania called ‘Christmas Sauce’, which included a cubed chuck roast, sweet Italian sausage, and pepperoni - in the home-made tomato sauce. The meats get browned in a cast-iron pan, while you’re heating up the sauce that you made last summer; they get dumped into the sauce (along with all fond) and simmered for hours.

When we first married and had our first extended visit with The Family as a couple, they made Christmas Sauce out-of-season for me - which was a special honor, and Wonderful!

(Husband just told me that he had to learn from a New Yorker that they call it ‘gravy’ there ;-)

-JT

[Qiviut]

I just saw this recipe yesterday ..... it’s called “Sunday Sauce”. It’s also crockpot, which is nice. This is a hearty red (tomato) sauce with meat ... it looks delicious in the pictures.

Crockpot Sunday Sauce
http://www.halfbakedharvest.com/crockpot-sunday-sauce/

[Liz]

Stellino is a great chef. I believe he was also lauded for his appearance.....and appeared in a men's mag modeling clothes. I have this interesting recipe of his. Nick says the fritters are delicious hot from the pan or reheated in the oven the next day. From his web site......nickstellino.com....

Nick's Bread Fritters / Frittelle Di Pane / serves 4-6

METHOD Mix 4 eggs, 6 tb Italian Bread Crumbs, 4 tb ea Parm, grated Provolone or Romano, s/p. Heat 3 tb ol/oil sizzling on med-high 2 min. When ready, reset to med.

Carefully spoon 6-8 generous tb bread mixture into hot pan. Flatten each cake slightly w/ back of spoon; fry 1 1/2 min per side. They'll cook quickly and rise slightly.

Drain on p/towels. Repeat w/ rest of batter cooking in 3 tb ol/oil.