Italian Sunday Dinner (2024)

An Italian Sunday dinner is a traditional family gathering and a beautiful way to stay connected to each other. You know you are in an Italian household when you walk up to the front door the aroma of garlic, fresh herbs and meat sauce simmering on the stove flood your senses. Family and friends are greeted warmly with a hug and kiss, a glass of wine and an array of antipasto delights to “stimulate your appetite” Mom and grandma are usually in the kitchen making homemade pasta and the golden strands of spaghetti are spread across the kitchen table drying while a large pot of water is boiling rapidly on the stove. Ahh… the smells of Sunday.

We all sneak by the pot of meat sauce and grab a piece of bread to dunk……After all, someone has to test the sauce and maybe sneak in a meatball. The dining room table is always neatly set with linen and china and the sounds of Frank Sinatra or Pavarotti is playing in the background.. I can still see my mom in the kitchen singing while preparing our Sunday feast. Dinner is usually served around 3 pm, but last for hours as we linger around the table conversing and laughing while enjoying multiple courses of mom’s beautiful creations. The meals always ends with of bowls of fruit, nuts and cakesalong with pots of espresso coffee…we love Sundays!!

Our cooking class, “An Italian Sunday Dinner” recreates the day and the food that makes it so special. We make pasta, prepare the meat sauce with meatballs, sausage and braciole, while enjoying a large platter of antipasto and listening to Andre Bocelli. Here are some pictures from yesterday’s class. We dined Al Fresco…it was such a beautiful day. Buon Appetito everyone.

Kathleen Barbato, 3 Italian Sisters♥

Mom’sMeat Sauce

5 -28oz cans plum tomatoes, crushed with blender or by hand

2 garlic cloves, thinly sliced or minced

3 tbsp. olive oil

1 tsp. dried Italian herb seasoning

1 tsp. dried chili pepper flakes

salt and black pepper to taste

1 tsp. sugar if tomatoes are bitter.

4 springs fresh parsley and basil

In large saucepan, heat olive oil, add Italian seasoning, chili pepper and garlic. Let saute for 1 minute. Add 5 cans of blended tomatoes, salt, pepper and sugar if needed and parsley and basil. let come to gentle simmer. Add meat and simmer for 2-3 hours. Can add a small can of paste if you like a thicker denser sauce.

Meatballs

1 lb each of ground chuck, ground pork, and ground veal

1 cupItalian seasoned bread crumbs

3 slices whte or whole wheat bread, trimmed of crust and cut into pieces, soaked in 1/2 cup of milk

½ cup fresh parsley, chopped fine

2 cloves garlic, minced

¼ cup finely grated pecorino romano cheese

1 tsp. salt and black pepper

3 eggs

Mix all ingredients in a large bowl and blended well with hands

Cook a tiny piece of meat mixture to test for seasoning. adjust salt to taste

Roll meatballs into medium size balls. Fry gently in non stick pan until browned on each side, but will be raw inside. Transfer meatballs to simmering sauce. Simmer slowly for 2-3 hours until meat is tender

May add Pork sausage, pork neck bones or pork country spare ribs to sauce as well as braciole…recipe follows:

Braciole

1 lb boneless top or bottom round or sirloin steak

⅓ cup fresh breadcrumbs

¼ cup finely grated pecorino cheese

¼ cup fresh parsley

1 tsp. salt.

¼ cup olive oil

Pound meat till thin and set aside. Combine bread crumbs and add rest of ingredients to blend well.

Spread crumb mixture on top of flattened meat. roll meat and secure with toothpicks.

Brown meat briefly in a teaspoon of olive oil till browned in a skillet, then transfer meat to simmering tomato sauce.

Let sauce simmer for approximately 3 hours on low heat until meatballs and braciole are tender. Serve sauce with your favorite pasta!

Fresh Homemade Pasta

2 cups unbleachedall-purpose flour

3 tbsp. semolina flour

2 extra large eggs

1 tbsp olive oil

Place flour on cutting board. Make a well in middle of flour, add eggs and oil and scramble eggs and incorporate flour until you can handle the dough with your hands. knead the dough till soft and pliable. Then cover the dough with a cotton cloth and let rest until ready to roll with pasta machine

Cut dough into 4 equal pieces. Place 1st piece in dough machine and roll into long thin sheets. Cut into desired pasta shape, Fettucini, spaghetti, cappelini, ect… Making pasta takes some patience and practice…but well worth the time and effort!!

Antipasto Platter

An antipasto platter is a personal creation that combines small tidbits of Italian cheeses, salami and dried meats and fish and /or roasted and marinated vegetables. It can be a simple presentation or a large elaborate display…It’s your creation…I make it different every time …use your imagination and it will be beautiful and delicioso!! The one pictured here has the following ingredients:

1. 1. Assorted Italian cheeses, fresh mozzarella and asiago

1. 1. Assorted olives, marinated artichokes and roasted red peppers

1. 1. genoa salami, soppasatta, capacola,

1. 1. Garden Lettuce

1. 1. hard-boiled egg

1. 1. small grape tomatoes

1. 1. roasted asparagus

1. Assemble antipasto on large platter with tender garden lettuce as the base; Prepare an olive oil vinaigrette and drizzle over entire platter. Serve with bread sticks or toasted Italian bread.