Vinnies Pizza Sauce Recipes

ESSANAYE'S PIZZA SAUCE

Steps:

• Stir the olive oil, garlic, tomato sauce, red pepper, thyme, Italian seasoning, basil, oregano, salt, and brown sugar together in a saucepan over low heat; simmer, stirring occasionally, for 45 minutes. Refrigerate overnight before using.

VINNY'S GRAVY

Steps:

• To make the meatballs: Put the bread in a bowl and drench with milk. Let soak for a few minutes, and squeeze the bread out like a sponge.
• In bowl, mix together the beef, pork, and veal until well combined.
• In another bowl, whisk together the Parmesan, breadcrumbs, parsley, salt, pepper, eggs, and garlic.
• Add the cheese mixture and soaked bread to the meat and mix well. Form into meatballs.
• Heat a large skillet over medium-high heat. A little olive oil and fry the meatballs in batches until well-browned and "hard", as Vinny says.
• Vinny says, "Eat a few."
• To make the sauce: Heat a pot over medium heat and add enough oil to cover the bottom. Add the garlic and onion and cook, stirring, until lightly browned. Add the tomato paste. Fill the tomato paste can with wine and pour into the pot. Add the tomatoes, and fill the can with water¿add the water. Add the parsley and salt and pepper. Stir well and bring to a boil. Lower the heat to a simmer and simmer, stirring occasionally, until slightly thick and fragrant, about 1 hour and 15 minutes.
• To make the sausage: Wipe out the skillet you fried the meatball in, and heat over medium-high heat. Add a little olive oil and brown the sausages in batches.
• Add the meatballs and sausages to the sauce and simmer, stirring occasionally, for 25 minutes.
• When ready to serve, cook the spaghetti according to the package instructions. Drain.
• Transfer the spaghetti to a large bowl and add a few spoonfuls of the sauce (without the meatballs and sausages). Mix to coat the spaghetti¿it should be only lightly coated with the sauce, adjust with more accordingly.
• Transfer the sauce to a platter and serve alongside the spaghetti at the table.

VINNY'S SPAGHETTI PIE

Steps:

• Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
• Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
• To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
• Transfer the pie to a plate, cut into wedges, and serve.

VINNIE'S PIZZA DOUGH

Steps:

• In the bowl of a stand mixer, add flour, sugar, yeast and salt. With the dough hook, mix to combine.
• Add the water and olive oil.
• Mix on low speed for about 30 seconds until the dough is moistened.
• Turn mixer to medium speed for about 10 minutes, allowing a ball to form and the gluten to activate.
• Pour dough out onto a lightly floured surface and knead to bring together.
• Cut in half. Form each piece of dough into a smooth elastic ball.
• Place each ball of dough into a quart sized container or large metal bowl, cover and refrigerate overnight or up to 3 days.
• At least 2 hours before baking, remove dough from the refrigerator. Lightly dust each ball with flour, then place each dough into its own bowl, covered with a damp towel.
• Place dough in a warm place until the dough doubles in size, about two hours.
• Turn one ball of dough out onto a lightly floured surface. Press the dough into a circle and stretch into a 14-inch circle.
• Sprinkle a pizza peel with semolina flour and transfer dough.
• Spread sauce, cheese and toppings onto the pizza.
• Transfer pizza to preheated stone and back until golden brown. Freezing the cheese allows it to stay melty while the crust bakes.