Roccos Red Sauce Recipes

ROCCO'S LITTLE CHICAGO DEEP-DISH KITCHEN SINK PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Carefully turn out the pizza dough onto a floured countertop. Flatten into a disk without folding the edges, making sure the dough is round and all bubbles are pressed out. Roll to about 14 inches in diameter. Grease a 12-inch pizza pan with the olive oil, making sure to coat the sides. Carefully lift the dough into the pan.
• Add the mozzarella to the dough, pressing it into the corners and flattening it out evenly. Follow with the pepperoni, red onions, green peppers and mushrooms. Finally, sprinkle with pieces of sausage no larger than a nickel. Spoon sauce onto the toppings, smoothing over until it is about 1/2-inch from the edge of the dough.
• Finish the pizza with an even sprinkling of Parmesan, and pop it onto the center rack of oven. Start checking the pizza after 15 minutes. Bake until the dough is nicely browned and the cheese is toasty at the edges, 15 to 30 minutes.
• Allow the pizza to cool slightly, then transfer to a plate or pan. Wait a few more minutes before cutting into 8 wedges. Serve with more grated cheese and crushed red pepper flakes.
• Dissolve the yeast and sugar in the warm water and allow to proof for about 10 minutes.
• Mix together the flour and salt in a large mixing bowl. Add the yeast mixture to the flour and stir until ingredients are roughly combined. Add the oil and mix together. If you're using a stand mixer, mix about 4 minutes until the dough ball starts to become smooth, adding a little flour if it isn't pulling away from the sides. If you're kneading by hand, turn the dough out onto a cutting board and knead until fairly smooth, adding flour if dough is overly sticky.
• Form the dough into a ball and place it in a large bowl greased with a small amount of oil. Sprinkle the top with some flour and then cover with plastic wrap. Allow the dough to rise slowly in the refrigerator for 8 to 24 hours, or allow it to rise in a warm place for 1 to 2 hours. The cold-rise method yields a better product with a finer texture and flavor, but sometimes you just want to eat a pizza!
• Drain the can of whole tomatoes in a colander set over a large bowl and crush them into teensy pieces with your hands. Throw the crushed tomatoes into a large bowl. (Reserve the tomato liquid for bloody Mary's, Spanish rice or tomato soup; either way, it's not going into this sauce!)
• Add the tomato puree, tomato paste, olive oil, oregano, dried basil, marjoram, pepper, salt, sugar, fresh basil and garlic to the drained tomatoes and mix well. Allow the flavors to marry for at least 1 hour or refrigerate.

ROCCO'S WING SAUCE

Steps:

• Put the margarine, hot sauce, jalapeno, cayenne, red pepper flakes, Lefty's Vinaigrette, black pepper and garlic in a medium saucepan. Bring to a boil, stirring often so as not to scorch. Reduce the heat and simmer for 5 minutes. Let cool completely. Refrigerate in an airtight container.
• Whisk together the red wine vinegar, canola oil, olive oil, parsley, vinegar, salt, dried basil, mustard powder, dried oregano, sugar, black pepper and garlic in a large bowl. Bottle and refrigerate for at least 24 hours to let the flavors bloom. Shake to blend before using.

ROCCO DISPRIRITO'S MAMA'S MEATBALLS

Steps:

• Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée
• In a large bowl, combine the puréed stock mix, meat, breadcrumbs, eggs, Parmigiano- Reggiano, red pepper flakes, parsley and salt
• Combine with both hands until mixture is uniform
• Do not over mix
• Put a little olive oil on your hands and form mixture into balls a little larger than golf balls
• They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time
• Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame
• Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once
• This will take about 10-15 minutes
• While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat
• Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce
• Stir gently
• Simmer for one hour
• Serve with a little extra Parmigiano-Reggiano sprinkled on top
• Serve alone or over spaghetti (in which case, you will need 6 cups of marinara)
• For the marinara, Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor)
• Add the chili flakes to taste
• Add all the tomato products
• Pour the chicken stock into one of the 28-oz cans
• Fill it the rest of the way with water and add that and the sugar to the pot
• Stir and bring to a simmer
• Taste and season with salt and cover
• Simmer the sauce for about 1 hour
• The sauce should be fairly thin, but not watery and very smooth
• Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick
• - Yields 6 cups

ROCKY'S RED SAUCE

Steps:

• Cover bottom of large stockpot with olive oil.
• Add the onions and saute till onions are almost clear.
• Add garlic and continue to simmer on low 5-10 minutes.
• Add tomatoes and tomato puree, top off with all seasonings and sugar.
• Let simmer on low and stir occasionally.
• Use for spaghetti, lasagna and pizza sauce.
• Freezes very well in ziplock bags or plastic containers.

MAMA'S MARINARA

Steps:

• Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
• Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.

MAMA'S MARINARA

Steps:

• Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
• Add the chili flakes to taste.
• Add all the tomato products.
• Pour the chicken stock into one of the 28-oz cans.
• Fill it the rest of the way with water and add that and the sugar to the pot.
• Stir and bring to a simmer.
• Taste and season with salt and cover.
• Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
• Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

CHEF ROCCO'S BBQ SAUCE

Steps:

• Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet. In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar. Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 30 minutes. Or, to enjoy all year round, place in the oven at 475°F for 1/2 hour and then lower to 275°F for another hour. Recipe courtesy of Chef Rocco DiSpirito

ROCCO'S RED SAUCE

Steps:

• Cook first three ingredients a little first over low heat. Then put all ingredients in big pot. Note - pour chicken broth into one of the 28 oz cans and fil the can teh rest of the way with water to get the right amount of water. Simmer for an hour.