Buddy Valastro Shares Sunday Gravy Recipe With Chef Judy Joo

Cooks Buddy Valastro and Judy Joo pose for a portrait with an assortment of vacation cookies, pastries, and muffins at Carlo’s Bakery Cake Headquarters in Jersey Metropolis.
Kris Connor/Getty Pictures

Culinary chats! Celeb chef Judy Joo sat down with famed baker Buddy Valastro to speak about life out and in of the kitchen — through the vacation season.

The Cake Boss alum, 45, has created muffins for a number of the largest celebrities on the earth. Nonetheless, through the holidays, Valastro’s spouse takes over cooking duties. “Everybody involves my home and Lisa [Valastro] makes an incredible feast for each Christmas Eve and Christmas Day,” he gushed. “Then, on Christmas morning, all of us open presents collectively and play household video games.”

Because the Carlo’s Bakery proprietor awaits this yr’s festivities and Lisa’s treats, Buddy speaks with chef Judy Joo about his spectacular profession, the vacation season and even his shocking kitchen responsible pleasures.

Learn their chat solely for Us Weekly — and get the recipe for his Sunday Gravy — under:

Judy Joo: Does your loved ones have a go-to vacation recipe?

Buddy Valastro: Sunday gravy is a staple in [our house]. You’ll find the recipe in my e-book Cooking Italian with the Cake Boss.

JJ: Internet hosting a giant gathering might be demanding. Any ideas or recommendation to assist it go easily?

BV: Being with the individuals you’re keen on issues essentially the most. I attempt to take a second and understand simply how fortunate I’m. All that issues are your family members.

JJ: You’ve had such an spectacular profession. What’s the most important lesson you’ve discovered to this point?

BV: My practice of thought was at all times to work more durable and longer. However with my life and companies now, I can’t be in two locations on the similar time. I needed to be taught the correct recipe for fulfillment. You’ll be able to’t out-work your issues. So now I’ve methods and procedures in place to make all of it move in keeping with plan.

JJ: You’re recognized on your candy treats, however what’s your must-have midnight snack?

BV: Pizza!

JJ: What about your favourite potato chip taste?

BV: That’s a tricky one, however I’ve to go together with salt and vinegar.

JJ: Do you have got any thrilling initiatives arising?

BV: I’ve a brand new cope with A+E, so I’ll be busy filming some new reveals proper after the vacations. My e-commerce has actually taken off, in addition to my new eating places, considered one of which is The Boss Café that [recently] opened in Las Vegas.

Buddy Valastro’s Sunday Gravy Recipe

The famend baker shared his go-to gravy recipe — it serves 8-10 (with leftovers!) — with Us Weekly readers.

Chef Judy Joo Talks With Buddy Valastro About Life In and Out of the Kitchen 2
Invoice Milne


1/4 cup olive oil

1 meaty lamb neck bone (about 1lb), minimize crosswise into 2-inch items with a heavy knife (Ask your butcher to do that)


1lb candy Italian sausage hyperlinks (about 8 hyperlinks)


1 giant Spanish onion, diced

5 giant garlic cloves, pressed

2 tbsp coarsely chopped recent basil leaves

1 tbsp coarsely chopped recent oregano leaves

3 28-oz cans complete plum tomatoes with their juice

3 28-oz cans crushed tomatoes with their juice

1 empty 28-oz tomato can, stuffed with chilly water

2 tbsp sugar


Chunk of Parmigiano-Reggiano, for serving


  1. Warmth oil in a heavy stockpot or different large, deep, heavy pot over medium warmth till it’s shimmering, nearly smoking.
  2. Calmly salt the lamb items, add them to the pot and sear them, stirring, till golden brown throughout, 5-7 minutes. Switch to a plate and put aside.
  3. Add the sausage hyperlinks to the pan and sear them, turning as they prepare dinner till browned throughout, 5-7 minutes. Switch the braciole to the plate with the opposite meats.
  4. Add the onions to the pot and prepare dinner, stirring till softened however not browned, about 5 minutes. Stir within the garlic, basil and oregano, and prepare dinner, stirring for 1 minute. Pour within the tomatoes and water and add the sugar. Stir and prepare dinner till the sauce involves a boil. Decrease the warmth to convey the sauce to a simmer. Return the meats to the pot, together with the meatballs.
  5. Cook dinner the sauce, adjusting the warmth to maintain it at a low simmer and stirring often to make sure that nothing scorches till cooked to your required thickness. It may possibly vary from skinny and mildly flavored to thick and richly flavored. When carried out to your style, 2-3 hours, use tongs to switch the meats to a platter. Stir the sauce and cut back additional, if mandatory. Style, and if mandatory, add extra salt.
  6. Slice the sausage crosswise into particular person parts. Take away the string or toothpicks from the braciole and slice it crosswise into parts. Organize the meats and meatballs on a platter, together with the neck bone items for many who want to choose the meat from them.
  7. Serve the sauce with cooked pasta and grated cheese, passing the platter of meatballs and sliced meats.