Clamenza was already almost done cooking the sauce when he was talking to michael, he probably had it cooking on a low flame when he put in the meats. Your comment still made me laugh tho lol
Happens every time I watch the Godfather-- I want to get a big plate of spaghetti with meat sauce and Italian sausage... plenty of garlic Italian bread... ice cold beer in lieu of wine, but that's just me...then sit back, and enjoy the show...
the key to this great simple and fast and easy sauce is to use WAY more sugar than seems reasonable. Also helps to go heavy on the wine, and to hit it with a pretty decent amount of salt.
The whole point of this was not to make a great sauce, but just to see what happens if you tried making a sauce just by exactly, literally, following Clemenza's on-screen instructions from that scene in The Godfather where he shows Michael Corleone how to "cook for twenty guys someday". I didn't expect much as the cooking techniques are so simple and the ingredients are so limited and don't include many things you might normally use. After all, it was just a brief scene for a movie and not a cookbook. I thought it would be very bland and not much better than ketchup. But....I was wrong. Surprisingly, the overly simple Clemenza on-screen "recipe" actually works! It actually makes for a pretty good sauce in real life. You wouldn't think so, but it does! In fact, since I "discovered" this recipe, it was so good that I have used it for real a number of times when I wanted a quick and easy sauce. It really is perfect for "if you need to cook for twenty guys someday" because it is fast, simple, easy and actually tastes good. It works just as well if you are just cooking for one.
simplicity is the secret with a lot of Italian food, it comes from impoverished origins where they had to make do with very few ingredients. Tomatoes, garlic, olives, flour, grapes and whatever meat they had. The food is made by the water and the earth it comes from and the Italians mastered theirs. Many times I make a mean tomato pasta for lunch. good amount of olive oil, fry up a clove or two of garlic. Once you got the aromas in the air throw in 3-4 fresh salad tomato cut into wedges, or even two handfuls of plum tomatoes if you like. Keep on a medium heat and make sure it don't stick! The juices flood out the tomato and so once all the tomatoes are fully juiced out and no longer solid, put in a lil bit of tomato puree, some wine and a little bit of sugar. Thats my trick! When your pasta is ready, don't drain it as this sauce is thick and there's not a lot so you wanna tong out your pasta dripping with pasta water and into the tomato sauce. You get a good coating that way. Add whatever meats you want with it what do I care! Anyway try it out and enjoy
It’s got everything you need. Oil, garlic, tomatoes, plenty of meat… sure a few more fresh herbs and the right amount of salt to finish it off would improve it, but everything is pretty much already there.
OMG ... You're using a Metal Spatula ....NOoooooo ! ... only a WOODEN SPOON . The women in my family would have fainted seeing this ... oh Maronna Mia !!!
Nice. For anyone who wants to up this 1. Add onions with garlic. Add basil and dried oregano also, as well as some bay leaves. Salt and pepper. 2. Add osso buco with your meat. 3. With the onion, add so e celery, not too much, and some carrot. Those are little ways to up this. Add parmigiano or pechorino on top at the end. Any pasta goes great, pene rigatoni spaghetti, fettuccine even gnocchi. 4. Up it even more, grab some fresh pasta fro your grocery store in the refrigerated section. Salt your water till it tastes like the sea and cook till aldente. If you want as you plate it to a frying pan, add a heap of sauce and meat and some pasta water, not too much but enough to cream up the sauce. Addnyiur pasta and incorporate, amalgamating the flavours and blending it all nicely. (Over heat in the pan, you reduce the sauce by getting rid of thr moisture you added and making it all gel together in the process. May need to boil pasta slightly less then done so you don't overcook at this step. Pasta should always be aldente, to the bite 5. At the end drizzle some good quality olive oil and a bit of finely chopped fresh basil. There, there's about 5 ways from easy to incremental to up this, coming from a wop. Get some nice crusty fresh Italian bread, cut her up, and dip it in the sauce while it's cooking. (This is a meatier sauce as opposed to a fresh pommodoro sauce, so it should cook at least 2-3 hours, even 4 if you want, on a simmer. Stir occasionally so nothing sticks to the bottum and burns. DONT burn your sauce. Have the bread with your pasta, wine, and finish with a nice red wine vinegar salad, with tomatoes, lettuce, olive oil vinegar salt pepper. Then bust out some coffee cake later, or some of those glazed S cookies, or better yet some cannoli, and coffee/espresso. Serve a platter of assorted fruit as well. Watermelon, grapes, cherries, melon, some finnochio lol (anise bulb). Now you're a bonafide Wop. Enjoy. From a Canadian Sicilian.
HAHA . . .Love the "bonafide WOP" ending. BTW . . .My Mom worked in one of those "genuine" Italian restaurants in Detroit as a waitress in the 50's until she was 7 months pregnant with me and then had to quit. Must have been the food she took samples and bites of during the day, because even now, when I taste tomato/spaghetti sauce, it's like a crack addiction . . can literally chug the stuff I love it so much. So between the "Sicilian" part that you mentioned, and the "Canadian" reference as well, it hit home . . and I even married a Canadian girl as well . . .Take care.
onion? ?? celery?? carrot?? Wop??? drizzle olive oil at the end.?? coffee cake? freakin onions????? Stop watching mafia movies !!!! Wop is derogatory,. I'm an Italian.... Bottom line, you cannot make sauce.....yuck!!!
I used to mitch school in year 5 with an Italian boy round his house. Cos I wanted to be a chef when I left school his mother showed me her way, which involved chopping down a load of small mushrooms inc the stalks and some fried, fatty bacon also cut small and fry in extra virgin Olive Oil. To this mix you add to your garlic chopped small and fried golden brown. Her method used minced beef fried seperately and most importantly, drained of all fat. After this the previous mix of mushrooms and bacon bits were folded in and fried again, this time with a punch of Italian mixed herbs. Once these were infused, then you added the tomato paste and cans and let simmer. THEN, the most important part she taught me was to let everything cool and reheat the next day for maximum flavour! This when added to freshly cooked Spaghetti with melted garlic butter in it was superb! She was Sicilian I think.
Her recipe sounds good to me. Also, you rarely hear about her technique of letting the sauce cool, then refrigerate on tv shows. They have to suggest instant gratification. But it does deepen the flavor. Brava!
I fry minced onion, carrot and celery in the hot olive oil first, then when my pot has cooled a little I add my garlic so that it doesn't burn. I find with the carrot, I don't need to add sugar, even if I add some red wine.
My ex's mother was from Abruzzi. Every time we watched this scene she would say as Clemenza added the sugar, "Sicilians don't know how to cook." Instead of sugar she would add a carrot which did the same thing. Her "gravy" as Paulie Walnuts called it, tasted OK.
Just like my mom made. We used to run inside and dunk bread and/or steal a meatball. By dinner time, the sauce looking like Lake Mead - dropped and left a line where my mom started it. Lol
Funny. But to be serious about how to make sauce (and with all due respect to Clemenza) I add the garlic last, just a few minutes before serving so it doesn't lose its flavor from cooking too long. First I cook chopped onion in extra virgin olive oil. Then add what you said. But NO SUGAR. I hate sweet sauce. And I use grated pecorino romano on the pasta. No other cheese will do. Mangia!
@@carolynvermeulen9065 Here's the recipe. For the Meatballs, you'll need... 1/3 lb each of Ground Beef, Ground Pork and Ground Turkey. 1 Egg ( Beaten ). 1/2 Cups of Breadcrumbs. 1/2 Cups of Ricotta Cheese. 5 Cloves of Garlic ( chopped ). Small bits of Parsley ( chopped ). 1 Tsp of Salt. 1 Tsp of Pepper. 1/3 Cups of Parmesan Cheese. Mix the ingredients very well with your hands, make the Meatballs almost the size of a Tennis Ball, turn the oven to 425 degrees, put the Meatballs in the oven for 15 minutes. When they're done, flip the Meatballs over, and put them back in the oven for another 15 minutes. And then they're done. For the Sauce, you'll need... 2 Tbsp of Olive Oil. 4 Cloves of Garlic ( chopped ). 1 cup of Red Wine. 1 can of Tomato Paste ( 12 oz ). 2 cans of crushed Tomatoes ( 24 oz ). 2 Tbsp of Sugar. For the Italian Sausages, you can choose either Mild, Spicy or Sweet. And of course, you'll need Pasta.
The video was funny but the comments are absolutely hilarious. It's 2021 and I'm under lockdown rules stuck at home in the middle of a world wide pandemic. This video and the comments gave me some much needed laughter. 🤣🤣 Thank you!
Robert Manski Yeah, I know. Normally I would make real ones. This was just quick-n-dirty. But frozen meatballs can be significantly improved by frying them in bacon grease.
The garlic was "blonde yellow" because the oil in the pot was completely covering it. I know for experience that garlic burns pretty fast in hot oil, and if you cook you should know it too. Also, you should definitely add to your recipe a dash of respect. Maybe that way you won't call people idiots for no apparent reason.
If you had half a brain you could tell the difference between something blonde yellow in a pot of oil and something that is brown in a pot of oil. Ever try blanching fries in oil? Yeah, you can tell when they turn blonde yellow verses just placed in the the pot, despite the fact they're in fat, derp.
Clemenza: Hey, you know any better pasta sauces? Paulie: Yeah, I'll think about it. Clemenza: Well think about it while you're cooking. I want to eat sometime this month.
You gotta let it simmer for hours and skim the acid off the top every 15-20 minutes. That'll get rid of the bitterness and you won't need any sugar if you're using good tomatoes.
Every time I make sauce it seems I have to debate with someone who is not Italian. The only thing I fry or brown is the rib meat. I don't use sugar. Grandma brought her recipe from Sicily and she taught Mom who in turn taught me. I don't put in anything that she didn't use.
Lol, really appreciate this little video. To this day that's my favorite scene, and I remember it as distinctly as any of the other scenes that EVERYONE remembers. When people think of The Godfather and food they're probably more likely to remember the gun and the canoli or where the family is sitting around the dinner table - I wonder how many people remember THIS scene? By the way, do you have your olive oil up a little high? The garlic looks overdone. Hope it isn't bitter!
As an Italian American, this video discussed me! None of the final points or spices and herbs that go into making a fine Italian sauce or what we would call gravy, considering there was meat in it were included! Forget about watching movies and watch a few videos of Italian people cooking sauce.
Way too much olive oil at the beginning (and not enough garlic). Your sauce will come out too greasy especially when adding fatty meats. Meat sauce needs onion, also fresh basil, salt and pepper. You only add sugar if you need to (mostly for correction purposes). Simmer your meat sauce for 2 hrs at least (low simmer, not a boil). The sauce probably came out overly sweet and greasy.
It's funny...I altered my spaghetti sauce recipe years ago to kind of match Clemenza's recipe. I haven't seen Paulie in years though...lol I use brown sugar though not white and I added veggies.
At beginning all seems right. Garlic tomatoes puree paste than spoilt it with lots of sugar. No Italians will have sugars in their rich gravy . I prefer lots of garluc or onions. The sausages makes you hungry. Never forgets this scenes. Thanks for reminding.
So lemme get this straight: you burn the garlic first, throw in a bunch of canned tomatoes, add pre-made meatballs and some heated-up sausages, add red wine and sugar and “make sure it don’t stick.” Got it.
JELH Not necessarily a long time. For this sauce, I tried to follow Clemenza's on-screen instructions/recipe exactly, and in the scene it looked like he had his meatballs and sausages already cooked when they were "shoved in", so there is no requirement to cook it long enough to cook raw meat. Really, you only need to cook it long enough to drive off excess water and get the sauce to the thickness and consistency that you want. You can use whatever canned tomato products you want (whole, peeled, crushed, diced, puree, sauce, paste) and in whatever combination you want. Depending on what you use, the initial mix will be a little more or a little less watery. I typically use cans of "crushed" tomatos and "diced" tomatos, in a ratio of about 2:1, crushed to diced. I would say it cooks for about an hour after you add the meat, but it could take somewhat more or less. One of good things about this sauce is that it is not only very good, but also very fast and simple as sauces go. This is not a sauce that you need to let slowly cook all day. It can literally be prepared from start to finish in about one hour. Often the real limiting factor on how fast this sauce can be made is the time it takes to cook the meat outside the sauce. Once the cooked meat is added, you only need to cook the sauce long enough to drive off excess water. Even though Clemenza says "...then you add your tomatoes, your tomato paste..." I admit that I have never actually used tomato "paste". If you were to use "paste" as one of your tomato products, I expect that the cooking time would be even less due to the lower water content of "paste". Note that there are no vegetables in this sauce other than tomatoes and garlic. Note also that there are not even any spices added to this sauce. Just olive oil, garlic, canned tomato products, meatballs and sausages, red wine and sugar. I do use some canned tomato products that have basil, oregano, salt, etc added. And since I started making the Clemenza sauce, I will sometimes cheat a little by adding some additional basil and oregano and/or "Italian seasoning". Also, I do add salt. These things are optional but I do use at least some basil and oregano, either directly or included in some of the canned tomato items. Whether you add salt, pepper, oregano and basil depends also somewhat on what you have in your meatballs and sausages.
JELH Short answer: About one hour or so. So long as the meat is cooked, you only need to cook the sauce to the point where it is not too watery. Cook it without a cover, because you are trying to drive off excess water.
![THE GODFATHER (1972) Godfather Cocktail with Clemenza's Sauce [Spaghetti & Meatballs]](http://i.ytimg.com/vi/elJtgybVZwo/mqdefault.jpg)
![THE GODFATHER (1972) Godfather Cocktail with Clemenza's Sauce [Spaghetti & Meatballs]](/img/tr.png)
Oh Paulie, you wont see him no more.
Jesus Christ Clemenza didnt make all that noise when he made his sauce.
JOEY P so funny
Clamenza was already almost done cooking the sauce when he was talking to michael, he probably had it cooking on a low flame when he put in the meats. Your comment still made me laugh tho lol
Absolutely JOEY P - This guy is obviously in a hurry and so desperate to eat. No Italian fine cooking here.
Cl4rendon Im pretty sure he’s joking, and the joke flew right over your head.
Sound editing :D
"Why don't you cut the crap?" Sonny walks in 😂
"Paulie? Ohh, won't see him no more!"
"How's Paulie???"
Breaks off a heel of bread and dips it in the gravy
I’m trying to comprehend what made u think that was a big enough pot
Wondering about that myself? 🤔
@@johnruiz6743 Never add sugar, carrots add the sweets!
LMAO!!!!
@@billhill4929 Right, learned that long ago from my grandfather.
lol
It helps if you tell your girlfriend 'I love you' first.
' if I don't see you soon I'ma gonna die '
Already told her today :V
Dick Durkin you jag off I was gonna type that line. You cut in front of me by Six Months!! 😆
It helps if you tell her you CAN'T TALK....
Ahahahaha!!!
Ur funny!
The real secret to a good sauce is time. Let it simmer on very low heat for 3-4 hours, stirring frequently to prevent it from sticking.
This is correct. Heat and time are the only way to get the ingredients to harmonize.
Absolutely - Fast food mentality kills taste these days...
That's what they did in Goodfellas.
Exactly. I get up super early in the morning when I make mine and it sits on low heat all day.
Yep, just like good chili !
Happens every time I watch the Godfather-- I want to get a big plate of spaghetti with meat sauce and Italian sausage... plenty of garlic Italian bread... ice cold beer in lieu of wine, but that's just me...then sit back, and enjoy the show...
The four pounds of sausage was a waste of sausage.
@@NormAppleton two each its own try double that.
Same here. But this recipe is not very authentic tbh
I hope that's Genco brand olive oil. They're olive oil importers, Don Ciccio.
Come closer, I can't hear so good.
@@mattfoley6082 (Whispering in Italian) *My father's name was Antonio Andolini, and this is for you!*
Awesome 😂😂
@@JoshuaParris83 Se chiamaba Vito Andolini and questo e per te !!!
@@user-rd5om7yk1s In Sicilian dialect.
Vinnie - don't put too many onions in the sauce!
percybear1 I just used one small onion, you aristocrat
Do you have the recipe?
Don't let it thick...Keep stirring it!!
Ehh paul i didnt put too much onions
Reid McClanahan how many cans of tomato sauce
No wonder poor Clemenza died of a heart attack.....
That was no heart attack.
You’re a funny guy.
Clovis da Cruz why do you think i am funny, am I a clown am o here for your entertainment, why do you think I am funny
Golden Life Gaming just the way you shinebox it
Cl4rendon He died of a heart attack because he asked for too much money to be in Godfather II.
Perfect for when you have to live out of a warehouse or abandoned apartment for a couple of months during a 'disagreement' between families.
Hope everything is cool now
What?
You couldn't edit out about three minutes of banging cans against the rim of the pot?
Fogettaboutit!!
And burning the garlic.
that was a "little" sugar?
the key to this great simple and fast and easy sauce is to use WAY more sugar than seems reasonable. Also helps to go heavy on the wine, and to hit it with a pretty decent amount of salt.
A punch of sugar
I got Diabetes watching that.
Oldskoolfool punch or pinch?
Steve Conkey Probably will have to amputate a foot or 2 after that.
The whole point of this was not to make a great sauce, but just to see what happens if you tried making a sauce just by exactly, literally, following Clemenza's on-screen instructions from that scene in The Godfather where he shows Michael Corleone how to "cook for twenty guys someday". I didn't expect much as the cooking techniques are so simple and the ingredients are so limited and don't include many things you might normally use. After all, it was just a brief scene for a movie and not a cookbook. I thought it would be very bland and not much better than ketchup. But....I was wrong. Surprisingly, the overly simple Clemenza on-screen "recipe" actually works! It actually makes for a pretty good sauce in real life. You wouldn't think so, but it does! In fact, since I "discovered" this recipe, it was so good that I have used it for real a number of times when I wanted a quick and easy sauce. It really is perfect for "if you need to cook for twenty guys someday" because it is fast, simple, easy and actually tastes good. It works just as well if you are just cooking for one.
simplicity is the secret with a lot of Italian food, it comes from impoverished origins where they had to make do with very few ingredients. Tomatoes, garlic, olives, flour, grapes and whatever meat they had. The food is made by the water and the earth it comes from and the Italians mastered theirs.
Many times I make a mean tomato pasta for lunch. good amount of olive oil, fry up a clove or two of garlic. Once you got the aromas in the air throw in 3-4 fresh salad tomato cut into wedges, or even two handfuls of plum tomatoes if you like. Keep on a medium heat and make sure it don't stick! The juices flood out the tomato and so once all the tomatoes are fully juiced out and no longer solid, put in a lil bit of tomato puree, some wine and a little bit of sugar. Thats my trick! When your pasta is ready, don't drain it as this sauce is thick and there's not a lot so you wanna tong out your pasta dripping with pasta water and into the tomato sauce. You get a good coating that way. Add whatever meats you want with it what do I care! Anyway try it out and enjoy
It’s not that much different than any Italian-American family would make it.
It’s got everything you need. Oil, garlic, tomatoes, plenty of meat… sure a few more fresh herbs and the right amount of salt to finish it off would improve it, but everything is pretty much already there.
@@TheEyesThrone Lose the sugar
@@domenicv7962 Blasphemy. Pauly said to add a little bit of sugar. It neutralizes the acidity from the tomatoes.
Damm CZcams.. “Just when I thought I was out…you pull me back in.”
OMG ... You're using a Metal Spatula ....NOoooooo ! ... only a WOODEN SPOON . The women in my family would have fainted seeing this ... oh Maronna Mia !!!
Dick Cheney tomato is acidic and will react when metal spatula meets with metal pan
@@rona2524 Not with stainless steel.
whoyoukidding1 yes, but is it?
@@rona2524 It looks like it is.
He's feeding 20 guys. Not 1 of them minds it 😂
Nice. For anyone who wants to up this 1. Add onions with garlic. Add basil and dried oregano also, as well as some bay leaves. Salt and pepper. 2. Add osso buco with your meat. 3. With the onion, add so e celery, not too much, and some carrot. Those are little ways to up this. Add parmigiano or pechorino on top at the end. Any pasta goes great, pene rigatoni spaghetti, fettuccine even gnocchi. 4. Up it even more, grab some fresh pasta fro your grocery store in the refrigerated section. Salt your water till it tastes like the sea and cook till aldente. If you want as you plate it to a frying pan, add a heap of sauce and meat and some pasta water, not too much but enough to cream up the sauce. Addnyiur pasta and incorporate, amalgamating the flavours and blending it all nicely. (Over heat in the pan, you reduce the sauce by getting rid of thr moisture you added and making it all gel together in the process. May need to boil pasta slightly less then done so you don't overcook at this step. Pasta should always be aldente, to the bite 5. At the end drizzle some good quality olive oil and a bit of finely chopped fresh basil.
There, there's about 5 ways from easy to incremental to up this, coming from a wop. Get some nice crusty fresh Italian bread, cut her up, and dip it in the sauce while it's cooking. (This is a meatier sauce as opposed to a fresh pommodoro sauce, so it should cook at least 2-3 hours, even 4 if you want, on a simmer. Stir occasionally so nothing sticks to the bottum and burns. DONT burn your sauce.
Have the bread with your pasta, wine, and finish with a nice red wine vinegar salad, with tomatoes, lettuce, olive oil vinegar salt pepper. Then bust out some coffee cake later, or some of those glazed S cookies, or better yet some cannoli, and coffee/espresso. Serve a platter of assorted fruit as well. Watermelon, grapes, cherries, melon, some finnochio lol (anise bulb). Now you're a bonafide Wop. Enjoy. From a Canadian Sicilian.
HAHA . . .Love the "bonafide WOP" ending. BTW . . .My Mom worked in one of those "genuine" Italian restaurants in Detroit as a waitress in the 50's until she was 7 months pregnant with me and then had to quit. Must have been the food she took samples and bites of during the day, because even now, when I taste tomato/spaghetti sauce, it's like a crack addiction . . can literally chug the stuff I love it so much. So between the "Sicilian" part that you mentioned, and the "Canadian" reference as well, it hit home . . and I even married a Canadian girl as well . . .Take care.
That’s not an Italian sauce
"Glazed S cookies" I remember them, they were so good.
@@samueljaramillo4221 I know...friggin sugary bullshit is what it is...
onion? ?? celery?? carrot?? Wop??? drizzle olive oil at the end.?? coffee cake? freakin onions????? Stop watching mafia movies !!!! Wop is derogatory,. I'm an Italian.... Bottom line, you cannot make sauce.....yuck!!!
Some people say to this day he’s making sure it doesn’t stick. 👌🏼
"In Prison,Dinner was always a Big Thing"
"im gonna go get the papers, get the papers"
“Oh Paulie, won't see him no more ”
"Hey Mikey, why don't you tell that nice girl you love her? 'I love you with all-a my heart! If I don't see you again soon I'm gonna die'!"
Not even the explotion that killed Apollonia made all that noise
I used to mitch school in year 5 with an Italian boy round his house. Cos I wanted to be a chef when I left school his mother showed me her way, which involved chopping down a load of small mushrooms inc the stalks and some fried, fatty bacon also cut small and fry in extra virgin Olive Oil. To this mix you add to your garlic chopped small and fried golden brown. Her method used minced beef fried seperately and most importantly, drained of all fat. After this the previous mix of mushrooms and bacon bits were folded in and fried again, this time with a punch of Italian mixed herbs. Once these were infused, then you added the tomato paste and cans and let simmer. THEN, the most important part she taught me was to let everything cool and reheat the next day for maximum flavour! This when added to freshly cooked Spaghetti with melted garlic butter in it was superb! She was Sicilian I think.
Her recipe sounds good to me. Also, you rarely hear about her technique of letting the sauce cool, then refrigerate on tv shows. They have to suggest instant gratification. But it does deepen the flavor. Brava!
I fry minced onion, carrot and celery in the hot olive oil first, then when my pot has cooled a little I add my garlic so that it doesn't burn.
I find with the carrot, I don't need to add sugar, even if I add some red wine.
My ex's mother was from Abruzzi. Every time we watched this scene she would say as Clemenza added the sugar, "Sicilians don't know how to cook." Instead of sugar she would add a carrot which did the same thing. Her "gravy" as Paulie Walnuts called it, tasted OK.
Now I know what killed Clemenza, RIP Ritchie.
I prefer adding brown sugar and basil-garlic combo to the mix. But I must say, your meal looked great.
"You think I cook like them goombahs in Brooklyn?"
“I hope you guys checked this place out good cause I’m goin’ in alone and I don’t want no fuckin’ surprises.”
Just like my mom made.
We used to run inside and dunk bread and/or steal a meatball.
By dinner time, the sauce looking like Lake Mead - dropped and left a line where my mom started it.
Lol
Funny. But to be serious about how to make sauce (and with all due respect to Clemenza) I add the garlic last, just a few minutes before serving so it doesn't lose its flavor from cooking too long. First I cook chopped onion in extra virgin olive oil. Then add what you said. But NO SUGAR. I hate sweet sauce. And I use grated pecorino romano on the pasta. No other cheese will do. Mangia!
No sugar......and NO ONIONS
When I add the meatballs and sausage, do I have to take care to make sure they don't stick?
Never let the garlic turning brown. A chef would tell
I found a recipe for this online. Made it myself. It was pretty good. My Fiancee started to make it, and it tastes even BETTER!
Recipe?
@@carolynvermeulen9065 Here's the recipe.
For the Meatballs, you'll need...
1/3 lb each of Ground Beef, Ground Pork and Ground Turkey.
1 Egg ( Beaten ).
1/2 Cups of Breadcrumbs.
1/2 Cups of Ricotta Cheese.
5 Cloves of Garlic ( chopped ).
Small bits of Parsley ( chopped ).
1 Tsp of Salt.
1 Tsp of Pepper.
1/3 Cups of Parmesan Cheese.
Mix the ingredients very well with your hands, make the Meatballs almost the size of a Tennis Ball, turn the oven to 425 degrees, put the Meatballs in the oven for 15 minutes. When they're done, flip the Meatballs over, and put them back in the oven for another 15 minutes. And then they're done.
For the Sauce, you'll need...
2 Tbsp of Olive Oil.
4 Cloves of Garlic ( chopped ).
1 cup of Red Wine.
1 can of Tomato Paste ( 12 oz ).
2 cans of crushed Tomatoes ( 24 oz ).
2 Tbsp of Sugar.
For the Italian Sausages, you can choose either Mild, Spicy or Sweet.
And of course, you'll need Pasta.
A man who has a fiancee in his life who makes pasta sauce that way it's suppose to be made? Your marriage seems to be to a good start.
@@dereklopez9060 What ? No garlic or basil ???? You are missing out.
@@melanisticmandalorian8909 It already has garlic though.
Looks so delicious. I wanna be in the Mob just for the food.
The video was funny but the comments are absolutely hilarious. It's 2021 and I'm under lockdown rules stuck at home in the middle of a world wide pandemic. This video and the comments gave me some much needed laughter. 🤣🤣 Thank you!
That grease stained particle board looks like a prison. Nicely done!
🤣 Trailer kitchen nook remodel..
I thought the same!!
frozen meatballs wtf!!
Robert Manski
Yeah, I know. Normally I would make real ones. This was just quick-n-dirty. But frozen meatballs can be significantly improved by frying them in bacon grease.
looks good!! no offense😁
When I make Spaghetti for my Familia, I put all my Ingredients in the Ground Beef then roll em up really well, Fuck that Frozen shit lol
Is it just me or did he burn the he'll outta the garlic?
Ralph C it's just you.
He did, I noticed it as well and immediately thought "my god, is that garlic burned."
You guys are idiots. This recipe is kinda goofy but the garlic was just right. The garlic was just a blonde yellow! Perfect.
The garlic was "blonde yellow" because the oil in the pot was completely covering it. I know for experience that garlic burns pretty fast in hot oil, and if you cook you should know it too.
Also, you should definitely add to your recipe a dash of respect. Maybe that way you won't call people idiots for no apparent reason.
If you had half a brain you could tell the difference between something blonde yellow in a pot of oil and something that is brown in a pot of oil. Ever try blanching fries in oil? Yeah, you can tell when they turn blonde yellow verses just placed in the the pot, despite the fact they're in fat, derp.
Clemenza: Hey, you know any better pasta sauces? Paulie: Yeah, I'll think about it. Clemenza: Well think about it while you're cooking. I want to eat sometime this month.
I believe Clemenza said, "[do] you know any gooder spots on the West Side..."
Some guys really take their Godfather obsession to the extreme.
Finally, an offer I can't refuse.
Those sausages look so good frying in the pan
I've never seen deep fried tomato sauce before. Looks good, can do without the wine.
You gotta let it simmer for hours and skim the acid off the top every 15-20 minutes. That'll get rid of the bitterness and you won't need any sugar if you're using good tomatoes.
@@domenicv7962 no you don't if you're using the right tomatoes.
Yeah yeah yeah. We got it. Make sure it don't stick. Don't think that line was repeated seventeen times in the movie.
I always add the garlic last, a few minutes before serving. It loses its flavor if cooked too long. I love garlic.
Where does the flavor go? 🤔🤣
Sugar seems a little off to me. I'd say mashed or pureed carrots/onions work fine to combat the acidity of the tomato.
Every time I make sauce it seems I have to debate with someone who is not Italian. The only thing I fry or brown is the rib meat. I don't use sugar. Grandma brought her recipe from Sicily and she taught Mom who in turn taught me. I don't put in anything that she didn't use.
you got it right
The perfect meal when you need to go to the mattresses.
Where's the cannoli?
Leave the gun- take the cannoli.
this guy left it in the car with rocco..
then he got caught with the murder weapon..
leave the gun, take the cannoli
I usually add parsley and Italian seasoning to my sauce, and I brown 4 fresh onions along with the garlic.
This makes sense. What I don't understand is the craving I get for Kraft Mac and Cheese every time I watch JFK.
Lol, really appreciate this little video. To this day that's my favorite scene, and I remember it as distinctly as any of the other scenes that EVERYONE remembers. When people think of The Godfather and food they're probably more likely to remember the gun and the canoli or where the family is sitting around the dinner table - I wonder how many people remember THIS scene? By the way, do you have your olive oil up a little high? The garlic looks overdone. Hope it isn't bitter!
I named my bulldog Canolli
@@spitfirerudyk5699 badass
The throwing in of the tomatoes was like one of the trademark Family Guy typos of gags where something goes on for way too long :D
The camera work is stellar.
Goodfellas touch, "Vinnie ! Don't put too many onion in the sauce !"
No,this is what he made at 10 pm after watching the Godfather and drinking for the three hour movie .
Now that’s some good looking Sunday gravy!
Ahm a-gonna make-a-you a spaghetti you can't refuse.
As an Italian American, this video discussed me! None of the final points or spices and herbs that go into making a fine Italian sauce or what we would call gravy, considering there was meat in it were included! Forget about watching movies and watch a few videos of Italian people cooking sauce.
great work. no one else thought of doing this.
Way too much olive oil at the beginning (and not enough garlic). Your sauce will come out too greasy especially when adding fatty meats. Meat sauce needs onion, also fresh basil, salt and pepper. You only add sugar if you need to (mostly for correction purposes). Simmer your meat sauce for 2 hrs at least (low simmer, not a boil). The sauce probably came out overly sweet and greasy.
The most sense making comment in here so far and no freakin like?! I just did that one for you.
He was copying the recipe from the movie though, which called for no basil, salt, or pepper
It's funny...I altered my spaghetti sauce recipe years ago to kind of match Clemenza's recipe. I haven't seen Paulie in years though...lol I use brown sugar though not white and I added veggies.
So do I 💪🏾
@@domenicv7962 stop it!! It's great with a little sugar and lots of onions!!! 😂
Good looking sauce don't forget the Onions, celery, and bell peppers, The mild Italian sausage adds great flavor with fresh ground beef.
Imagine eating this everyday. Now that's a recipe for an early death
On a side note: this guy works at Denny's...the graveyard shift.
At beginning all seems right. Garlic tomatoes puree paste than spoilt it with lots of sugar. No Italians will have sugars in their rich gravy . I prefer lots of garluc or onions. The sausages makes you hungry. Never forgets this scenes.
Thanks for reminding.
“And you lash in all ya sausages and ya meatballs, eh?”
Damn, did you have to cook for 20 guys that night?
So lemme get this straight: you burn the garlic first, throw in a bunch of canned tomatoes, add pre-made meatballs and some heated-up sausages, add red wine and sugar and “make sure it don’t stick.” Got it.
sauce you see here is not real sauce
Holy Sausage and Meatballs, Batman! Clamenza LIVES!!!
Looks great btw!
How long do you leave cooking after you throw in the meatballs and the sausages?
JELH
Not necessarily a long time. For this sauce, I tried to follow Clemenza's on-screen instructions/recipe exactly, and in the scene it looked like he had his meatballs and sausages already cooked when they were "shoved in", so there is no requirement to cook it long enough to cook raw meat. Really, you only need to cook it long enough to drive off excess water and get the sauce to the thickness and consistency that you want. You can use whatever canned tomato products you want (whole, peeled, crushed, diced, puree, sauce, paste) and in whatever combination you want. Depending on what you use, the initial mix will be a little more or a little less watery. I typically use cans of "crushed" tomatos and "diced" tomatos, in a ratio of about 2:1, crushed to diced. I would say it cooks for about an hour after you add the meat, but it could take somewhat more or less. One of good things about this sauce is that it is not only very good, but also very fast and simple as sauces go. This is not a sauce that you need to let slowly cook all day. It can literally be prepared from start to finish in about one hour. Often the real limiting factor on how fast this sauce can be made is the time it takes to cook the meat outside the sauce. Once the cooked meat is added, you only need to cook the sauce long enough to drive off excess water. Even though Clemenza says "...then you add your tomatoes, your tomato paste..." I admit that I have never actually used tomato "paste". If you were to use "paste" as one of your tomato products, I expect that the cooking time would be even less due to the lower water content of "paste". Note that there are no vegetables in this sauce other than tomatoes and garlic. Note also that there are not even any spices added to this sauce. Just olive oil, garlic, canned tomato products, meatballs and sausages, red wine and sugar. I do use some canned tomato products that have basil, oregano, salt, etc added. And since I started making the Clemenza sauce, I will sometimes cheat a little by adding some additional basil and oregano and/or "Italian seasoning". Also, I do add salt. These things are optional but I do use at least some basil and oregano, either directly or included in some of the canned tomato items. Whether you add salt, pepper, oregano and basil depends also somewhat on what you have in your meatballs and sausages.
JELH
Short answer: About one hour or so. So long as the meat is cooked, you only need to cook the sauce to the point where it is not too watery. Cook it without a cover, because you are trying to drive off excess water.
Dad can only eat Turkey meatballs & sausages. It ain’t the same.
Wow...great stuff....Im hungry already! You got Clemenza down pretty good!
add your walmart frozen meatballs
"Cut the crap, i got more important things to do"
Good video, made me hungry. I cook fresh sugo like this at least twice a week. Adding the sugar is a purely Sicilian thing. Buon appetito!
I give your attempt at a good Sunday gravy a C+
Close, put still very far away.
Cook for 20 guys it was only twelve sausages there... Somebody's going to get whack
God bless... you're my hero ! :):):)
the real question, how did it taste, as good as it looked?
Some of the best recipes come from mafia movies. God that looks delicious. Very simple. The key is the best olive oil and quality meats!. Yum!
I have to stop watching cooking videos at 3am 😂 now I’m hungry
Add some wine, a little sugar, and that's my BAM BOOM CLACK.
Is it supposed to stick?
For the love of God, make sure it don’t stick!
this looks DELICIOUS!
You need a bigger pot! And you are burning your Garlic!
Tks man. I'm from Brazil.
Clemenza sauce is wonderful, my grandmother used to. Today she cooks in heaven, hugs!
Looks so good, beautiful 😜
Did you add any salt?
This is perfect EXCEPT use very little olive oil to sautee the garlic. Don't fry it sautee it on low with light oil. Make sure it doesn't burn.
Recipe for meatball spaghetti that you cannot refuse.
Hey da oliviola kid ya put yer balls in it
Classic Godfather references!
What about the herbs, spices and oils added to different independent dishes? What about timing? Still fun though.
Cenolli for desert, right?
Tomato sauce tomato paste and crushed or diced tomatoes?