CLEMENZA SPAGHETTI SAUCE FROM THE GODFATHER
Clemenza's Sauce scene in The Godfather is iconic, and it actually tastes amazing!! For our Godfather movie night, we recreated his sauce recipe using tomatoes, sausages, and meatballs. It's perfect for a special night in or just a family dinner!
Provided by Kim and Kalee
Categories Movie Night Food Ideas
Time 45m
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium to low heat.
- Add in your garlic and cook with the oil for 1-2 minutes being careful not to let it the garlic burn.
- Add in your cans of tomatoes and paste. Stir continuously until the sauce is smooth (about 7-10 minutes).
- Add in your cooked meats and stir until incorporated.
- Add a splash of wine and sugar to taste.
- Reduce the heat to medium low and let the sauce simmer for 20 minutes - stirring occasionally. (You just want it to simmer vs a full boil).
- Serve over your choice of pasta.
Nutrition Facts : Calories 372 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 840 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
ITALIAN SUNDAY SAUCE
I come from a NY Italian family and having sauce on Sunday's is a must! I now make this every Sunday for my family! Salud!
Provided by nyc2ncmama
Categories European
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat pot (I like a non stick pot) with olive oil. Diced up onion and mince garlic. Add to the pot and saute until cooked thru but not browned. Add the oregano, parsley, red pepper flakes (optional), bay leaves and basil (if using fresh basil, wait until sauce is already simmering). Add the sugar and red wine. Let the red wine reduce a bit. Add in the tomato paste and mix well with the other ingredients already in the pot. Let it kind of "melt" before adding the crushed tomatoes and tomato sauce. I add 1 can at a time to allow for easier blending. Add the water, stir. Cover and bring to a simmer then reduce heat to low. Put a lid on it and fugghetaboutit for a while! Stir occasionally to avoid it burning at the bottom of the pot. I would let it simmer for a minimum of 4 hours -- Make sure to fish out the bay leaves before serving!
- Serve with pasta and top with parmesean cheese or use my fave-fried bread crumbs!
- Dalla mia cucina alla tua! (From my kitchen to yours!).
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
CLEMENZA SUNDAY SAUCE ITALIAN GRAVY
Meatball Sunday Sauce from The Godfather ? "THIS IS NOT The RECIPE" This Is My Recipe .. The Recipe for CLEMENZA'S MOB WAR SUNDAY SAUCE from The GODFATHER can not be published .. The RECIPE For CLEMENZA'S SUNDAY SAUCE GRAVY "GODFATHER STYLE" is in a the eBook "CLEMENZA'S MEATBALL SUNDAY SAUCE" by Daniel Bellino ... It's only .99 Cents on AMAZON KINDLE ... This is my Family Recipe, which is awesome, so?
Provided by Danny Bolognese
Categories Meatballs
Time 4h30m
Yield 14 cups, 14 serving(s)
Number Of Ingredients 16
Steps:
- Preparation For MEATBALLS.
- 1. Mix all ingredients except olive oil in a large bowl.
- 2. Shape Meatballs into whatever size you prefer; small.
- medium or large.
- 3. Fry Meatballs in olive oil over a medium heat until they are nicely browned.
- Preparation For GRAVY (SAUCE).
- 1. Place onions in olive oil in a large pot. Sauté onions over a low flame for 4 minutes. Add garlic and sauté on low flame with onions for 3 minutes.
- 2. Add all the tomatoes and water. Raise flame to high. Bring the tomatoes up to the boil, then lower the sauce to a very low simmer.
- 3. Cut the spareribs in-between the bones so you have individual Ribs. Add to pot.
- 4. Place sausages in a separate pot fill with water. Bring to boil, then simmer for 10 minutes. Drain the sausages and add to pot with sauce.
- 5. Make the Meatballs ( recipe follows) up to the point where they have cooked in the oven for 10 minutes.
- 6. Let all ingredients simmer for 1 hour and 15 minutes.
- 7. Add meatballs to pot and let simmer one hour longer.
- 8. Serve the sauce with your favorite Short Pasta such as Rigatoni, Gnocchi, or Ziti.
- NOTE: The sauce should simmer on a very low flame. It is important to stir the bottom of the pot with a wooden spoon every few minutes to keep the sauce from burning.
Nutrition Facts : Calories 769.9, Fat 47.6, SaturatedFat 15.9, Cholesterol 172.9, Sodium 1480.8, Carbohydrate 39.8, Fiber 9.6, Sugar 2.3, Protein 51.4
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