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 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!!!
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.
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!
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!
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.
@@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!
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
![THE GODFATHER (1972) Godfather Cocktail with Clemenza's Sauce [Spaghetti & Meatballs]](http://i.ytimg.com/vi/elJtgybVZwo/mqdefault.jpg)
Oh Paulie, you wont see him no more.
"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
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.
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
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
@@NormAppleton I’ll eat it. 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!
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
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?
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.
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.
Damm TH-cam.. “Just when I thought I was out…you pull me back in.”
You couldn't edit out about three minutes of banging cans against the rim of the pot?
Fogettaboutit!!
And burning the garlic.
Some people say to this day he’s making sure it doesn’t stick. 👌🏼
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!!!
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.
"In Prison,Dinner was always a Big Thing"
“Oh Paulie, won't see him no more ”
"im gonna go get the papers, get the papers"
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!
Not even the explotion that killed Apollonia made all that noise
I prefer adding brown sugar and basil-garlic combo to the mix. But I must say, your meal looked great.
"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'!"
Now I know what killed Clemenza, RIP Ritchie.
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
"You think I cook like them goombahs in Brooklyn?"
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.
“I hope you guys checked this place out good cause I’m goin’ in alone and I don’t want no fuckin’ surprises.”
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.
That grease stained particle board looks like a prison. Nicely done!
🤣 Trailer kitchen nook remodel..
I thought the same!!
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!
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.
Looks so delicious. I wanna be in the Mob just for the food.
great work. no one else thought of doing this.
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..."
I've never seen deep fried tomato sauce before. Looks good, can do without the wine.
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.
When I add the meatballs and sausage, do I have to take care to make sure they don't stick?
Finally, an offer I can't refuse.
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.
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
Those sausages look so good frying in the pan
Never let the garlic turning brown. A chef would tell
Way too much heat, that's going to make it like wallpaper paste.
Some guys really take their Godfather obsession to the extreme.
The perfect meal when you need to go to the mattresses.
The camera work is stellar.
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? 🤔🤣
Now that’s some good looking Sunday gravy!
Yeah yeah yeah. We got it. Make sure it don't stick. Don't think that line was repeated seventeen times in the movie.
Cute video. I am in love with the Godfather Trilogy. Bet that sauce was great too.
leave the gun, take the cannoli
this looks DELICIOUS!
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
God bless... you're my hero ! :):):)
Good looking sauce don't forget the Onions, celery, and bell peppers, The mild Italian sausage adds great flavor with fresh ground beef.
Goodfellas touch, "Vinnie ! Don't put too many onion in the 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.
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
Imagine eating this everyday. Now that's a recipe for an early death
Ahm a-gonna make-a-you a spaghetti you can't refuse.
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
Awesome video! Go godfather!
You should have got someone that doesn't have Parkinson's disease to hold the camera.
🤣🤣🤣🤣🤣🤣 good one, thanks for the laughs!
the plywood wall adds a nice aroma
Nice
Wow...great stuff....Im hungry already! You got Clemenza down pretty good!
“And you lash in all ya sausages and ya meatballs, eh?”
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..
On a side note: this guy works at Denny's...the graveyard shift.
Dad can only eat Turkey meatballs & sausages. It ain’t the same.
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!!! 😂
"Vinnie, dont put too much onions in the sauce"
Looks so good, beautiful 😜
Nice.
Damn looks delicious 😋
I have to stop watching cooking videos at 3am 😂 now I’m hungry
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!
Nice trick
Holy Sausage and Meatballs, Batman! Clamenza LIVES!!!
Looks great btw!
I usually add parsley and Italian seasoning to my sauce, and I brown 4 fresh onions along with the garlic.
You need a bigger pot! And you are burning your Garlic!
Yes!
add your walmart frozen meatballs
Cook for 20 guys it was only twelve sausages there... Somebody's going to get whack
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.
No,this is what he made at 10 pm after watching the Godfather and drinking for the three hour movie .
Pure cooking, the paisant style
I've always wanted to make me that dish.
I don't care what any troll says. You are brilliant, my friend.
"Cut the crap, i got more important things to do"
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
I think people got to realize that these recipes in american Mafia movies are about as italian as a KFC…
Add some wine, a little sugar, and that's my BAM BOOM CLACK.
Classic Godfather references!
Damn, did you have to cook for 20 guys that night?
For the love of God, make sure it don’t stick!