Show Notes: 00:00 - Start 00:12 - Movie & Pairing Summary 01:49 - How to Make Meatballs 03:18 - Cooking Italian Sausages 04:01 - Cooking Pasta 04:30 - How to Make Clemenza's Sauce 05:41 - Tossing Pasta 05:55 - Plating 06:19 - How to Make The Godfather Cocktail 07:15 - Tasting & Review 08:04 - End Credits & Next Week Preview
This is one of my mom's favorite movies. She stayed up until 1030 watching it the other night for the 400th time when she usually is in bed by 8pm lol. We were discussing this scene and I told her I bet I could find someone on TH-cam who recreated this. I think recreating food from television and movie scenes is so neat and fun and I'm so glad to find this! I will be making it for us this weekend. She's Italian and I know she will appreciate it!
My late father would have loved this video. Many a time I’ve heard him comment on Clemenza’s sauce(along with Dad’s favorite line about not forgetting the cannolis!).
Just saw The Godfather the other morning and Clemenza made me so hungry with that recipe, I made spaghetti for dinner that night. I definitely want to try this. Thanks for sharing!
SCOTTIES GARLIC BREAD TAKE FRENCH BREAD LOF SPLIT IN HALF MAYO BREAD MINCE GARLIC OVEN LOW BRIOL FOR 18MIN. KEEP EYE ON HOLLER HEY HONEY COME WATCH THE BREAD OPEN BOTTLEOF OUR STRAWBERRY WINE
HEY THANKS HOW EVER BOUGHT ALL THE ITALIAN SUASAGE FROM DIXIE THAT WONT STOP MY COOKIN I USE A BUTCHER IN MIMS OFF 46 GO IN THERE POPS APRIIATE BUSINESS HES ALL SMILES WHEN NORMA AND I GO IN THEREHIS FAMILY RESIPE SASAGE IS TO DIE PROMISE
Just made this dish and holy moly is it ever good! Thanks! I always wanted to make spaghetti like Clamenza! Cause you never know when you might have to cook for twenty guys someday.
We tried again but we messed up on the wine part this time and it just wasn’t the same lol just a heads up for anyone reading this comment. The first time we used a spanish wine called Seven and followed the directions to a T
Only change I'd make is I'd brown the meatballs and sausage in the Dutch oven before starting the garlic. Gives that little bit extra flavor from the fond.
We do it the exact same way, except we let our meatballs and sausage simmer in the sauce at a low heat for 3-5 hrs (usually 4 hours) to let the flavors really mix and express themselves.
That is a great way to do it as well! I personally like the mixed oven method more mostly for the crust on the meatballs. Or there is always a quick sear on a pan then finish in the sauce option as well
@@ConsumingCinema Good point, in fact one way you could do it is do the meatballs in the oven, then let rest and in the last hour of simmering with the sauce drop them in the sauce with the sausage and etc,
@Animationeer I think you can make great meatballs with just beef but the more meats you add you can definitely notice more depth of flavor and added tenderness. If you don't dig veal, just beef and pork is a great combo too
Watching from Ireland, Really enjoyed this, You made it look easy, Hard to do, good stuff. My mouth is watering, Going to try this, It also looks very economical, All ways good 😀..
That's awesome, thank you so much for watching! Really isn't too hard, I recommend giving it a shot. Let me know if you can think of any good Irish movie/TV food and drink pairings for a potential St. Patrick's Day episode in the future.
@@ConsumingCinema Can't think about Irish movie food, Of hand, but there is a famous, Old eacanomical, dinner, Colled coddle, Dublin coddle is the most common, consists, Of sausage, bacon, meaning, Rashers, potato, onion,,, All boiled in water,look up, On TH-cam, love to see you, Cook it,real old time food, For the working class,, For an Irish ganster movie, Look up , The general, with the actor, Brendan Gleason, Good movie, thanks, From Ireland 😉😉😉.
Meatballs are fried in the pan on top of the stove. A little bit of oil to get them started. You throw half the batch into the gravy and leave the other half out for the kids when they come over and smell the food and get hungry. Also for the dog. Dogs are and are part of the family.
Once an italian cook told me to leave away the concentrated tomato paste on all italian dishes. First i was sceptical cause i grew up with alot of tomato paste pasta. But since he was absolutely confident and benevolent i tried it. According to his advice i took sieved, peeled and fresh tomatoes instead. The result was me being completely convinced. All the dishes became so much better! You ll get to taste all the ingredients, the herbs, the meat, the wine, the garlic etc much more because the dominant and pushy taste of tomato paste is gone. Since then i ve never used it again. I highly recommend to give this a try. Enjoy! And now ill try out the Clemenza Pasta. With Rinos advice of course ;)
@@raybaker8653 tomato paste is going to add both texture and acidity. It is really a matter of preference. On one hand, it can sometimes be too acidic, but it also can round out a sauce and bring crushed tomatoes together. Personally, when I’m not making this Clemenza version of sauce (usually) I like to use one of those tubes of tomato paste so I can only add just enough to round out a sauce without making it overly acidic
@@devonanderson6280 Excellent point! I had quite forgotten that things like garlic, basil, oregano, pepper, and fennel contribute nothing whatsoever to the final product. No, Sicilians suffer from a permanent identity crisis as a result of being conquered/occupied by so many other folks. Their food seems to reflect this: Throw in everything and hope for the best.
Ya know I honestly just did it cause it made it taste more to my liking but I do know the metaphor you're referring to (Don Corleone at the fruit stand etc.) I guess it's sort of funny it worked out that way by accident. Great catch!
@@ConsumingCinema - Yeah, I suspect it was nothing more than personal taste preference and I might be reading too much into it, but I just couldn't pass up that observation.
Key note to Italian cooking: PLEASE emphasize using a large amount of salt in the pasta water. It adheres to both the pasta and water, increasing the starch in the water and making the pasta super flavorful.
Hi a quick question. What is the point of using tomato paste, if you are already going to use whole tomatos to make the sauce? Could you just use the tomatos?
I find it adds a richer more tomatoey umami sort of flavor whilst also thickening up a sauce. That said it isn't entirely necessary. Check out our 7&7 with Pizza video where the pizza sauce I make is one that doesn't require tomato paste!
@@ConsumingCinema yes, you'd just have to grind up the meat with the ingredients a bit longer so that the fat emulsifies and the wine comes together with the rest of the ingredients, saw this recipe in a youtube video and it's really worth it to try it out
Great recipes - both - but I would probably cool the sauce longer - I find the longer the sauce simmers - the better the taste. That that for what you will.
I’ve been waiting for this since the start of the pandemic ! Thx and congrats, just awesome like our fellow Clemenza did:) By the way; what if I want to eat this and drive away? What will be the best substitute for red wine ?
Thank you! And well luckily when cooking wine it cooks out all the alcohol as the wine reduces. That said, if you didn't wanna cook with alcohol, there are plenty of other liquids you can deglaze a pan with as well. Any sort of stock works as well as any sort of acidic liquid like a juice or say red wine vinegar
Personally, I'd suggest searing the meatballs on a very hot pan for a few seconds just to brown the outsides. You'll get the extra flavor and meatballs will cook through enough in the sauce when you add them towards the end.
The hand thing is weird but ok, content is excellent, back ground music makes me want to avoid. I liked,...... but Hill Street Blues them song on repeat would be better. Can't wait to tey the recipe,.......
Was going to say check out our banana daiquiri and canapés episode but looks like you found it! The banana daiquiri is awesome, definitely recommend it
Thank you so glad you made it! Yeah veal can be kind of tough to find and not entirely necessary. Even big brands of Italian sausages can work pretty well when cooked the right way but for sure ones from a local Italian deli or something taste best
I'm Czech-Irish so I have no idea if this is good authentic Italian food, but I do know you're a talented chef and very relaxed in your voice over which is a very good thing. You're a natural, and I sincerely hope you and your channel get the recognition you deserve!
I swear when Clemenza did that recipe, it's said that it was his own recipe that he wanted to put into the film. This recreation really is beautifully done and made me hungry for pasta.
@@TERRENCEJJR I'm 50/50 Irish-Italian. A Double I. Grew up all Italian. This is how my mother and grandmother did it. My late Mom-in-law is 100% Italian immigrant. I got her recipe, and she also used 1 onion. No sauce is wrong if it suits you.
How long are you supposed to let it simmer, sit in the wine, sit in the paste? How hot? Are you supposed to let your go to a boil and if so, how long? Sorry, im a first time spaghetti sauce cooker lol
So I sorta did mine out of normal order. Usually fry the tomato paste and garlic together on like a medium to medium high but not too hot so as they don't burn then deglaze with wine and let that wine reduce down a bit. Then later when it comes to a boil it doesn't have to boil long before simmering. For simmering, and how long it needs to with the meat, it depends on how well/long you cook the sausages in the pan. Italian Sausage should have an internal temp of 160. Usually I just cut into one before to see if it looks good. The meatballs shouldn't take too long in sauce after oven. The sauce overall doesn't need to be simmered all that long. Just enough to cook out the canned taste if there is any and allow all the flavors to come together and finish cooking both meats. Hope this helps!
Stop complaining and just enjoy the recipe and the presentation. I think his videos are entertaining and awesome! And he's helping pathetic newbie cooks like me become world class chefs. :)
Haha yeah the sugar is just me replicating Clemenza's recipe as accurately as possible. Think the sausages work both ways though and love the last two references!
Just found your vid 2 weeks ago. Am on my second time ‘round with the sauce and meat. Made with spaghetti the first time, putting it over cheese ravioli this time. Oh, my goodness-this is THE BEST Italian sauce and meat recipe, I could eat this forever.
Italian mobster films have a habit of making my stomach growl. Every time during this scene, I wish Sonny would shut up so Clemenza can finish with Mike and we get to see more of the meal. Same with Goodfellas in the prison scene where they're sitting down for a meal and Henry's pulling ingredients out of the bag. Cheese, salami, prosciutto, wine, . Hungry, hungry ...
Are u sure it's a good idea to put tomate paste in that sauce? They're Italian (The kids were born in NY, but they're still italian in blood) and Italian people hate to use tomato paste in their sauce. (Except bolognese, but this isn't the case)
Just going by the movie with the recipe as Clemenza is quite specific. That said, I understand the authentic Italian preferences when it comes to sauce and totally respect that (this one would taste great with or without tomato paste)
@@ConsumingCinema Oh right, I forgot that. I have a question, what's the purpose of the tomato paste? Does it makes the sauce tighter or gives some color? I never get that. Btw, you have a great channel, wish u had more subs, greetings from Argentina
I’m from U.K. and have a bit of a stupid question I’ve checked on google and can’t seem to get a straight answer: is tomato paste different from tomato purée? Some sites say it is different while others say..... not really Can someone clarify please
Definitely not a stupid question! Paste is different and is more like a tomato concentrate. A tomato puree is gonna be just like blended up whole tomatoes. The bigger can I used. I use both in the recipe here actually
Chickpeas are a wonderful meat alternative! Smash them up, use some of the juices if canned. Most beans work similarly well. Cheese helps the fat content if vegetarian. Vegan is a tougher task I’m admittedly not as well versed on.
Fair point. But while Clemenza allegedly dies of a heart attack, it is implied in Pt. II that he got whacked just like Tessio with the line "that was no heart attack".
It's odd that Clemenza didn't use onions at all; they'd probably add the sweetness that he's subbing out with sugar. Also, boiling the pasta should come dead last in the process, since you'd want to simmer that sauce for at least an hour to get all the flavors to optimum levels; also probably cut the sausages up into manageable bites.
While it’s a lovely recipe, I always grimaced when Clemenza licked his finger after dumping the sugar into the sauce, which had just been preceded with the emptying of the plate of raw meat a few moments earlier.
Only added them to the meatballs (although for reference they do taste great in this sauce) but technically speaking, we don't know what Clemenza puts in his meatballs so I just did what tastes good
First of all you are as bout as italian as the olive garden Thae arent Noodles Its Spaghetti.. second Sauce is cooked first slowly Then the macaroni or pasta is boiled for a very short time AlDenti..
Show Notes:
00:00 - Start
00:12 - Movie & Pairing Summary
01:49 - How to Make Meatballs
03:18 - Cooking Italian Sausages
04:01 - Cooking Pasta
04:30 - How to Make Clemenza's Sauce
05:41 - Tossing Pasta
05:55 - Plating
06:19 - How to Make The Godfather Cocktail
07:15 - Tasting & Review
08:04 - End Credits & Next Week Preview
This is one of my mom's favorite movies. She stayed up until 1030 watching it the other night for the 400th time when she usually is in bed by 8pm lol. We were discussing this scene and I told her I bet I could find someone on TH-cam who recreated this. I think recreating food from television and movie scenes is so neat and fun and I'm so glad to find this! I will be making it for us this weekend. She's Italian and I know she will appreciate it!
Love to hear that! My Dad is the same way with this movie and watches it any time it is on. Hope you all enjoy the food!
My late father would have loved this video. Many a time I’ve heard him comment on Clemenza’s sauce(along with Dad’s favorite line about not forgetting the cannolis!).
I know your mom appreciated that.
Just saw The Godfather the other morning and Clemenza made me so hungry with that recipe, I made spaghetti for dinner that night. I definitely want to try this. Thanks for sharing!
Thank you so much! It is definitely one of the movies that makes me the most hungry as well. Hope you try and enjoy the recipe!
Always makes me hungry
I am Italian: good choice for the pasta, De Cecco is one of the best pasta’ s brand we have here in Italy.
Happy to know other people use it too!
Love De Cecco! So glad to hear it is just as loved over in Italy like it is stateside. Thank you for watching!
Partial to Barilla, myself; but, yes DeCecco is excellent stuff.
Io preferisco La Molisana
De Cecco is popular in Australia too
People in Ny Nj Philly area is More Italian then in Italy.
Barilla is the Best Pasta.
Criminaly underated channel
Thank you so much! Please subscribe if you haven't already
SCOTTIES GARLIC BREAD TAKE FRENCH BREAD LOF SPLIT IN HALF MAYO BREAD MINCE GARLIC OVEN LOW BRIOL FOR 18MIN. KEEP EYE ON HOLLER HEY HONEY COME WATCH THE BREAD OPEN BOTTLEOF OUR STRAWBERRY WINE
HEY THANKS HOW EVER BOUGHT ALL THE ITALIAN SUASAGE FROM DIXIE THAT WONT STOP MY COOKIN I USE A BUTCHER IN MIMS OFF 46 GO IN THERE POPS APRIIATE BUSINESS HES ALL SMILES WHEN NORMA AND I GO IN THEREHIS FAMILY RESIPE SASAGE IS TO DIE PROMISE
@@ConsumingCinema OK MONEY BY BY LOVE
Well it's because it's a less polished total ripoff of Binging with Babbish.
Clemenza wasn't kidding, you really "fry" the tomatoes in oil perfumed with whole garlic cloves that are browned them removed before serving.
Yeah whatever way you wanna do it just make sure the olive oil doesn't get too hot, as it has a pretty low smoke point
@@ConsumingCinema ,,,, and line the top of your stove with aluminum foil. :-)
@@cyrilhudak4568 thats a great hack, gotta do that sometime
@@ConsumingCinema That's why I use light olive oil.
@@ConsumingCinema there's a lot more cooking in the book
Just made this dish and holy moly is it ever good! Thanks! I always wanted to make spaghetti like Clamenza! Cause you never know when you might have to cook for twenty guys someday.
Thank you so much!
We tried again but we messed up on the wine part this time and it just wasn’t the same lol just a heads up for anyone reading this comment. The first time we used a spanish wine called Seven and followed the directions to a T
The San Manzano tomatoes are a must!
You can taste the difference when you use a different type of tomato.
Also...not so much sugar.
Absolutely on the San Marzanos! Usually don't add so much sugar myself but mainly trying to replicate Clemenza's recipe here
@@ConsumingCinema Understand...thanks for the video.
@@steelcastle5616 thank you for watching!
Man I love youtubers who make food from movies and other media. Definietly wanting more!
Thank you so much! Please subscribe if you dig the channel, it helps a lot
0:18 lmao
This is awesome! Been waiting for this one. I think I’m going to make this pasta thanks !
Thanks Timmy!
Unfortunately, you gotta whack somebody after to fully complete the recipe.
Don't forget to leave the gun and take the cannoli
Paulie won’t see him no more
Also do Recipes from Goodfellas with the thinly sliced garlic thing they did in prison.
Definitely on my list!
Awesome video! A splash of OJ in the cocktail & you have Breakfast! Lol..
That sounds phenomenal! Gotta try that
He left out some chopped fresh basil and oregano. Then leave the gun, take the cannoli.
And don't use suger. Put a carrot in to absorb the acidity
Only change I'd make is I'd brown the meatballs and sausage in the Dutch oven before starting the garlic. Gives that little bit extra flavor from the fond.
We do it the exact same way, except we let our meatballs and sausage simmer in the sauce at a low heat for 3-5 hrs (usually 4 hours) to let the flavors really mix and express themselves.
That is a great way to do it as well! I personally like the mixed oven method more mostly for the crust on the meatballs. Or there is always a quick sear on a pan then finish in the sauce option as well
@@ConsumingCinema Good point, in fact one way you could do it is do the meatballs in the oven, then let rest and in the last hour of simmering with the sauce drop them in the sauce with the sausage and etc,
Yes, Ma cooked meat in her sauce, too.
@Animationeer Growing up, I remember that the A&P used to sell pre-measured packages of all three.
@Animationeer I think you can make great meatballs with just beef but the more meats you add you can definitely notice more depth of flavor and added tenderness. If you don't dig veal, just beef and pork is a great combo too
And cannoli as dessert 👌🏻😉
Suggestion: Anything from The Big Night. Timpano comes to mind first.
Definitely need to do that!
Absolutely love this channel
Thank you!
Loved this video!
Thank you!
Watching from Ireland,
Really enjoyed this,
You made it look easy,
Hard to do, good stuff.
My mouth is watering,
Going to try this,
It also looks very economical,
All ways good 😀..
That's awesome, thank you so much for watching! Really isn't too hard, I recommend giving it a shot. Let me know if you can think of any good Irish movie/TV food and drink pairings for a potential St. Patrick's Day episode in the future.
@@ConsumingCinema Can't think about Irish movie food,
Of hand, but there is a famous,
Old eacanomical, dinner,
Colled coddle,
Dublin coddle is the most common, consists,
Of sausage, bacon, meaning,
Rashers, potato, onion,,,
All boiled in water,look up,
On TH-cam, love to see you,
Cook it,real old time food,
For the working class,,
For an Irish ganster movie,
Look up , The general, with the actor, Brendan Gleason,
Good movie, thanks,
From Ireland 😉😉😉.
@@robertfields4836 this is all fantastic info, thank you!
😘 Smoochie Loves Clamenza’s Sauce! You did a great job brother. I’m proud of you 👍
Thank you so much!
Just tried this recipe simple easy and delicious
Thank you so much! Glad you enjoyed it
I died when he showed using the same noodles 😂
Meatballs are fried in the pan on top of the stove. A little bit of oil to get them started. You throw half the batch into the gravy and leave the other half out for the kids when they come over and smell the food and get hungry. Also for the dog. Dogs are and are part of the family.
For me my favorite scene from this masterpiece of a movie is Clemenza teaching Michael to cook. Mahalo for sharing this. Now I'm hungry.
Probably my favorite scene too, thank you for watching!
Thank you for such a great video.
What a wonderful sauce from one of the greatest movies ever made.
Thank you so much! It really is such a fantastic and timeless film and happy to pay tribute to it
Sauce waits for pasta..never the other way round.
Generally a good call. Had more control this way from a filming stand point. Still turned out perfect as I kept the pasta covered and warm
Once an italian cook told me to leave away the concentrated tomato paste on all italian dishes. First i was sceptical cause i grew up with alot of tomato paste pasta. But since he was absolutely confident and benevolent i tried it. According to his advice i took sieved, peeled and fresh tomatoes instead.
The result was me being completely convinced. All the dishes became so much better! You ll get to taste all the ingredients, the herbs, the meat, the wine, the garlic etc much more because the dominant and pushy taste of tomato paste is gone. Since then i ve never used it again. I highly recommend to give this a try. Enjoy!
And now ill try out the Clemenza Pasta. With Rinos advice of course ;)
That sounds great as well!
So follow this same recipe but leave out the tomato paste?
@@raybaker8653 tomato paste is going to add both texture and acidity. It is really a matter of preference. On one hand, it can sometimes be too acidic, but it also can round out a sauce and bring crushed tomatoes together. Personally, when I’m not making this Clemenza version of sauce (usually) I like to use one of those tubes of tomato paste so I can only add just enough to round out a sauce without making it overly acidic
I always laugh at the *Smack!* "What's the matter with you!?!"
Classic
My mother, from Formia, was utterly appalled at Sicilians' penchant for sugar in their sauce.
I tend to agree with your mother! I don't normally do as much if any sugar. Was mainly just being true to Clemenza's sauce in the flick
@@ConsumingCinema look at the guy, he loves his sauce
It’s cuz Sicilians are mixed with black and like flavor in there food unlike other Italians which like dry flavorless food like whites
@@devonanderson6280 Excellent point! I had quite forgotten that things like garlic, basil, oregano, pepper, and fennel contribute nothing whatsoever to the final product.
No, Sicilians suffer from a permanent identity crisis as a result of being conquered/occupied by so many other folks. Their food seems to reflect this: Throw in everything and hope for the best.
Scene 7:05 - I cannot believe you added orange bitter in that drink. You do know the deadly significance of oranges in the Godfather movies right?
Ya know I honestly just did it cause it made it taste more to my liking but I do know the metaphor you're referring to (Don Corleone at the fruit stand etc.) I guess it's sort of funny it worked out that way by accident. Great catch!
@@ConsumingCinema - Yeah, I suspect it was nothing more than personal taste preference and I might be reading too much into it, but I just couldn't pass up that observation.
Key note to Italian cooking: PLEASE emphasize using a large amount of salt in the pasta water. It adheres to both the pasta and water, increasing the starch in the water and making the pasta super flavorful.
Great tip! Forgot if I mentioned it in video or not but always salt my water generously
An Italian friend of mine once said pasta water should be as salty as the Mediterranean sea.
and lots of olive oil.
@@TempleofBrendaSong- I never put olive oil in my pasta water. The sauce won’t cling to the pasta like it should, if you use it.
@@SilverGoldStackAttack water out first. Olive oil goes in after.
Hi a quick question. What is the point of using tomato paste, if you are already going to use whole tomatos to make the sauce? Could you just use the tomatos?
I find it adds a richer more tomatoey umami sort of flavor whilst also thickening up a sauce. That said it isn't entirely necessary. Check out our 7&7 with Pizza video where the pizza sauce I make is one that doesn't require tomato paste!
What a great idea for a TH-cam channel! How about making what the crew of the Nostromo ate before Kane's abdomen exploded.
U have add Italian red wine and roasted fennel into the meatballs !!!!
(Btw, still very tasty, well done 👍😀)
Gonna have to try that sometime, sounds phenomenal!
@@ConsumingCinema yes, you'd just have to grind up the meat with the ingredients a bit longer so that the fat emulsifies and the wine comes together with the rest of the ingredients, saw this recipe in a youtube video and it's really worth it to try it out
Epic video- I’m going to do this recipe for a group of us having a getaway in Italy!
That’s awesome, thank you so much! Enjoy
Great to get a reply! Thank you- keep it up
Great recipes - both - but I would probably cool the sauce longer - I find the longer the sauce simmers - the better the taste. That that for what you will.
I’ve been waiting for this since the start of the pandemic ! Thx and congrats, just awesome like our fellow Clemenza did:) By the way; what if I want to eat this and drive away? What will be the best substitute for red wine ?
Thank you! And well luckily when cooking wine it cooks out all the alcohol as the wine reduces. That said, if you didn't wanna cook with alcohol, there are plenty of other liquids you can deglaze a pan with as well. Any sort of stock works as well as any sort of acidic liquid like a juice or say red wine vinegar
Amazing video, you deserve a lot more subscibers!
Thank you so much! Please subscribe if you haven't already. Trying to grow the channel!
This is a must!!!
Thanks, it definitely is!
You deserve more subscribes man ❤✌
Thank you! Hopefully soon
Personally, I'd suggest searing the meatballs on a very hot pan for a few seconds just to brown the outsides. You'll get the extra flavor and meatballs will cook through enough in the sauce when you add them towards the end.
The hand thing is weird but ok, content is excellent, back ground music makes me want to avoid. I liked,...... but Hill Street Blues them song on repeat would be better. Can't wait to tey the recipe,.......
Thank you for the feedback!
Yeah! Love the video but that looping music is giving me a headache.
Maybe you could've paired Clemenza's spaghetti with Fredo's banana daiquiri (Spanish for "banana daiquiri").
Was going to say check out our banana daiquiri and canapés episode but looks like you found it! The banana daiquiri is awesome, definitely recommend it
Looks good, but definitely an Italian-American recipe.
Thank you and for sure is
Real Italians do it all in one pot. I mean, what exactly were you deglazing? 😂
This is actually not bad! Easy to follow, except I couldn't find veal and decent italian sausages :( but good recipe.
Thank you so glad you made it! Yeah veal can be kind of tough to find and not entirely necessary. Even big brands of Italian sausages can work pretty well when cooked the right way but for sure ones from a local Italian deli or something taste best
You need to do "Four fried chickens and a Coke."
Definitely on my list! Want to pair with with an "Orange Whip"
I usually throw in some diced onions in with the garlic and later add basil and oregano before setting it to simmer.
Always good!
Leave the gun, take the canoli.
Cool idea for a show
Thank you!
Why don't you cut the crap.... I got more important things for you to do!
Sauce could’ve used some onions too but nonetheless its delizioso
Thank you! And Onions would also taste great in it for sure.
I'm Czech-Irish so I have no idea if this is good authentic Italian food, but I do know you're a talented chef and very relaxed in your voice over which is a very good thing. You're a natural, and I sincerely hope you and your channel get the recognition you deserve!
Thank you so much for your kind words! Greatly appreciate it
As an Italian living in Ireland, i can tell that this is Italian-american food, really popular in the usa but non existent in Italy...
@@mater4749 you do realize most American-Italian recipes were made by immigrants from Italy right
I never had any kind of meatballs in Italy.
Can you make Spaghetti from Goodfellas too?
Definitely wanna get to that one too!
@@ConsumingCinema im eager to see that video.
This looks so good! I definitely want to make it. Thank you for sharing. ❤
Thank you so much! Highly encourage giving it a try
I swear when Clemenza did that recipe, it's said that it was his own recipe that he wanted to put into the film. This recreation really is beautifully done and made me hungry for pasta.
Doesn't anyone use onions in the sauce? I always have, a large onion with 3 cans of sauce.
I often do, here I didn't just cause it's not in the movie. Onions are a great addition!
And fennel seeds or chopped fresh fennel instead of sugar. Adds sweetness, but not as sweet as regular sugar
@@bartonpercival3216 would be delicious
Oh boy another Irishman putting onions in tomato sauce lol. Just playing with you but it's a no no.
@@TERRENCEJJR I'm 50/50 Irish-Italian. A Double I. Grew up all Italian. This is how my mother and grandmother did it. My late Mom-in-law is 100% Italian immigrant. I got her recipe, and she also used 1 onion. No sauce is wrong if it suits you.
Is it normal for people to eat spaghetti with meatballs AND sausage? Sounds very heavy.
Not usually, but it’s just what is featured in the movie. Either or taste great here!
How long are you supposed to let it simmer, sit in the wine, sit in the paste? How hot? Are you supposed to let your go to a boil and if so, how long?
Sorry, im a first time spaghetti sauce cooker lol
So I sorta did mine out of normal order. Usually fry the tomato paste and garlic together on like a medium to medium high but not too hot so as they don't burn then deglaze with wine and let that wine reduce down a bit. Then later when it comes to a boil it doesn't have to boil long before simmering. For simmering, and how long it needs to with the meat, it depends on how well/long you cook the sausages in the pan. Italian Sausage should have an internal temp of 160. Usually I just cut into one before to see if it looks good. The meatballs shouldn't take too long in sauce after oven. The sauce overall doesn't need to be simmered all that long. Just enough to cook out the canned taste if there is any and allow all the flavors to come together and finish cooking both meats. Hope this helps!
Thankyou for this recipie. I tried this with my family and even my little brother ate it! Thankyou!
That is awesome to hear! Thank you so much for making it, and glad everyone enjoyed it!
Those Cento canned tomatoes are 28 oz. not 24. Great video, can't wait to try the cocktail, might try it with Crown Royal.
Ah thank you so much! Good catch. Will make a note of that in the episode description. And thank you! Crown would work excellently
Can't go wrong with Cento.
Anyone else irked by the fact that he's clearly overdubbing the footage but he's waving his hands around like he's actually talking through it 🤣
Not me, but I am admittedly biased. Also fun fact: I am talking through everything and then re record the voice over later so it is clean
Stop complaining and just enjoy the recipe and the presentation. I think his videos are entertaining and awesome! And he's helping pathetic newbie cooks like me become world class chefs. :)
@@HolgerRuneFan I am by no means a world class chef but thank you and very grateful for your support!
kiss this
Avoid the sugar
Cut up the sausages
Leave the gun
Take the canoli
Haha yeah the sugar is just me replicating Clemenza's recipe as accurately as possible. Think the sausages work both ways though and love the last two references!
Just found your vid 2 weeks ago. Am on my second time ‘round with the sauce and meat. Made with spaghetti the first time, putting it over cheese ravioli this time. Oh, my goodness-this is THE BEST Italian sauce and meat recipe, I could eat this forever.
Awesome thank you so much for watching and for actually making it! So glad you enjoyed it, and hope you try some of our other recipes
I think you would have had some color if you browned the meatballs in a pan first. Probably unnecessary, but that’s how I cook mine.
That totally works and I like to do that sometimes myself!
Italian mobster films have a habit of making my stomach growl. Every time during this scene, I wish Sonny would shut up so Clemenza can finish with Mike and we get to see more of the meal. Same with Goodfellas in the prison scene where they're sitting down for a meal and Henry's pulling ingredients out of the bag. Cheese, salami, prosciutto, wine, . Hungry, hungry ...
Are u sure it's a good idea to put tomate paste in that sauce? They're Italian (The kids were born in NY, but they're still italian in blood) and Italian people hate to use tomato paste in their sauce. (Except bolognese, but this isn't the case)
Just going by the movie with the recipe as Clemenza is quite specific. That said, I understand the authentic Italian preferences when it comes to sauce and totally respect that (this one would taste great with or without tomato paste)
@@ConsumingCinema Oh right, I forgot that. I have a question, what's the purpose of the tomato paste? Does it makes the sauce tighter or gives some color? I never get that. Btw, you have a great channel, wish u had more subs, greetings from Argentina
*It seems this recipe got to Clemenza before Hayman Roth and the Rosatos did.*
amazing
Thank you!
Thx for the recipe, i tried , it was great , souce you can't refuse 👌
Thank you!
You test the sausage by cutting it? Not using a thermometer?
Current me would probably use a thermometer
I’m from U.K. and have a bit of a stupid question
I’ve checked on google and can’t seem to get a straight answer: is tomato paste different from tomato purée?
Some sites say it is different while others say..... not really
Can someone clarify please
Definitely not a stupid question! Paste is different and is more like a tomato concentrate. A tomato puree is gonna be just like blended up whole tomatoes. The bigger can I used. I use both in the recipe here actually
@@ConsumingCinema thanks
Gonna try this recipe out
@@marlonthomas8042 awesome thank you!
Pan fry your meatballs in the sauce pan and use the fond to flavor the sauce
Always works well!
How should we cook veg meatball for someone who doesn't eat meatball
Chickpeas are a wonderful meat alternative! Smash them up, use some of the juices if canned. Most beans work similarly well. Cheese helps the fat content if vegetarian. Vegan is a tougher task I’m admittedly not as well versed on.
I LOVE MEATBALLS!!!! :)
Meatballs are the shit Lieutenant Dan!!!
The sauce can wait for the pasta, the pasta cannot wait for the sauce. Clemenza knew that, but not Tesio. And we know what happened to Tesio.
Fair point. But while Clemenza allegedly dies of a heart attack, it is implied in Pt. II that he got whacked just like Tessio with the line "that was no heart attack".
@@ConsumingCinema you are correct sir! Nice video you made. Leave the gun and take the cannolis
@@johndonohoe3778 thank you!
imhungry
Glad I could help
always add pasta water to the sauce for flavor
and always add pasta to the sauce before serving.
Perhaps there's a red wine you might suggest? Great comfort food.
Anything Italian like a Chianti would be great. And oh yeah, the best comfort food!
If I'm having Cabernet Sauvignon with my dinner, that's exactly what goes into my gravy!!!!!!!!!!!!!
It's odd that Clemenza didn't use onions at all; they'd probably add the sweetness that he's subbing out with sugar. Also, boiling the pasta should come dead last in the process, since you'd want to simmer that sauce for at least an hour to get all the flavors to optimum levels; also probably cut the sausages up into manageable bites.
While it’s a lovely recipe, I always grimaced when Clemenza licked his finger after dumping the sugar into the sauce, which had just been preceded with the emptying of the plate of raw meat a few moments earlier.
Harry Potter recipes :)
I would most likely have to eat that with red wine and honestly I don't really like wine like that. Both look marvelous though gotta try it
Thank you so much! Would definitely be great with wine
Did good
Thank you!
Why add chillis to it if it’s not in the movie ??
Only added them to the meatballs (although for reference they do taste great in this sauce) but technically speaking, we don't know what Clemenza puts in his meatballs so I just did what tastes good
wtf is he doing with his hands so much lmao
Just being animated
He's speaking Italian
First of all you are as bout as italian as the olive garden
Thae arent Noodles Its Spaghetti.. second Sauce is cooked first slowly Then the macaroni or pasta is boiled for a very short time AlDenti..
Yay, 500th like!
Thank you so much! Subscribe if you like that channel and haven't already
Ok where are the canolis and the 38 special?
Love this idea
Leave the gun take the cannoli
Whoa what?! You boiled the pasta BEFORE YOU STARTED the sauce?
well i know hat im cooking for new years with enough of that i can feed a group of 20 peeps that are staying over
That sounds like a great idea!
Check out the movie Soul food & their dishes.
Funny thing is I saw this movie years ago and have been wanting to re watch it because of this channel! Now I got to
@@ConsumingCinema Thx bro. There are several dishes I love 4 U 2 do.
Way too much paste. He doesn’t specify a 12 Oz can. Obviously it’s one of the small cans.
omg look at this ruined meat and this piss poor sunday gravy. Brown the meat then simmer in the tomatos
for a few hours... how freaking hard is that?
Is this considered italian american dish?
What happened to the wine and sugar?
In the sauce