Peter Clemenza teaches Michael Corleone to make this thick and hearty sauce in
"The Godfather" film and now you can make it at home with this easy recipe because
"...You never know, you might have to cook for twenty guys someday..."
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LET'S EAT FICTION!
Clemenza's Spaghetti Sauce
16-20 (1") meatballs, cooked
4-5 Italian sausages, with casings
2 tablespoons olive oil
6 garlic cloves, finely chopped
2 (28 oz) cans crushed tomatoes
2 (6 oz) cans tomato paste
a splash of red wine
1/4 cup sugar
salt & pepper
Prepare and cook meatballs. (Try our recipe for Tony's Town Square Italian Meatballs from Lady & the Tramp.) Set aside.
Place sausage links in a frying pan and add just enough water to cover them. Let cook for 15-20 minutes until water is evaporated. Now turn them over and let them brown on each side for an additional 5-6 minutes. Set aside to cool. Once cool, cut into 1/2" slices with a sharp knife. Set aside.
In a large pot or Dutch oven, fry chopped garlic in the olive oil. Add the crushed tomatoes and tomato paste. Stir and bring to a boil. Reduce heat to low. Add wine and sugar. Stir well. Add in cooked meatballs and sausage. Place lid on pot and simmer on low for 1 hour.
Remove from heat. Salt & pepper to taste. Ladle over cooked pasta and top with Parmesan cheese. Ba-da-bing, ba-da-boom, you're done!