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 RUclips 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!).
Completely agree, even if in some sauce à bit of pasta water is used, this one need at least one hour, after all people who went to mattresses have all the time of the world in order to confit the tomatoes in oil to make the sauce 😉
Here here! I was literally thinking the exact same thing. Absolutely criminal to make pasta that far in advance. Good sauce takes almost a full day to make if done right.
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!
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
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
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
It's not a sad world ...I'm glad his channel is so small he doesn't have that thirst for more money yet he's still him and as soon as he starts getting widespread attention making more money he will end up like the rest of them bland basic censoring himself etc etc once you start getting older your notice these things lmfao
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.
I remember in the 80’s when HBO would show Godfather 1&2 back to back on Saturday nights. They even had 15 minute intermissions. My dad and I would always sit up to watch it until we got vhs copies. Such good memories.
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 RUclips, 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 😉😉😉.
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!
My advice for a juicier meatball is to roll it in flour and then just fry it to brown the surface making sure you don't cook the inside. This method will seal up the meat juices and just drop the meatballs in the sauce while you're cooking it.
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!
there's nothing Italian about this recipe, it's Italian-American. Doesn't detract from whether it's delicious or not, but in Italy you almost never see meatballs and whole sausages put onto of spaghetti. Also boiling the pasta and holding it in hot water while the meats slow cook for about an hour is a recipe for mushy pasta.
From an Italian American, you made 3 mistakes for making this gravy. #1: You should have fried the paste in the oil a bit before adding the wine. #2: Too much sugar. Half of what you added should have been fine, IF it even needed it. #3: You need to simmer the meat in the gravy at least 2 -3 hours on low flame to get the sausages fork tender, but only 1 hour for the meatballs or they might start to fall apart. One more thing is that the meatballs should be fried, but when you're cooking for 20 gangsters baking them makes more sense, as restaurants do for high volume.
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.
@@ConsumingCinemawhile I agree, you did not use San Marzano tomatoes. You used crushed plum tomatoes which can not be SM's as much Champagne there is not only a certification required (it will say DOP which means Denominazioned' Origine Protte or Protected Designation of Origin) which means the tomatoes are grown from seeds from the original strain of SM and are grown in a specific geographic area. The area is a small valley in the Argo Sarnese-Nocerino region of Campania. It is in the shadow of Mount Vesuvius, which with it's long history of erupting has deposited vast amounts of ash that provides a unique mineral rich soil. This soil combined with the specific species and the copious sunlight and rain provided by the Mediterranean climate is what the DOP has defined as essential to growing and flavoring these tomatoes. Two ways to determine if your tomatoes are SM are to 1. look for the DOP certification and 2 know that SM are only sold as whole or in fillets only (never crushed, diced etc) And again like Champagne and Sparkling Wine, companies try to trick consumers into buying something that isn't what they think they are buying. They will use labels with different size fonts to highlight SAN MARZANO and obfuscate STYLE. I know this is a lot of information but SM are a vastly superior product to SM style, which are who knows what species of plum tomatoes ( even if it happens to be SM seeds), grown in Fresno and marked up to appear to be imported. SM's were breed for a specific flesh to seed ration, deep red color, thick skin, low acidity and sweet flavor and they have to be grown in an area that is actually very small. All of these facts limit the amount these farmers can grow (they can not expand since land by its nature limited) and having imposters flood the market with cheap knock offs will endanger their niche of the market. We have to buy true SM, educate fellow cooks to do the same or we may one day be unable to find SM.
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
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.
Hi I've seen Michael kills Solazzo and Captain Policeman McCluskey in the Italian restaurant "Louis" but I have my have worked out what wine they are opening. I can the bottle is a long and the the wine red and Italian? .
This page content was so good. Me too, I always try to cook or order food or drinks that consumed by the characters of my favorite films (food as a storytelling tool). Too bad the algorithm was not in favor of you. But please reconsider to continue this channel. I am a follower since the pandemic hit.
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.
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
No matter how many people they extort, humiliate, threaten, injure or kill, as long as they cook like their grandmothers, Italian mobsters are cool and get a pass. You can cook without idolizing criminals. Buon appetito!
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!
Honestly depends on personal preference. Marinara doesn’t necessarily need to be cooked very long, but some swear by a longer low, slow cook. Definitely wanna make sure any meat in there is cooked through. That’s most important. Cooking longer will remove any potential canned taste from tomatoes if there is any
You can add to this recipe by - at the end of the cooking process - adding small cut cubes of mozz balls and full basil leafs. It’s a great addition to the sauce
I made this last weekend. I usually add enough water to make it look soupy, then simmer for 3 hours with all of the meats to reduce it down. I also like to start with sofrito (onion, celery, carrot), then add wine and tomato paste. I usually can't afford it, but I've heard adding a block of pecorino Romano into the sauce for the whole 3 hours is amazing.
@@ConsumingCinema Not really. Next time try with a more lively red like Barbera, Bonarda or Lambrusco (btw they are northern wines, unlikely to be used by the Corleone family)..
You've gotta let the meat stew for a long time, to render the fat and juices into the sauce. This is easier to tell when you have some type of beef that needs a few hours to become tender, similar to a stew or roast. Also you have to give us a break with the very short loop of background music. Even after 8 minutes, I was ready to tell you the launch codes.
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.
@@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
nah, reduce the wine before adding the tomatoes. When you do add the tomatoes simmer for an hour before adding the cooked meat then simmer for another hour and add basil at the end. in italy they cook those tomato sauces for like 6 hours sometimes........
Really just depends on how long it cooks in the pan. The longer you fry the sausages/bake the meatballs the less time they'll need in the sauce. Recommend cutting open into one of the sausages and/or meatballs before serving and if they need more time just simmer the sauce covered on low till they're all good
@@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.
if you cook Pasta this way in Italy you will probably end up being asskicked very hard. The sauce itself takes at least 2 hours to cook properly, while the pasta takes only 10 minutes. So never ever cook pasta in advance and let it sit for hours because it will become an horrible dry and sticky mass. The pasta must be cooked 10 minutes before the sauce ends its cooking process.
This was edited, videotaped and narrated perfectly. My only suggestion would be to prick the sausages while frying to release the fat, afterwards, fry the meatballs in the reserved fat along with olive oil. All of this will create a fond that will bring depth to the sauce.
@@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.
I don’t have a drop of Italian in me but I would never cook the pasta and have it set. I’d make the sauce and put it under a minimum flame on the stove. The longer it slow cools the better. Pasta takes no time.
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
9:00 Everyone slapping you in the face for not cooking the pasta LAST. lol
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 RUclips 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.
And of course, after revealing that ultimate mafia secret recipe you are fully aware that there is a price on your head. So good luck! 🤣🤣
It takes ten minutes for the pasta. And hours for the sauce. Don’t leave pasta waiting for sauce leave the sauce waiting for pasta.
100% correct
Also a shot of anisette would be movie correct
Completely agree, even if in some sauce à bit of pasta water is used, this one need at least one hour, after all people who went to mattresses have all the time of the world in order to confit the tomatoes in oil to make the sauce 😉
Here here! I was literally thinking the exact same thing. Absolutely criminal to make pasta that far in advance. Good sauce takes almost a full day to make if done right.
u r a moron
That looks brilliant i am defo going to try that out this week
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.
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
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
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
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!
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.
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!
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
This looks so good! I definitely want to make it. Thank you for sharing. ❤
Thank you so much! Highly encourage giving it a try
Just tried this recipe simple easy and delicious
Thank you so much! Glad you enjoyed it
Sad world where a channel like this isn't recognized.
It's not a sad world ...I'm glad his channel is so small he doesn't have that thirst for more money yet he's still him and as soon as he starts getting widespread attention making more money he will end up like the rest of them bland basic censoring himself etc etc once you start getting older your notice these things lmfao
Thx for the recipe, i tried , it was great , souce you can't refuse 👌
Thank you!
This is awesome! Been waiting for this one. I think I’m going to make this pasta thanks !
Thanks Timmy!
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
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.
Loved this video!
Thank you!
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
Awesome video! A splash of OJ in the cocktail & you have Breakfast! Lol..
That sounds phenomenal! Gotta try that
I remember in the 80’s when HBO would show Godfather 1&2 back to back on Saturday nights. They even had 15 minute intermissions. My dad and I would always sit up to watch it until we got vhs copies. Such good memories.
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 RUclips, 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!
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!
My advice for a juicier meatball is to roll it in flour and then just fry it to brown the surface making sure you don't cook the inside. This method will seal up the meat juices and just drop the meatballs in the sauce while you're cooking it.
Sugar technically is only needed when tomatoes are sour. Maybe Clemenza's were, but if yours aren't you don't need to add it
exactly, and that was a lot of sugar, he should use less sugar and more salt
Your meatball recipe is very very good!!!!
Thanks!!!❤
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.
there's nothing Italian about this recipe, it's Italian-American. Doesn't detract from whether it's delicious or not, but in Italy you almost never see meatballs and whole sausages put onto of spaghetti. Also boiling the pasta and holding it in hot water while the meats slow cook for about an hour is a recipe for mushy pasta.
Amazing video, you deserve a lot more subscibers!
Thank you so much! Please subscribe if you haven't already. Trying to grow the channel!
just subscribed this channel deserves at least 500k great content 👍
😘 Smoochie Loves Clamenza’s Sauce! You did a great job brother. I’m proud of you 👍
Thank you so much!
From an Italian American, you made 3 mistakes for making this gravy. #1: You should have fried the paste in the oil a bit before adding the wine. #2: Too much sugar. Half of what you added should have been fine, IF it even needed it. #3: You need to simmer the meat in the gravy at least 2 -3 hours on low flame to get the sausages fork tender, but only 1 hour for the meatballs or they might start to fall apart. One more thing is that the meatballs should be fried, but when you're cooking for 20 gangsters baking them makes more sense, as restaurants do for high volume.
Absolutely love this channel
Thank you!
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
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
Very useful video, thanks.
Thank you for watching!
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!
@@ConsumingCinemawhile I agree, you did not use San Marzano tomatoes. You used crushed plum tomatoes which can not be SM's as much Champagne there is not only a certification required (it will say DOP which means Denominazioned' Origine Protte or Protected Designation of Origin) which means the tomatoes are grown from seeds from the original strain of SM and are grown in a specific geographic area. The area is a small valley in the Argo Sarnese-Nocerino region of Campania. It is in the shadow of Mount Vesuvius, which with it's long history of erupting has deposited vast amounts of ash that provides a unique mineral rich soil. This soil combined with the specific species and the copious sunlight and rain provided by the
Mediterranean climate is what the DOP has defined as essential to growing and flavoring these tomatoes.
Two ways to determine if your tomatoes are SM are to 1. look for the DOP certification and 2 know that SM are only sold as whole or in fillets only (never crushed, diced etc)
And again like Champagne and Sparkling Wine, companies try to trick consumers into buying something that isn't what they think they are buying. They will use labels with different size fonts to highlight SAN MARZANO and obfuscate STYLE.
I know this is a lot of information but SM are a vastly superior product to SM style, which are who knows what species of plum tomatoes ( even if it happens to be SM seeds), grown in Fresno and marked up to appear to be imported. SM's were breed for a specific flesh to seed ration, deep red color, thick skin, low acidity and sweet flavor and they have to be grown in an area that is actually very small. All of these facts limit the amount these farmers can grow (they can not expand since land by its nature limited) and having imposters flood the market with cheap knock offs will endanger their niche of the market. We have to buy true SM, educate fellow cooks to do the same or we may one day be unable to find SM.
True. Also you don't overdue the garlic, too overpowering.
Great idea for a video! Love the additional meatball recipe just to be able to shove that all in Clemenza style! Bellissimo
i remember writing the ingredients down in the hope of making it one day in my teens. that day still hasnt come, and now im 45 lol
Excellent channel!
Salutations from Belfast Northern Ireland 🇬🇧
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!
I usually throw in some diced onions in with the garlic and later add basil and oregano before setting it to simmer.
Always good!
@@ConsumingCinemaI hope you’ll make more videos.
Whoa what?! You boiled the pasta BEFORE YOU STARTED the sauce?
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.
That dutch oven needs some Barkeeper's Friend!
Hi I've seen Michael kills Solazzo and Captain Policeman McCluskey in the Italian restaurant "Louis" but I have my have worked out what wine they are opening. I can the bottle is a long and the the wine red and Italian?
.
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.
great video!
Thank you!
Very nice placement of the sausage and meatballs
Where have you been through my life...?
subscribed.
This page content was so good. Me too, I always try to cook or order food or drinks that consumed by the characters of my favorite films (food as a storytelling tool). Too bad the algorithm was not in favor of you. But please reconsider to continue this channel. I am a follower since the pandemic hit.
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.
I'm gonna try all of this
I tried the food recipe and cocktail of this video. And it was super great👍.
Thank you very much! So glad you enjoyed it
Gotta make this....soon. Thanks 🤤
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
No matter how many people they extort, humiliate, threaten, injure or kill, as long as they cook like their grandmothers, Italian mobsters are cool and get a pass. You can cook without idolizing criminals. Buon appetito!
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!
How long does the sauce usually take to cook fully?
Honestly depends on personal preference. Marinara doesn’t necessarily need to be cooked very long, but some swear by a longer low, slow cook. Definitely wanna make sure any meat in there is cooked through. That’s most important. Cooking longer will remove any potential canned taste from tomatoes if there is any
You can add to this recipe by - at the end of the cooking process - adding small cut cubes of mozz balls and full basil leafs. It’s a great addition to the sauce
Your website for the full recipes does not work.
I made this last weekend. I usually add enough water to make it look soupy, then simmer for 3 hours with all of the meats to reduce it down. I also like to start with sofrito (onion, celery, carrot), then add wine and tomato paste. I usually can't afford it, but I've heard adding a block of pecorino Romano into the sauce for the whole 3 hours is amazing.
You don't nedd the whole Pecorino, just put the crust (that you would normally throw away).
Looks good. Going to try this recipe.
Awesome thank you! Hope you enjoy it! You can always cut the recipe in half too as this is a pretty big portion
I really like this kind of Western(Exactly, American) vibe. Thank you~ greeting from korea~
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
Man! My mouth is watering!!! I have to try this one!
You put sugar in the tomatoes?
0:18 lmao
What kind of red wine did you get?
It was just a cheaper Chianti, think any Italian red wine would work great here though
@@ConsumingCinema Not really. Next time try with a more lively red like Barbera, Bonarda or Lambrusco (btw they are northern wines, unlikely to be used by the Corleone family)..
Suggestion: Anything from The Big Night. Timpano comes to mind first.
Definitely need to do that!
You test the sausage by cutting it? Not using a thermometer?
Current me would probably use a thermometer
Vito Corleone would put your thermometer where it belongs (I won's say).
Brilliant idea for YT channel!
Thank you!
You've gotta let the meat stew for a long time, to render the fat and juices into the sauce. This is easier to tell when you have some type of beef that needs a few hours to become tender, similar to a stew or roast. Also you have to give us a break with the very short loop of background music. Even after 8 minutes, I was ready to tell you the launch codes.
I loved this pasta, great recipe
Thank you very much for making it and so glad you enjoyed it!
Great video, could you please be as kind to convert the measurements to grams??
Also do Recipes from Goodfellas with the thinly sliced garlic thing they did in prison.
Definitely on my list!
Very nice.
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.
And cannoli as dessert 👌🏻😉
No onion? Interesting.
Amazing job man! I love The Godfather! Great movie and the food always makes me hungry when I watch it. You’re an amazing youtuber keep it up
Thank you so much! And it really is such an awesome flick. Please subscribe if you dig the channel!
@@ConsumingCinema I already did!
@@JDoggyyy Thank you again!
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
Nice video, but I think you put way too much tomato paste.
The recipe for the meatballs looks interesting though!
Oh that explains sugar mountain afterwards
nah, reduce the wine before adding the tomatoes. When you do add the tomatoes simmer for an hour before adding the cooked meat then simmer for another hour and add basil at the end. in italy they cook those tomato sauces for like 6 hours sometimes........
Real Italians do it all in one pot. I mean, what exactly were you deglazing? 😂
how long do you let the meat cook in the sauce?
Really just depends on how long it cooks in the pan. The longer you fry the sausages/bake the meatballs the less time they'll need in the sauce. Recommend cutting open into one of the sausages and/or meatballs before serving and if they need more time just simmer the sauce covered on low till they're all good
Why would you cook the pasta before you cook the sauce?
What no Basil in the Sauce, Onion?
You deserve more subscribes man ❤✌
Thank you! Hopefully soon
If I’m only cooking for 2 people how would I reduce the amounts?
You could always cut it in half! and still probably have a little leftovers
@@ConsumingCinema haha that’s what I did. My wife raved about this recipe you helped me score points last night
@@RahzAlGhul wonderful I’m so glad, thank you for making it!
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.
I am confused, I thought you said you were going to make the sauce like Clemenza, you didn't make it like him you just used the same ingredients......
if you cook Pasta this way in Italy you will probably end up being asskicked very hard. The sauce itself takes at least 2 hours to cook properly, while the pasta takes only 10 minutes. So never ever cook pasta in advance and let it sit for hours because it will become an horrible dry and sticky mass. The pasta must be cooked 10 minutes before the sauce ends its cooking process.
This was edited, videotaped and narrated perfectly. My only suggestion would be to prick the sausages while frying to release the fat, afterwards, fry the meatballs in the reserved fat along with olive oil. All of this will create a fond that will bring depth to the sauce.
Can you make Spaghetti from Goodfellas too?
Definitely wanna get to that one too!
@@ConsumingCinema im eager to see that video.
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.
I don’t have a drop of Italian in me but I would never cook the pasta and have it set. I’d make the sauce and put it under a minimum flame on the stove. The longer it slow cools the better. Pasta takes no time.
I died when he showed using the same noodles 😂
Beautiful 👏🏽
Thank you!