THE GODFATHER with CLEMENZA's SAUCE

In this episode of Consuming Cinema we will show you how to make a Godfather Cocktail rumored to be a favorite of Don Corleone himself, Marlon Brando. Alongside Clemenza's Sauce with Spaghetti and Meatballs from the 1972 film The Godfather.

Ingredients:   


The Godfather:  

1.75 oz Scotch 

1.25 oz Disaronno (or any Amaretto) 

Dash Orange Bitters (Optional)  


Meatballs: 

1/3 lb each Ground Pork, Beef & Veal 

1/2 C Breadcrumbs 

1/2 C Ricotta Cheese 

1/3 C Parmesean  

1 Beaten Egg 

1 tsp Salt 

1 tsp Pepper 

1 tsp Calabrian Chili 

Small Bunch Italian Parsley  


Sauce: 

2 Tbsp Olive Oil 

4 Cloves Chopped Garlic

2 x 24 oz cans Tomatoes  

12 oz can Tomato Paste  

1 C Red Wine 

1/2 Can Water  

Sugar/Salt to Taste

First to make the meatballs, which starts by mixing our ground pork, beef and veal in a bowl.
Then, add breadcrumbs, ricotta, 5 chopped gloves of garlic, parmesan, Italian parsley, pepper, salt, and chili into bowl. Mix together.
Then form the mix into equal sized meatballs between thumb and middle finger in size. Put on a baking sheet with a rack or sil mat. Bake in 425 oven for 15 minutes.
Next, we are going to fry up our Italian sausages on a cast iron skillet on medium to medium high heat for 8-10 minutes on each side. We want to cook these most of the way and then finish them in the sauce. You can also bake them in the oven with the meatballs if you'd like alternatively.
Now its time to prepare your pasta according to the instructions on the box.
After which, add two tablespoons of olive oil to a dutch oven or large pot. Then to it, add 4 cloves of chopped garlic. Fry up the garlic so it becomes aromatic but doesn't get too brown. And before it does, deglaze the pan with a cup of red wine.
Next add the tomato paste, and stir that mix together, bringing it to a boil. Before adding the two cans of tomatoes. As well as 1-2 Tbsp of sugar to taste. I also like to throw in some Calabrian chili as well to balance out the sweetness, but Clemenza doesn't.
Bring the sauce to a boil. then add in the sausages. Allow them to cook for a couple minutes in the sauce before adding in the meatballs. Add salt to taste. Then stir and simmer until sausages are cooked through. Check by cutting into one before serving.
Now before plating, toss the cooked pasta in the sauce before serving. Plate with a little more sauce on top as well as some meatballs, sausage, freshly grated parmesan and a garnish of parsley.

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