Best Clemenza Sunday Sauce Italian Gravy Recipes

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THE GODFATHER'S SPAGHETTI SAUCE



The Godfather's Spaghetti Sauce image

It is claimed that in 1973, Glamour Magazine posted this recipe based on a scene in the movie "The Godfather": "Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh...? And a little bit o' wine. An' a little bit o' sugar, and that's my trick." --- Clemenza in 'The Godfather'

Provided by Red_Apple_Guy

Categories     Spaghetti

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3 garlic cloves, chopped
2 (28 ounce) cans tomatoes (whole, crushed or chopped)
2 (6 ounce) cans tomato paste
3 Italian sausages, grilled and sliced
1 lb meatballs, cooked (use your favorite recipe)
red wine, just a splash
1/4 cup sugar (or to taste)

Steps:

  • Heat the oil over medium heat in a large pot.
  • Add garlic and cook for a few minutes. Do not let the garlic burn.
  • Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
  • Add sausages and meatballs and stir until the meat is coated.
  • Add a splash of red wine, then the sugar according to taste.
  • Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
  • Serve by ladling over cooked pasta.
  • Tip: It's not in the movie, but a teaspoon each of basil and oregano is suggested.
  • Tip 2: If you're using canned whole tomatoes, draining them and then crushing them by hand will result in a chunky sauce. Canned crushed tomatoes will create a slightly thinner sauce, while canned chopped tomatoes will result in a thicker sauce.

Nutrition Facts : Calories 233.9, Fat 12.5, SaturatedFat 3.6, Cholesterol 17.7, Sodium 724.5, Carbohydrate 23.9, Fiber 4.4, Sugar 17, Protein 9.6

ITALIAN SUNDAY GRAVY



Italian Sunday Gravy image

Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.

Provided by Richard-NYC

Categories     European

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)
1 lb sweet Italian sausage links or 1 lb hot Italian sausage

Steps:

  • Heat oil in very large Dutch oven.
  • Add garlic and onions and saute until soft.
  • Add tomato paste and stir to combine.
  • Add crushed tomatoes and spices.
  • Stir bring to boil, lower heat to low--cover and simmer.
  • Meanwhile combine all meatball ingredients (except for flour and oil).
  • Form into balls about 2-1/2 inches in diameter.
  • Dredge meatballs in flour.
  • Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
  • Stir and bring sauce back to a simmer.
  • Cover.
  • Place sausage in pot and cover with water.
  • Bring to a boil and boil about 5 minutes to remove some of the fat.
  • Brown boiled sausage in skillet.
  • Place browned sausage in simmering sauce.
  • Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
  • Remove meatballs and sausage from pot and place on serving dish.
  • Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
  • This freezes very well!

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)



Soprano's Sunday Gravy (Spaghetti Sauce) image

Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook

Provided by Lightly Toasted

Categories     Sauces

Time 2h15m

Yield 8 cups

Number Of Ingredients 20

2 tablespoons olive oil
1 lb meaty pork neck bones or 1 lb pork spareribs
1 lb veal stew meat or 2 veal shoulder chops
1 lb Italian sausage
4 garlic cloves
1/4 cup tomato paste
3 (28 ounce) cans peeled Italian tomatoes
2 cups water
6 leaves fresh basil, torn into small pieces
1 lb ground beef (or combination of beef or pork)
1/2 cup plain breadcrumbs
2 large eggs
1 teaspoon finely minced garlic
1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
pepper
2 tablespoons olive oil
1 lb pasta shells or 1 lb rigatoni pasta, cooked and hot
freshly grated romano cheese or parmesan cheese

Steps:

  • To make the sauce, heat the oil in a large heavy pot over medium heat.
  • Pat the pork dry and put the pieces in the pot.
  • Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
  • Transfer pork to a plate.
  • Brown the veal in the same way and add it to the plate.
  • Place the sausages in the pot and brown on all sides.
  • Set the sausages aside with the pork.
  • Drain off most of the fat from the pot.
  • Add the garlic and cook for about 2 minutes or until golden.
  • Remove and discard the garlic.
  • Stir in the tomato paste and cook for 1 minute.
  • With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
  • Or for a chunkier sauce, just chop up the tomatoes and add them.
  • Add the water; and salt and pepper to taste.
  • Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
  • Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
  • If the sauce becomes too thick, add a little more water.
  • Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
  • Mix together thoroughly.
  • Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
  • Heat the oil in a large heavy skillet.
  • Add the meatballs and brown them well on all sides.
  • They will finish cooking in the sauce.
  • Transfer the meatballs to a plate.
  • After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
  • To serve, remove the meats from the sauce and set aside.
  • Toss the cooked pasta with the sauce.
  • Sprinkle with cheese.
  • Serve the meats as a second course, or reserve them for another day.

Nutrition Facts : Calories 798.5, Fat 39.1, SaturatedFat 12.9, Cholesterol 169.4, Sodium 1276.4, Carbohydrate 63.9, Fiber 6.2, Sugar 11.4, Protein 47.1

ITALIAN SUNDAY SAUCE



Italian Sunday Sauce image

I come from a NY Italian family and having sauce on Sunday's is a must! I now make this every Sunday for my family! Salud!

Provided by nyc2ncmama

Categories     European

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 16

2 (28 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 onion
1 cup water
2 bay leaves
4 tablespoons red wine
1 tablespoon sugar
4 garlic cloves
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil (can use fresh as well)
1 teaspoon red pepper flakes (optional)
salt & pepper
2 tablespoons olive oil
1 lb angel hair pasta

Steps:

  • Preheat pot (I like a non stick pot) with olive oil. Diced up onion and mince garlic. Add to the pot and saute until cooked thru but not browned. Add the oregano, parsley, red pepper flakes (optional), bay leaves and basil (if using fresh basil, wait until sauce is already simmering). Add the sugar and red wine. Let the red wine reduce a bit. Add in the tomato paste and mix well with the other ingredients already in the pot. Let it kind of "melt" before adding the crushed tomatoes and tomato sauce. I add 1 can at a time to allow for easier blending. Add the water, stir. Cover and bring to a simmer then reduce heat to low. Put a lid on it and fugghetaboutit for a while! Stir occasionally to avoid it burning at the bottom of the pot. I would let it simmer for a minimum of 4 hours -- Make sure to fish out the bay leaves before serving!
  • Serve with pasta and top with parmesean cheese or use my fave-fried bread crumbs!
  • Dalla mia cucina alla tua! (From my kitchen to yours!).

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