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| Clemensa's
Meat Sauce |
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Ingredients
2
- 28-ounce imported Italian San Marzano diced plum tomatoes with
basil
1/4 cup - fine quality olive oil
1/4 cup - minced onion
2 - garlic cloves, peeled and minced
1/4 cup - sugar
1/2 cup - red wine
6 leaves - fresh basil, chopped
Salt to taste
Oregano to taste
Pepper to taste |
Instructions
Heat
oil in a large saucepan over medium heat. Saute onions for about
three minutes, or until soft.
Stir in garlic and saute for an
additional 30 seconds [NOTE: Take care with the garlic
-- if the oil is too hot or if it is cooked too long, the garlic
will turn bitter. If this happens, start over with the oil and
onion.]
Stir in tomatoes, wine, salt and sugar. Raise heat, and bring
the sauce to a boil. Immediately reduce heat to a very low simmer,
covered, allowing the sauce to cook for approximately an hour.
Stir occasionally. For thicker sauce, cook longer, up to 30 additional minutes.
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Inspiration: From the scene around the kitchen
when Don Corleone is in the hospital after being shot. Clemenza
instructs Michael on how to make a proper pasta sauce because,
"You never know when you're gonna have to cook for a bunch
of guys." Additional credits are due to Rao's in New York
City.
Serves around 10 guys
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