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There are few scenes in The Godfather as unexpectedly heartwarming as the one where Clemenza teaches Michael how to make spaghetti sauce. In the midst of mob tensions and looming violence, we get this quiet, domestic moment; a pot simmering on the stove, a wooden spoon in hand, and a recipe passed down like an heirloom. It’s more than just a sweet beat, it’s a quiet moment of initiation. As Clemenza shares his sauce secrets, he’s also drawing Michael deeper into the family fold.
It’s one of those moments that breaks the tension just enough to show us the humanity of the characters. We see Clemenza not just as a loyal capo, but as a mentor, and a family man. It’s a subtle but powerful reminder that the mafia world isn’t only about crime; it’s about food, family, tradition, and the rituals that hold it all together.
Our version of Clemenza’s Spaghetti pays homage to that spirit. This Italian-American classic is rich, bold, and made to be shared. Whether you're cooking for your crew or hosting a full-on Godfather-themed dinner party, it’s the kind of dish that brings people to the table, and keeps them there.
Pass the sauce, and remember: "you start with a little oil, then you fry some garlic..."
CLEMENZA'S SPAGHETTI
INGREDIENTS (serves 4-6)
MEATBALLS
250g beef mince
250g pork mince
1 finely diced small onion
2 cloves garlic - minced
3 tbsp fresh breadcrumbs
1.5 tsp dried oregano
1 egg
½ tsp pepper
1.5 tsp kosher salt
SAUCE
4 Italian sausages
2 small brown onions- diced
4 cloves garlic - minced
150 ml red wine
½ tbsp of sugar
3 tbsp tomato puree
½ tsp chilli flakes
2 tins of whole plum tomatoes
150ml water
½ bunch basil - chopped
½ bunch parsley - finely chopped
METHOD
MEATBALLS
Pre-heat the oven to 210°C / 190°C fan.
Add all the meatball ingredients into a large mixing bowl, get your hands in and squeeze and massage everything together, working the mixture to tenderise the meat.
Form into approx 16 equal sized balls, and place on a roasting tray. Drizzle with olive oil and bake for 15- 20 minutes until the meatballs are lightly browned, and are mostly cooked through.
SAUCE
In a large pot, fry the sausages whole, on a medium high heat for 8-10 mins turning regularly, until they are browned and almost cooked through. Remove from the pan, chop into pieces roughly the same size as the meatballs, and leave aside.
Add a little olive oil to the same pan, on a medium heat. Add the onions, and cook approximately 5 mins, until the onion is translucent and starting to caramelise.
To the pan, add the garlic, and cook for a few minutes until translucent and fragrant. Then, add the tomato puree, and chilli flakes and cook out the puree for a couple of minutes.
Pour in the red wine and simmer until reduced by half.
Add the tinned tomatoes to the pot, season with salt and pepper, and bring up to a simmer. Once simmering, add in the sliced sausage and the meatballs. Simmer for 20 - 30 mins.
5 mins before the end of cooking, stir through the chopped basil and parsley.
Serve with spaghetti, just as Clemenza intended 🍝
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