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Clemensa's Meat Sauce
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
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 minutes additional.

Partly, the origins of this recipe are 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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