The Man:

The Sauce:

The Recipe:

Alfie’s Famous Cooked All Day

Or as Long as You Want To

Spaghetti Sauce Recipe

First, we have to establish something: Mies van der Rohe is a wuss. More is More. This goes for seasoning, garlic, brown sugar, etc., etc.

Ingredients

Wine—a nice merlot or a dago red

Big old garlic—I’m never sure, is a “clove of garlic” one of those pieces that break of the big round thing? Doesn’t matter. Use the big old round thing.

Onion—red or white.

Mushrooms—I prefer baby bellas, but doesn’t really matter.

Marsala wine—real wine, never, not ever, cooking wine. If you can’t drink it, it shouldn’t go into your food.

Tomato Paste and Sauce. Large cans (see “Mies van der Rohe” above)

Depending on how rigid you are you can use a commercially prepared marsala or marinara sauce—all of us Top Chefs use one you can purchase at The Fresh Market

Dark brown sugar

Basil

Oregano

Kosher or Gourmet Salt

Freshly ground black pepper.

First go to Bed, Bath and Beyond or any kitchen supply store and purchase a garlic peeler (one of those flexible plastic things). You’ll thank me for it later.

Once back home peel the garlic and cut the segments (cloves?) into about quarters. Chop the onion—I like fairly large pieces in my sauce.

Sauté garlic and onion in Extra Virgin Olive Oil. While that is making your kitchen smell pleasant, thoroughly wash and dry the mushrooms and pour yourself a glass of merlot or dago red to make the cooking go easier.

Add about ¾ of the box of mushrooms and continue sautéing.

When they look done add a generous amount of Marsala wine. Let this delicious-smelling mess cook until veggies absorb some of the wine.

Add the big bottle of prepared sauce if you decide to go that route—I used “Rao’s Homemade” last time and it was quite nice.

Add tomato paste and sauce.

Add brown sugar—as much as you want; it is good for you. I know in The Godfather, Clemenza said brown sugar was his secret ingredient, but I started using it when he was still in Sicily.

Add generous amounts of Oregano and Basil. Dash of salt and pepper.

Bring to simmer, cover and cook as long as you want, the longer the better, stirring occasionally, correcting seasoning and drinking your wine. If it is too thick (I like mine thick) add some more tomato sauce and/or Marsala.

The sauce can be served with chicken or you can brown 1—1 ½ lb. of ground chuck. Drain the beef and add it to the sauce to cook the whole time.

This works well on any pasta—I prefer whole wheat linguini or spaghetti.