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PRISON SAUCE INSPIRED BY GOODFELLAS

Name: Prison Sauce inspired by Goodfellas
Yield: 8
Ingredients: 1 tbsp vegetable oil; 1 lb sweet and 1 pound spicy Italian sausage; 1 lb beef shank; 1 lb veal neck bones with meat attached; 1 tbsp olive oil; 3 cloves garlic, sliced paper thin with a safety razor; 3 small onions (keyword: small), chopped; 1 tbsp tomato paste; 1/2 cup red wine; 3, twenty eight oz cans DOP San Marzano tomatoes; 2 large stems fresh basil; 1 large carrot, peeled and cut into three pieces; 1 pound meatballs (see Timpano recipe, linked in description); 3 pounds durum semolina pasta, cooked al dente; 1/2 tbsp olive oil or butter for finishing, optional; parmesan cheese, grated, optional

Picture for Prison Sauce inspired by Goodfellas

10,046,966 views Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. https://www.babi.sh/recipes/il-timpano-inspired-by-big-night

8 servings

original

metric

INGREDIENTS

1 tbsp vegetable oil

1 lb sweet and 1 pound spicy Italian sausage

1 lb beef shank

1 lb veal neck bones with meat attached

1 tbsp olive oil

3 cloves garlic, sliced paper thin with a safety razor

3 small onions (keyword: small), chopped

1 tbsp tomato paste

½ cup red wine

3, twenty eight oz cans DOP San Marzano tomatoes

2 large stems fresh basil

1 large carrot, peeled and cut into three pieces

1 pound meatballs (see Timpano recipe, linked in description)

3 pounds durum semolina pasta, cooked al dente

½ tbsp olive oil or butter for finishing, optional

parmesan cheese, grated, optional

TOOLS

large, non reactive pot

measuring cups and spoons set

mixing bowls

Chef’s knife

cutting board

peeler

wooden or rubber spatula

spoon or food mill

safety razor

DIRECTIONS

In a large non-reactive (stainless steel, enameled cast iron) pot, heat vegetable oil over medium-high heat until it shimmers. Brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Set meat aside.

1 tbsp vegetable oil

1 lb sweet and 1 pound spicy Italian sausage

1 lb beef shank

1 lb veal neck bones with meat attached

large, non reactive pot

wooden or rubber spatula

measuring cups and spoons set

Heat olive oil in the pot until shimmering - add garlic and cook for 30 seconds, until soft. Add onions and tomato paste, sauté until onions are translucent.

1 tbsp olive oil

3 cloves garlic, sliced paper thin with a safety razor

3 small onions (keyword: small), chopped

1 tbsp tomato paste

large, non reactive pot

wooden or rubber spatula

Deglaze with wine, making sure to scrape up all the fond on the bottom of the pot.

½ cup red wine

large, non reactive pot

wooden or rubber spatula

Pour in tomatoes, crushing with a spoon (or processing beforehand with a food mill if desired), and return the meat to the pot.

3, twenty eight oz cans DOP San Marzano tomatoes

1 lb sweet and 1 pound spicy Italian sausage

1 lb beef shank

1 lb veal neck bones with meat attached

wooden or rubber spatula

spoon or food mill

Add basil and carrot, and bring to a bare simmer.

2 large stems fresh basil

1 large carrot, peeled and cut into three pieces

large, non reactive pot

Let sauce simmer on low heat for about 4 hours total, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce).

large, non reactive pot

wooden or rubber spatula

Add meatballs during the final hour of cooking.

1 pound meatballs (see Timpano recipe, linked in description)

large, non reactive pot

Discard carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something with ridges so it holds onto lots of sauce), and stir in butter or olive oil for a richer sauce.

3 pounds durum semolina pasta, cooked al dente

½ tbsp olive oil or butter for finishing, optional

large, non reactive pot

measuring cups and spoons set

wooden or rubber spatula

Top with extra meat and gravy, parmesan cheese if desired, and serve.

parmesan cheese, grated, optional

10.

Sauce freezes and reheats exceptionally for up to 2 months.

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