Some movie scenes just stick with you because they depict a dish that looks so delicious, it makes you want it for yourself. Thejailhouse pasta scene is one of those, and Goodfellas™ Spaghetti & Meatballs manages to capture the magic of the silver screen in each twirled forkful of pasta! The sauce is truly amazing, with the garlic melting right into the rich, sweet, succulent tomato sauce. The pork sausage and the juicy, tender meatballs absorb all that saucy goodness through the simmering process. Goodfellas Spaghetti & Meatballs isn’t funny like a clown, but it is fantastically tasty!
Ingredients
- 1 tablespoon olive oil
- 1 pound pork sausage links
- 1 medium onion, chopped small
- 5 large cloves garlic, very thinly sliced
- 2 (28-ounce) cans Italian-style whole tomatoes
- 1 (6-ounce) can tomato paste
- 18 ounces water, measured using the tomato paste can
- salt, to taste
- cayenne pepper, to taste
- 1 pound ground veal, beef, and pork mixture
- 1 egg
- 1/4 cup Pecorino Romano, grated, plus more, to taste, shredded, for serving
- 1 tablespoon Italian parsley chopped
- breadcrumbs, to taste
- pasta, to taste, of your choice, cooked and warm, for serving
- fresh basil leaves, optional, to taste, for garnish
Directions
Step 1 –In a large pot over medium heat, add the olive oil.
Step 2 –Add the sausage to the hot oil and brown them on all sides, about 3 minutes per side.
Step 3 –Transfer the sausage to a paper-towel-lined plate.
Step 4 –Add the onion and the garlic to the olive oil and sausage drippings in the pot and cook until golden, about 3 minutes.
Step 5 –Cut the whole tomatoes in half and drain the liquid, reserving it in a bowl, and then break open the tomatoes slightly to expose the seeds. Place the cut tomatoes into a salad spinner and pulse the spinner a few times to throw the seeds to the outer shell while keeping the tomato flesh in the basket. Strain and discard the seeds, then return the tomato flesh and the liquid to the bowl.
Step 6 –Add the tomato paste, the water, and the strained tomatoes and their liquid to the onion mixture and stir to combine.
Step 7 –Reduce the heat to medium-low.
Step 8 –Add the salt, the cayenne, and the sausages and simmer the sauce, while stirring occasionally.
Step 9 –In a large bowl, add the ground meat mixture, the egg, 1/4 up of the Pecorino Romano cheese, the parsley, and 2 tablespoons of the simmering tomato sauce and mix with your clean hands to combine.
Step 10 –If the meat mixture is still loose, add the breadcrumbs, a little at a time, until the mixture sticks together.
Step 11 –Roll the meat mixture into egg-sized balls and place the balls into the simmering sauce.
Step 12 –Cook the meatballs until they float and are cooked through, about 45 minutes-1 hour.
Step 13 –Using a slotted spoon, transfer the meatballs and the sausages to a plate.
Step 14 –Serve the sauce over the warm pasta, topped with the meatballs and the sausages, and garnish with the extra shredded Pecorino Romano and the basil leaves.
