The Famous “Goodfellas” Pasta
Fans of Martin Scorsese’s cinematic masterpiece “Goodfellas” likely remember the famous prison dinner scene where Paulie slices garlic paper-thin with a makeshift razor blade. That iconic moment sets the stage for a rich, meat-heavy pasta sauce that has become legendary in film history.
According to Entertainment Weekly, the food used on set was actually cooked by Scorsese’s own mother! Back in 1990, when the film premiered, Mrs. Scorsese shared her signature sauce recipe, proving that the meal is just as spectacular in real life as it is on the silver screen.
A True Labor of Love
This iconic dish is essentially a hearty hybrid, combining elements of a rich meat bolognese with classic meatballs in marinara into one spectacular Sunday dinner. The recipe requires slow-cooking the meats until they fall apart, layering flavors in the pot over several hours. It is a true labor of love, but the payoff is an incredibly comforting, nostalgic sauce. Put on some Bobby Darin, pour a glass of wine, and get ready to “smell up the joint” with this cinematic masterpiece.
Also Read : Puran Poli Recipe
The Famous “Goodfellas” Pasta
6
servings30
minutes2
hours182
kcalIngredients
The Meat and Sauce Base:
1 drizzle olive oil
1/2 lb pork sausage
1/2 lb veal shank
1 medium onion, finely chopped
5 cloves garlic, minced (or sliced paper-thin!)
1 (6-ounce) can tomato paste
18 ounces water (fill the empty tomato paste can 3 times)
2 (28-ounce) cans Italian-style peeled tomatoes
Salt, to taste
Finely ground red pepper, to taste
The Meatballs:
1 lb ground meat mixture (equal parts veal, beef, and pork)
1 large egg
1/4 cup grated Locatelli and Sardo cheeses (or Pecorino Romano)
1 tablespoon fresh parsley, chopped
Salt and finely ground red pepper, to taste
2 tablespoons tomato sauce (scooped directly from your simmering pot)
1 dash garlic salt (optional)
1/2 cup breadcrumbs (or enough to hold the mixture together)
To Serve:
1 lb spaghetti, or your favorite pasta, cooked
Directions
- Brown the Meat: Heat a drizzle of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pork sausage and the veal shank, cooking until deeply browned on all sides. Transfer the browned meat to a plate and set aside.
- Sauté the Aromatics: In the same pot with the rendered meat fat, sauté the finely chopped onion and minced garlic until softened and lightly golden.
- Build the Sauce: Stir the tomato paste into the onions and garlic, cooking for about 1 minute to caramelize and deepen the flavor. Fill the empty 6-ounce tomato paste can with water three times (18 ounces total), adding the water to the pot and stirring until smooth.
- Prep the Tomatoes: Pass the two 28-ounce cans of Italian-style tomatoes through a sieve or food mill to remove the seeds and crush the flesh. Stir the strained tomatoes into the pot.
- Simmer the Meats: Bring the sauce to a gentle simmer. Season to taste with salt and finely ground red pepper. Return the browned sausage and veal shank to the pot. Reduce the heat to low, and simmer uncovered, stirring occasionally to prevent sticking, until the veal shanks are fork-tender and nearly falling apart (about 2 hours).
- Mix the Meatballs: In a large mixing bowl, combine the ground veal, beef, and pork mixture with the egg, grated cheeses, fresh parsley, salt, red pepper, garlic salt, and 2 tablespoons of the simmering tomato sauce from your pot. Add enough breadcrumbs to create a mixture that is moist but firm enough to hold its shape.
- Form and Cook: Form the mixture into egg-sized meatballs. Gently lower them directly into the simmering sauce. Do not stir the sauce! Wait until the meatballs rise and float to the surface, which indicates they are cooked through.
- Finish the Sauce: Once the meatballs float, stir the sauce gently and continue simmering for a few more minutes.
- Serve: Carefully remove the veal, sausage, and meatballs from the pot. Slice the veal and sausage, and serve the meats on a platter alongside the meatballs. Spoon the rich, thick tomato sauce over 1 pound of freshly cooked spaghetti.
Notes
- The Paulie Prep: If you want to be completely authentic to the movie, skip the garlic press! Use a razor blade (or a very sharp knife) to slice your garlic cloves so thin that they “liquefy in the pan with just a little oil.”
- Complete the Meal: Because this is a very heavy, meat-centric dish, it pairs beautifully with a bright, acidic side. Serve it with a crisp Caesar salad or a wedge salad to cut through the richness.
- Don’t Forget the Bread: You will want something to soak up all that incredible Sunday sauce! Serve with warm garlic bread, dinner rolls, or fresh focaccia.
