Prison Gravy from Goodfellas

• porciones: 12

Ingredientes

1 tbsp vegetable oil

1 lb sweet Italian sausage

1 lb hot Italian sausage

1 lb bone-in beef shank

1 lb veal neck bones with some meat attached

1 tbsp extra-virgin olive oil, plus more if needed

3 garlic cloves, sliced paper-thin with a single-edged razor blade

3 small onions, finely chopped

1 tbsp tomato paste

1/2 cup red wine

3 (28-oz) cans whole peeled DOP San Marzano tomatoes, with their juices, crushed with a wooden spoon or run through a food mill

2 large sprigs fresh basil

1 large carrot, cut into thirds

1 lb meatballs, cooked

Koshser salt and freshly ground black pepper

3 pounds durum semolina pasta (preferably with ridges, such as rigatoni rigate), cooked al dente, for serving

Butter, for serving (optional)

Freshly grated parmesan cheese, for serving (optional)

Instrucciones

In a large nonreactive (such as stainless steel or enameled cast-iron) pot, heat the vegetable oil over medium-high heat until shimmering. Sear the sausage, beef, and veal in batches until well browned and fond (the layer of cooked-on brown bits) has formed on the bottom of the pot, about 5 minutes. Transfer the meat to a plate an set aside.

In the same pot, heat the olive oil until shimmering. Add the garlic and cook for 30 seconds, until softened. Add the onions nad tomato paste and cook, stirring, until the onions are translucent, about 2 minutes. Add the wine, stirring and scraping up all the browned bits from the bottom of the pot. Pour in the tomatoes and all their juices and return the browned meats to the pot. Add the basil and carrot and bring the sauce to a bare simmer.

Reduce the heat and let the sauce simmer for about 4 hours total, stirring and scraping the bottom occasionally (don't let anything stick– it will scorch and ruin your sauce). Add the meatballs for the final hour of cooking.

Discard the carrot and bones, and season the sauce with s&p. For each serving, coat some freshly cooked pasta with a spponful of sauce; stir in butter or olive oil for a richer sauce. Top with tsome of the meat and more "gravy," sprinkle with Parmesan, and serve.

The sauce can be frozen for up to 2 months and reheats well.

Notas

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