Wednesday, July 29, 2009

Well, here you go ...

Hey, come over here, kid, learn somethin'. You never know, you might have to cook for 20 guys someday.

-- Peter Clemenza, The Godfather

Yesterday, I made a big pot of spaghetti sauce with sausage and meatballs for 16 o' my co-workers. Several of 'em asked for my recipe, so I'm happily obliging. To wit:

Joltin' Django's Meatballs 'n' Spaghetti Sauce



1 lb ground beef
1/2 lb ground pork
1/2 cup Italian bread crumbs
3/4 cup finely-grated Parmigiano-Reggiano cheese
1 egg
1 tablespoon Italian seasoning
1 pinch salt
1 pinch pepper

Spaghetti Sauce

1 lb sweet Italian sausage (casings removed)
1/2 cup olive oil
1 large white onion, chopped
2 medium green peppers, chopped
3 cloves garlic, minced
3 28-ounce cans Cento peeled tomatoes (with basil)
1 14-ounce can tomato puree
Red pepper flakes



Crumble pork and ground beef into a large bowl
Add egg, bread crumbs, cheese, salt, pepper and Italian seasoning
Mix and form into one-inch balls
Set aside and let sit for 20 minutes

Spaghetti Sauce

Strain tomatoes, saving juice
Hand-crush and set aside

Brown sausage in a heavy-bottomed stock pot
Remove browned sausage and add olive oil to pot, heat to medium
Add onion and green pepper and cook until softened, 3-5 minutes
Add garlic and quick-stir for one minute
Add tomatoes and juice, tomato puree, tomato paste, and sausage
Lower heat and simmer for 15 minutes
Add meatballs and simmer for an additional 30 minutes, stirring frequently to make sure mixture doesn't stick
Turn off heat and allow sauce and meatballs to sit on stove for an additional 15-20 minutes


Mister Jimmy said...

Brown sausage in a heavy-bottomed stock pot
Hup up up! Remember, "Gangsters don't 'brown', they 'fry'.
(From the director's commentary of The Godfather.)

Brian Stanley said...

I don't know if that cooking scene from Godfather is as good as the one from Goodfellas but it's close.