“Hey baby, I hear the blues are callin’, tossed salads and scrambled eggs.”
” “Paulie did the prep work. He was doing a year for contempt” “and he had this wonderful system for doing the garlic.” “He used a razor.” “He used to slice it so thin it used to liquefy in the pan with just a little oil.
” “It was a very good system.” “Vinnie was in charge of the tomato sauce.” VINNIE: “Ahhh…it’s got the smell…” “Got 3 kinds of meat in the meatballs, got, uh veal, beef, and pork.”
” “Ohhh, that’s, that’s the flavor.” HENRY (VO): “I felt that he used too many onions but it was still a very good sauce.” PAULIE: “Vinnie…don’t put too many onions in the sauce.” VINNIE: “I didn’t put too much onions in there, Paul.
..three small onions, that’s all I did.”
This of course means slicing our garlic so thin that it dissolves in the pan with just a little bit of oil and that’s — it’s not really true, but it looks really cool, so we’re gonna do it anyway. Next up, we know Vinnie uses too many onions in the sauce; he says three small onions.
I’m cheating, using especially small onions, because I don’t want to over-onion my sauce; I suggest you do the same. We’re gonna set this aside so we can start browning our meat. We’re gonna start with a pound each sweet Italian and hot Italian sausage.
Space them out so they’re not overcrowding each other, and get some good color going on them. Then we’re going to do the same with a beef shank and some pieces of veal neck that we’re then going to set aside once we get some good fond going.
Add our onions, maybe a tablespoon of tomato paste, let those guys get to know each other before adding our thinly slivered garlic and sauteing until fragrant. Deglaze with a splash of red wine and then we’re going to scrape up all that good fond before adding the titular ingredient: 3 cans of D.
O.P. San Marzano tomatoes. Crush these up some with your wooden grandma spoon, or you can run them through a food mill if you don’t like a chunky sauce. Give the bottom of the pan a good scrape down, before adding a cup of water, Our little mountain of meat, and to help develop the flavor we’re going to add a few stems of fresh basil, and a single peeled carrot cut into three pieces.
This is going to help lower the acidity of the sauce. We’ll fish those out near the end of the cooking. But now, it’s time to let this guy simmer for 4 hours. Scrape it occasionally and just let it go.
In maybe the last hour of cooking I’m going to add some meatballs. If you want instructions on how to make these, check out my Timpano video. We’re gonna pour ourselves a stiff one, because it’s been a long day.
Continually taste the sauce, and after about 4 hours you should find that it’s time to fish out your carrots and bones and open a bottle of wine, because your flavors are beautifully developed and it’s time to eat.
“Got some red wine…” PAULIE: “Okay, now we can eat.” And I would not want to upset Paulie. Give it one last taste for seasoning and add any salt and pepper that it needs, before adding a little bit of sauce to some cooked pasta, just to get a little color and flavor on there.
Fish yourself out a meatball, and a sausage too (because you’re worth it) some extra sauce, some Parmesan cheese, a little bit of garnish — I’m sure they wouldn’t do this in prison, but, eh, it’s my house.
And, it’s time to eat like a wiseguy.