Sunday, March 08, 2009

Goodfella Spagetti

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Who doesn’t like spagetti? You don't even need to be a wiseguy to cook up a great batch.



I have made at least a dozen different spagetti recipes. But I always come back to this one, which we have cooked for over 30 years. It comes from my late mother-in-law who claimed’ “I got the recipe from a real Italian woman”. I always gave her crap for the “real Italian woman” comment. When I give the recipe out I claim I got it from “a Goodfella”, you know, a real “made” guy. But you don’t need to shave the garlic with a razor blade.

There is nothing exotic about this dish. I didn’t even use wild game. It’s just damn good. The best spagetti is with meatballs. If you make enough meatballs you can also make a few good hot sandwiches the next day.

The meatballs are incredible and the sauce is really thick after cooking for three hours. We made it last night.

The recipe will be in the comments section, click on comments to view.

Note that there are no traditional Italian spices such as basil or oregano or fennel seed. It’s very basic but the flavor is intoxicating.

We start things off by browning 4-6 strips of bacon, chopped, in a large iron pot. Pork fat rules!!


Add meatball ingredients to a mixing bowl. Mix with your hands but scrub them first and use a nail brush, please. After mixing form meat mixture into 3” balls, pack them tight.


Remove bacon bits and reserve. Brown the balls in the remaining bacon fat. Remove your balls.


In the remaining fat, cook the onions from the sauce portion of the recipe for about five minutes, until transparent. Add the garlic from the sauce portion and cook a minute or so while stirring. Then add the meatballs and remaining sauce components. Don't forget to toss in the rendered bacon bits too.


Cook on the lowest possible heat for three hours. I have a Wolf range, which has secondary simmer burners. If you don’t have this feature you will need to stir every ten minutes to avoid burning, this is very important. If you do bun the bottom do not scrape off the burnt bits, just stir.


She likes hers topped with grated romano cheese and sometime I will top mine with grated parmesan.

Here’s that goodfellas prison music for your listening pleasure while you cook the pasta.



Enjoy!
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3 comments:

Gerry from Valpo said...

Meatball Ingredients

2.5 lb ground beef
3 T chopped parsley
2 cloves finely chopped garlic
1 medium onion chopped small
1 T grated romano cheese
4-6 strips bacon chopped
2 eggs
1/3 c bread crumbs
2 T salt
1 T coarse fresh ground pepper

Sauce ingredients

2 large cans crushed tomatoes
2 cans tomato paste
1 large can filled with water

Cook with meatballs for 3 hours on low heat.

Chris from Colorado said...

I've been making this recipe for at least 32 years now, ever since made it for dinner and had me over. It's the bees knees. My cast iron dutch oven works well, but I sometimes use a crock pot and let it simmer all day.

I'll be making your Cincinnati chili recipe tonight, and no beans for me.

Dan from Madison said...

Looks awesome.