Time: 5 hours
Makes enough for 10 people
This is a recipe my 20 YO son loves to make for us – it is a labor of love and is inspired by the movie Good Fellas and a spin-off the recipe from Binging with Babish. We have made it our own and is one of the best spaghetti recipes hands down — trust me!
Music Selection: Tony Bennett – From Rags To Riches
6 – 8 hot Italian sausage
5 osso bucco bones with meat or ½ lb chuck beef stew meat
3 cloves garlic, sliced thin (in the movie they use a razor)
2 medium onions, diced finely
2 Tbsp tomato paste
¾ cup red wine
2 carrots, cut in thirds
1 lb parmesan meatballs
Fresh basil (lots – 2 handfuls)
1 – 28 oz can diced tomatoes
2 – 28 oz can pureed tomato sauce
3 lbs pasta (spaghetti no 3)
¼ c. butter
In a very large pot, heat oil. Brown the sausages, remove and set aside. In pot, leave the oil from sausages and brown the osso bucco or chuck meat until a nice crisp on all sides. Remove from heat.
Add garlic and saute for a few seconds. Add onions and saute for 2 – 3 minutes, then add tomato paste and saute until onions are getting soft.
Deglaze with the wine, scraping the pot bottom well. Add in the cans of tomatoes.
Remove the meat from osso bucco – chop the beef (chuck or osso bucco) into tiny pieces. Add to pot. Add sausages back in pot.
Add in basil and carrots. Let simmer for another 4 hours, stirring.
At the three hour mark, heat your oven to 350 degrees and bake the meatballs for 25 minutes. Add the meatballs and its juices into the pot for the final 30 minutes of cooking time. Gently stir, so you do not break the meatballs.
When done, add in the butter and mix well.
Boil the pasta and drain, according to the recipe. Add a spoonful of sauce to the cooked pasta, so it does not stick.
Plate by adding and swirling the pasta into a circle. Top with sauce, a sausage and a few meatballs. Garnish with parmesan and extra fresh basil. Enjoy with some red win – Cin Cin!