Say what you want about gangsters – the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason – the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy.
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don’t let anything stick – it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones – add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.