Prison Sauce (Goodfellas Inspired) with Sausages, Beef Shank, Veal Neck, and Meatballs

Ingredients

• 1 pound Sweet Italian sausage (remove casing if needed)
• 1 pound Hot Italian sausage (spicy, links or bulk)
• 2 pounds Beef shank (cut into 2‑inch pieces)
• 1 pound Veal neck (cut into bite‑size pieces)
• 3 Small onions (peeled and diced)
• 6 Garlic cloves (thinly sliced paper‑thin)
• 1 tablespoon Tomato paste
• 3 cans (28 oz each) D.O.P. San Marzano tomatoes (crush with spoon or food mill)
• 1 cup Water
• 4 Fresh basil stems (whole stems, remove leaves later)
• 1 Carrot (peeled, cut into three large pieces)
• 0.5 cup Red wine (dry red, for deglazing)
• to taste Salt
• to taste Black pepper
• 0.25 cup Parmesan cheese (freshly grated, for serving)
• 1 pound Rigatoni pasta (cooked al dente)

Instructions

1. Slice garlic paper‑thin

   Using a mandoline set to the thinnest setting (or a very sharp razor blade), slice the garlic cloves into paper‑thin ribbons. Set aside on a plate.

   Time: PT5M

2. Prep vegetables

   Dice the three small onions. Peel the carrot and cut it into three large chunks. Set both aside.

   Time: PT5M

3. Brown the meats

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the sweet sausage, hot sausage, beef shank pieces, and veal neck pieces, spacing them so they don’t crowd. Brown each side until deep caramel color, about 5‑7 minutes total.

   Time: PT15M

   Temperature: Medium‑high

4. Set meat aside

   Transfer the browned meats to a plate and set aside. Keep the rendered fat in the pot.

   Time: PT2M

5. Sauté onions and tomato paste

   Add the diced onions to the pot and sauté until translucent, about 3 minutes. Stir in the tablespoon of tomato paste and cook another minute to develop sweetness.

   Time: PT5M

   Temperature: Medium

6. Add garlic

   Add the paper‑thin garlic ribbons and sauté for 30 seconds, just until fragrant. Do not let it brown.

   Time: PT1M

   Temperature: Medium

7. Deglaze with red wine

   Pour in ½ cup red wine, stirring to loosen the fond. Let the wine reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Add tomatoes, water, and aromatics

   Add the three cans of crushed San Marzano tomatoes, 1 cup water, the basil stems, and the carrot pieces. Stir to combine.

   Time: PT5M

   Temperature: Medium

9. Simmer the sauce

   Return the browned meats to the pot. Bring the mixture to a gentle boil, then lower to a low simmer. Partially cover and let cook for 4 hours, stirring every 30‑45 minutes and skimming excess fat. Add pre‑made meatballs during the last hour if desired.

   Time: PT4H

   Temperature: Low simmer (≈190°F / 88°C)

10. Finish and season

    After 4 hours, remove the carrot pieces and basil stems. Taste and adjust with salt and freshly ground black pepper.

    Time: PT5M

11. Cook pasta

    While the sauce rests, cook the rigatoni in salted boiling water until al dente, about 10 minutes. Drain, reserving a cup of pasta water.

    Time: PT10M

    Temperature: Boiling

12. Serve

    Toss a handful of pasta with a ladle of sauce to coat. Plate the remaining pasta, top with generous spoonfuls of sauce, meat, and sausage. Sprinkle grated Parmesan and serve hot.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g