Catherine Scorsese’s recipe for spaghetti sauce
April 4th, 2008 by Scott Marks
Mama Scorsese’s recipe for spaghetti gravy first went public when Marty included it in the closing credits to Italianamerican. In 1996, Random House published a collection of Mrs. Scorsese’s favorite recipes entitled, Italianamerican: The Scorsese Family Cookbook.
You have never tasted spaghetti sauce as delicious as this in your life. Much better than the ketchup and egg noodles most restaurants serve up. One modification: I throw a couple of pork neck bones in the pot.
Andiamo a mangiare!
INGRIDIENTS:
1 large onion minced
2 tablespoons olive oil
3 cans (28 ounces each) whole tomatoes in thick puree
2 cans (16 ounces each) tomato sauce
2 cups water
1 can (6 ounces) tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 potato, peeled
3 tablespoons each minced fresh basil and parsley leaves, or 1 tablespoon each dried, crumbled
Salt to taste
Cayenne pepper to taste
1/4 cup milk
6 ounces each ground pork, veal and beef
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan
2 tablespoons each minced fresh basil and parsley leaves, or 1 1/2 tablespoon each dried, crumbled
In a large saucepan or casserole set over moderate heat, cook the onion in the oil, stirring occasionally for 5 minutes.
In a blender or food processor, puree the tomatoes and sauce. Add the tomato mixture to the pan along with the water, tomato paste, garlic, carrots, potato, basil, parsley and salt and cayenne. Bring to a boil and simmer, stirring occasionally, partially covered, for 30 minutes.
In a small bowl, soak the breadcrumbs in the milk until softened.
In a large bowl, combine the bread crumb mixture with the meat, egg, Parmesan, basil, parsley, salt, cayenne, and 1/2 cup of the sauce. Add the meat to the sauce, shredding it and dropping it in a little at a time. Simmer the sauce, partially covered, stirring occasionally, for 1 hour. Before serving remove the garlic cloves, carrots and potato.
Ess, ess, mein kinder!
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