“Hey, come over here kid, learn some­thing. You never know, you might have to cook for 20 guys some day”

The Irish Times - Friday - The Ticket - - Film -

Fran­cis Ford Cop­pola’s 1972 epic crime drama The God­fa­ther, which won three Os­cars, five Golden Globes and one Grammy among other ac­co­lades, fol­lows the lives of the Ital­ian-amer­i­can Cor­leone fam­ily in post sec­ond World War Amer­ica. One of Don Cor­leone’s capos and old­est friends, Peter “Fat” Cle­menza, shows the Don’s son Michael (Al Pa­cino) how to cook for a crowd while si­mul­ta­ne­ously teas­ing Michael about be­ing a babbo around his girl­friend, Kay Adams (Diane Keaton). We’re fol­low­ing Fat Cle­menza’s recipe down to the dry red wine and the ad­di­tion of sliced sausages. The suc­cess of this sauce de­pends on the meat so don’t be a putz and make sure you get the finest, loveli­est sausages you can get. Oth­er­wise... forged­abou­dit.

10 large good qual­ity pork sausages (some su­per­mar­kets do Ital­ian sausages — they’d be ideal) 1 ta­ble­spoon of olive oil 2 gar­lic cloves, finely chopped

1 1/2 x 400g tins of chopped toma­toes 1 ta­ble­spoon of tomato purée 100ml dry red wine 2 ta­ble­spoons of sugar 400g of spaghetti parme­san cheese, to serve

Start by squeez­ing the meat from eight of the sausages into a large bowl. Bring the meat to­gether so it’s one solid lump. Use your hands to shape the meat into small balls. You should get around 10-12 meat­balls. (If you’re cook­ing for ve­g­ans and veg­e­tar­i­ans, you can use ve­gan and veg­e­tar­ian friendly meat­balls in­stead. Try Quorn or Fry’s and cook them ac­cord­ing to the packet’s in­struc­tions. Make the ac­com­pa­ny­ing sauce as be­low.)

Heat the olive oil over a medium to high heat in a large fry­ing pan. Fry the meat­balls with the two left­over whole sausages in the fry­ing pan for 10-15 min­utes, un­til they are well browned and cooked through.

Trans­fer the cooked meat to a plate with some kitchen towel to drain the ex­cess fat. Slice the whole sausages into bite-sized chunks.

Re­move most of the ex­cess sausage fat from the fry­ing pan, leav­ing be­hind about one ta­ble­spoon to cook your sauce in.

Fry the gar­lic for two min­utes in the same fry­ing pan. Add the tomato purée, stir­ring into the gar­lic. Now tip in the chopped toma­toes and stir well. Add the wine and the sugar and bring to a sim­mer, al­low­ing to bub­ble away for 20 min­utes. Add the meat­balls and sliced sausages back to the sauce for the last 10 min­utes.

Now you can cook your spaghetti. You’ll need a large saucepan of boil­ing water. Add a pinch of salt and a driz­zle of olive oil and cook the spaghetti to the packet’s in­struc­tions. It usu­ally takes around eight min­utes.

Serve the spaghetti topped with the meat­balls and a sprin­kling of grated Parme­san cheese, with some crusty bread on the side. Delizioso!

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