Godfather-Style Meatball
Sausage Pasta

A bold, cinematic classic. This hearty dish features tender, hand-rolled meatballs and savory sausages simmered in a rich, wine-infused tomato sauce.

Ingredients

• 500 g ground beef
• 2 Italian sausages
• 1 egg
• 0.5 cup breadcrumbs
• 400 g canned tomatoes
• 3 cloves garlic
• 60 ml white wine
• 30 g parmesan cheese
• 200 g spaghetti
• 16 g salt
• to taste black pepper
• to taste fresh parsley

Instructions

1. 1Prepare the meat base

   

   Place the ground beef into a mixing bowl and crack a fresh egg directly into the center. This egg acts as a binder to hold the meatballs together during cooking.

   Tip: Ensure the egg is fresh for the best binding quality.
2. 2Add breadcrumbs

   

   Add breadcrumbs to the meat mixture. Breadcrumbs help retain moisture within the meatballs, ensuring they stay soft and tender rather than becoming dry.

   Tip: You can use panko or standard breadcrumbs depending on your preference for texture.
3. 3Combine the ingredients

   

   Using a gloved hand, thoroughly mix the ground beef, egg, breadcrumbs, and seasonings until the ingredients are well-incorporated and the mixture is uniform.

   Tip: Avoid over-mixing, which can lead to dense meatballs.
4. 4Form the meatballs

   

   Take small portions of the meat mixture and roll them between your palms into uniform, ping-pong ball-sized meatballs.

   Tip: Keep your hands slightly damp to prevent the meat mixture from sticking.
5. 5Mince the garlic

   

   Using a metal garlic press, crush a garlic clove into fine pieces. Minced garlic adds essential aromatic flavor to the pasta sauce.

   Tip: Using a press ensures the garlic is uniformly minced for even flavor distribution.
6. 6Sear the meatballs

   

   Heat oil in a pan and add the raw meatballs. Pan fry them over low heat, turning occasionally until the surfaces are browned.

   Tip: Brown in batches to avoid crowding the pan.
7. 7Brown the meatballs

   

   Continue to pan fry the meatballs until they develop a crust. They do not need to be cooked through at this stage.

   Tip: Low heat helps render the fat and seal the exterior.
8. 8Fry the sausages

   

   Remove the partially cooked meatballs and set them aside. In the same pan, fry the whole sausages until their skins are perfectly browned and slightly blistered, then remove them from the pan.

   Tip: Frying the sausages in the same pan allows them to absorb the flavors left behind by the meatballs while releasing their own savory fats.
9. 9Deglaze with white wine

   

   Leaving a small amount of oil in the pan, pour in the white wine. As the wine bubbles and reduces, use a spatula to scrape up all the browned bits stuck to the bottom of the pan to build a deeply flavorful base for your sauce.

   Tip: The browned bits on the bottom of the pan, known as fond, are packed with concentrated meat flavors. Deglazing ensures none of this flavor goes to waste.
10. 10Add the canned tomatoes

    

    Pour the canned tomatoes into the pan along with the wine reduction. Use your spatula to crush the tomatoes slightly, mixing them into a rich and fine tomato soup base.

    Tip: Using high-quality canned tomatoes provides a vibrant, sweet, and tangy foundation that perfectly complements the rich meats.
11. 11Stir in the garlic

    

    Add the freshly minced garlic directly into the center of the simmering tomato sauce. Stir well to distribute the garlic evenly, allowing its aroma to infuse into the bubbling sauce.

    Tip: Adding the garlic to the wet tomato sauce rather than the hot oil prevents it from burning and turning bitter.
12. 12Simmer the meats

    

    Return the browned sausages and meatballs to the pan. Cover the pan and let everything simmer gently for 20 minutes.

    Tip: Simmering finishes the cooking while enriching the gravy.
13. 13Baste the meats

    

    Use a spoon to coat the meatballs and sausages with the simmering tomato sauce during the final stages of cooking.

    Tip: Basting ensures even flavor absorption.
14. 14Cook the pasta

    

    Add the dry spaghetti to a large pot of boiling, salted water. Boil according to the package instructions until al dente.

    Tip: Ensure the water is well-salted to season the pasta from the inside out.
15. 15Incorporate pasta water

    

    Ladle a small amount of the starchy pasta cooking water into the pan with the meatballs, sausages, and tomato sauce. This helps emulsify the sauce, creating a silkier texture that clings perfectly to the pasta.

    Tip: The starch in the pasta water acts as a natural thickener for your sauce.
16. 16Plate the dish

    

    Once the pasta is cooked, transfer it to a serving bowl. Immediately pour the hearty mixture of meatballs, sausages, and the thick, rich tomato sauce directly over the top of the pasta base.

    Tip: Pouring the sauce over the pasta immediately after draining prevents the noodles from sticking together.

Storage & Reheating

Burn It Off

Frequently Asked Questions