After audiences ogled all the food dished up in GoodFellas, a tie-in cookbook would have sold like cannolis. Director Martin Scorsese asked his mother, Catherine, to cook the onscreen food and make a cameo as Joe Pesci's mom. Mrs. Scorsese parted with her meat sauce recipe the one prepared in the prison scene for Entertainment Weekly readers:
For meat sauce:
1/2 lb. piece shank of veal, whole
1/2 lb. pork sausage
light olive oil
medium onion, chopped small
5 large garlic cloves or more, whole
6-oz. can tomato paste
2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)
1 lb. ground mixture of veal, beef, and pork
grated Locatelli and sardo cheeses
garlic salt, optional
salt and finely ground red pepper
2 T tomato sauce
bread crumbs if needed for consistency
Sauté sausage and veal in a large pot in olive oil until a little brown. Put aside. Sauté onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.
When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don't put in any oregano; it keeps repeating on you.
Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.
Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce do not fry them. When meatballs float to the top of the sauce (don't stir until they do), they should be done. Simmer and stir a few more minutes.
Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.
(Serves two very hearty eaters, with 1 lb. of pasta.)