Godfather pasta

I love films that take you into people’s kitchens and show you how they eat. The scene in The Godfather where Pete Clemenza teaches Michael Corleone how to cook his meatball pasta has always held a grip on my heart, so much so that I recreated his recipe by playing the film over and over whilst I cooked along at the hob. I have to say the result was magnificent. So here it is for you because, as Clemenza says, “You never know, you might have to cook for 20 guys someday”.

Ingredients

Instructions

1. Heat the oil in a large pan over a medium heat, then add the garlic and cook, stirring continuously, for
   2 minutes, until softened but not coloured. Add the tomato purée, chopped tomatoes, red wine and sugar to the pan and stir to combine. Bring the mixture to the boil, then reduce to a simmer and cook for around
   5 minutes, until the oil rises to the surface and pools around the outside edge of the sauce.
2. Meanwhile, bring a large pan of salted water to the boil, add the spaghetti and cook for
   10-12 minutes, according to packet instructions, until tender.
3. Add the sausages and meatballs to the pan with the sauce and stir to combine, then leave to cook for
   12 minutes, until the meat is cooked through and the sauce is thickened and reduced.
4. Drain the spaghetti, adding a ladleful of the pasta water to the pan with the sauce, then divide the spaghetti between the serving bowls and spoon the sauce, meatballs and sausages over the top. Serve hot.

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