Metal Mastication: The Goodfellas Lasagna, with James Pulli
Channel: trillie
Date: 2023-12-21

Brett Hoag with guest James Pulli, in the Metal Mastication Pilot: The Goodfellas Lasagna.
Director: Claudia Hoag
Music: James Pulli
Graphics: Isabella Rose Ghazarian
Voice over: James Hoag
Heavy Metal Consultant: Sam Saltman

Dedicated to the memory of Douglas, Mary, and Michael Hoag. May their memory be eternal.

Special thank you to:  Leslie Gabe, Pat Gesualdo and the Metal Hall of Fame, Giles Lavery, Jimmy Kay and The Metal Voice, Todd Deratany of bigboydiningout.com and Susanne Müller of Rocket Queen Promotions.

A very special thank you to James and Angela Pulli.

RECIPE: James Pulli's “Goodfellas” Lasagna

What You're Gonna Need
1 medium can of tomato paste
1 large can of tomato puree
1 large can of tomato sauce
1 can of tomatoes (San Marzano's or it's gonna suck)
Fresh garlic (at least 8 cloves – minced)
1medium white onion
1 bunch of fresh Basil
1 bunch of fresh Italian Parsley
Extra virgin Olive Oil
Italian Seasoning
Garlic Salt
Ground black pepper
1 Large container of WHOLE MILK Ricotta cheese (never part-skim or it's gonna suck)
1 large hunk of WHOLE MILK Mozzarella
1 pound of ground sirloin
1 pound veal shank
1 pound beef shank (bone-in)
1 pound ground pork (bone-in)
1 pound sweet Italian sausage (made into balls)
1 pound spicy Italian sausage (made into balls)
Lasagna noodles
Lasagna pan
Red Wine

Preparation

Meat
In a large saucepan, brown ground beef and pork
Drain fat – Set aside
In the same pan, brown your sausages
Drain fat – Set aside
In the same pan, brown your veal
Drain fat – Set aside
In the same pan, put ground beef and pork along with 3 gloves of minced garlic
Add ½ of the white onion (finely chopped)
Cook until onions are translucent
Remove from heat – Set aside

Cheeses
Ricotta – Empty the container onto a few paper towels or clean cheesecloth to absorb some of the water.
Sprinkle with salt
Mix in half a bunch of the chopped fresh Parsley
Mozzarella – Shave ¾ of the block and put in the fridge. Grate the remaining ¼ and put in the fridge

Noodles
Prepare as directed – Set aside

Sauce
On low heat in a large saucepan add some olive oil and 3 cloves of minced garlic
Add tomato paste and stir
Add the Puree, Sauce and San Marzano tomatoes (hand-crushed) and stir.
Add 2 tablespoons of olive oil
Add ¼ cup of red wine
Add 1 teaspoon of Italian seasoning
Add ½ teaspoon of garlic salt
Add 1 teaspoon black pepper and stir
Add Italian Sausage balls
Add Shanks and stir
Place 4 large fresh Basil leaves atop the sauce and allow to simmer on very low heat for 1 ½ hours
Stir occasionally
Do NOT let it burn
Taste test – re-season to taste (if needed)
Remove Shanks (I use the meat later for meatballs)
Remove Italian Sausage balls. Break apart and set aside for the assembling phase.

Assembly
Preheat oven to 375 degrees F
Scoop some sauce into the lasagna pan and spread evenly
Cover with noodles
Scoop sauce over the layer of noodles
Sprinkle ground beef/pork mixture over sauce
Cover with noodles
Spread Ricotta cheese on top
Sprinkle grated Mozzarella on top of the Ricotta
Cover with noodles
Scoop sauce over noodles
Sprinkle with Italian Sausages (repeat the above steps until the pan is full) 
Cover lasagna with aluminum foil
Place in preheated oven for one hour
Remove from oven and remove foil
Continue cooking until the top layer of cheese is fully melted and starting to brown around the edges (about 15-20 minutes)
Remove from oven and let sit for 15 minutes before serving

Enjoy!