Binging with Babish: Goodfellas Prison Sauce

Binging with Babish: Goodfellas Prison Sauce

“Hey baby, I hear the blues are callin’, tossed salads and scrambled eggs.”HENRY (VO): “In prison, dinner was always a big thing.” “We had a pasta course, and then we had a meat or a fish.” “Paulie did the prep work. He was doing a year for contempt” “and he had this wonderful system for doing the garlic.” “He used a razor.” “He used to slice it so thin it used to liquefy in the pan with just a little oil.” “It was a very good system.” “Vinnie was in charge of the tomato sauce.” VINNIE: “Ahhh…it’s got the smell…” “Got 3 kinds of meat in the meatballs, got, uh veal, beef, and pork.”“Ahh, good, but you gotta have the pork.” “Ohhh, that’s, that’s the flavor.” HENRY (VO): “I felt that he used too many onions but it was still a very good sauce.” PAULIE: “Vinnie…don’t put too many onions in the sauce.” VINNIE: “I didn’t put too much onions in there, Paul…three small onions, that’s all I did.”“Three onions?!”Hey, what’s up, guys, I’m back with another episode of Binging with Babish, and as a thank you for all the love you guys gave me for the last episode, I’m tackling, far and away, the one that has been most requested: Prison sauce from Goodfellas. This of course means slicing our garlic so thin that it dissolves in the pan with just a little bit of oil and that’s — it’s not really true, but it looks really cool, so we’re gonna do it anyway. Next up, we know Vinnie uses too many onions in the sauce; he says three small onions. I’m cheating, using especially small onions, because I don’t want to over-onion my sauce; I suggest you do the same. We’re gonna set this aside so we can start browning our meat. We’re gonna start with a pound each sweet Italian and hot Italian sausage. Space them out so they’re not overcrowding each other, and get some good color going on them. Then we’re going to do the same with a beef shank and some pieces of veal neck that we’re then going to set aside once we get some good fond going. Add our onions, maybe a tablespoon of tomato paste, let those guys get to know each other before adding our thinly slivered garlic and sauteing until fragrant. Deglaze with a splash of red wine and then we’re going to scrape up all that good fond before adding the titular ingredient: 3 cans of D.O.P. San Marzano tomatoes. Crush these up some with your wooden grandma spoon, or you can run them through a food mill if you don’t like a chunky sauce. Give the bottom of the pan a good scrape down, before adding a cup of water, Our little mountain of meat, and to help develop the flavor we’re going to add a few stems of fresh basil, and a single peeled carrot cut into three pieces. This is going to help lower the acidity of the sauce. We’ll fish those out near the end of the cooking. But now, it’s time to let this guy simmer for 4 hours. Scrape it occasionally and just let it go. In maybe the last hour of cooking I’m going to add some meatballs. If you want instructions on how to make these, check out my Timpano video. We’re gonna pour ourselves a stiff one, because it’s been a long day. Continually taste the sauce, and after about 4 hours you should find that it’s time to fish out your carrots and bones and open a bottle of wine, because your flavors are beautifully developed and it’s time to eat. “Got some red wine…” PAULIE: “Okay, now we can eat.” And I would not want to upset Paulie. Give it one last taste for seasoning and add any salt and pepper that it needs, before adding a little bit of sauce to some cooked pasta, just to get a little color and flavor on there. Fish yourself out a meatball, and a sausage too (because you’re worth it) some extra sauce, some Parmesan cheese, a little bit of garnish — I’m sure they wouldn’t do this in prison, but, eh, it’s my house. And, it’s time to eat like a wiseguy.

100 thoughts on “Binging with Babish: Goodfellas Prison Sauce”

  1. First you would NEVER add the garlic first it would get very bitter. You add the garlic the last minute before the other ingredient AFTER the onions are near clear. At least you used the right tomatoes tho

  2. Much enjoyed and much better than that pretentious fellow that visits steak houses alone and oddly dressed.

  3. Does anyone else hear vinnie almost fuck his line up? Sounds like he said I didnt put too many onions in vin..uhh paul

  4. First time i ever made my own sauce it totally ruined jar sauce for me.
    I start my sauce in a pan. The onions, garlic, aromatics, and meat get done first. After that it's a minimum of 4 hours in a crockpot on high.
    So easy and delicious.

  5. Simmer for 4 hours.

    Why don’t you just use less water.

    Any meal that takes 4 hours isn’t worth eating

  6. Next Recipe: Two Plain Slices, stacked on top of each other, from Lenny's Pizza in Bay Ridge Brooklyn – à la Tony Manero in Saturday Night Fever.
    CONTER GIRL: Hiya, Tony! Two or tree?
    TONY: Two, two. Gimme two, das, gud.

  7. Why the cup of water? There's already plenty of water in the can of tomatoes.
    All you did was water it down.
    Watery sauce is nasty.

  8. Frikkin awesome video… absolutely loved it! Just keep up the great work and congratulations on your recipe!💯👏👍👍👍🤟✌️🤙🤜🤙

  9. BS, if you simmer more than three hours the sauce gets what I call burnt. It turns brown and gets a bad smell. I smell it every time I go by an Italian restraunt. When I was young I made the mistake of listening to old ppl telling me how to do sauce. After doing it their way I finally found out they were full of shit. And I will never eat at an Italian restraunt ever again.

  10. I don't mean no disrespect but why must you ruin european cooking, specifically mediterranean cooking?
    You always put the tomato paste last in a sauce you dummy. It's acidic, if you do it like that it's gonna add to the cooking time but isn't gonna add anything to the flavor.
    Where it the olive oil? FFS.

  11. Yea I remember Grandma spool it hurt like hell when she whooped me with it, but the food she cooked with was good I sure do miss her and her cooking…

  12. I always liked the music in the videos, thinking about I thought it sounded like ratatat and what do you know…

  13. I will never be able to explain how your shitty channel exploded lmao. Makes me feel bad for YouSuckAtCooking

  14. The garlic needs to go in before the onions. No carrot and if you need a drink mid sauce you drink red wine. The scotch is after dinner.

  15. so many people still don't realize that Henry Hill was a pathological liar. Anyways, when i got my own place and moved away from mommy and daddy's house, that is one of the first thing i tried cooking. It turned out pretty good.

  16. You really need to get your own original content… The actual sauce they make sucks to many onions but you can fuck up anything a d you can't cook dude just go away

  17. You should let the meat the whole time… first the onion then the meat, then the wine and when the alcohol of the wine evaporates, the tomatoes.

  18. I love pasta and Italian food but being Hindu I don't eat beef any one know what a good substitute would be???

  19. I've made this sauce several times with slight variations every time (never been great with following recepies lol) and it's fuckin delicious every time!

  20. "it's time to eat like a wise guy" "You are funny man" that was funny it was good joke "way you told the joke, it was funny"

  21. When you hand cut fresh garlic, make sure you wear gloves because the smell will last for at least 3 days stright wash your hands all you want lol

  22. Just so everyone is aware, they don't get to do any of this stuff in prison. An inmate with sharp utensils and alchohol? Yeah, no…

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