"Hey baby, I hear the blues are callin', tossed salads and scrambled eggs." <Music: Frank Sinatra - Somewhere Beyond The Sea> 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." <offscreen> "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." <offscreen> "Three onions?!" <Music: Ratatat - Cream on Chrome> 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.
Dude you guys rule - thanks so much /u/Ondrikus for posting this!!! I'm super humbled that Reddit keeps helping me out with my videos - and super stoked that you guys like em!!
I love seeing the rise of great channels. Might actually try to start cooking.
I like this guy's videos a lot. He's got a great voice and the video quality is impressive.
Well done Babish! Keep them coming!
Hey /u/OliverBabish, just wanted to say that when I discovered your channel from another reddit posting a few weeks ago, that I LOVE your videos dude! You genuinely make me want to cook! I look forward to more!
What's the likelihood that this video gets pulled for using Ratatat in the background? (I'm assuming unlicensed) I see so many videos use known music and some get away with it while others don't. (and I'm not talking about the 5 second thing)
If you take those small slices of garlic and then cut them further into a very fine dice, they will indeed melt away. Furthermore, if you cut the onion a la Marco Pierra White's "finely diced onion" the way he would for, say, a risotto, and cook them with the garlic in oil juuuust before they get to the point of caramelization, they will be essentially too soft to recognize as anything previously resembling an allium.
Cut the carrots small and leave them in. Use some veal and pork that you can braise and shred into a ragu (separately in a pan with the pasta water and sauce), and baby you've made that pasta better. Then you can serve it over pasta as a primi, and serve the meatballs and sausage as your secondi.
watching videos like this always makes me hungry
you're damn right I'm worth it as i eat my 9th sausage of the afternoon