“I’ve decided on breaking and entering as well as tax evasion, but you can choose your own for this part. After about a month or two of forming prison connections, it’s time to slice the garlic.”
That bit about the garlic liquifying is just part of the lore we tell kids about the magic that goes into the dish. Like I tell my son "The secret to good cooking is everyone else hearing you knock shit around in the kitchen."
@@nczioox1116 Obviously... but sincerely I don't know any prison that even has garlic. Unless it came in pre-packaged in something of course as garlic powder.
Johnny Dio did the meat, we didn't have any pans so he did everything outside on the grill, it used to smell up the yard something awful and the mask police used to die, but he cooked a great steak.
"Vinny don't put too many onions in the sauce" "Three small onions that's all I did" *(BOOM)* "Paulie why'd ya kill Vinny?" "Eh, he put too many onions in the sauce."
We're doing it for Christmas this year! Did you use two cans of sauce or three? In the movie, he only uses two, but this recipe used three. Was curious
This isn’t the sauce available to me in the witness protection program. One time I ordered spaghetti with marinara sauce and I was brought egg noodles with ketchup. I get to live out the rest of my like as a snook.
Love these, It feels a lot more natural and human than those stiff food network shows. Hope your channel gets more recognition, cause you sure as hell deserve it.
@@babishculinaryuniverse it's awesome to see his words coming true for you. You have a fantastic Channel that is delicious to watch. You're tempting me to start Really Cooking.
My friend and I always talked about this scene in goodfellas and how amazing this looked!! Thank you so much for making this recipe available to us all :D
Small carrots are perhaps what you want on a delicate little plate, but for cooking you want the ones that look like a horse's cock on Viagra. They have all the flavour. The carrots that is not the horse's cock.
4 years ago today, this was the first ‘recipe’ I tried from babish, and I haven’t stopped cooking since. I started with something difficult, but I have no regrets once or ever. Thank you Andrew for everything, and dont stop cooking, since you’re the best fella out there.
This inspired me to make something like this and I found out it's called a sunday sauce because you spend all day making it, and it's a tradition in Italy to make it on Sundays. I used beef short ribs, Italian sausage, and beef/pork meatballs.
i used exactly the same meats you did, along with pork neck bones. literally the best pasta sauce i have ever made. even better than the authentic italian bolognese, which surprised me because i thought no sauce could ever top that
I love watching his original videos. Such simple recipes and meals and look at how far he’s come now. Doing fancy and exquisite dishes yet he simplifies them down for all of us to understand and try. Truly an awesome individual. Love you babi
I remember watching goodfellas and the scene of them in prison was the main one I went “this really is too much now, there’s no way this is true.” Watched a documentary about the real life story and it was real prison guards who worked the prison at that time saying it was exactly as it looked on camera.
I thought the exact same thing. The goodfellas probably got some privileges from bribery, but they played it up for the movie. Then read an article in the paper about 25 years ago concerning prison guards in upstate New York. They were busted for providing wiseguys in the joint with pretty much what Henry describes.
In my opinion, this video is really what made Babish a legend. He started strong with Parks & Rec, but this dish is different. It is the dish everyone remembers. It set up Babish’s potential and execution of his larger image. Epic.
Sawcon Deez nuts I’m sorry. I didn’t mean to sound butthurt. You came with an explanation and I responded with a more likely explanation. I don’t see how that sounds butthurt but ok.
This series honestly makes me feel so much better. Cooking is my therapy and so this series is true comfort. Thank you babish. It makes my day with every episode
I thnk Pineapple, but other than that it's just "a tasty burger!" Plus, it has ketchup. ALSO, this series is fantastic, I really look forward to new episodes. Got a wonderful, casual style that combines the slight silliness of You Suck at Cooking with the seriousness of perhaps Foodwishes. Plus, the Fraiser music and references certainly help!
You could be sitting on the couch with your top pants button undone ten minutes after finishing Thanksgiving dinner and if this scene comes on, you’re going to feel hungry again.
My friend and I cooked this for my dad over several hours. We had to go to two butchers to get the crazy amount of meat, and we started at 6.00 and didnt eat until 11.00. Didnt care though, it was one of the most delicious things we've cooked. You sir are the real deal!
This is the second recipe of yours that I have made and it turned out amazing. Fairly straightforward sauce but the flavors are so complex and every ingredient plays it's part perfectly. This was made for a going away for an Italian friend of mine and he was blown away! Thanks again for another fantastic recipe! If you ever have another make/eat what you watch contest, I would love to compete!
When my Italian girlfriend would make tomato sauce for spaghetti (or other pasta) she would add some coffee creamer into the pasta sauce to mellow out the acidity from the tomatoes. She would mostly use powdered non-dairy coffee creamer for this. I don’t think I’ve ever heard of using a carrot to offset some of the acidity… but I am definitely going to give that a try the next time I make anything that includes tomato sauce. Loving the videos! Greatly appreciated! Mangia!
If anybody is curious, garlic will liquefy under heat. The key is not burning the outside, which is where it usually goes wrong when people try to do it in a pan. Try this. Peel whole garlic cloves, wrap in tinfoil, put in the oven at 300 without preheating, you want it to warm up slow. Given ~45 minutes you will have "liquid" garlic. It's the consistency of room temperature butter, basically. Stir it into oil and it disappears.
You need to quit whatever job you have and do this full time. Your videos are spectacular and the food is amazing. I made my wife the Croque Madame last weekend, couldn't find gruyere I could grate which pissed me off, but she loved it....and me, wink wink.
Haha thanks dude!! And sweet I got you laid, awesome. Lotsa stuff you could use in place of the gruyere - white cheddar, fontina, even parmesan would prolly be pretty good! Just get a relatively good-melting cheese with an aged flavor.
Thank you, thank you and thank you. We made the Goodfellas gravy and followed your video and recipe. A few discrepancies but we mad it through it. We also followed your meatball recipe to add in this incredible iconic Italian meat. My thoughts. 1) When the sauce was fresh, it was very good. The next day, it was life changing. 2) When the meat balls were cooked, they fell apart and we question the quantities of cheese, bread crumps, and other ingredients. The meat balls were not to our likening on day one. On day two, we took out uncooked meatballs that we froze and put them in a "Air Fryer". This made the meatball literally the best I have EVER eaten. Thank you again for your video's, website and recipes.
So I'm from an Italian family from NY and the way that Vinnie is defending himself, justifying the amount of onions, is such an Italian way to talk. I truly do love this movie and also The Sopranos because they get it right and it sounds just like growing up.
I'm vegan and yet I still find myself watching your show. I made your pasta recipe earlier today, and I'm trying the pizza later next week. I love the show. Such a great idea!
Now that's high praise - thank you! Also try out my apple pie - apart from the egg wash, should be totally vegan - just use vegetable shortening in place of the butter!
Don't know anything about the peasant soup, but in Vietnamese and Thai cuisine there's this sour soup that some people like. Vietnamese one's "canh chua" (lit. "sour soup"), and the Thai one's called "tom kha", I think. It's definitely an acquired taste, though!
The sauce is extremely close to a recipe I got from a 5th generation Italian. One big difference is he always said onions and garlic cancel each other out. Pick one and don't be shy. I don't use onions but I am heavy on the The garlic. I use a garlic press. Its faster. Another difference is I cut my sausage into bite-size pieces before I cook it. I also add dry Italian seasoning and oregano. As for the basil. Coarsely chopped and added just before serving. That way you taste the basil. And here is the secret ingredient. You know how spaghetti always seems to taste better the second day? The secret ingredient is TIME. This guy recommends spreading your simmer time out over 2 or 3 days, but keeping the total time to 4 or 5 hours. Otherwise your meat starts getting mushy. And after all that work, nothing but fresh pasta will do. After all, you wouldn't put the Mona Lisa in a $10 Walmart frame would you? Bon appetit!
@@Drymarro I always thought so too. I used both onion & garlic my entire life! And after thinking about this subject? I started using *BOTH* in this recipe about a year after I posted this comment. 😅 My Italian friend might be right, _and who am I to question 5 generations?_ But in all honesty? I have to agree with you. They compliment each other.
Soooooo...today I cooked this recipe. Have thought about it for a year now. Nearly exactly to his instructions...including the recipe for his homemade meatballs from his Timpano video. It turned out amazing. An insane amount of work, but I will offer some insights. First off - he includes 2 types of italian sausages. Well, there are numerous types, flavors, and quality of hot and sweet italian sausage. At the end of cooking, my sausages were the weakest part of the meal - not bad, but not as flavorful as the meatballs, or veal and beef shanks. Maybe I just chose my sausages poorly. The meatballs (from his Timpano video) were freaking amazing - I definitely recommend them. The only other issue I had. Seemed like the 4 hours simmering was too much for my sauce as it began to darken. Obviously, there can be nuances between stoves and even nuances with "simmering". I think I should have lowered the heat or cut it short at 3 1/2 hours. Not burned, but did notice it. Definitely that was an issue with me and my stove. Anyway, glad I tried it out!
Did this yesterday for some friends, it's the best pasta sauce I've ever tried. Couldn't find beef on the bone so did it with a beef brisket instead which ended up melting into the sauce. And of course, used a razor for the garlic
![THE GODFATHER (1972) Godfather Cocktail with Clemenza's Sauce [Spaghetti & Meatballs]](http://i.ytimg.com/vi/elJtgybVZwo/mqdefault.jpg)
As far back as I can remember I always wanted to liquify the garlic in the pan with a little bit of oil
That's gangster
Look at my chef hat ma ain't it great?
My God, you look like a cook.
Samesies
Guess you're not a made man
I see what you did and I'm dead 😭
"So, to start this dish, we're going to commit a crime and go to prison."
“I’ve decided on breaking and entering as well as tax evasion, but you can choose your own for this part. After about a month or two of forming prison connections, it’s time to slice the garlic.”
I swear I spent like 5 minutes trying to make this a trilogy before realizing it was perfect as is
@@limejelo I always try to do that, but in my head I know I’m probably gonna ruin the joke.
Ideally it should be a year for contempt, but you can make do with 1 - 3 years for armed dobbery
r/cursedcomments: hello
That bit about the garlic liquifying is just part of the lore we tell kids about the magic that goes into the dish. Like I tell my son "The secret to good cooking is everyone else hearing you knock shit around in the kitchen."
Yes indeed
Amen to that
Well.... If you dice it fine enough it kinda does melt away in the pan.
Well said
of course they have red wine in prison
The garlic does dissolve in a little bit of oil, you need to be in prison for it to work.
@@hailervin he was making a movie reference
@@nczioox1116 Obviously... but sincerely I don't know any prison that even has garlic. Unless it came in pre-packaged in something of course as garlic powder.
@@hailervin The Goodfellas only got the garlic because they were wiseguys, they could sneak it in or get the guards to give em some.
@@ricksanchez3557 ah ok
@@hailervin dude go watch goodfellas lol
RIP Paul Sorvino and Ray Liotta. The two men whose acting brought this fine dish to life.
And Tony Sirico and James Caan (Yes, I know he did star in Goodfellas, but "look how they massacred my boy"....).
Oh yeah Robert de niro and joe pesci was useless in the film you're right. So forgettable wasn't they. It was all ray and Paul that saved the film
Amen
They're making this sauce in Heaven as we speak ✝️
And Charles Scorsese, Martin's father, who played "Three Onions" Vinnie in the scene as well.
There was nothing we could do. Babish was a made man and the garlic wasn’t.
It was among the Italians it was real grease ball shit.
This is the best comment in the world
we had to just sit down and take it
@Evan Glickman I want to go to prison just for the food
Here’s the comment I was looking for
Honestly this idea for a cooking show is amazing and I hope you get your Netflix series you want. Very deserved!
Thanks so much!
yeah i love this guy,..and he has sexy arms,...so there's that
It's the only cooking show where I don't feel judged for breaking out the liquor.
yes
Ismael Villegas Molina g
Fun Fact: the food in this movie was made by the director's mother.
Another fun fact: she also made a cameo appearance as Joe Pesci's mother
And his father was the one putting the onions in prison
@@mohamedashian604 that was the director himself, I'm pretty sure his dad was one of the guys who whacks Tommy
Grey Matter no i checked it’s the one in prison
@@mohamedashian604 Ah yes you're right, my mistake friend
"In quarantine, dinner was always a big thing."
@@MemphisKVLT Paulie was doing a year for contagion.
There was always a pasta course. End of narration.
Johnny Dio did the meat, we didn't have any pans so he did everything outside on the grill, it used to smell up the yard something awful and the mask police used to die, but he cooked a great steak.
Honestly that's how it feels, stuck in slighly more comfortable prison.
😂
“Oh medium rare huh? An aristocrat”
"But he put in two tomata' cans! Two big cans!"
@@ireviewshtuff You don't need tree onions
@@ireviewshtuff I think he used too many onions, but it was still a very good sauce
"Vinny don't put too many onions in the sauce"
"Three small onions that's all I did"
*(BOOM)*
"Paulie why'd ya kill Vinny?"
"Eh, he put too many onions in the sauce."
I personally like to eat my aristocats medium rare...
“Wooden Grandma spoon” that sir, is Nonna’s baton. Every Italian is scared of the spoon
Damn straight my grandmother broke 2 on my ass n I still loved her
More than once my mother busted that thing on me. My head, my ass, my father, my brother. She must’ve had stock in the company.
They never seemed to miss when firing at range either
So it’s the Italian version of the Chancla
Don't act up, don't get smacked up.
I made this recipe for Christmas dinner last year.
Can confirm, it entered the clean plate club. Unquestionably the best red sauce I've ever made.
We're doing it for Christmas this year! Did you use two cans of sauce or three? In the movie, he only uses two, but this recipe used three. Was curious
This isn’t the sauce available to me in the witness protection program. One time I ordered spaghetti with marinara sauce and I was brought egg noodles with ketchup. I get to live out the rest of my like as a snook.
Aaron W
If he made egg noodles and ketchup too it would be funny
Schmuck not snook 😂
@@SmokeDoggg91 was gonna say
Yeah and the grocery stores don't even have arugala.
@@SmokeDoggg91 It's neither of those, it's schnook
Don't forget the stir the sauce! Did you see that helicopter? It's been there all day!
I’m stirring it.
Keep stirring it!
You want to see helicopters? Brrrrrrrrrrrrrr I'll show you helicopters
Dont let it thicken
Ur paranoid
Karen, thats all the sauce we had left!
Underrated comment
Why did u do that! Why did u do that !
They were gonna find the garlic ! They were never gonna find it! Karen!!
You guys shouldda kept Gary Carter
I think prison sauce is a completely different thing
Gold.
Ben Dover
Oh, yeah. Heroin. Yeah, that's also pretty gourmet.
@@_-Montana-_ and dont try it until you have nothing to lose
Tss fawkin cum!! Home run
Love these, It feels a lot more natural and human than those stiff food network shows. Hope your channel gets more recognition, cause you sure as hell deserve it.
Thanks man that's really kind!
@@babishculinaryuniverse it's awesome to see his words coming true for you. You have a fantastic Channel that is delicious to watch. You're tempting me to start Really Cooking.
You should make Clemenza’s sauce from the Godfather.
That's what I'm talking about!!
"Little bit of sugar, some wine... and that's my trick"
YES
And than Taste with a peace of breat like Santino
Facts!
Best sause ever!!!!
My friend and I always talked about this scene in goodfellas and how amazing this looked!! Thank you so much for making this recipe available to us all :D
You're super welcome!
Ratatouille. Every time my kids watch that movie it makes me hungry.
Black Mamba feast of fiction has a good ratatouille based on the movie 😊🐭
yessss!!!!!
chef steps also has an amazing ratatouille vid
Black Mamba Hell yeah
hehe... that movie has changed rat. for ever. Now it'll always look great, but it will never taste the same.😥
"single peeled carrot" puts in an absolute unit of a carrot worth atleast 3 normal carrots
Small carrots are perhaps what you want on a delicate little plate, but for cooking you want the ones that look like a horse's cock on Viagra. They have all the flavour. The carrots that is not the horse's cock.
@[REDACTED] I've sympathised with horses since I was 8 years old when I had to start strapping my dick to my knee.
🤣
Darth KEK
You’re fucking me up man
Lobo
Bell peppers aren’t shit
“As far back as I can remember, I always wanted to be a gangster”
ok
That’s a line from GoodFellas!!! 😃
William Yonts wow really
Be a chef instead.
I was really disappointed when I tried to liquify the garlic after watching the movie. Ruined my childhood.
The AvaloniaN does it not work?
Nathan Wilson
The video itself said it wasn’t true
You watched goodfellas as a kid?!?!?
Rafi Brown i feel like the majority of people who saw the movie saw it as kids
Still tastes delicious so my childhood survived with only minor ruining
"Paulie had a system where the Shinebox used to liquify in the pan with just a little bit of oil".
Maybe you didn't hear about it, you've been away a long time. They didn't go up there and tell you. I don't shine shoes anymore.
it was a really good system
" you gotta have the pohk"
"that's the flavor."
Ahhhhhh that's the flavor!
That's the flavaah
ahhhh that's- that's- that's the flavah
Thas, that’s the flava
4 years ago today, this was the first ‘recipe’ I tried from babish, and I haven’t stopped cooking since. I started with something difficult, but I have no regrets once or ever. Thank you Andrew for everything, and dont stop cooking, since you’re the best fella out there.
Amazing how you can actually hear the accent of the actors in your head by just reading the comments lol.
This inspired me to make something like this and I found out it's called a sunday sauce because you spend all day making it, and it's a tradition in Italy to make it on Sundays. I used beef short ribs, Italian sausage, and beef/pork meatballs.
Wow were making this today on a sunday what are the odds
hi
A year late, but it’s also a tradition in Italian-American areas. Youngstown, Chicago, NYC, all have a concept of sunday sauce
i hate your pfp
i used exactly the same meats you did, along with pork neck bones. literally the best pasta sauce i have ever made. even better than the authentic italian bolognese, which surprised me because i thought no sauce could ever top that
Just finished making this sauce! Came out absolutely phenomenal thanks for providing the recipe
I love watching his original videos. Such simple recipes and meals and look at how far he’s come now. Doing fancy and exquisite dishes yet he simplifies them down for all of us to understand and try. Truly an awesome individual. Love you babi
Man I absolutely love these videos, also the music fits so perfectly dont ever change it. Keep them coming
please never change the music lol
Anthony Aguinaga what s the song ?
Ratatat- cream on chrome
How about something from Hannibal next time?
SilverFang i think thats illeagal
Kasey Martinez Lmao
SilverFang ._.
Henry hills brains
Kasey Martinez nope
I remember watching goodfellas and the scene of them in prison was the main one I went “this really is too much now, there’s no way this is true.”
Watched a documentary about the real life story and it was real prison guards who worked the prison at that time saying it was exactly as it looked on camera.
what's the documentary called
Where can I find that doc?
@@Sarah-ev1gj I believe the documentary was called....the guy who becomes a goodfeller but turns rat in the end
I thought the exact same thing. The goodfellas probably got some privileges from bribery, but they played it up for the movie. Then read an article in the paper about 25 years ago concerning prison guards in upstate New York. They were busted for providing wiseguys in the joint with pretty much what Henry describes.
If you look up michael franzese, he’s a real life gangster, he said it was all fake that this never happened in prison
You forgot the most important step,
Getting your shinebox.
MMMMOTHERFUCKING MUTT
I actually burst into laughter
Hahahahahahaha awesome
😂😂😂
Now the problem here was that OP was a made man...
Vinny was played by Scorsese's dad, and his mom played Tommy's mother.
Love coming back to your older videos, kind of intimate, and we learn as you learn too ❤
Honestly still one of my favorite recipes you've ever done. I always comes back for this one
Make the blueberry muffins from casino now
Lord Gaylord Ondor
You know how long that’s gonna take?
@Not cool I don't care how long it takes, put an equal amount in each muffin.
An equal amount of blueberries in each muffin
@@nekoCS101 Very original fuckface
@@LeJobastre1215 it was a yung gravy ref well
In my opinion, this video is really what made Babish a legend. He started strong with Parks & Rec, but this dish is different. It is the dish everyone remembers. It set up Babish’s potential and execution of his larger image. Epic.
"I'm sure they wouldn't do this in prison, but... it's my house"
I don’t get it. You’re just quoting the video.
Ducky Duck he’s saying it’s funny
Sawcon Deez nuts
Nah, he’s just quoting a funny part of the video to get likes.
Ducky Duck if people want to like it let them like it you’re actually getting butthurt over a comment from 2 years ago
Sawcon Deez nuts
I’m sorry. I didn’t mean to sound butthurt. You came with an explanation and I responded with a more likely explanation. I don’t see how that sounds butthurt but ok.
"Few stems of Basil" Whole plant goes in.
The sausage big Paulie was whippin up when he gave Henry the "so long" cash gets me hungry everytime
This series honestly makes me feel so much better. Cooking is my therapy and so this series is true comfort. Thank you babish. It makes my day with every episode
Rest in peace Ray. Easily some of my favorite roles of all time.
Ray Liota had the best voiceovers ever
How about a Big Kahuna Burger from Pulp Fiction?
Good idea - I can't remember, do they ever mention what's on the burger? Presumably grilled pineapple?
I thnk Pineapple, but other than that it's just "a tasty burger!" Plus, it has ketchup.
ALSO, this series is fantastic, I really look forward to new episodes. Got a wonderful, casual style that combines the slight silliness of You Suck at Cooking with the seriousness of perhaps Foodwishes. Plus, the Fraiser music and references certainly help!
No pineapple, there is a shot of Jules eating it, it's really really simple, just meat, cheese, bun and ketchup it looks like, maybe some onion.
***** Milk + Icecream, blender, 5 second video.
They don't put bourbon in it or nothin'?
I need to stop watching cooking related videos before bed.
Same
Tell me about it.
And eating crisps.
You could be sitting on the couch with your top pants button undone ten minutes after finishing Thanksgiving dinner and if this scene comes on, you’re going to feel hungry again.
My friend and I cooked this for my dad over several hours. We had to go to two butchers to get the crazy amount of meat, and we started at 6.00 and didnt eat until 11.00. Didnt care though, it was one of the most delicious things we've cooked. You sir are the real deal!
This is the second recipe of yours that I have made and it turned out amazing. Fairly straightforward sauce but the flavors are so complex and every ingredient plays it's part perfectly.
This was made for a going away for an Italian friend of mine and he was blown away! Thanks again for another fantastic recipe!
If you ever have another make/eat what you watch contest, I would love to compete!
Watching this in January of 2021, it's great to see how far you've come. Cheers to you Babish!!
"because you're worth it" could be the single most important phrase to answer "why bother cooking well for myself?".
My big brother would have loved this lol
From his favorite movie and favorite scene
r.i.p Jessie
Jessie Arturo Thunder rip man😭
Jessie Arturo Thunder may his soul rest in peace
This is super random
Why tho?
Fuck jessie
RIP Paul Sorvino. Nobody will make prison sauce like you ever again. 😞
(1939-2022)🙏🏿💔
Hey you should compare this to clemenza's tomato sauce from the godfather
Yasss
The Godfather food looked atlot better than Goodfellas dishes.
"Clemenza, don't put too many onions in the sauce."
@calo10able the food that henry made for micheal looked delicious
A little sugar
"Goodfellas Prison Sauce." Why does that sound like a euphemism?
_ONE KRABBY PATTY SUPREME LATER_
In Memory of Ray Liotta (1954 - 2022) 😢🙏🌹🕊
please do the Shepards Pie + Trifle that Rachael makes from friends!
It tastes like feet!
Seanh2k11 PLEEEASE
*Shepherd's
HELLO IM FROM THE FUTURE he does the video
Thanks, but now I have to wait 11 months to watch it!
Soylent Green next bro
holy sh*t yeah
Bearlike Stragility good one haha
Bearlike Stragility “SOYLENT GREEN IS PEOPLE”
I just downed two and a half bowls of homemade chili, and I am so freaking full. This just made me hungry again.
Cuban sandwich from Chef :).
Lil Jesus thought that movie was pure shite if I'm frank
+Keresiya... I thought it was alright... but the sandwiches looked damn good.
I second this. I also second anything Cuban.
MKM big chef dog up all night Cookin'
“Let those guys get to know eachother” the quote has lived on
I watch goodfellas every month and I watch this video every time I finish watching it
If zombies happen, they’d make a show called “Binging on Babish”.
Stfu unfunny piece of shit
@@gxneby1840 lol what a douche
GxneBøy who hurt you, pussy boy
As a Vinny who uses too many onions in the sauce, I approve this content...
When my Italian girlfriend would make tomato sauce for spaghetti (or other pasta) she would add some coffee creamer into the pasta sauce to mellow out the acidity from the tomatoes. She would mostly use powdered non-dairy coffee creamer for this. I don’t think I’ve ever heard of using a carrot to offset some of the acidity… but I am definitely going to give that a try the next time I make anything that includes tomato sauce. Loving the videos! Greatly appreciated! Mangia!
Did she put too many onions in the sauce
"Vinny, don't put too many onions in the sauce!"
Im not put too many onion in the sauce!
@@phuquoc3012 three small onions
Made this for my school. I, my family, friends & peers loved it. Thank you so much Babby, papa bless.
If anybody is curious, garlic will liquefy under heat. The key is not burning the outside, which is where it usually goes wrong when people try to do it in a pan.
Try this. Peel whole garlic cloves, wrap in tinfoil, put in the oven at 300 without preheating, you want it to warm up slow. Given ~45 minutes you will have "liquid" garlic. It's the consistency of room temperature butter, basically. Stir it into oil and it disappears.
You need to quit whatever job you have and do this full time. Your videos are spectacular and the food is amazing. I made my wife the Croque Madame last weekend, couldn't find gruyere I could grate which pissed me off, but she loved it....and me, wink wink.
Haha thanks dude!! And sweet I got you laid, awesome. Lotsa stuff you could use in place of the gruyere - white cheddar, fontina, even parmesan would prolly be pretty good! Just get a relatively good-melting cheese with an aged flavor.
Um, NO (said the boss of his full-time job, who doesn't want to lose access to BwB leftovers and occasional homemade snack at the office).
My actual boss :P Hi D!
boss/fangirl. hey hey -- you're still on the clock!
Oh. Hi. Ummm I meant Andrew needs a raise ;-)
Rest In Peace
Paul Sorvino
1939-2022
You can also remove the acid by scrapping the white foam off the top as it cooks
Thank you, thank you and thank you. We made the Goodfellas gravy and followed your video and recipe. A few discrepancies but we mad it through it. We also followed your meatball recipe to add in this incredible iconic Italian meat. My thoughts. 1) When the sauce was fresh, it was very good. The next day, it was life changing. 2) When the meat balls were cooked, they fell apart and we question the quantities of cheese, bread crumps, and other ingredients. The meat balls were not to our likening on day one. On day two, we took out uncooked meatballs that we froze and put them in a "Air Fryer". This made the meatball literally the best I have EVER eaten. Thank you again for your video's, website and recipes.
Been waiting so long for another one of your videos!
Haha this is the quickest I ever made one :P I'm gonna have to ramp up production!
Happily ended up here after watching random GoodFellas clips.
Henry actually has a cookbook...if anyone is interested.
People actually give a fuck about that clown?
@@lexxdiamondz This animal, Hill, I can't even say his name...
So I'm from an Italian family from NY and the way that Vinnie is defending himself, justifying the amount of onions, is such an Italian way to talk. I truly do love this movie and also The Sopranos because they get it right and it sounds just like growing up.
You mean an “Italian-American” family from New York. In Italy they are called Americans.
In honor of Ray Liotta and Paul Sorvino, I am cooking Italian food tonight.
RIP Ray Liotta and Paul Sorvino
Dude keep these videos coming! You are a bad ass cook.
Can you make the krabby patty next
yessss
badogski29
Ravioli Ravioli give me the Formuoli
Fuk Qo Bic Nga haha
Fuk Qo Bic Nga classic plankton...
The secret ingredient is love ;)
i come back to these older videos because it like comfort food to me
I'm vegan and yet I still find myself watching your show. I made your pasta recipe earlier today, and I'm trying the pizza later next week. I love the show. Such a great idea!
Now that's high praise - thank you! Also try out my apple pie - apart from the egg wash, should be totally vegan - just use vegetable shortening in place of the butter!
Andrew Rea oh that's so nice of you, thank you so much! i love apple pie but haven't had it since going vegan. i'll definitely try it :)
🤙
Can't guarantee it will taste good, but can you make Sweet and Sour Peasant Soup from The Birdcage? Maybe there's a way to make it taste good?
Don't know anything about the peasant soup, but in Vietnamese and Thai cuisine there's this sour soup that some people like. Vietnamese one's "canh chua" (lit. "sour soup"), and the Thai one's called "tom kha", I think. It's definitely an acquired taste, though!
don't forget the scrimps!
who would have guessed that this fun little show four years ago would explode into what we know now nice job man you earned it.
Too many onions? How is that possible?
Your secretly TH-cam its self
Tree ONIONS??
Damn, I wanna like this comment but youre at 69 and I dont wanna fuck that up
TH-cam User sh-shrek?
Your sauce will be way too sweet.
The sauce is extremely close to a recipe I got from a 5th generation Italian.
One big difference is he always said onions and garlic cancel each other out. Pick one and don't be shy. I don't use onions but I am heavy on the The garlic. I use a garlic press. Its faster.
Another difference is I cut my sausage into bite-size pieces before I cook it. I also add dry Italian seasoning and oregano.
As for the basil. Coarsely chopped and added just before serving. That way you taste the basil.
And here is the secret ingredient.
You know how spaghetti always seems to taste better the second day? The secret ingredient is TIME.
This guy recommends spreading your simmer time out over 2 or 3 days, but keeping the total time to 4 or 5 hours. Otherwise your meat starts getting mushy.
And after all that work, nothing but fresh pasta will do.
After all, you wouldn't put the Mona Lisa in a $10 Walmart frame would you?
Bon appetit!
So many Indian recipes call for both.. Not saying you're completely wrong but they complement each other in many other cuisines as well.
Cooking the pork in the bottom until it’s very tender is also a secret. So is adding a small bag of Romano cheese.
@@Drymarro
I always thought so too. I used both onion & garlic my entire life! And after thinking about this subject? I started using *BOTH* in this recipe about a year after I posted this comment. 😅
My Italian friend might be right, _and who am I to question 5 generations?_ But in all honesty? I have to agree with you. They compliment each other.
the time that's passed feels like so long, yet so little.
interesting how that works.
Looks phenomenal as always. Great work man!
Thanks so much!!
“Sure everybody else was doing hard time, but it wasn’t like that for wise guys.”
I told my brother to keep an eye on the stove. All day long the poor guys been watching Babish videos and tomato sauce.
oooooh, this recipe makes me want to shout "EH, LUIGI, GET THE DOG OFF THE TABLE"
After this show I started putting less onions in the sauce and it really did improve the flavor 👍🏻
Man, I remember watching this four years ago. Babish has come a long way.
I miss this era of Babish
Soooooo...today I cooked this recipe. Have thought about it for a year now. Nearly exactly to his instructions...including the recipe for his homemade meatballs from his Timpano video. It turned out amazing. An insane amount of work, but I will offer some insights. First off - he includes 2 types of italian sausages. Well, there are numerous types, flavors, and quality of hot and sweet italian sausage. At the end of cooking, my sausages were the weakest part of the meal - not bad, but not as flavorful as the meatballs, or veal and beef shanks. Maybe I just chose my sausages poorly. The meatballs (from his Timpano video) were freaking amazing - I definitely recommend them. The only other issue I had. Seemed like the 4 hours simmering was too much for my sauce as it began to darken. Obviously, there can be nuances between stoves and even nuances with "simmering". I think I should have lowered the heat or cut it short at 3 1/2 hours. Not burned, but did notice it. Definitely that was an issue with me and my stove. Anyway, glad I tried it out!
This has to be the most appetizing food scene in film history
Did this yesterday for some friends, it's the best pasta sauce I've ever tried. Couldn't find beef on the bone so did it with a beef brisket instead which ended up melting into the sauce. And of course, used a razor for the garlic
The cooking scene from Goodfellas, oddly enough, was always my favorite part.
Me too!
Watching old videos because the Park and Rec video from today has me feeling nostalgic. This is the old old place
Another home run, Andrew! Keep em coming please!
Thanks man! Plan on it!
Awesome, may I suggest "Eggs Woodhouse" from ARCHER haha