Best 2 Really Rich Spaghetti Bolognese Goodfellas Style Recipes

The classic Italian dish spaghetti bolognese is known for its rich, meaty sauce that is slow-cooked to perfection. Goodfellas style spaghetti bolognese is a variation of the traditional dish that is said to have originated in the kitchens of the Italian-American mobsters in New York City. This version of the dish is known for its luxurious texture and intense flavor, thanks to the use of high-quality ingredients and a long cooking time. If you are looking for a truly special spaghetti bolognese recipe that is sure to impress your friends and family, then you need to try the Goodfellas style version. In this article, we will provide you with a detailed recipe for this delicious dish, along with tips and tricks for making sure it turns out perfectly every time.

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THE BEST BOLOGNESE

The Best Bolognese image

Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.

Provided by Food Network Kitchen

Categories main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

3/4 pound ground beef
3/4 pound ground pork
2 tablespoons olive oil
3 ounces pancetta, cut into 1/8-inch pieces
3 cloves garlic, finely grated
2 large stalks celery, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
1 bay leaf
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
1 2/3 cups dry white wine
2 cups homemade chicken stock or water
2 cups milk
1 large Parmesan rind
1 pound fresh tagliatelle or pappardelle, or dry rigatoni
Grated Parmesan, for serving

Steps:

Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
Transfer the pasta to a platter and top with grated Parmesan.

REALLY RICH SPAGHETTI BOLOGNESE - 'GOODFELLAS' STYLE

Really Rich Spaghetti Bolognese - 'goodfellas' Style image

In Goodfellas the movie, (and Casino) they love their rich meat sauces, (unlike the fairly bland British varion of Bolognese). The finished recipe should look a rich red colour. Don't bother with this unless you have sun dried tomatoes.

Provided by Felix4food

Categories Weeknight

Time 1h50m

Yield 3-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef or 1 lb lamb
1 cup sun-dried tomato paste
2 cups tomato puree
1 tablespoon basil
1 teaspoon salt
1 teaspoon pepper
1 small red onion
2 cloves chopped garlic
3 tablespoons red wine (or balsamic vinegar)
1 teaspoon strong mustard
3 ounces smokey bacon
1 stalk celery, short
4 teaspoons brown sugar
extra virgin olive oil

Steps:

Fry onions briskly in a little oil.
Add mince and fry at high heat until brown.
(remove fat from pan).
Add the tomato puree and drop the heat to medium.
Stir in the sun dried tomato paste.
Add salt.
Add pepper.
Add garlic.
Add red wine.
Add mustard.
Simmer for 15 minutes.
Chop bacon into little pieces the size of croutons and fry in a little oil in a small frying pan until cooked.
Add bacon to bolognese.
Add chopped raw celery (no need to boil it).
Add brown sugar.
Simmer on low heat for 1 hour.
Serve with your favorite pasta.

Tips:

Use high-quality ingredients. The better the ingredients, the better the dish will be. This means using fresh, organic vegetables, high-quality meat, and imported Italian tomatoes and olive oil.
Brown the meat well. This will help to develop flavor and create a rich, deep sauce.
Don't skimp on the wine. The wine adds depth and complexity to the sauce. Use a dry red wine that you would enjoy drinking on its own.
Let the sauce simmer for a long time. The longer the sauce simmers, the better it will be. Aim for at least 2 hours, but 3 or even 4 hours is even better.
Serve the sauce with your favorite pasta. Spaghetti is the traditional choice, but you can also use penne, rigatoni, or any other type of pasta that you like.

Conclusion:

This recipe for Really Rich Spaghetti Bolognese is a delicious and hearty dish that is perfect for a special occasion. The sauce is rich and flavorful, and the combination of meat, vegetables, and wine is simply irresistible. Follow these tips and you'll be sure to impress your friends and family with this classic Italian dish.