How a Master Italian Chef Makes Ragu | Made to Order | Bon Appétit

[@jacobpozzi8822]

My wife and I went to southern Italy for our honeymoon and we did a cooking class with a Nonna in Bari where we made almost this exact dish, but we made orecchiette pasta. It was incredible, I still think of it years later. This is the only recipe I’ve ever seen in English of this dish being made properly, every step was basically exactly how we did it in Bari. Grazie Stefano, molto buono

[@brianstiggins494]

I lived in catania my entire childhood and you will never find real Sicilian food until you are there. I just went back after 25 years and now I’m cooking Sicilian food for my family and friends so they can see what I experienced growing up.

[@CFWB14]

A craftsman performing with this level passion and technique is so refreshing to watch. More of chef Stefano!

[@reginamaphalala8705]

00qs0wza00⁰⁰⁰⁰ 00⁰

[@hm.432]

"I used to do late night ragu... you become the spot" "We got taco bell"

[@Randomthingsforyuo]

Too funny

[@unnes]

This dude's a great teacher

[@Marcel_Audubon]

lose the dudetalk; you're embarrassing yourself with that nonsense

[@Bunslightyear]

I was thinking the same thing. I’ve always wanted to make his raviolis

[@nidium1951]

@@Marcel_Audubon You're embarrassing yourself getting hung up on speech pattern

[@Marcel_Audubon]

@@nidium1951 defending dudetalk is more embarrassing than using it

[@Kingofkings987]

His passion screams through the video. Glad to see him on another BA video

[@user-od4op6ng9y]

This gentleman never disappoints. A true passion driven master craftsman.

[@1flash3571]

They charge plenty enough for it though.

[@user-od4op6ng9y]

@@1flash3571 To be expected at this high level.

[@kjdude8765]

​@@1flash3571 You don't pay the electrician for the $15 part, you pay for the experience of knowing what part to fix.

[@forthepeople1664]

I like his mission. Italian food is probably the most misunderstood cuisine. I like regional approaches, specificity is the way forward.

[@ProSiamVai]

😅😅😊😊

[@jsuperhalo1]

Its always a treat everytime I see him in a video like this. Hes so passionate its infectious

[@Melvs15]

I made this last night. Sure it wasn’t with ground prosciutto mixed in or even the chillies (I got kids!) and I don’t generally have a bunch of Parmesan rinds knocking about. In fact I didn’t even have Italian sausage to use so I just seasoned some lean, ground pork and added some pancetta. Literally one of the best things I’ve ever made and it was a quick Tuesday night knock-up instead of a full copy.

[@Samurai78420]

What a cool human. So cool to see he has a huge kitchen finally. Sky is the limit for him now.

[@leeboyce3245]

I remember this guy, glad to see him come back 👍

[@Randomthingsforyuo]

SAME

[@Booshay__]

Yup, could listen to this guy talk pasta all day

[@larsl997]

This dish is insane! I just cooked this last week and boy o boy! Honestly one of the best italian dishes I've ever eaten!

[@lolinmelo7296]

Anything Stefano Secchi cooks is amazing👏🏻👏🏻♥️

[@TheScrumptiousSpoon]

Whoa those 8 hours of simmering must make that sauce taste insane!

[@1flash3571]

You can cook the Bolognaise sauce like that also, except using beef, veal, and or pork.

[@greasymuchacho]

succulent cheesy hog meat.

[@SocialAwkTaco]

Give this chef a show. Excellent on screen presence.

[@vhw23]

This Chef is a great teacher! I learned so much

[@jameswhite1450]

i like how you made your pasta. I never thought of using hot water.

[@mokajones74]

I swear Italian out of context wildly swings between a renessaince painting of words and a backwood combo of Spanish and French 😂

[@Pyroific]

he's got that giada delaurentiis way of talking with the accent only for certain words lol

[@danielsarmiento1591]

Spagiiitiii

[@CommunityMartyr]

his enthusiasm is great

[@gernblenstein1541]

Love it. We call those cuts scratch-a-telli! I like three finger grooves. Easy to make and you can't beat homemade pasta! Your sauce looks absolutely delicious!

[@EsuChiefCraig]

He's back

[@J_Drix]

Always love seeing Chef Stefano create and share his art on the plate

[@chefdevanofficial]

Love this Chef

[@nathee8]

Splendid 10/10

[@michelsalsi435]

Only true ambassador of Italian real food values and techniques in the USA Love this guy to bits

[@danyaalolday6541]

New drinking game idea: take a drink everytime he says "ok". 😅😂 nah but this guy is really cool.

[@The_Judge1975]

Love this recipe. Many thanks. Going to try it myself.

[@thedeadalgorithmmusicchann1994]

Outstanding!

[@Pheminon1]

I just went to his Michelin Star restaurant, Rezdora, when I was in NYC this past weekend It was PHENOMENAL. Everything was delicious

[@stellatmv3736]

Intelligent chef but a teacher,too. So informative video. Excellent recipe 👌

[@Max-xu8lm]

absolutely beautiful chef

[@windy.way0]

"10 oz Mike Tyson glove" I've never heard it referred to as that 😂

[@renepratt6789]

A true master! I can follow the techniques and scale down the ingredients.

[@leonardlister4087]

What a fantastic guy to see make food will absolutely make this dish 🥰🥰

[@angel_pradol9662]

Love everything in this video

[@anothertarnishedone5960]

Looks awesome

[@miguelporras8366]

Mamma mia, 10 ore di cottura... non riesco ad imaginare il sapore. Mai visto un sofritto cosi. Approccio interesantissimo. Complimenti

[@IjIj-j3g]

I thought there was only one type of soffrito, very interesting to hear that there are different kinds! 🤔🙂

[@mikedruce1701]

Rezdôra was my favorite meal of 2024

[@lordfarquad229]

Who knew hozier is a great chef as well as an amazing singer?

[@benw.6194]

I will try to make this dish soon.

[@LH-eg7ic]

Fantastic video! Great editing, cute chef, delicious recipe

[@bodhimedia1]

Looks amazing Chef!

[@geoffginer8823]

That is some zen pasta making 123 rotate almost was in a dream state!

[@lightingnabottle6065]

DUDE !!!! AMAZING!!!❤❤❤❤

[@Peachfaerie]

I like his baritone bass voice❤😂if only my boss' voice were this soothing,😅❤

[@slizzynguyenner6442]

This is insane - can’t wait to eat here

[@Neal_Wheels]

I see Chef Stefano, I click.

[@josephlacorte-hv3kl]

He should have his own show

[@jesse1684]

More of a Pecorino fan when it comes to hard italian cheeses, but I'd eat that 😂

[@Randomthingsforyuo]

He’s a great chef, post more people we like please

[@irwintyler9357]

Fascinating 👍

[@davecations8083]

taking a shot everytime he says ragu

[@Ranulfdatank]

💀

[@cookiekirkland8689]

Stefano, love, loved, ur video. You really could feel ur commitment to ur food. Next time can u remove the bracelets, u were wearing. When u were needing the dough, I was distracted by the hanging cross. Ur a great teacher.

[@LightWarriors4Life]

Very nice Ragu 👏🏼🙌🏼😊

[@missinglink_eth]

Yum 😋

[@kimpritchard4322]

now I'm starving.

[@brianjohnson1300]

I tried my best to get everything into AnyList while watching and then sent it to ChatGPT to have it best estimate amounts in grams (I like to weigh everything out) for a serving of 4. He’s a start, adjust as needed. Sausage Ragu With Cortecce Pasta Serves: 4 Ingredients 400g Sausage, loose 200g Ground Prosciutto , 24 months 75g Yellow Onions 75g Shallots 75g Green Onions 75g Celery, including leaves 150g Semolina Rimacinata, For pasta dough 150g 00 Flour, For pasta dough 250g Broccoli rabe 60g Olive Oil 10g Calabrian chili 30-50g Parmigiano Reggiano 120g Hot water, For the pasta dough, adjust as needed 10g Garlic, Thin sliced on mandolin 200g white wine 200g chicken stock

[@ABanksy]

8:47 mmmmm restroom temperature

[@zeemiller9704]

I smell this through my phone. Looks amazing!

[@BBBGarmont]

awesome video...

[@Randomthingsforyuo]

Show more of him please

[@nocharley]

This is prep for just one dish … at probably a third of the volume of not less than… wow . Tryna see how I can use this recipe to make up with my lady 😂

[@sympatyk8906]

❤

[@rantsandfaves]

Not me inhaling when chef was wafting the smell at the camera

[@HelloWorld777-c7r]

Is there a written recipe available?

[@karun0109]

Am I the only one who thinks there is no way they are using that crazy technique to make enough pasta for at least 40 people a night?

[@Putrid_Filth]

They definitely are. There are multiple people that take part in the process its not just one person, and not just this but putting this much effort into many different dishes. Not surprising in the slightest

[@bossman674]

That’s not ten hours… just saying.

[@angela_apple]

I love the detail minus the dirty bracelets.

[@BALLSOHARDU]

Buono bueno

[@theokalliify]

what is the temperature and the humidity of the pasta room? thanks!

[@BigB932]

I need ten times the amount

[@filmondegife8381]

How many ”right”s did you count?

[@boxterjeff]

96

[@leemobai762]

Yum

[@recproduction2522]

I’m dying to know how salty my pasta water should be to taste.

[@akumraza]

He’s better at cooking than he is at running Canada.

[@eldibs]

Great looking pasta and sauce, but you should not be working the food with hand/wrist jewelry on (bracelets in this case). You risk contaminating the food, and also getting the food in your jewelry.

[@moreadventure9000]

It’s interesting for much detail he put in every single gradient and being a professional. It’s almost as if it was intentional he wanted you to see his little bracelet. Gross

[@AA20009]

As a high end restaurant you should use avocado oil instead of sunflower oil, it has a higher smoking point and its healthier

[@boxterjeff]

That's what I use. :))

[@robizm1000]

What is the finishing oil?? Evoo?

[@masterblastr]

Yes but high quality

[@1515cci]

The only con is that the plate portion is too little.

[@seanonel]

The whole thing is a con.

[@ecannon9507]

He’s plating to taste on camera, plus this would be served as one of at least four courses

[@Korsik01]

Lol, a normal portion…

[@Aegirkitchen]

Ok, this I will (attempt) to make tomorrow. Looks great!

[@jhob7516]

Anyone know if he has a book out?

[@delightfullchefeatz8864]

That metal spoon in that metal pot will be my only takeaway, lol. Beautiful food 😋 each step is thought out.

[@ivant7954]

Winner goes to whoever can count how many ‘rights’ he said.

[@angeladunbar9997]

I wonder how many of us make pasta with water? Or egg?

[@alvarez16]

Does anybody know where I can find the recipe for this with portions? He talks about all the ingredients but doesn’t specify portions or how much of each one anywhere.

[@pskully57]

Whoever invents smellovision will be a billionaire.

[@owenryan3868]

Surprised they don't make their own sausage.

[@doom1986]

Terry Silver can cook!

[@brucetidwell7715]

That sounds wonderful QUESTION: With the sofrito pureed, how do you know when it's cooked through? Just the smell?

[@adamfleischman8080]

Ten minutes should do it.

[@mokajones74]

That and the color changes when the ingredients have sweat. That translucency you'd see comes through in the puree, just a bit differently. In this case, since he's gonna reduce a whole bottle of wine regardless, it is likely a flavor or smell he's trying to reach.

[@brucetidwell7715]

@@mokajones74 Thanks!

[@bonnyporter3521]

Shout out to Josh Niland at Saint Peter, Sydney, Australia - who created that exact fish weight and revolutionised the industry in dry aging fish. Look at how the industry is now using this exact fish weight everywhere - fish, meat, vege cookery- he’s a game changer. If Michelin recognised Australia, he would have 3 stars.

[@hirwahonore8344]

Lost me at soffritto bianco😢😢😢

[@markshakespeare5146]

wheres the carrot in the soffrito

[@gab.lab.martins]

"…ok?"

[@lou1se559]

Came in early haha

[@dialect1luv]

what all clad pan does he use to finish his pasta?

[@Chillm12]

Looks like a saucier

[@profchaos9001]

Looks like a “Padella a mantecare”, if you google that and “pentole agnelli” you find it. The aluinox model.

[@dialect1luv]

@@profchaos9001 so it's clearly an all clad................

[@dialect1luv]

@@Chillm12 i think i found it, thanks for the help. i think it's the 2 qt version

[@1flash3571]

@@dialect1luv Most Chefs use all clad or Aluminum pans, non coated.

[@JonasBergman-c7t]

No salt at all?

[@fabier849]

maybe clean the mixer?

[@ryanmpinkham]

No milk or cream? I'm intrigued as most ragu recipes add dairy at the beginning or end.

[@ryanmpinkham]

Thinking this through-I wonder if given that there is no tomato, milk isn't necessary to balance potential acidity?

[@bencompson]

Great video but almost didn't make it past the opening music.