I Could Eat This Beef Ragu Every Single Day

[@thatdudecancook]

Get your first purchase from Blueland for 15% off by clicking my link www.blueland.com/thatdudecancook

[@saia2205ify]

Pork neck bones in sauce, a whole new level and fun to eat. I'm 64. How my mom taught me. Par boil for a few minutes then drop in sauce to finish cooking. Simmer a few more hours.

[@ryanmurphy007]

Can someone explain the fridge gag to me? Can't work out why the fridge get attacked every video.

[@MichaelHudak]

@@ryanmurphy007 #1 - it's hilarious... I wait every video all the way to the end just to see what they do to the fridge. #2 - I think it just slowly evolved as Sonny evolved his in-video persona - when he got to the end of the cook and tasted the dish, it was a thing he did because he was so happy with how great the dish tasted. Now he has a new kitchen and a new fridge so I assume that the old fridge that takes the beating was very naturally moved to the back yard where it opened up so many more beating options than when it was in the kitchen! I love it! :D

[@saia2205ify]

@@ryanmurphy007 his trademark ending for years.

[@a2ndopynyn]

Hey, you left off the rosemary salt video link in the description.

[@briancarnahan982]

Brian here, thanks for the personalized video!

[@blinkyschannel]

💀

[@chrisparker8539]

He was talking to Bryan. Sorry, bud.

[@Aaronwaynemack]

we were all looking for this. thank you sir

[@thatdudecancook]

You got it Brian

[@emekao502]

As a dude, I love that he personalizes every vid to me in the beginning☺️☺️

[@briananderson8271]

Another Brian here, thanks for the shout out!

[@kickartist1]

I just made this dish. I opted for the slow simmer in the oven and let the stew rest overnight. I served it with pappardelle and plenty of parm. Literally the best thing I’ve ever put in my mouth. Thank you! ❤

[@gussampson5029]

I've been binge-watching all your old videos. For some reason KZbin never recommends me YOUR old videos even though I get 8-10 year old videos from other content creators. I gotta go find yours manually. Love the videos as always. ❤️

[@neverstopexploreon]

Hey Sonny. I just wanted to say thank you for increasing my value of life. Youve changed my cooking and i share your videos to all my folks as much as possible. I started following you in 2020 on tic toc. I no longer have that app and appreciate your on the Y Tube. If you know you know! Total Refer Abuse Madness

[@jillyleblanc720]

Love cold weather comfort food! I’m going to make short rib ragu with pappardelle this weekend, thanks to you!❤

[@Adam_K_W]

Would love to see your take on Chicken and Dumplings for a winter comfort food dish!

[@azilbean]

That pastry brush trick is genius.👏👏Thank you for sharing!!

[@gregoryhattenfels7864]

Loved how you developed the initial flavours ,Will make this this week. Thank you.

[@MrHullumhej]

Just made this for my family this evening. Fantastic dish. Greetings from Denmark

[@aluncurtis6124]

I am making this dish on Monday! It is my wife's favorite and, thanks to you, it will now be turbocharged. Thanks!

[@markphillips8068]

Thanks, Sonny, Watch almost all your videos. Enjoy them very much.

[@thatdudecancook]

Thanks so much, Mark!

[@-beTHEchange-123-]

Great vid as always. Love the music on the food shots. Elevates the vid.

[@thatdudekyle5690]

Man, this is why i love watching these videos. I would have never thought to use a brush to get all of that flavor off of the side of the pot! Brilliant!

[@jacobkuntflapp]

Im stoned. My name is Brian. For a millisecond, a full chill ran up my spine.... woahhhh

[@liviu779]

wow, Brian... why did u ask that question? @ 2:29 😅😅😅

[@platinum-or3y]

yo what strain

[@jacobkuntflapp]

@@platinum-or3y I do em all brother.

[@brian5700]

Thanks for making this video for me.

[@kalyanbotla6722]

Haha, I've been making this on accident after modifying a beef bourguignon to be more pasta-friendly with half the normal amount of red wine and crushed tomatoes/paste. While I do also add celery/garlic to the vegetable base (might not be for everyone), I use tabasco and worcestershire instead of red wine vinegar to add that acid with a little kick. Cubed chuck roast is also a great alternative to the short rib. After 3.5 hours at 315F in the oven, it's fall apart tender.

[@shellykoren2125]

I'm 9.5 months pregnant and looking through your recipes to find things that are easy to freeze, I'm making this one next thank you:)

[@SuzanneBaruch]

1:45 Sonny I've found that Mutti brand double and triple concentrated tube tomato paste doesn't have that bitter taste. It's all I use at home now, and I wish we used it at work. You can get it online if it's not available in your area. It doesn't have calcium chloride or citric acid, which is probably why it tastes better.

[@matejmahkovic]

Mutti is in general an exceptionally good brand for canned tomatoes that is commonly available in grocery stores here in Europe. Unless you have access to some truly exceptional local fresh tomatoes (and outside of Italy/Spain that really is rare), even the Italians recommend to use this brand of canned tomatoes instead.

[@SuzanneBaruch]

@@matejmahkovic yes, their products are all excellent!

[@johnblumeraitis2475]

This looks awesome! That fridge bit was the best one yet! Cheers!

[@TankyFisherman]

Sonny, My respect for you as a youtuber and chef is immeasurable, I remember watching you, MaxtheMeatGuy and a few others on shorts. Now, it makes me really happy to see someone still cooking actual recipes. I've made a few of your recipes, with some twists and they've all being amazing. I'm making brisket for my family this Christmas. Thank you for not sacrificing your content for money.

[@PedroKing99]

Great to see Marcus! Saw a lot of cuts in this one. Miss hearing Marcus talk. I personally love the slower tempo less cuts. Love the show❤❤❤❤❤🤘

[@runswithwindz9875]

Well done lad. This is my favourite cooking channel, so much warmth, humour and passion.

[@shanesimpson4407]

Mine too. He reminds me of the chefs I learned from in culinary school, but he’s nice and funny!

[@davidk4682]

This is world class recipe. Absolutely divine. Excellent skills. Thank you!

[@scottbosarge203]

Cooked this this past weekend, HUGE HIT. Thank you for an awesome recipe! Also celery can toats foff

[@meat_loves_wasabi]

Had tagliatelle ragu in Florence & Bologna … surprised it’s so different and delicious.. it’s more a meaty flavour with a slight touch of tomato for that acidity and bring out the meat flavour

[@bayoufretless]

Yes. My name is Brian. That was WEIRD. 😂😂😂😂😂

[@thatdudecancook]

gotcha!

[@toeey1]

Mine too!

[@korhal2005]

Mine too. 😂 club Brian 🎉

[@hoge3115]

Club Brian keeps getting larger. Hey Brian's, Brian here. 👋🏼

[@bayoufretless]

@@hoge3115 It was an ODD moment, wasn't it? LOL!!

[@marc5445]

This is currently simmering away on the hob for dinner tonight. I’ve done it with bone in short rib and I’ve used celery. The sauce already looks and smells so intensely meaty. Really excited to try it later.

[@ANTOCOOKINGART]

I think this recipe is good and I will try to cook it according to the instructions and on the other hand the art of your cooking as well as the preparation and setting are good and all of this I understand is a main lesson for those who want to make their cooking more delicious and l like your idea and special food recipe❤❤

[@matthewsherman9765]

OMG that tip about the wet pastry brush is amazing thank you so much!

[@palmleafcooking]

A good ragu is the best dish you'll ever have, looks great Sonny :) I've requested it before, please consider making a video and recipe for Greek Stifado 🙏

[@kurtameyer]

Just made this. OMG it is good. Thank you!!!

[@LPDarkSoulsHD]

Came here to say I made this tonight, and GOD ALMIGHTY is it good. Gave my own fridge a concussion after checking the sauce for salt. Thank you for these recipes, Sonny. You never miss!

[@sgkenswil]

Great recipe. Getting tired of pasta dishes with hardly any sauce/meat. This one has the right balance for my taste.

[@erinbyrnes5921]

8:35 skip ad

[@PhoenxFire]

Omg I love making ragu, thanks for all the handy tips, especially browning in a seperated pan and precooking the tomato paste.

[@MusicILove99]

Love everything you cook

[@john.galbraith]

That’s looks great! Keep the comfort food dishes coming.

[@randychadwick3776]

Looks fabulous, Sonny. Definitely making this.

[@elisefields1083]

Do you have a complete list of your recipes somewhere? I’m having trouble finding recipes when I want them. Really love your style.

[@sarahmiller7612]

Sonny that looks amazing! Thanks for sharing this recipe!

[@JamesSouth-d2c]

OMG. I mad3 it today and did homemade pasta it was wonderful thanks!

[@madbradfreeman]

Loved the hacking-the-fridge victory lap! Food's nice, too. I don't eat red meat, but you make it vicariously delicious. Thanks!

[@ajpope2010]

Love the cold weather cooking. I make several dishes including my Eastern European grandmother's beef in red gravy goulash over the living room fireplace. The dogs drool the entire time while their supper slowly simmers over the open flame crackling fire. Best time of the year starts in November which revolves around delicious meaty slow cooked dishes 🎉🎉🎉

[@sappyjohnson]

I doubt that

[@NerdyMusicChef]

I hope “celery can f*** off” becomes a consistent thing!😂

[@torreyholmes7205]

"Chocolate chip cookie recipe -- some flour, some butter, some sugar, some chocolate chips -- celery can f*** off"

[@TedLow-e3w]

Personally, Id prefer it if it was "onion can f*** off" rather . 🤢🤮

[@NerdyMusicChef]

@@torreyholmes7205that made me laugh more than it should have!

[@DetwillopCourvoisier]

Haha I went to the ingredients list before playing the video and noticed no celery, was very pleased with his explanation. Love dudes stance on it... offers no flavor and no good texture.

[@t.alexturner7155]

Personally, I love celery in stocks, soups, etc. But, I do enjoy his hatred of it and he should definitely sell some shirts

[@John-Martino]

Man I really appreciate your videos. The food you make is awesome.

[@craigsimons2217]

Sonny, I love your channel. I laughed out loud when, at the 6:58 mark, you were all of a sudden clean shaven (head and beard) for the sponsor section. Then, all of a sudden, you were grungier again. I’m sure Blueland were proud!

[@Millirawk]

I literally made ragu last night 🤣 but with ground beef and sausage. And rigatoni instead because that's what I had and it works better than spaghetti imo. Still turned out great! Glad to see I did almost all the same steps!

[@666chew]

Love this dish. There's a newish Italian joint near me that makes a killer Pappardelle Bolognese thats' to die for. He also makes a mean Oxtail Cavatelli and Casarecce Al Ragu Bianco. Never had real Italian food until recently. Not Italian-American but real Italian.

[@요리삽니다]

Thank you for the simple yet wonderful dish😍

[@EdHadder]

I Love Love ThatDudeCanCook Videos ❤️‍🔥

[@tommym8504]

I saw this video and had to make it. I followed the steps just like Sonny did and it's fantastic! I didn't have any red wine and didn't feel like going out to get some , so I just added another cup of beef stock. Instead of cooking on the stove top, I cooked it in the oven at 350 with the lid cracked open for 3 hours. The meat was falling apart tender. I didn't have papardelli so I used those big fat rigattoni instead. I'm gonna make another batch of this ragu and vacuum seal it and freeze it for the winter months.

[@chickenlampbrent]

Fantastic! I'm going to be trying this soon, but my own take on any kind of beefy noodles is to use broad egg noodles. Also, I'm going to use a dash of aged balsamic instead of the red wine vinegar.

[@suesee4855]

I keep my rosemary salt in the freezer so it lasts a long time. Yummy!! Much love ❤️ Sue

[@JamesSouth-d2c]

Looks great I’m going to make it this weekend!

[@DaddyDRock]

You inspire my son to try new foods and participation in cooking. Now I just need a fridge to hit😂.

[@AAbstractArtist22]

Thanks fort the recipe! I am fixing it tonight!

[@kelvinwilliams6999]

Great recipe. What tongs are you using? Thanks.

[@sylntghost007]

My southern grandmother from Alabama not italy lol . always cooked chuck roast and spaghetti. She just cooked the seared roast in the old ragu jar sauce. It was so freaking good. I will definitely give this from scratch recipe a try.

[@majorpowell10]

I use a little bit of lemon juice as my acid in my Ragu and it’s insane what it does to the overall flavor! Next level!! And no, it doesn’t taste lemony at all.

[@jnorth3341]

Looks good and I have all the ingredients, I'll give it a try, thanks.

[@JontyBlue67]

I'm Brian and so's my wife!

[@Chadswonderfulwalkingtours]

Watching from Mackinac Island Michigan

[@jumpieva]

no lies that rosemary salt (and various other variants) really helps so many things. when you smell it, it seems absolutely overpowering and I was worried initially, but it worked out just fine when used right.

[@SuperDaveP270]

Using a brush on the sides the way you do has been one of the best things I have ever learned from you and I tell EWVERYBODY! I mean aside from that rosemary salt, ambrosia of the Gods.

[@ericostlund125]

You’re a good man 🙏 Thank you for your videos

[@ginks72]

I must try this version!!! Looks fantastic 🤩

[@peterdnreynolds777]

This looks amazing!! Greetings from England, hope all is well, take care

[@Zorg1776]

I like how leaving out things like celery and garlic it really focuses on beefy flavor. Also, that pastry brush tip RULES.

[@royaguirre3026]

Looks so delicious!

[@CollaateraL]

Been subbed since 80K love seeing the channels growth dudes !

[@Silent.Cypher]

Holy crap! My name is Brian. You broke my brain with that surprise callout lol

[@chertericamilam1246]

I made this for dinner tonight it was fantastic!!

[@Searchingforinfo]

Your advice help me make the best beef stew ever. Lots of rosemary salt on cheap chuck roast for overnight, cut into chunks, high heat for maillard, then into the stew. Four people disappeared the slow cooker in 1 hour.

[@gangstaroel]

thank you for the great video, Sonny

[@MichaelHudak]

Bring on the cold weather comfort food! Can you try to do a few meatless dishes as well? I have a daughter that isn't eating meat and I'd love some ideas for good dishes sans meat!

[@brianawesomesauce6518]

Hey I was thinking that!

[@nidhoggstrike]

Let's pin this Brian!

[@kekw8365]

im drooling. will make it on monday. just a question. how long should i simmer the short ribs?

[@guystephens2881]

if you use a dutch oven, take it off the burner and slide it in the oven for 2 to2.5 hrs . you won't have to worry about sticking to the bottom . it gives you time to work on other parts of the meal

[@YT_Loz]

I've been making something very similar to this for years using slow cooked short ribs. Fantastic combination, and the only addition I would make is a little rosemary. For me that's a wonderful combination!

[@jeil5676]

The cleaning of the edge of the pot is really to prevent colour change. You can keep your tomato sauce a bright red by preventing the oxidization and browning of the sauce on the side of the pan. Marco white says so.

[@amineaiffa]

I fkn love this channel. You've literally shown me how to cook incredible dishes for the last 2 years and I'm so grateful!

[@rmedoc24a]

Sitting here post surgery in the hospital. Clear diet only and this video pops up. I know what I'm eating day of discharge. This looks phenomenal!!

[@greeneyes2256]

Be well!

[@jay-lovicjones4308]

Looks delicious!!!

[@NicoleDeanna]

That looks delicious! Well done!

[@charlottealvarez9918]

This looks so incredibly delicious. I want to make this

[@sethcashman1011]

Next on my list to make! p.s. the rosemary salt is a game-changer!

[@rhijulbec1]

I'm drooling 🤤 here! Looks absolutely scrumptious. 😋 Plus~ Does anyone know what the music playing at the end is, please? I just love it. Thx Jenn in Canada 🇨🇦

[@coljar100]

can't wait for more , but this one looks amazing

[@Jckay2003]

another mouth watering dish. can’t wait to try it….

[@Kingfisher1215]

I have some short ribs in the fridge, now I have a plan! And day 1935 for me in this journey! I always recommend to my sponsees to know their days.

[@jeil5676]

u could try a fennel bulb to replace celery. celery is good though.

[@gooseman480]

This is a pro tip

[@braxtonjackson8485]

Dude! I will be trying this recipe this week!

[@craighebert4655]

I’m sure it’s been said before, but I find the tomato paste adds a richness to so many dishes, well done Scoop.

[@hrrrmit9187]

I think the shallot oil you made in the Massaman should be the new 'If you know you know' thing. I use it for basically everything now, especially making things like Ragus, adds a subtle specialness.

[@kantemirovskaya1lightninga30]

Love the STOP on Marcus at 10:38... I thought his teeth were gonna fall out of his head. I FELT his disappointment as you added more voice over instead of him eating lol

[@midwaygarage2023]

@ThatDudeCanCook Sonny I have a request please sir. I had truffade potatoes while in France and was wondering if you have a version that is just as good using a tomme fraiche substitute we can get here in America. Seems our cheese is too oily and doesn't have the creamy consistency theirs does. Thanks!

[@matejmahkovic]

*Ragu (from Italian)* - a chunky sauce. It could be meat based, mushroom based, lentils, any other kind of beans... it doesn't matter. It's meant to be mixed with something, put on top of, or used to stuff something. The most famous one would be the meat based Ragu alla Bolognese. Chili con Carne (when made with ground beef) would also qualify as a ragu. *Ragout (from French)* - literally a stew. Big to medium chunks of something (usually meat, but it could be fish or even just certain vegetables) slowly cooked in liquid until the liquid becomes a thick soupy sauce. In Italian this would be called Stufato (if very big pieces are used) or Spezzatino (for medium sized pieces). The famous French example is Boeuf Bourguignon, but Hungarian Goulash or American Gumbo are also good examples. The confusion comes from the pronunciation. Both words when pronounced sound basically the same, even when spoken in the original languages the words are extremely similar (and the difference disappears with any kind of foreign accent).

[@seanc.mcnally2118]

Funny Sonny! Thnx bud, fr Australia

[@linwise7241]

I love your channel! Puts a smile on my face. Since painting your cupboards that eerie grey and shaving your head, I start imagining you as the mad professor…..with the knives on one side and the pickled body parts on the other. Hilarious!! Keep up the great work. I love Marcus too.😅