I Could Eat This Beef Ragu Every Single Day

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Beef Ragu:
1 pound pappardelle pasta
3-4 pounds short ribs or chuck roast
2 tbsp olive oil
2 tbsp unsalted butter
3 carrots small dice
1 large yellow onion small dice
1/2 tsp crushed red pepper
3 oz tomato paste
1 cup dry red wine (cabernet sauvignon)
1 tbsp red wine vinegar
20 oz of quality canned tomatoes
3 cups of beef stock
6 sprigs fresh thyme
Garnish with parmesan and parsley
Salt and pepper to taste

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[briancarnahan]

Brian here, thanks for the personalized video!

[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.

[jacobkuntflapp]

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

[briananderson]

Another Brian here, thanks for the shout out!

[markphillips]

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

[kickartist]

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! ❤

[gussampson]

I've been binge-watching all your old videos. For some reason YouTube 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

[craigsimons]

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!

[azilbean]

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

[Adam_K_W]

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

[NerdyMusicChef]

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

[aluncurtis]

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

[runswithwindz]

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

[scottbosarge]

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

[tommym]

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.

[gregoryhattenfels]

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

[shellykoren]

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:)

[MrHullumhej]

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

[matthewsherman]

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