Pasta with Sunday Ragu | That Sounds So Good
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- From few ingredients and slow simmering comes a tomato-y, meaty, exceptional Sunday Ragu, aka Sunday Sauce, aka Sunday Gravy. Call it whatever you want! This is how I make mine.
Thank you to Penguin Random House for contributing to the production costs of making this video.
www.penguinran...
Carla is on Instagram
/ lallimusic
Order That Sounds So Good wherever you buy books!
More links here:
www.penguinran...
That Sounds So Good is produced by Zoie Omega
www.instagram....
Camera: Brittainy Newman
www.brittainyn...
Editor: Jeesu Kim
www.jeesukim.com/
Food Styling: Cybelle Tondu
www.instagram....
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
/ madmcferrin
www.madisonmcf...
madisonmcferri...
#thatsoundssogood
all recipes need to be finished by serving them to this baby, obvs.
It’s the definitive test to your chefliness
The fact that Carla didn’t get a single drop of ragu on her sweater throughout this entire video is iconic.
It was especially impressive when she was holding Gia. I kept thinking "Oap, here it comes, bright orange tomato stains all over that pretty fall sweater. There's no avoiding it with a 3 year old." But she DID!
Plot twist. Carla has 5 identical sweatshirts.
The secret is that she has 6 of those sweaters (just kidding 😉)
👏🏽👏🏽
Carla has the unmatched cool aunt energy that we should all strive for
Doesn’t matter what I’m doing, when I see Carla upload, I watch
Love your videos because I can completely imagine sitting at the counter and drinking wine, chatting while the sauce simmers. That cozy, homey feel is what sets your videos apart. That, and of course because the recipes are fantastic! Excited to see more!
Yes!
I’m such a big fan of your BA test kitchen vids, and these are just so chill, and warming, and fun ❤️ Vibes~
So excited for this series Carla!! And Gia is adorable!
Love, love, love, your overall personality and cooking style, been a fan since the previous job (that shall not be named lol) and am so happy after watching this video. Its the epidemy of what I think of you! Happy, funny and family driven!
As a “Gia” who had no other Gias in my life as a child I love seeing the name carry on to the next generation. I’m glad you all enjoyed Sunday Ragú 😊
Gia is DARLING! Love that you start off your series focusing on family.
Gia is adorable, and I wish I could post the pictures of my toddler who is now 45 eating pasta all over her face. Plus bonus, Thanksgiving all the olives disappeared and we blamed our olive loving sister until we looked under the table and found my olive loving 2 year old with her cheeks fat and leaking olive juice, having stolen them all.
I was just telling mu husband we need to use up bunch of the meat in the freezer to make space for holiday baked goods. I am totally going to make a ragu! Thank you for the idea. I can even use the last sad tomatoes of the year from my garden.
Omg yes! Trying this!! Thank you for continuing to post Carla! ♥️
How wonderful... a full length video! Congrats on the book! I hope in the future you post more content like this on TH-cam. Peace and chicken grease!❤
Love seeing the braciole! One of my greatest regrets in life is breaking up with my boyfriend before his mom taught me spiedini. It was to this day one of the most amazing things I have ever eaten and it will forever haunt me that I could have had the recipe😂
I love her. She just does her.
Why can't more people on here by like her? Gurl you do you!
I finally made this! This was so awesome Carla! 100% amazing and what a perfect sunday project
I have to watch this in stages because I need it to last longer and it's making me hongry! Also your niece is a doll and you two are so cute together!
I can’t stop smiling. Gia is a queen.
Congratulations Carla! You were one of my favs from BA so imagine my glee when seeing your cookbook!!! Happy to see your success (and I second the comment that all videos must include a baby 😊)
I love love love your content! you’re approach in these videos is so refreshing and I love that you have fun with it! you inspire me!
Yeah Carla I've missed you! Glad you are back cooking on TH-cam ❤️
Missed this lady!! Happy to have a regular series
Claire Saffitz's Dessert Person was my first super "special" cookbook that I got for my birthday. Looks like I have a Christmas wish.
I'm so making this during the fall. Looks so comforting and yummy!
Wow! She's adorable and smart. What a great sounding recipe.
Oh you are the best :) I’m sooo happy you have your own channel 💜 all the best with this awesome endeavor:)
ThankYou Carla for a super video, everything perfect 🤩💝
I was missin me some Carla, perfect timing for new vids
A cheerful cherub! I love you Carla 😂🤎
BRACCIOLE! YEAH! I knew I liked you, Carla.
I like this type of videos. Feels more authentic and homey (obviously hehe) to me 🥳🥳
Great episode Carla, that Ragu looks FANTASTIC! Definitely making one this Sunday!
I love you carla!! I dont even cook but watching your videos just gets me to relax 😁
I like to think that she swapped out 3 identical yellow sweaters during the filming of this.
I want to be the aunt that invites her niece over and makes her pasta so she can enjoy however she wants... that is the life I want and this is going into my repertoire of future family gathering recipes.
Last book was exceptional. Will be purchasing!
Gia is so adorbs! 😆
...and your ragu, wowzers, I want to come to your sunday dinner and drink up some of that positive energy. I love your style!
epic series....... ragu looked amazing... and Gia is beautiful,,,,, and congrats on the epic book.... I thing I'm adding this one to my list
I make your green grilled pizza for my family and friends all the time and now we all use “cheese opportunities” no matter what I’m cooking 🥰🤣
"pasta asmr"
Yeah you know you want to reference that one vine but this is a family channel and children are in attendance
So wonderful! Will definitely make for our next family gathering. Thanks, Carla:)
I wanna eat that so bad. Everything you cook looks so delicious.
Just pre-ordered! I can't wait😩
Omg Carla i found you from that other …place… yippee!
The return of Mrs. *pressy-downy*
Love your kitchen!
I wish Carla was my aunt and I could come over on Sunday and eat!
Baby redheads are definitely the spunkiest! So much personality.
Are ground-level units in NYC coveted? Imagine walking by this kitchen window every day on your way home from work. Love the content. Keep it up.
Looks yummy and ending with the cutest little redhead is perfect. Coming from a family stocked full of redheads :)
That child is perfection.
The wine u used - was that Unlitro? One of my faves!
Carla, that sounds so good!
Omg I’m making this today
Love this and love you, Carla, but let the editors know the volume was a bit all over the place at times lol. ❤️
Miam miam !!!
droolingggg
Love the video! Excited for your book this month! May I ask where did u get your meat? Thx ☺️
OBTW you can preorder on Amazon. Just did.
What butcher do you use for the pork steaks?
“Tomata” is definitely the southern pronunciation😂
Carla what knife are you using??
Why are you searing in extra virgin olive oil though? Won't it burn?
The Maillard reaction begins slowly at 250 and progresses rapidly once the temperature of meat fibers reaches 350. EVOO has a smoke point of 375. It’s a common misconception that you can’t fry with it.
I'd stir the pasta with Carla..
What's up with the pixels on the main camera? Probably water specs. One can't stopped thinking my screen is damaged until the image changes
This looks unreal
Commenting for the algorithmmmmm
We call it Sunday Gravy!
Hi Carla, love the video. Just had a quick question - which immersion blender did you use for the tomatoes? I've been thinking of getting one soon, not sure which to buy. Thanks.
it's a braun that i've had for literally 22 years
Ok this might be a novice question, but how do you get the aromatics (garlic specifically) to not burn when the oil is that hot? I’ve burned garlic one too many times and I’m over it 😂
how can we make this without pork?
Staub or Le Creuset?
What cut of beef steaks can I use to substitute with?
Chuck roast for sure, or anything that can take a braise.
Ok but why do I feel like the “can’t cook without an apron” friend is Molly?
What do you do with leftover Sunday Sauce?
Do?
Idk if that counts as braciole.
I eat my ragu with #Fries
Carla: “Do you wanna wash it down with a little red wine?”
Gia: “Illegal.”
😂💕
I love the idea of this series and the way you’ve decided up your chapters.
It’s so smart!! So reader friendly 🙌🏼
Omg the mon-thurs then weekend structure for a cookbook is GOLD..just like Carla 🌞💗!!
When you’re vegan but you watch this anyway cause you just love Carla that much 💚
Well now I know there's at least two of us who do this
Could you do this with beyond or impossible meat substitutes? I was thinking about trying it.
THIS COMMENT! I absolutely stan the concept behind the book (anything to make the week go by easier), but for those of us that can only do plant-based, I don't have that skill set yet.
@@laurat2509I'm sure it would work fine. Not identical, but close enough for a vegan/vegetarian alternative. I'd grill or fry the Beyond products before letting them simmer in the sauce though.
I wasn’t afraid for your sweatshirt until Gia showed up and started eating the pasta by hand 😂
honestly, it's always a pleasure to watch you cook, Carla. You have a very chill and laid back look about you while you're doing, and it just makes your videos even more special! Can't wait to try the recipe soon!
"It's a special, special sound"
*smiles as she realises, she can't mention WAP in her family friendly video*
you and I have a very different understanding of that song
@@Glottis macaroni in a pot
Boneless beef short rib is inexpensive? Where?
I love so much that you tell the story of your dad pronunciation and then follow it with "some peps, a little parm". So sweet, love this series already
Mmm... Sunday Ragu, which around here then also becomes Monday Ragu. I subscribe to your Patreon (love it) and I'm so pleased to see you on TH-cam once in a while. Everyone needs a little more Carla Lalli Music in their lives. You're relaxing and delicious, my two favorite things.
thanks so much for being a Patron!!!!
Recipes by week vs weekend? The mom inside me just lit up with joy!
"[The braciole] also have parm, which is salty, so I'm not going nuts." Probably not intentional, but that could have been a sly reference to the traditional Ragu preparation in Campania, which can involve meat stuffed with pine nuts in addition to parm rinds.
Thank you for your amazing videos! I cherish them so much. It's not just about the recipes- it's your uplifting character and beautiful soul! Never stop :)
pleaseeee cook with gia one time for us
Carla, you're amazing!!
G_d, I would love if there existed this quality of online cooking instruction that could qualifiy as Kashrut.
Carla looks so genuinely happy to be cooking here. An absolute delight!
For me i don't technically have a weekend i just have days off that come at some point in my work week. So cooking for me takes place at odd times.
Forgot to mention you make your Ragu similar to mine so that's fun for me.
Your board has developed mould. You either tose it out or just use it for anything else other than for cooking/food prep.
When you started losing noodles all over, I felt that
@14:29 BREACH!!!!! (from one of Carla's Bon Appetite episodes)