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Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

Massimo Bottura

Lesson time 24:56 min

Tagliatelle with ragù is the dish that put Osteria Francescana on the map. Massimo teaches you his version that uses hand-chopped (not ground) beef and time to maximize flavor.

Massimo Bottura
Teaches Modern Italian Cooking
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.


MASSIMO BOTTURA: We're going to teach you my version of a classic Italian dish, Tagliatelle a Ragu. This recipe is very important to me. Because when we start serving at Osteria Francescana, people finally started coming to the restaurant. And we show the locals that we could cook better than their grandmothers. Taka's going to help us to cook a very, very important recipe. Tagliatelle a Ragu means, you know, pasta la bolognese, whatever you want to call. So Taka now is preparing, cutting, and chopping celery, onions, and carrot. And Taka, with his skills and his knowledge and the art of using his knife, is chopping carrots in a perfect brunoise, perfect shaped cubes. [MUSIC PLAYING] So Taka is starting with a little bit of extra virgin olive oil, right? Right, Taka? - Si. MASSIMO BOTTURA: A little bit. And-- and you put some bone marrow. And you start with very low heat. Because, you know, you have to caress the-- the ingredient with the fire. You have to use technique to concentrate the flavor of the meat. And each preparation is done in a-- with a different step. Taka starts with carrots, because are the harder one, you know. And once the carrots are half cook, kind of soft, he add the onion. And always remember, very low heat in the fire is like medium low fire. And celery, onions is sweetness and the celery is freshness. Smells delicious. In a different pan, we're going to start with adding the sausage. I'm going to switch with Taka, keep this stir. And we're going to add the sausage. This is a classic sausage from the area. It's just pure pork meat and with a little bit of pepper, and a little bit of salt. No spices at all, you know. Remove the sausage from its casing, so it's just the meat. The smell is amazing, you know. It's like you can feel the-- how good and, you know, tasty is this kind of meat. So the sausage is almost ready. And we're going to go with some paper to remove all the fat in excess. This is a very important trick that you should learn, just to add to this ragu, the flavor and not the fat. Perfecto, no? - Si. MASSIMO BOTTURA: At this point, we add the sausage to the vegetables. You see, there's no no fat at all, you know, left. It's like zero. Go. This is the most important moment. Because in the beginning, you're going to give the flavor to the-- to the meat, you know. This is the moment in which you are building your own future, the ragu. So right now you have the bone marrow at the bottom, that is hugging the celery, carrot, and onion, and the pungent flavor of sausage that is there. This is slow food. And you do everything step by step. Because cooking is an act of love. And you have to do it slowly, step by step. Don't be-- don't run, you don't go anywhere. If you are in a hurry, you can't cook. Cooking is also a way to put together a family, you know, a way to stay with your friends. Cooking is a-- is-- is something, you know, you do it because you feel it. [MUS...

Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I joined MasterClass for this gentlemen. A culinary icon which makes cooking accessible. Thank you Mr. Bottura !

This class was amazing and our entire family watched it on the television and tried out some of the techniques.

I so enjoyed Massimo's passionate personality. I smiled throughout the lessons. And, i will try his recipes and create my own due to his influence.

Maestro Bottura is a genius. I now see the dishes I grew up with in a whole new way and will begin experimenting at once! In August, I will have the pleasure of dining at Casa Maria Luigia, his hotel outside Modena, where I am all set for the Francescana at Maria Luigia tasting menu. I cannot wait.


Aleisha B.

Takes a long time but very worth it, it's the best ragù sauce I have ever made. It's a big hit with the family.

Alexandra V.

Fantastic result! By far the best ragù I've ever made/tried. It's creamy, velvety with meat chunks melting in your mouth and perfectly blending with the fresh pasta. The only drawback is that it took me 48 hours to make it (including the preparation of the chicken broth from Massimo's previous lesson).

Stefano A.

I like this recipe, a lot, I haven't tried it yet, but I will. Of course, I'll change something (as always Massimo suggests) because my wife doesn't like tongue, but just following the main tips he gave us I think everything will work perfectly. Tagliatelle will be hand-made, because we should do something while ragú is cooking.

Chrysostomos K.

No offense to you Great Master, I found your presentation/video somewhat inflationary and I felt that some of the ingredients were not really appropriate, especially the use of tomato paste in the quantity suggested. Even though from the beginning I had my reservations about this recipe, still I thought, if the Master recommends this preparation I should have a go at it. Very surprising for me that a 3* award winning chef does not use fresh peeled and cleaned tomatoes (at least predominantly) instead of tomato paste for this recipe. Fresh tomatoes contribute greatly to the colour, smootheness and/or elegant taste of a tomato sauce. The use of veal cheeks instead of beef cheeks and/or veal tongue instead of beef tongue also contributed, in my humble opinion to the lack of elegance of the recipe. In all a rather heavy meal and I doubt that on my next visit to the Osteria Francescana, I would even consider ordering your Tagliatelle with Hand-Chopped Ragù. May I suggest that you re-interpret this recipe?

Justice N.

The ragu is amazing. I substitute the beef tongue with short rib.rolled out la sfoglia, cut that into pappardelle instead of tagliatelle.

Annelise B.

Why is the precision of cutting the carrots into perfect cubes important if the whole thing will be put in the foley food mill at the end? This video was riveting. it's so beautiful.

Teresa B.

It leaves me truly excited with the idea that I will be successful in creating the dish myself


Oh my goodness - I can taste the beauty of this recipe just by watching this video. It is so different from the way my Mum prepared the ragu using her method from the Puglia region but the elements she used - the broth, the chopped veggies etc are the same. I cannot wait to serve this recipe to my family.

A fellow student

yum!!! we are in Brazil, bone marrow is not something sold at any butcher, which bones do you use for the marrow?

A fellow student

This looks amazing, is there any sort of beef substitute you would suggest for those that cannot eat pork ?