From Massimo Bottura's MasterClass

Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

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.

Topics include: Browning the Cuts of Beef • Adding the Tomato Concentrate, Herbs, and Broth • Chopping the Meat by Hand • Cooking the Fresh Tagliatelle


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.

Topics include: Browning the Cuts of Beef • Adding the Tomato Concentrate, Herbs, and Broth • Chopping the Meat by Hand • Cooking the Fresh Tagliatelle

Massimo Bottura

Teaches Modern Italian Cooking

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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: [ITALIAN] 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.

Massimo is amazing. His passion is contagious. He makes me want to experiment with new flavors and textures. Thanks so much!

Wow! So inspirational. I LOVED watching him. This was an amazing class.

Massimo is an amazing chef! Wish this class was longer with more recipes.

I just have recreated the Better than panettone recipe with left over croissants :) so i have created the Better than croissant recipe. Thank you Bottura Regards


G M.

Once the chopped meat is added to the sauce, for how long would it need to cook?

Andy H.

How do I access the recipe? My app seems to not have any link or download option

Adrienne L.

I might also experiment with using a veal stock next time…we'll see how that works

Adrienne L.

I made this sauce over the w end, and I think there are differences between the written recipe and the demonstration. There is considerably less wine and less olive oil in the demonstration than as stated in the recipe. I followed the recipe. It is a wonderful sauce, but I am tweaking it quite a bit to suit my palate. I added porcini and chanterelle mushrooms, which I think improved it for me. I love the various cuts of meat used in this recipe. I may have to try cooking with red wine next time. But that is the fun of it for me.

Kathy G.

The pasta proportions seemed off so I used my tried and true pasta recipe for the tagliatelle. And I had to special order the tongue. Since I wanted to cook today and it had not arrived, I made it with just the other ingredients. The flavor of this ragu is divine. It will be even better when the tongue arrives and I can make it again. The other meats don't hold their shape in the dice like the tongue does, so the presentation looks a bit different without it. The extra time and preparation are well worth it for the final product. I love watching Massimo and Taka working together - especially when Taka waves his knife at Massimo when he steals some of the meat (around the 16;15 mark)!

Konstantin A.

I can’t wait to make this! After some research I’m wondering whether the cook time on the tongue is accurate at 1 hour. Almost all recipes I’ve found say 2 to 3 hours to get beef tongue to be tender. Thoughts?

Jeff S.

The pasta recipe is wrong. There is no way you use 600 grams of flour and only 2 eggs and 2 yolks

Seth R.

For the pasta recipe, is it 250g flour and 1 egg 1 yolk or 2 of each? The recipe says add eggs but it splits the two eggs so it shouldn’t it say add egg and yolk if it’s only one?

Catherine P.

Massimo is an artist. Love the passion and sense of humour as well as connection to the past and eye into the future.


I love this course! Thank you Massimo (and Taka) for giving us lessons on creativity, respect for tradition, cooking with emotions, flavors and the palate. The mushroom and garlic powders, bread crumbs in pesto, use of salt to set many inspiring approaches. I can’t wait to try these! The best MasterClass Culinary class of the many I’ve tried.