Culinary Arts

Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

Massimo Bottura

Lesson time 24:57 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.

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Massimo Bottura
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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: 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.



Reviews

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

to think and execute more carefully and thoughtfully. great.

This was a great one, well presented with some wonderful ideas. More of that!!!

Please, please, please do another class with Massimo. He is so brilliant!

I learned how to elevate my palette, explore new flavors and that cooking is truly an act of love, and another form of art.


Comments

robert B.

Great. But I'm wondering about the pasta ratios. As written, the recipe calls for 2 eggs + 2 yolks for the whole recipe. But the instructions say to do the recipe i two batches. So that comes to 2 eggs + 2 yolks for 600g flour. But when you read the description it ways 250 + 2 eggs, 2 yolks + 50 g flour. That makes sense but it leaves no yolks for the second batch. And I don't think 2 eggs + 2 yolks works for 600 g of flour. Please advise. Gracie Mille

Myron

The Ragu came out great, rich and decadent. Since its hard to get beef cheeks and tongue where I live, I substituted using beef short ribs and chuck roast instead and it still came out great. The pasta recipe is confusing so I ended up using 300 grams of flour w/ 2 eggs/2 yolks and it still came out kinda dry and too thick (though taste was really good). I may have been too ambitious with hand rolling and not using pasta machine at all. Will try next time using Gordon Ramsay's pasta recipe and pasta machine technique.

Rita L.

Love Tagliatelle (Meat Sauce) recipe very much. This will be our popular dish on our dinning table. Thanks Massimo!

Luz A.

This guy is awesome! I love his love for food. That is how I feel also. Great job Massimo! Grazie

G M.

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

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