Watch NYC's top Italian chef Stefano Secchi, Executive Chef at Massara, demonstrate the step-by-step process of creating an authentic Italian ragu in this 15-minute cooking demonstration. Learn essential techniques from browning sausage perfectly to creating a flavorful soffritto base. Follow along as Chef Secchi shares professional tips for preparing fresh pasta, specifically the traditional cortecce shape, before bringing all components together in a masterful final assembly. Master the fundamentals of this classic Italian dish while gaining insights from one of the city's most respected Italian culinary experts.
Overview
Syllabus
Intro
Browning the Sausage
Making the Soffritto
Prepping the Pasta
Making the Cortecce
Assembling the Dish
Taught by
Bon Appétit
