Bolognese

When discussing the most iconic pasta dishes of Italy, this traditional “ragu” of Bologna is among the best. Slow braised beef and pork along with a “sofrito” of aromatic vegetables make up the body of this rich and wonderful pasta sauce. Flavored with herbs and lots of red wine and then finished with grated Parmigiano Reggiano cheese it has been a staple of comfort food to people from around the world. In this class we will demonstrate it’s preparation. We will also be making the fettuccine used in the dish by hand. The class will mix, knead roll and cut fresh pasta to pair alongside this truly delicious sauce.