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Tagliatelle al Ragù Bolognese

Tagliatelle with Bolognese ragù

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Class Details

Dish Name: Tagliatelle al Ragù Bolognese
Dish Description: Fresh hand rolled tagliatelle with a meaty Ragù Bolognese. This recipe will reach your top 3 recipes.
Dish Description: Beginner
Class Length: 120 min
Total Prep. Time: 60 min
Total Cook Time: 60 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
September 22, 2021
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

In this cooking class, you will learn about an iconic Italian recipe, Tagliatelle al Ragù Bolognese, which means from the city of Bologna. In Italy, we can find many different ragùs, but the most famous one is Ragù Bolognese. Riccardo will teach you how to make fresh tagliatelle. The word tagliatelle means "to cut" or "to slice" since this long pasta is obtained by rolling out the dough into a thin sheet and then cut one by one with the knife.

Tagliatelle is the perfect pasta for Ragù Bolognese. In the Emilia Romagna region, there are many versions of this recipe, Riccardo will show his personal interpretation of Ragù, join the class to learn more about Tagliatelle al Ragù Bolognese.

 

 

Ingredients

For the pasta:

  • 200 grams (1.57 cup) Soft Wheat Flour “Type 00”
  • 2 Large eggs

For Ragù Bolognese:

  • 400 grams (14 oz) Whole peeled tomatoes or tomato passata (tomato puree)
  • 250 grams (8.8 oz) Ground beef
  • 50 grams (½ cup) Parmigiano Reggiano, finely grated
  • 3 tbsp Extra virgin olive oil
  • 1 Bay leaf (optional)
  • 1 Celery stalk, diced
  • ½ Carrot, diced
  • ½ Onion, diced
  • ½ Cup Red wine
  • Salt

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Sharp kitchen knife
Cutting board
Mixing bowl
Plastic wrap
Saucepan
Pot

3 Days Before Class

After the booking you will receive the Zoom link by email. The day of class use the link to join the class.

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts.

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