Virtual Cooking Class

Fettuccine With Ragù (Tuesdays)

$59
$100
Nonna Live

Fettuccine With Ragù (Tuesdays)

Sale price Price $59.00 Regular price $100.00 Unit price  per 

Every class provides a meal to a child in need. One Class, One Meal.

What to expect...

In this 2-hour experience, you’ll jus in our home of Palombara Sabina — a small town outside of Rome. We’ll share family traditions, stories, and create a delicious meal together using recipes passed down through generations.  See below for our favorite wine pairing suggestion should you be so inclined! 

Class Description and Details for Fettuccine With Ragù

In this class, we will teach you how to make fettuccine noodles and a delicious, savory ragù sauce from scratch. We'll enjoy our pasta together at the end of the class and you'll be able to create this comforting, rustic meal at home any time!

Find everything you need to know about class here!

What happens after you book your class?

  1. Review the shopping list of ingredients below to buy before the class.
  2. We've included a link to our Amazon store front for any cooking utensils you may need to cook with. Not to worry- we keep it simple, you probably already have all the things you need in your kitchen! 
  3. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts.

Ingredients for two people:

  • 1 cup/200 grams of “00” grade flour or all-purpose flour
  • 2 eggs (organic preferred)
  • 1 cup/200 grams of ground meat — 50/50 mix of pork and beef
  • ¼ red or white onion
  • 1 stalk of celery
  • 1 carrot
  • 1 can of Passata (ideally made from San Marzano tomatoes or any Italian brand)
  • Extra virgin olive oil
  • Salt
  • Parmigiano cheese (to taste, optional)

Utensils:

  • 1 large wooden cutting board (or a clean countertop or table)
  • 1 wood rolling pin (pasta rolling machine optional)
  • 1 large cutting knife or a bread knife with a smooth edge
  • 1 fork
  • 1 large pot
  • 1 medium pot
  • 1 strainer
  • 1 wooden spoon
  • 1 small mixer or food processor

Prep before the class:

Peel your fourth of an onion and the carrot. Cut the onion, carrot, and celery into small pieces and blend them in a food processor. We need tiny pieces of our “odori” (vegetables).

    Need to purchase any utensils?  Shop our store

    Last, but definitely not least- bring an empty stomach and listen to our playlist!

    Suggested Wine Pairing: Chianti Classico

    Fettuccine With Ragù (Tuesdays)
    Fettuccine With Ragù (Tuesdays)
    Fettuccine With Ragù (Tuesdays)
    Fettuccine With Ragù (Tuesdays)
    Fettuccine With Ragù (Tuesdays)
    Fettuccine With Ragù (Tuesdays)

    Every class provides a meal to a child in need. One Class, One Meal.

    What to expect...

    In this 2-hour experience, you’ll jus in our home of Palombara Sabina — a small town outside of Rome. We’ll share family traditions, stories, and create a delicious meal together using recipes passed down through generations.  See below for our favorite wine pairing suggestion should you be so inclined! 

    Class Description and Details for Fettuccine With Ragù

    In this class, we will teach you how to make fettuccine noodles and a delicious, savory ragù sauce from scratch. We'll enjoy our pasta together at the end of the class and you'll be able to create this comforting, rustic meal at home any time!

    Find everything you need to know about class here!

    What happens after you book your class?

    1. Review the shopping list of ingredients below to buy before the class.
    2. We've included a link to our Amazon store front for any cooking utensils you may need to cook with. Not to worry- we keep it simple, you probably already have all the things you need in your kitchen! 
    3. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts.

    Ingredients for two people:

    • 1 cup/200 grams of “00” grade flour or all-purpose flour
    • 2 eggs (organic preferred)
    • 1 cup/200 grams of ground meat — 50/50 mix of pork and beef
    • ¼ red or white onion
    • 1 stalk of celery
    • 1 carrot
    • 1 can of Passata (ideally made from San Marzano tomatoes or any Italian brand)
    • Extra virgin olive oil
    • Salt
    • Parmigiano cheese (to taste, optional)

    Utensils:

    • 1 large wooden cutting board (or a clean countertop or table)
    • 1 wood rolling pin (pasta rolling machine optional)
    • 1 large cutting knife or a bread knife with a smooth edge
    • 1 fork
    • 1 large pot
    • 1 medium pot
    • 1 strainer
    • 1 wooden spoon
    • 1 small mixer or food processor

    Prep before the class:

    Peel your fourth of an onion and the carrot. Cut the onion, carrot, and celery into small pieces and blend them in a food processor. We need tiny pieces of our “odori” (vegetables).

      Need to purchase any utensils?  Shop our store

      Last, but definitely not least- bring an empty stomach and listen to our playlist!

      Suggested Wine Pairing: Chianti Classico