Tagliatelle with Bolognese Ragù

Join us for a fun live and interactive class with Chef Denis Dello Stritto as he shows us how to make the most beloved sauces of all times: Ragù alla Bolognese. Here are the ingredients: 

Pasta 

• 200g  (1 cup and 2/3) AP flour
• 2 eggs

Ragù Bolognese

• 1/2 pound of ground beef
• 1/2 pound of ground pork
• 32 oz tomato sauce (passata)
• 1 tomato paste tube
• 1 carrot
• 1 onion
• 1 stalk of celery
• Garlic clove
•  glass of red wine
• Bay leaf

Tools

• Pot
• Spoon
• Knife
• Cutting Board
• Bowl 
• Pan
• Empty bottle of wine or rolling pin

About Chef Denis Dello Stritto

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food. 

Disclosures

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