Beginner Class: Bolognese - Wednesday, April 29th @ 5:30pm

*if ground pork isn’t your thing just double the beef. 

For the bolo:

• 2# ground beef

• 2# ground pork

• 2 large white onions, cut very finely

• 2 large carrots, peeled and cut very finely

• 2 large celery, cut very finely 

• 2 cloves garlic, peeled

• 1 bay leaf

• 2 cups canned tomatoes, diced or whole

• 1 cup milk 

• neutral oil— 3Tbs

To finish…

• 1 box spaghetti or rigatoni or pasta of your choice (for 4 people)

• 2 Tbs butter

• parmigiana cheese for finish

For the garlic bread:

• french bread or baguette (baguette will be harder and crustier)

• 4 cloves of garlic

• 1/2 bunch parsley

• 5 Tbs stick butter (softened at room temperature)

For the ZALAD:

• 2 heads of romaine lettuce 

• 1/2 cup parmigiana cheese

• 1 tsp dijon mustard

• 1 clove garlic

• anchovy paste (if you can't find, anchovies work)

• juice of lemon 

• olive oil

• canola or vegetable oil 

• little bit of mayo (1 Tablespoon)

PRE-class leg work: please have your oven preheated to 320F.

equipment:

dutch oven or high sided pot to cook bolognese in

baking sheet

tin foil

pasta pot

small mixing bowl

large salad bowl

strainer