ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here

• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

HOW WE RUN THE CLASS? 

• Before your online begins, please read the recipes and watch instructional video 
• We recommend you to watch our pre-recorded the video to give you a better understanding of the dish before you start. 
•  In this online cooking class, you are welcome to BYO your own wine and beer. However, for safety, please focus on cooking during the lesson, and consume responsibly.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

SPECIAL DIET NOTES

• Vegetarian/ Vegan - you can replace the meat component with either 2 cups of minced frozen veggie's mixture, or 2 cups of cooked then diced mushrooms or just use the tomato sauce only.
• Dairy-free - Most cases, the recipes doesn't include dairy.
• No nuts. We don't include any nuts in our meals. 

EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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THE MENU

• Pappardelle - Fresh Egg Pasta
• Napoli Sauce (vegetarian)
• Bolognese ragù Special Meat Sauce 

THE INGREDIENTS

Pasta 

• 200g Tipo 00 flour
• 2 tsp olive oil
• 2 eggs

Napoli sauce (vegetarian)

• 500g fresh tomatoes or 1 tin 
• 1/4 onion, chopped
• 1 garlic cloves diced
• 1/4 bunch basil, chopped
• salt and pepper, to taste
• 1/2 chilli (optional) 

Bolognese ragù Special Meat Sauce 

• 1 large brown onion diced 
• 1 clove garlic, minced
• 250g beef mince 
• 1 large brown onion diced 
• 1 clove garlic, minced
• 50ml dry white wine
• ½ carrot, diced 
• 25g pancetta, sliced 
• 1/4 tsp chilli flakes
• 1 bay leaf
• 1 can 400g Italian tomato sauce (can use the recipes above)
• 2 tbsp extra virgin olive oil 
• Salt and black pepper
• 1 tsp of fresh Thyme or rosemary chopped
• 1 teaspoon sugar
• For garnish: grated Parmigiano Reggiano and chopped parsley
• Salt and pepper to taste

Pasta All'uovo Pappardelle- Egg Pasta

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. 

INGREDIENTS 

• 200g Tipo 00 flour
• 2 tsp olive oil
• 2 eggs

METHOD 

1. Make a well in the centre of the flour, slowly incorporate flour with egg. 
2. Roll the pasta dough through the roller until the 2nd thinnest setting. 
3. Or roll with a rolling pin until it is thin enough to see light clearly poking through it. 
4. Cook in salted, boiling water for 6-7 minutes. 

Napoli sauce (vegetarian)

INGREDIENTS

• 500g fresh tomatoes or 1 tin of diced tomato
• 1/4 onion, chopped
• 1 garlic cloves diced
• 2 sprigs fresh oregano
• 1 bay leaf
• 1/4 bunch basil, chopped
• salt and pepper, to taste
• 1/2 chilli (optional) 

METHOD

1. Heat oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, oregano and bay leaf. Cook, stirring, for 1 minute or until fragrant.
2. Add tomatoes. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring, for 40 minutes or until sauce has thickened
3. Add basil. Cook, stirring occasionally, for 5 minutes. Season with salt and pepper.

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Bolognese ragù Special Meat Sauce 

Ragù alla Bolognese is one of the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy, but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different from the ordinary international "Bolognese sauce".

INGREDIENTS

• 1 large brown onion diced 
• 1 clove garlic, minced
• 250g beef or pork or mix mince 
• 1 large brown onion diced 
• 1 clove garlic, minced
• 50ml dry white wine
• ½ carrot, diced 
• 25g pancetta, sliced 
• 1/4 tsp chilli flakes
• 1 bay leaf
• 1 can 400g Italian tomato sauce (can use the recipes above)
• 2 tbsp extra virgin olive oil 
• Salt and black pepper
• 1 tsp of fresh Thyme or rosemary chopped
• 1 teaspoon sugar
• For garnish: grated Parmigiano Reggiano and chopped parsley
• Salt and pepper to taste

METHOD

1. First, place a heavy pot over medium heat. When the bottom is hot, fry the pancenta for 2-3 minutes. 
2. Now, pour the grounded beef or pork cook until golden brown. Finally, pour the meat into a bowl and put aside, covered.
3. In the same pot add the extra virgin olive oil. Add onions and chopped thyme. Sautè over medium heat, stirring occasionally, until all they are very tender and translucent.
4. Finally, add the tomato sauce and stir-fry 5 minutes more.
5. When the vegetables are well cooked, add the meat previously seared. Raise the flame on high and pour the wine, stirring frequently for a couple of mins.
6. Finally, turn the heat down to low and cover the pot with a lid. Cook very slow, stirring occasionally.
7. The ragù alla Bolognese have to simmer very gently all the cooking time. Add beef stock or water if necessary.
8. After at least 1 hours, when the ragù alla Bolognese is well done, pour the whole milk warmed and stir well. You can cook 40 minutes more, stirring occasionally.
9. Add sugar. Salt and pepper the ragù alla Bolognese just a few minutes before ready. Serve with Parmigiano Reggiano and chopped parsley