What we’ll do
In Lasagne Bolognesi class you’ll prepare the original lasagna, made up of layers of pasta (classic sfoglia or the green one with spinach), bechamel sauce and, of course, the original ragù bolognese.
Preparing ragù bolognese is an art. I believe that something magic happens when beef, vegetables, tomato, wine meet themselves in the pot. You perceive different smells that change as you add ingredient one by one. Also the noises are different: first you hear the sizzle then the mumble of slow cooking.
When you prepare ragù, you have to keep in mind that the most important ingredient is not a food: it’s time. A well-made ragù needs hours. Fundamental for the success of ragù is to have patience, attention and not to be in a hurry. The long and slow cooking is the only way to get the perfect taste and consistency.
And at the end, when ragù is ready and you can compose your lasagna layer by layer you will be very proud of your work, made with patience and love as bolognesi (and italian) usually do.