Cooking Class: Tuscan Beef Ragu with Handmade Pappardelle
Join Chef Pam Buono at Sizzle’s Kitchen to learn how to make Tuscan Beef Ragu with Handmade Pappardelle. This is the second recipe in my Adventures in Italy series! I was fortunate to attend a cooking class in Firenze (super fun!). The sauce I learned was made with beef, but I will include instruction for lamb, pork and venison. I’ll use beef in this class. It was served over handmade pappardelle, which is a wide ribbon shape “pasta luonga”. In this class we’ll make both the sauce and the pasta! Bring an apron!