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!