A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Maccheroni with Fennel and Sausage Ragu
Friday, December 18th
1:00 PM - 2:30 PM Pacific Time
Join Carlotta from Milan and learn to make a quintessential Southern Italian meal - maccheroni with fennel and sausage ragu. You’ll end up with a classic comfort meal to warm you up for the holidays!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Prepare all vegetables as indicated in the recipe below.
Maccheroni with Fennel and Sausage Ragu
Serves 4
Ragu
1 onion, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
2 tablespoons of dry fennel seeds
1-2 tbsp extra virgin olive oil
2 cans of tomatoes or tomato puree
4 pork sausages (or your favorite sausage substitute)
Pecorino Sardo or Parmesan Cheese for grating (optional)
Pasta
300g durum wheat flour
2 eggs
1-2 tbsp Olive oil
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 pot or deep pan for ragu
1 mixing spoon
1 toothpick or slim cylindrical object (you will use this to shape the pasta)
1 pot for boiling pasta
General Steps
Prepare the ragu.
Shape the pasta.
Plate and enjoy!