Tagliatelle- fresh pasta shape
ragù bolognese - traditional sauce
Tagliatelle topped with ragù bolognese
Tagliatelle is a typical egg pasta of Bologna. Every single piece of tagliatelle is a long, flat ribbon similar in shape to fettuccine and is typically about 6.5 to 10 mm (0.26 to 0.39 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Ragù bolognese preparation
Fry the chopped onion in two tablespoons of oil, add the minced garlic, then the sausage (peeled and crumbled).
Stir, brown well and lower the flame.
Add the peas, tomato sauce and half a glass of water ..
Bring the sauce to cooking: it will be ready when the peas are tender (if necessary, add a little water if it dries too much during cooking); adjust salt.
Boil the pasta in abundant salted water, drain it al dente and add it to the sauce.
Stir well and serve immediately with a good sprinkling of freshly ground pepper.
Hello, I'm Grazia. I'm a teacher, a cook and a foodie born and raised in Bologna, a nice city in the North of Italy. I started using the rolling pin at the age of 7 helping my mum in the kitchen. Since then I've never stopped cooking for my friends then for my guests. I grew up in a traditional family where my mum taught me how to manipulate and tranform raw materials to food, connected to the territory. I cook fresh stuffed pasta, the most traditional pasta shapes combined with vegetarian and meat sauces. I love tiramisù
The closest station
Fermi bus stop
How to get to the station?
From Bologna Centrale: 20mins
Exact location provided after booking.
Up to 6 people can join Grazia's cooking class.
It costs 25 per person.
Duration of this cooking class is 1.5 hours.
Yes, Tagliatelle cooking class has a vegetarian option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.