Discover the Sunday family lunch of my childhood: prepare the Bolognese sauce and homemade Tagliatelle as my Grannies taught me in Italy!

What You’ll Learn


Tagliere Padano

To start a selection of the best products typical of the Po Valley: Mortadella, Gorgonzola cheese, and Pears!

Pasta with Pesto di Rucola

One of the most delicious Italian pesto sauces made with traditional Emilian ingredients: Parmigiano Reggiano, Arugula and Pistachios.

Traditional Bolognese Sauce (My Family Recipe!)

Directly from my family cookbook: the slow-simmered beef and pork Ragù alla Bolognese (the real one!).

Homemade Eggs Tagliatelle Pasta

Probably the best and the most traditional pasta shape to toss with Ragù alla Bolognese! 


Minimum Guests: 4

Maximum Guests: 6

Event Duration: around 3.5 hours

Starting hours:

3pm- 6.30pm – (estimated)

4pm- 7.30pm – (estimated)

5m- 8.30pm – (estimated)

Highlights: Preparation of a traditional Bolognese sauce and homemade Tagliatelle

Location/Meeting place: Your place (Currently we can serve ONLY Clarke and Oconee Counties)

Price: $ 129 per person

In this class, we’ll learn to prepare the most iconic recipe of my childhood: The Ragù alla Bolognese!

The Bolognese meat sauce is the protagonist of the Sunday lunches in Bologna, symbolizing harmony and tradition.

I’ll tell you all the secrets about my family recipe of Ragù alla Bolognese, all the tips I inherited from my grannies and mum, and my personal touch, respecting the Bolognese culinary tradition.

We’ll prepare the Egg Tagliatelle from scratch to pair with the Bolognese meat sauce. Tagliatelle is the most traditional pasta to toss with the Ragù. We’ll learn to knead and flat the egg and flour mixture with the Kitchen Aid, and then we’ll reduce the dough into ribbons. Finally, we’ll cook, toss, and serve the Tagliatelle along with the Ragù.

Also we prepare one of my preferred Italian pesto sauce, made with typical products of Emilia Romagna: Arugula and Parmigiano Reggiano!

To have a good start we will sample a typical Emiian appetizer with products typical of the Po Valley.


The word “ragù” probably descended from the French term ragout, the technique of slow-cooking small pieces of meat or fish. 

The Emilian cookbooks mention the Ragù al Bolognese since the XVII Century, but the recipe is probably more ancient. Initially, ragù wasn’t paired with pasta but with bread slices or polenta.

As I previously said, in Bologna, the ragù is a severe matter, and it is responsible for several quarrels!

In 1982, the “Accademia della Cucina di Bologna”, the association that preserves the local culture and traditions, published an official version of the recipe.

But, even this attempt hasn’t ended the debate: in Bologna, every family is ready to swear that they jealously keep the secret of the unique and original Ragù alla Bolognese!


Ground beef, Pancetta, Double-concentrated tomato paste, Onions, Carrots, Celery, Whole milk, Vegetable broth, Red wine, Eggs, Semolina Flour, 00 Flour, Salt, Black pepper, Gorgonzola cheese, Mortadella, Pears, Arugula, Parmigiano Reggiano, Pistachios, olive oil,


The cuisine of the Emilia-Romagna is rich, opulent, decadent, and classy: not for nothing, the nickname of the regional capital, Bologna, is La Grassa (the fat). 

Bologna is the city where I was born and raised and where part of my family still lives. Come with me to discover the best recipes of my region: Ragù alla Bolognese, Tortellini, Tortelloni, Lasagne, Piadina, Crescentine, Cotechino, Mortadella, Prosciutto di Parma, Parmigiano Reggiano, are just some of the several gems that make Emilia-Romagna a paradise for foodies!