Cooking Basics - Pasta Dinner
Learn the basics of planning and prep for multi-course meals as we cook our way through 3 courses that will be ready to enjoy at the end of the hour. Menu includes an appetizer of Artichoke Bruschetta, salad course with a homemade Vinaigrette, and an entree of pasta with scratch-made Bolognese.
General Info & Pricing
60 mins
Session Duration
beginner
Level
$45
Private Session
$50
Group Class
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General Info & Pricing
60 mins
Session Duration
beginner
Level
$45
Private Session
$50
Group Class
Ingredients
Tips & Swaps
No tips available.
Preparation
Groceries: 1/4 teaspoon sugar 1 cup dry white wine 1/2 french baguette, cut into 1/3 inch thick slices 1 1/2 cups italian plum tomatoes, canned imported san marzano preferred 4 ounces marinated artichoke hearts, jar, drained and chopped 1/4 cup sliced black olive 1 1/4 teaspoons Dijon mustard 2 1/2 tablespoons mayonnaise 1/2 cup pepperocini 3 tablespoons butter, plus 1 tablespoon for tossing the pasta 3/4 cup Parmesan cheese 1 cup whole milk 2/3 cup carrot, chopped 2/3 cup celery, chopped 1 cup cherry tomato 1/2 cup chopped onion 2 1/2 clove garlic, minced 1 cucumber 1/2 tablespoon plus 3/4 teaspoon freshly squeezed lemon juice 4 cups mixed green 1 red onion 1/2 tomatoes, medium, seeds removed and diced 1/2 tablespoon plus 3/4 teaspoon dried oregano dash freshly ground black pepper 1/4 teaspoon kosher salt Whole nutmeg 12 ounces ground beef chuck, or you can use 1 part pork to 2 parts beef 1/2 cup extra-virgin olive oil 1 1/2 tablespoons plus 1/4 teaspoon red wine vinegar 12 ounces spaghetti noodle Equipment: Large Pot Large Saute Pan Baking Sheet Parchment Paper or Aluminum Foil Chef Knife Cutting Board Bread Knife 4 Bowls Mason Jar or small tupperware with lid Tongs Spatula Measuring spoons and cups
Nutrition Facts
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