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November 20, 2021 3:30 PM
150 mins
Live Class
On-Demand Class
$ 45.00 CAD
plus tax
Join our MasterChef Canada Alumna Mai Nguyen for her newest class on how to make Pappardelle with a classic Meat Ragu. During Mai’s virtual cooking class you’ll make a fresh egg enriched pasta, then cut it by hand into Pappardelle, a wide ribbon pasta traditionally served with hearty meat ragus. You'll also make Mai's Meat Ragu, featuring pancetta and beef, or pork, cooked with tomatoes and wine. By the end of your online cooking class you will have a hearty meal for 4 ready to serve.
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Ingredients, Egg Pasta Dough: '00' flour, eggs, salt, semolina flour
Ingredients, Meat Ragu: 3lb pork shoulder or beef chunk/flank, 100g pancetta, yellow onion, celery, carrot, garlic, juniper berries, bay leave, thyme, rosemary, dry red wine, tomato passata, olive oil, butter, parmigiano cheese
Specialty Equipment: digital scale, pasta machine
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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