1 hour 30 minutes
@
$30.00
In Naples, Sunday mornings mean slow cooked ragù. The best ragù combines a tasty cut of beef, pork and braciole. The dense, dark cooking juices season ribbed rigatoni leaving the meat to be enjoyed as a second course. In the past, the doorman was the sugo keeper, listening to the bubbling of slow-simmering pots and watching tenants come and go. During our 90-minute interactive class, we’ll prepare the base of the legendary Neapolitan ragù which will simmer away for 5 hours.