Cooking classes in Vicenza

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Sausage ragu with mascarpone

​- 3 cloves of garlic, minced
- 350g/12oz of Italian sausage, taken out of their casings
- 1/2 cup of tomato paste
- 1 cup beef stock
- 1/2 cup mascarpone
- 1 1/2 cup of red wine
- 1 table spoon, fresh rosemary
- 1 pinch of chilli peppers
- 6 table spoons olive oil
- Salt & Pepper to taste
1 – In a big frying pan, brown garlic, chilli peppers, rosemary and sausage with the olive oil;
2 – After the meat is all cooked and brown, combine the wine and let reduce in half;
3 – Add the tomato paste and the stock, let it cook for ten minutes in low heat;
4 – Turn the heat off and combine the mascarpone, then toss the pasta with.