Mamma Agata’s Bolognese
Recently, while in Ravello for my wedding last September, I attended Mamma Agata’s Cooking School. If you are ever in Ravello, Italy or near Amalfi, I highly recommend taking one of her classes. She has the most beautiful home on a cliff overlooking the Amalfi Coast were her family teaches generational Italian recipes that her mom has passed down for years. It is a family affair as well- the whole family is in the kitchen and each member plays a role in getting the final dish to the table. From making their own olive oil from fresh olives they grow on property to their tomato puree and handmade pasta- everything comes as fresh as you can get it! I could not be more impressed with this wonderful family! Anyways, one of my favorite dishes she taught us to make was her Bolognese. I learned so many new things that day, but this tip really stuck with me: cook with onions when you are cooking a long term dish and cook with garlic when you are cooking a short term dish- but never do both! Her reasoning behind this is because they tend to overpower each other and garlic gets bitter over time. This was fascinating to me because I put onions AND garlic in almost every dish I cook! I was very curious how this Bolognese would turn out without garlic and y’all- it was INCREDIBLE. It is such a rich, silky meat sauce that is better than any traditional Italian restaurant I’ve ever been to. If you want to impress some guests for a dinner party this is the dish you need to make. It is even amplified when you use Mamma’s tomato puree and homemade pasta. She ships it all over the world! I love to order some every year and save it for a special occasion but it is not a must for this dish. I hope you enjoy this little piece of Italy in your own home!
Cooking items that I used: