Mastering Bolognese

  • Saturday, September 24, 2022
  • 2:00 PM - 4:30 PM
  • BARN Kitchen Arts, Class Code KI092422BR
  • 0


  • $63 tuition + $27 materials fee
  • $48 tuition + $27 materials fee

    Registration will close on Wednesday, September 21, 2022

Registration is closed

A well-made Bolognese is hard to turn away from and there are many approaches and techniques focused on making the very best. In this class, we’ll explore two tried and true ways, one rooted in the Emilia-Romagna region of northern Italy with a great backstory, the other a more ‘modern’ endeavor... geared toward preparing a faster weeknight meal yet retaining a strong sense of Italy. We’ll make both, eat both and compare their complexities and commonalities, pluses, and minuses. 

The more traditional Bolognese typically takes 3 or more hours to prepare and cook. We’ll have that well underway when you arrive and together, we’ll do the final touches to complete the cooking.  The other more contemporary and faster recipe we’ll prepare together from start to finish and using a popular locally made island pasta, enjoy their unique yet slightly different flavors. Along with the recipes, you’ll have enough to take home to share for another meal.  

Come prepared to make and eat some good food, talk Italian cuisine and culture and dive into a fun and rewarding culinary adventure including a local red wine that highly compliments the journey.


  • Registration will close on Wednesday, September 21st at 4:30 pm.
  • There is a $27 materials fee added to the course registration fee. 
  • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  • Please click here for BARN's current COVID-19 health & safety protocols. 
  • BARN is committed to accessibility. Tuition Assistance is available click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here. 

    Instructor Bio:

    Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.

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