This Sauce is Boss

A great sauce doesn’t just sit on top of pasta… it defines the entire dish. Join us for a hands-on class where we break down three of the most iconic sauces and show you exactly what makes them work — and why so many people struggle to get them right at home. This is where things start to click. We’ll build a rich, slow-simmered Bolognese that develops depth layer by layer. Then we’ll tackle Carbonara — the one that intimidates everyone — and show you how to create that silky, creamy finish without scrambling a single egg. And finally, we’ll bring it all together with a Vodka Sauce that balances richness, acidity, and just the right amount of heat. This class is about understanding technique, timing, and control — the difference between “following a recipe” and actually knowing what you’re doing. If you’ve ever wondered why restaurant pasta tastes different… this is where that gap closes. 🧑🍳 What You’ll Make Classic Bolognese Sauce (rich, slow-simmered, deeply flavorful) Carbonara Sauce (silky, creamy, technique-driven) Vodka Sauce (balanced, bold, restaurant-style)  What You’ll Learn Building flavor in layers (this changes everything) Managing heat and timing for sauces How to avoid common mistakes (especially Carbonara 👀) Balancing acidity, fat, and salt Turning one base into multiple variations 🥡 What You’ll Take Home Your prepared sauces Pasta dishes to enjoy Printed recipes Confidence to recreate all three at home ⚠️ Allergens Contains: Dairy, Eggs, Wheat (Meat used in Bolognese — substitutions discussed) 🧺 What to Bring Apron Containers for take-home sauces