In many Italian American homes, Sunday wasn't just another day—it was a tradition. The sauce simmered for hours, fresh pasta was rolled by hand, meatballs were carefully shaped, and family gathered around the table to share stories, laughter, and a meal prepared with love.
In this hands-on class, you'll learn the techniques behind one of Italy's most cherished traditions. From mixing and rolling fresh pasta to creating a rich, slow-simmered Sunday sauce, you'll discover the recipes and methods that have been passed from one generation to the next.
Whether you're continuing a family tradition or beginning a new one, you'll leave with the confidence to prepare a memorable Sunday dinner that brings everyone to the table.
Garlic-Rubbed Tomato Bruschetta - Grilled rustic bread rubbed with fresh garlic and topped with ripe tomatoes, basil, extra virgin olive oil, and Parmigiano Reggiano.
Handmade Tagliatelle - Fresh egg pasta rolled and cut by hand using traditional techniques.
Sunday Sauce - A rich San Marzano tomato sauce slowly simmered with Italian sausage, pork, and beef to develop deep, comforting flavor.
Italian Meatballs - Tender, flavorful meatballs prepared using traditional techniques and gently finished in Sunday sauce.
Classic Italian Greens Salad - Crisp seasonal greens, shaved Parmigiano Reggiano, pepperoncini, tomatoes, cucumbers, and homemade Italian vinaigrette.
Vanilla Bean Panna Cotta - A delicate Italian cream dessert served with seasonal berries or an amaretti crumble.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Sue Fawcett
In many Italian American homes, Sunday wasn't just another day—it was a tradition. The sauce simmered for hours, fresh pasta was rolled by hand, meatballs were carefully shaped, and family gathered around the table to share stories, laughter, and a meal prepared with love.
In this hands-on class, you'll learn the techniques behind one of Italy's most cherished traditions. From mixing and rolling fresh pasta to creating a rich, slow-simmered Sunday sauce, you'll discover the recipes and methods that have been passed from one generation to the next.
Whether you're continuing a family tradition or beginning a new one, you'll leave with the confidence to prepare a memorable Sunday dinner that brings everyone to the table.
Garlic-Rubbed Tomato Bruschetta - Grilled rustic bread rubbed with fresh garlic and topped with ripe tomatoes, basil, extra virgin olive oil, and Parmigiano Reggiano.
Handmade Tagliatelle - Fresh egg pasta rolled and cut by hand using traditional techniques.
Sunday Sauce - A rich San Marzano tomato sauce slowly simmered with Italian sausage, pork, and beef to develop deep, comforting flavor.
Italian Meatballs - Tender, flavorful meatballs prepared using traditional techniques and gently finished in Sunday sauce.
Classic Italian Greens Salad - Crisp seasonal greens, shaved Parmigiano Reggiano, pepperoncini, tomatoes, cucumbers, and homemade Italian vinaigrette.
Vanilla Bean Panna Cotta - A delicate Italian cream dessert served with seasonal berries or an amaretti crumble.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chef Sue Fawcett
