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Bolognese Meatloaf

Bolognese Meatloaf

(Serve 8)


1 pound veal shoulder

1 pound beef round

1 pound pork loin

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground nutmeg

1/4 pound mortadella

4 large eggs

2 cup fresh breadcrumbs

1 cup freshly grated Parmigiano Reggiano cheese

1 teaspoon fresh Italian parsley, chopped

1/4 cup whole milk

1 large onion, finely chopped

1 carrot, finely chopped

2 cloves garlic, minced

2 Tbsp. extra virgin Olive oil

8 slices of prosciutto


1. Trim the veal, beef and pork meat of all tendons and sinew. Cut all into 1-inch pieces. Season with salt, pepper and nutmeg. Chill in the refrigerator for 1 hour.

2. Heat olive oil in a frying pan and sauté the onion, carrots and garlic until soft about 10 minutes. Grind meat and mortadella twice in the meat grinder; do not use a food processor. If you do not have a meat grinder, ask the butcher to do it for you. Add the cooked vegetables, eggs, bread crumbs, cheese, parsley, and enough milk to make the mixture moist. Cook a small patty of meat and adjust for salt and pepper. Mix the ingredients together with wet hands.

3. Take the meat mixture and shape it into a loaf. Wrap the loaf with prosciutto, taking care to make a smooth, tight package.

4. Preheat the oven at 350 degrees. Place the meat loaf and cook for 45 minutes. Remove the meat loaf from the oven and cool before slicing it.

5. Serve it hot with sauce, mashed potatoes and seasonal vegetables.


Balsamic Tomato Sauce

1 cup tomato sauce

1/3 cup brown sugar

1/4 cup balsamic vinegar

1 tsp Worcestershire sauce

1/8 tsp. cayenne pepper

Salt & Pepper


Combine tomato sauce, brown sugar, Worcestershire sauce, cayenne and balsamic in heavy medium saucepan. Boil over medium-high heat until mixture is reduced to 1 cup, about 15 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm


Garlic Mashed Potatoes

1 head garlic, peeled

4 whole potatoes

1/8 teaspoon freshly grated nutmeg

1/2 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

Peel and cut the potatoes into quarters. Boil the potatoes with the garlic in water. When the potatoes are cooked, remove them from the heat and drain immediately. (Note: If under-cooked, the potatoes will be lumpy; if over-cooked, they can be gummy, so keep a close eye on them.) Place the potatoes in a mixing bowl and whip with a whisk. Heat the cream and add it to the whipped potatoes. Season with nutmeg, salt and pepper. Finish with the butter.
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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


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