Call Us (440) 729-7340 // Visit // Apply
Homemade Spaghetti with White Ragu Sauce

Homemade Spaghetti with White Ragu Sauce

(Serve 8)


1 small carrot, peeled & finely chopped

1 stalk celery, finely chopped

1 small yellow onion, peeled & finely chopped

4 Tbsp. extra virgin olive oil

1 lb. lean ground pork

1/4 lb. prosciutto, finely chopped

1 pound baby Portobello mushroom, sliced

¼ cup porcini mushroom, soaked in white wine

½ cup dry white wine

1/2 cup chicken stock

2 cups heavy whipping cream

1 tsp. Sea salt

1/4 tsp. freshly ground white pepper


To make the sauce, in a heavy bottom 6-quart sauté pan, cook the carrot, celery and onion in olive oil until onion is transparent. Add mushroom, porcini, pork and prosciutto and cook until brown. Add the wine and stock and cook until wine evaporates. Add the cream to the mixture. Season with salt and pepper. Simmer for 45 minutes, stirring once in a while to prevent the sauce from sticking.


Pasta Dough:

2 cups all-purpose flour

2 large eggs

1/4 cup dry white wine

1/2 teaspoon Sea salt

1/4 cup grated Parmigiano Reggiano


To make dough, place the flour on a wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add the wine and salt. Use a fork to break up the eggs and mix the contents of the well. Slowly add flour, beginning at top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with palms of your hands. Knead the dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour). Gather the dough into a ball, place in a mixing bowl, and cover with plastic wrap.


Let rest for 30 minutes. (To test for readiness, punch the dough with your index finger. If it springs back, it’s done.) Break dough into lemon-size pieces and feed pieces into pasta machine. Cut the dough into spaghetti shape. Spread on a parchment lined sheet pan. Bring an 8-quart pot of water to boil. Add salt then pasta and boil for 2-3 minutes. Drain and toss pasta with white sauce. Sprinkle spaghetti with cheese and serve.
Sold Out


All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

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.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, 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.

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


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.