Culinary arts students from Johnson and Wales University in Providence, RI are eager to learn the fine art of creating Bolognese pasta, starting with Lasagne Verdi alla Bolognese. Mary Ann leads them through the process of making Lasagne Spinach Noodles, and layering it over and over with a meaty, Bologna-Style Ragu, and Bechamella Sauce. And there's just enough time to make Tagliatelle with Bolognese Sauce. They all get straight A's!
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Episode #2121 / Length: 29 minutes