Pasta al Ragù Bianco

Pasta al Ragù Bianco

Based on 4 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Ragù Bianco is a gentler, lighter sister to the all time classic Bolognese. It skips tomatoes but adds white wine, fresh herbs, and butter for that silky creaminess. Originally from the Emilia-Romagna region in Italy, this sister to red Bolognese is considered to be the more refined and elegant dish. Typically veal, pork, beef, lamb, or salsiccia are used but some regions also traditionally use wild boar or rabbit as well. It might be less popular in Italy but absolutely cherished in fine dining and family kitchens thanks to its subtle, elegant flavor palette. Isn’t that just perfect for date nights, late summer evenings, or as a cozy comfort food for fall and winter: The mix of ground meat, salsiccia, and pancetta bring depth and heartiness, while lemon zest takes up all the flavors up a level or two to impress. Served with with freshly cooked pappardelle (ideally fresh egg pasta) and Parmesan, this dish is one of the ultimate creamy comfort dishes out there, super down to earth and classy all at the same time. For the pasta, Tagliatelle or any wide ribbon works, and you can also add porcini mushrooms for an autumnal take. If you need it to be even creamier, stir in a splash of milk or cream at the very end."
Difficulty
Easy 👌
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
pappardelle pasta
250 g
mixed ground meat
75 g
Italian sausages
37½ g
pancetta
½
carrot
½
celery
½
onion
100 ml
dry white wine
100 ml
beef stock
1½ sprigs
thyme
1 sprigs
sage
½ sprig
rosemary
½ leaf
bay leaf
1 tsp
lemon zest
25 g
butter (for serving)
Parmesan cheese (for serving)
salt
pepper

Utensils

cutting board, knife, sauté pan, wooden spoon, pot, sieve, fine grater

Nutrition per serving

Cal1100
Fat57 g
Protein48 g
Carb97 g

  • Step 1/4

    Finely dice carrot, celery, and onion. Remove salsiccia from its casing. Heat some olive oil in a large pot or Dutch oven. Fry pancetta and salsiccia for approx. 3 min. Add ground meat and cook for approx. 5 min. More, seasoning with salt and pepper.
    • ½ carrot
    • ½ celery
    • ½ onion
    • 75 g Italian sausages
    • 37½ g pancetta
    • 250 g mixed ground meat
    • salt
    • pepper
    • cutting board
    • knife
    • sauté pan
    • wooden spoon

    Finely dice carrot, celery, and onion. Remove salsiccia from its casing. Heat some olive oil in a large pot or Dutch oven. Fry pancetta and salsiccia for approx. 3 min. Add ground meat and cook for approx. 5 min. More, seasoning with salt and pepper.

  • Step 2/4

    Add diced vegetables to the meat and sauté over medium heat for approx. 5–7 min. Deglaze with white wine and let reduce for approx. 3 min. Pour in beef stock once it’s reduced. Add thyme, sage, rosemary, and bay leaf in.
    • 100 ml dry white wine
    • 100 ml beef stock
    • 1½ sprigs thyme
    • 1 sprigs sage
    • ½ sprig rosemary
    • ½ leaf bay leaf

    Add diced vegetables to the meat and sauté over medium heat for approx. 5–7 min. Deglaze with white wine and let reduce for approx. 3 min. Pour in beef stock once it’s reduced. Add thyme, sage, rosemary, and bay leaf in.

  • Step 3/4

    Let ragù simmer over low heat for approx. 45–60 min., half time covered, other half uncovered. Add more beef stock if needed. Just before it’s done, stir in butter to make a silky and glossy sauce.
    • 25 g butter (for serving)

    Let ragù simmer over low heat for approx. 45–60 min., half time covered, other half uncovered. Add more beef stock if needed. Just before it’s done, stir in butter to make a silky and glossy sauce.

  • Step 4/4

    Towards the end of ragù’s cooking time, cook pappardelle in generously slated water until al dente. Reserve a little pasta water, drain pasta, and add to ragù. Mix it all well. Finely grate lemon zest and stir half of it in. Top with freshly grated Parmesan remaining lemon zest and serve immediately.
    • 250 g pappardelle pasta
    • 1 tsp lemon zest
    • Parmesan cheese (for serving)
    • pot
    • sieve
    • fine grater

    Towards the end of ragù’s cooking time, cook pappardelle in generously slated water until al dente. Reserve a little pasta water, drain pasta, and add to ragù. Mix it all well. Finely grate lemon zest and stir half of it in. Top with freshly grated Parmesan remaining lemon zest and serve immediately.

  • Enjoy your meal!

    Pasta al Ragù Bianco

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