White Ragù

why make this recipe

White Ragù is a delicious and comforting dish that’s perfect for a family meal or a special occasion. This creamy meat sauce is rich in flavor and can be paired with various types of pasta. It’s a great alternative to traditional red sauces and offers a unique taste that everyone will enjoy.

how to make White Ragù

Ingredients:

• ground meat (beef or pork)
• pancetta
• white wine
• milk
• chicken or vegetable stock
• herbs (such as thyme and bay leaf)
• lemon zest
• salt
• pepper
• onion
• carrot
• celery
• garlic

Directions:

1. In a large pot, cook pancetta over medium heat until crispy.
2. Add diced onion, carrot, celery, and garlic; sauté until softened.
3. Stir in ground meat and cook until browned.
4. Pour in white wine and let it reduce for a few minutes.
5. Add milk, stock, herbs, lemon zest, salt, and pepper.
6. Bring to a simmer, then reduce heat and cover, cooking for 1-2 hours, stirring occasionally.
7. Serve over pasta or as desired.

how to serve White Ragù

White Ragù can be served over any type of pasta, such as tagliatelle, fettuccine, or even gnocchi. You can also enjoy it alongside crusty bread or with a simple green salad. Grating some fresh Parmesan cheese on top can add an extra layer of flavor.

how to store White Ragù

If you have leftovers, store the White Ragù in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage. Make sure to label the container with the date for easy reference.

tips to make White Ragù

• Use a mix of ground meats for a richer flavor.
• If the sauce is too thick, add more stock or milk to reach your desired consistency.
• For an extra touch of flavor, try adding a pinch of nutmeg or some finely chopped fresh herbs right before serving.

variation (if any)

You can customize this recipe by adding different vegetables, like mushrooms or peas. If you want a lighter sauce, use turkey instead of beef or pork. Switching up the herbs can also change the overall taste, so feel free to experiment.

FAQs

Q: Can I use a different type of wine?
A: Yes, any dry white wine will work in this recipe. Just avoid overly sweet wines.

Q: How long can I store the leftovers?
A: You can keep the White Ragù in the refrigerator for up to three days or freeze it for up to three months.

Q: Can I make this dish in advance?
A: Absolutely! Making it a day ahead allows the flavors to develop even more. Just reheat it on the stove before serving.

White Ragù

A rich, slow-cooked Italian meat sauce made without tomatoes, featuring tender ground meats simmered in a creamy, flavorful broth.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 people

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Ragù

• 1 lb Ground Pork
• 1 lb Ground Veal
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 Onion medium, diced
• 1 Carrot medium, diced
• 2 Celery Stalks diced
• 3 Garlic Cloves minced
• 1 cup Dry White Wine
• 2 cups Chicken Broth
• 1 cup Whole Milk
• 0.25 tsp Nutmeg grated
• Salt To taste
• Black Pepper To taste

For Serving

• 1 lb Pappardelle or Tagliatelle
• 0.5 cup Parmigiano-Reggiano grated

Equipment

• Large Pot/Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups/Spoons

Method

 

White Ragù

1. Heat olive oil and butter in a large pot, then add ground pork and veal, browning until no pink remains; drain excess fat.
2. Add diced onion, carrot, and celery to the pot, cooking until softened, then stir in minced garlic and cook for another minute until fragrant.
3. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until the wine has almost completely evaporated.
4. Stir in chicken broth and whole milk, bring to a gentle simmer, then reduce heat to low, cover, and cook for 2-3 hours, stirring occasionally, until the sauce is rich and thickened; season with grated nutmeg, salt, and pepper.

To Serve

1. Cook pappardelle or tagliatelle according to package directions until al dente, reserving some pasta water.
2. Drain pasta and add directly to the ragù, tossing to coat, adding a splash of pasta water if needed to reach desired consistency, then serve immediately garnished with grated Parmigiano-Reggiano.

Notes

For a deeper flavor, allow the ragù to simmer longer, adding more broth or milk as needed to maintain consistency. This sauce is also excellent with other pasta shapes like rigatoni or paccheri, and can be made with only ground pork or beef if preferred.