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Delicious White Ragù sauce served over pasta with herbs and vegetables

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
Cook Time 4 hours
Total Time 4 hours 30 minutes
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.