This White Ragu is a robust pasta sauce made with ground pig, beef, and pancetta. Without tomatoes, it still has the familiar crimson ragu flavors. Tagliatelle or pappardelle pasta, which perfectly complements the crumbly structure of the ragu sauce, is topped with this delectable sauce.
This white ragu sauce is your ticket if you’re searching for a meal with lots of flavors that the whole family will enjoy. This recipe produces enough food to feed a large group, and it will surely fill everyone up. This dish is perfect for a casual dinner gathering or a relaxing evening at home.
With a crusty slice of toasted bread and a crisp green salad, serve this hearty pasta dish. You will adore the sauce with the pasta just as much as you will appreciate dipping the bread into it!
What exactly is a ragu?
Onions, carrots, and celery are the foundation of a traditional beef ragu, which is then followed by minced beef and a variety of liquids, including wine, broth, milk, or cream. The taste, the components, and the method of preparation are all quite comparable to those of a Bolognese sauce.
What is tagliatelle pasta?
Tagliatelle is a type of spaghetti made with eggs that is thin and long. Because it can withstand the crumbly texture of the beef sauce after it has been cooked down, it is the ideal ingredient for this recipe.
What are the components of a creamy ragu?
This ragu gets its name from the fact that it does not contain any tomatoes or tomato sauce, in addition to the use of white wine.
White Ragu Pasta
- 1/4 mug of olive oil
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1 cup of sliced white onion
- 4 ounces of diced pancetta
- 1 tbsp. of minced fresh sage
- 1 tbsp. finely chopped fresh herbs
- 1 tbsp. finely minced fresh rosemary
- 1 teaspoon of salt, 1 teaspoon of pepper
- Pork minced to 1 pound
- A 1-pound package of ground meat
- White wine, 4 ounces.
- Chicken broth, one cup
- Two tablespoons of unadulterated butter
- 1 pound of tagliatelle
- 2 tablespoons of whole milk
- 1/2 cup of shredded parmesan
- Large Dutch pot heated to medium heat. Salt, pepper, celery, onions, and olive oil are also good additions. Vegetables should be prepared for 15 minutes at medium-low heat with frequent tossing.
- To the saucepan, add pancetta. Cook for 10 minutes alongside the veggies. Stir well after adding spices.
- Wine, bacon, and beef should be added to the pot. The flesh is thoroughly broken up by vigorous stirring. Stirring sporadically, simmer for 20 minutes over medium-low heat.
- Stir in the poultry stock. Reduce after 20 minutes of simmering.
- Butter, milk, and parmesan are added after the sauce is taken off the heat.
- Al dente spaghetti should be cooked. Drain noodles, then combine with sauce. Put more parmesan cheese on the plate.