Pasta al Ragù Bianco

Pasta al Ragù Bianco is a delicious, comforting dish made with a rich, creamy white sauce, often referred to as a “white bolognese” or ragù bianco. It’s traditionally made without tomatoes, offering a lighter, more savory profile that highlights the depth of the meat and the richness of the sauce. Originating in various regions of Italy, this dish is particularly popular in central and northern parts, where hearty, comforting meals are part of the culinary tradition.

Let me show you how I make this beautiful pasta dish! From my own personal experience, this recipe can be a little different depending on the region, but here’s how I prepare it.

What to Expect:

This dish offers a creamy, hearty sauce that perfectly coats the pasta, delivering a deeply savory flavor from the long simmering process. It’s the type of dish that only gets better with time!

Ingredients:

• 1 lb ground beef (or veal/pork mix)
• 1 medium onion, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/2 cup pancetta, chopped
• 1 cup dry white wine
• 2 cups chicken broth
• 1/2 cup milk (you can substitute cream for a richer sauce)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme or a mix of fresh herbs
• Salt and pepper to taste
• 1 lb pasta (pappardelle is perfect)
• 1/4 cup Parmesan cheese (for garnish)
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Ragù Bianco now.

Recipe Overview

Prep Time: 10 minutes

Equipment Needed:

Large skillet or Dutch oven, pasta pot, wooden spoon

• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Ragù Bianco now.

Method:

1. Prepare the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt. Cook for 6-8 minutes until softened. Add garlic and cook for another minute.
2. Brown the Meat: Stir in the pancetta and cook for 2 minutes. Add the ground beef (or your meat choice) and brown it well, breaking it up with a spoon. This will take around 6-8 minutes.
3. Deglaze the Pan: Pour in the white wine, scraping any browned bits off the bottom of the pan. Let the wine cook down for about 2-3 minutes.
4. Simmer the Sauce: Add the chicken broth and milk, stirring to combine. Bring to a simmer, reduce the heat, and cook for 30-45 minutes, stirring occasionally. If the sauce gets too thick, add a little more broth or milk. Taste and adjust seasoning with salt and pepper.
5. Cook the Pasta: Meanwhile, cook the pasta in salted water according to the package instructions, stopping just shy of al dente. Reserve some pasta water before draining.
6. Combine and Serve: Add the pasta to the sauce along with a splash of reserved pasta water. Stir well to coat, letting the pasta finish cooking in the sauce for about 1-2 minutes. Stir in Parmesan cheese just before serving.

Variations and Tips:

• Substitutions: For a lighter dish, use ground turkey or chicken. You can also use a combination of lean meats or even mushrooms for a vegetarian version.
• Herbs: Fresh herbs like thyme, rosemary, or bay leaves add great flavor. Experiment with these to find your preferred combination.
• Extra richness: If you want a richer sauce, substitute some of the milk with heavy cream.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Ragù Bianco now.

Nutritional Information per Serving:

• Calories: 600
• Protein: 30g
• Carbs: 60g
• Fat: 25g
• Fiber: 3g

Final Notes:

I hope this guide has made making Pasta al Ragù Bianco seem a little less daunting! Have you tried it before? If not, I’m sure you’ll enjoy this variation! Please, be honest, and let me know in the comment below,  I love to hear feedback from a real person like you, so please, leave your honest comment!