Fettuccine with White Ragù

Fettuccine with White Ragù is a clear variant of the traditional ragù, without using tomato. Here is how to prepare the dish:

Ingredients for White Ragù:

• 500 g of ground meat (beef or a mix)
• 1 finely chopped onion
• 1 finely chopped carrot
• 1 finely chopped celery stalk
• 1 crushed garlic clove
• 150 ml of dry white wine
• 500 ml of beef or chicken broth
• 100 ml of fresh cream
• Salt and pepper to taste
• Extra virgin olive oil
• grated Parmesan cheese (to serve)

Preparation

1. In a large pan or pot, sauté the onion, carrot, and celery in extra virgin olive oil until they are soft.

2. Add the garlic and after about a minute, add the ground meat. Fry the meat until golden, crumbling it well with a spatula.

3. Deglaze with white wine and let the alcohol evaporate.

4. Add the broth, lower the heat and let the ragù simmer for about 1-2 hours, so it’s well-flavored.

5. From time to time, check and stir the ragù, adding broth if necessary.

6. Towards the end of cooking, add the cream, adjust the seasoning with salt and pepper and continue to cook for another 10 minutes.

Preparation of Fettuccine:

1. Cook the fettuccine in a large pot of boiling salted water until al dente.

2. Drain the fettuccine, reserving some of the cooking water.

Completion:

1. Pour the fettuccine into the pan with the white ragù, mixing gently and adding a little of the reserved cooking water if necessary to make it creamy.

2. Plate the fettuccine and sprinkle each portion with grated Parmesan cheese to taste.

Serve the Fettuccine with White Ragù hot, with an extra touch of freshly ground pepper if desired. This dish offers an enveloping and rich taste experience. Enjoy your meal!