White Ragù Pasta

Here is the recipe for a delicious Italian-style white ragù pasta.

Ingredients

• 350 g of pasta (for example, penne or tagliatelle)
• 400 g of ground meat (beef, pork, or a mix of the two)
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk of celery, finely chopped
• 2 cloves of garlic, finely chopped
• 100 ml of white wine
• 300 ml of meat broth or vegetable stock cube
• 1 sprig of rosemary (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion, carrot, celery, and garlic until they become soft and lightly golden.
2. Add the ground meat, turn up the heat and cook until it loses its pink color, breaking it up with a wooden spoon.
3. Deglaze with the white wine and let the alcohol evaporate on high heat.
4. Add the broth, the rosemary tied with a string for easy removal later, salt, and pepper. Lower the heat and let the ragù cook for at least 1 hour, adding broth if necessary to maintain the desired consistency. Taste and adjust salt and pepper if needed.
5. While the ragù is cooking, bring a pot of salted water to a boil and cook the pasta according to the package instructions, until al dente.
6. Drain the pasta and combine it with the white ragù in the pan, mixing well to flavor it.
7. Serve the white ragù pasta with a sprinkle of grated Parmesan cheese.

Curiosity

White ragù excludes tomatoes that characterize the traditional Bolognese ragù. This particular type of ragù highlights the flavor of the meat and can be considered lighter than the red version. It’s an excellent choice not only for pasta but also as a base for risottos or for filling white lasagnas.