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Tagliatelle with White Ragù and Vegetables

17/11/2023

Tagliatelle with white ragù and vegetables is a flavorful dish that combines the freshness of vegetables with a white version of the traditional ragù. Here is the recipe to prepare this delicious dish.

Ingredients

  • 350 g of fresh egg tagliatelle
  • 200 g of ground meat (pork, beef, or a mix of both)
  • 2 medium carrots
  • 1 stalk of celery
  • 1 small white onion
  • 100 g of fresh or frozen peas
  • 1 medium zucchini
  • 100 ml of dry white wine
  • 500 ml of meat or vegetable broth
  • Extra virgin olive oil (as needed)
  • Salt and pepper (to taste)
  • Grated Parmesan cheese (for serving)
  • 1 bay leaf (optional)
  • A sprig of rosemary (optional)

Preparation

  1. Start by making the sofrito: clean and finely chop the carrots, celery, and onion.
  2. In a large pan, heat a drizzle of extra virgin olive oil and add the chopped vegetables, letting them wilt over medium-low heat.
  3. Once the sofrito is golden brown, add the ground meat and brown it well, breaking it up with a fork to avoid large lumps.
  4. Deglaze with the white wine, letting it evaporate over high heat.
  5. Lower the heat and add the vegetables: the peas and the zucchini, cut into small cubes. Add the bay leaf and rosemary if you like stronger aromas.
  6. Cover with meat or vegetable broth and let cook on low heat for about 30 minutes, adjusting the salt and pepper. If necessary, add more broth during cooking to keep the sauce moist.
  7. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
  8. Once ready, drain the tagliatelle and dress them with the white ragù and vegetables, gently mixing to distribute the sauce.
  9. Serve hot with a generous sprinkling of grated Parmesan cheese.

Fun Facts

White ragù is a variant of the more famous Bolognese ragù, which is different due to the absence of tomato. It’s a versatile type of sauce that lends itself well to being enriched with seasonal vegetables, adapting to the tastes and availability of the moment.

If desired, you could further enrich the dish with some pancetta or guanciale sautéed with the sofrito for an even tastier touch. Bon appétit!