Tagliatelle with White Ragu

Tagliatelle with white ragu is a great dish that deviates from the classic version of ragu with tomato. Here is a recipe you might like.

Ingredients

• 300 g of egg tagliatelle
• 200 g of ground beef
• 100 g of ground pork
• 1 carrot
• 1 stalk of celery
• 1 small onion
• 50 g of smoked pancetta
• 1 glass of dry white wine
• Extra virgin olive oil
• Meat broth as needed
• Salt and pepper as needed
• Grated parmesan cheese for serving

Preparation

1. Start by finely chopping the carrot, celery, and onion to prepare the sauté. In a large skillet, heat a drizzle of oil and add the chopped pancetta. Let it brown until it becomes crispy.
2. Add the vegetable mixture to the sauté and let it wilt over medium-low heat for about 10 minutes.
3. Raise the heat, add the ground meat and cook until it is well browned, crumbling it with a wooden spoon.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Lower the heat and cook the ragu, occasionally adding some broth to prevent it from drying out too much, for about 1 and a half hours. Season with salt and pepper to your taste.
6. In the meantime, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
7. Drain the pasta and dress it with the white ragu, mixing well to adhere the sauce.
8. Serve the tagliatelle with white ragu hot, sprinkled with grated parmesan cheese to taste.

Curiosity

White ragu is a less known variation of the more famous Bolognese ragu but is no less appreciated. The absence of tomato highlights the flavor of the meats, and the smoked pancetta adds a particularly aromatic touch. In some areas of Italy, it is common to add a pinch of nutmeg or cinnamon to further flavor the dish.