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While pasta bolognese is more famous, this ragu bianco is the white sauce version and just as flavorful and comforting.
When it comes to comfort food, pasta is the first meal that comes to mind - from pasta alla zozzona to bucatini cacio e pepe to lobster alfredo to tagliatelle pesto.
But one of the kings of pasta is bolognese. However have you ever had white bolognese? My guess is no and you are missing out. With a creamy, sligthtly woody flavored sauce, this ragu bianco is the perfect pasta dish on a cold night.
Why This Recipe Works
- Flavorful - With ground meat, herbs, wine, milk and cheese, this is Italian comfort food 101.
- Restaurant worthy - The combination of ingredients and how it is prepared makes you think you are at a fancy Italian restaurant.
- Versatile - While I use pappardelle pasta, you can use your favorite pasta shape as any will work with the ingredients.
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Ingredient Notes
- Olive oil - The fat needed to cook the vegetables and ground meat.
- Mirepoix - The combination of onion, carrot, celery and garlic is the base for almost any braised recipe. By pureeing it before cooking, you help intensify the flavor.
- Pancetta - Like bacon but without the smoky flavor. Adds a pop of saltiness and flavor.
- Ground meat - Choose a combination of ground meats like beef, pork, and veal for a well-rounded flavor. Adjust the ratios based on personal preference.
- Herb/spices - The herbs and spices are key to adding flavors quickly to the dish. The fresh rosemary, sage and thyme adds a woody/earthy flavor to round out everything. Salt and pepper enhances everything while nutmeg complements the herbs.
- Wine - A splash of dry white wine adds acidity and complexity to the sauce. Choose a wine you enjoy drinking, as its flavor will be imparted to the dish.
- Stock - Use a good-quality chicken stock to add depth and enhance the savory notes of the sauce. Consider homemade options for a more personalized touch.
- Milk - Incorporate whole milk to achieve the signature creamy texture of ragu bianco. Adjust the quantity based on desired richness
- Pasta - I like to use pappardelle as it complements the hearty nature of the sauce.
- Cheese - Just a touch of Parmesan cheese adds some nutty flavor and finishes the sauce.
Ingredient Swaps
While this pasta dish is pretty perfect, you can mix up the ingredients. Some variations include:
- Instead of pancetta, you can try guanciale or even bacon.
- While I use the combination of beef, pork and veal and you can use all of one or a combination of beef and pork if you prefer not to have veal.
- To me, fresh herbs are always the way to go but dried works too. Just use ⅓rd of the amount as they are more potent.
- If you want to omit the wine, just use more chicken stock.
- Speaking of chicken stock, you can try beef stock for a more rich flavor.
- I like the added creaminess from whole milk, but heavy cream is a good substitute. For a dairy-free version, try coconut or cashew cream.
- I'm a fan of pappardelle, but you can use any pasta you like - from orecchiette to rigatoni to penne.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the pancetta for 5 minutes or until crispy before adding the pureed mirepoix. You want to cook it for about 10 minutes or until all of the liquid has evaporated and it is starting to brown.
Cook the ground meat until browned before adding in the herbs. Deglaze with the wine.
Add the remaining ingredients to the Dutch oven and simmer for 1 hour. Taste and adjust for seasoning before adding cooked pasta and some pasta water, tossing to combine.
FAQs
Also known as white bolognese, it is a traditional Italian meat sauce without tomatoes. It features a creamy, rich texture and is often used as a pasta sauce.
Yes, you can create a vegetarian version by using plant-based alternatives like crumbled tempeh or tofu instead of meat. Consider using vegetable broth and dairy-free options for creaminess.
Yes. Wine is a key ingredient to giving this bolognese its depth of flavor. And using a wine you'd be willing to drink is even more important so don't go cheap on the wine.
Remember, once you open the wine to cook you have to drink it and that's never a bad thing.
This pasta dish will last about 3 days if stored in an airtight container in the fridge.
You can also keep in the freezer for up to 3 months.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Side Dish Suggestions
While this ragu bianco recipe is perfect on its own. You can serve with a variety of sides including:
- Roasted Broccoli
- Garlic Bread
- Roasted Carrots and Green Beans
- Italian Salad
- Parmesan Roasted Brussels Sprouts
- Caprese Salad
Equipment
The equipment you use is important to how the white bolognese turns out. What is needed is the following:
- Food processor - Helps puree the mirepoix ingredients.
- Skillet/Dutch oven - You want something large enough to cook the sauce.
- Spoon - You need a good wooden spoon to stir everything together.
Pro Tips/Recipe Notes
- You can skip pureeing the veggies and just cook in the skillet before adding the ground meat if you prefer.
- If using dried herbs, reduce to ⅓rd the amount as it is more potent.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Pinot Grigio or Sauvignon Blanc are best.
- Seasoning matters so taste periodically and adjust the seasoning as needed during the cooking process.
- Enhance the umami flavor by adding a Parmesan cheese rind to the simmering sauce. Remove it before serving.
- Cook the pasta until just al dente as it will cook more when tossing in sauce.
Similar Pasta Recipes
If you’ve tried this ragu bianco or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if want the more traditional recipe, you can never go wrong with rigatoni bolognese. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Ragu Bianco
Ingredients
- 2 tablespoon olive oil
- 1 large sweet onion, diced
- 2 large carrot, diced
- 2 rib celery, diced
- 6 cloves garlic, minced
- 4 oz pancetta, diced
- 2 lbs ground beef/pork/veal blend
- 2 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup dry white whine
- 1 cup low-sodium chicken stock
- 1 cup whole milk
- 2 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon dried nutmeg
- 1 lb pappardelle
- freshly grated Parmesan cheese
Instructions
- Add the onion, carrot, celery and garlic to a food processor and puree until a paste forms.
- Heat olive oil in a large skillet over medium heat. Add the pancetta and cook for 5 minutes or until crispy. Add the pureed veggies and cook until the water has evaporated and they have become brown, about 10 minutes.
- Add the ground beef mix, crumbling the meat with a wooden spoon. Cook for about 5-7 minutes or until the meat is cooked through and beginning to brown.
- Stir in the rosemary, sage and thyme and cook for an additional minute. Pour wine in to scrape up any brown bits. Let cook for a minute, before adding the stock, milk, salt, pepper and nutmeg, stirring to combine. Bring to a boil and then lower the heat. Cover and simmer for 1 hour. Taste and adjust for seasoning.
- Once the sauce is about done, bring a pot of salted water to boil and cook pappardelle according to directions.
- Drain the pasta, saving ¼ cup of reserved pasta water. Add the pasta and pasta water to the sauce, tossing to combine. Serve immediately with some grated cheese on top.
Notes
- You can skip pureeing the veggies and just cook in the skillet before adding the ground meat if you prefer.
- If using dried herbs, reduce to ⅓rd the amount as it is more potent.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Pinot Grigio or Sauvignon Blanc are best.
- Seasoning matters so taste periodically and adjust the seasoning as needed during the cooking process.
- Enhance the umami flavor by adding a Parmesan cheese rind to the simmering sauce. Remove it before serving.
- Cook the pasta until just al dente as it will cook more when tossing in sauce.
Timothy Green says
An excellent recipe and share I can't hardly wait to try it out