Ragu Bianco

While pasta bolognese is more famous, this ragu bianco is the white sauce version and just as flavorful and comforting.

Course Pasta

Cuisine Italian

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 533kcal

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.

You can skip pureeing the veggies and just cook in the skillet before adding the ground meat if you prefer.

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.