This recipe highlights the natural flavor of the meat and aromatics without the acidity of tomatoes. The slow cooking creates a tender, luxurious sauce that feels both rustic and refined. It’s versatile, pairs beautifully with many pasta shapes, and is a great alternative when you want something hearty yet lighter in color and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil Butter Onion, finely diced Carrot, finely diced Celery, finely diced Garlic, minced Ground pork, beef, or veal Salt Black pepper Dry white wine Milk or light cream Chicken or beef broth Bay leaf Fresh thyme or rosemary Grated Parmesan cheese
Directions
Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
Add onion, carrot, and celery and cook until soft and fragrant, about 5 to 7 minutes.
Stir in garlic and cook for about 30 seconds.
Add the ground meat, breaking it up with a spoon, and cook until lightly browned.
Season with salt and black pepper.
Pour in the white wine and simmer until mostly reduced.
Add milk, broth, bay leaf, and herbs. Stir to combine.
Reduce heat to low and simmer gently for 45 minutes to 1 hour, stirring occasionally, until the sauce is tender and creamy.
Remove bay leaf and adjust seasoning before serving.
Toss with cooked pasta and finish with grated Parmesan cheese.
Servings and timing
This recipe serves 4 to 6 people. Prep time is about 15 minutes. Cook time is 50 to 60 minutes. Total time is approximately 1 hour and 15 minutes.
Variations
You can use a single type of meat or a combination for deeper flavor. Adding finely chopped mushrooms boosts umami and texture. For extra richness, finish the sauce with a small amount of cream or butter. A pinch of nutmeg is also a traditional addition in some versions.
Storage/Reheating
Store ragù bianco in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed. The sauce also freezes well for up to 2 months.
FAQs
What does ragù bianco mean?
It refers to a meat-based Italian sauce made without tomatoes.
What pasta works best with ragù bianco?
Wide noodles like tagliatelle, pappardelle, or fettuccine work best.
Can I make this sauce ahead of time?
Yes, it tastes even better the next day as the flavors develop.
Is ragù bianco creamy?
It’s lightly creamy from milk but not heavy like an Alfredo sauce.
Can I make it dairy-free?
You can substitute unsweetened plant-based milk, though flavor will change slightly.
Do I need to simmer it for a full hour?
Longer simmering improves texture and flavor, but 30 minutes will still work.
Can I add cheese directly to the sauce?
Yes, Parmesan can be stirred in at the end for added richness.
Is this sauce gluten-free?
Yes, the sauce itself is gluten-free; just use gluten-free pasta.
Can I use ground chicken or turkey?
Yes, lean meats work well but may need a bit more fat or butter.
How thick should ragù bianco be?
It should be spoonable and coat the pasta without being dry or soupy.
Conclusion
Ragù bianco is a comforting, elegant Italian sauce that proves you don’t need tomatoes for deep, satisfying flavor. With its slow-simmered richness and versatility, this dish is a timeless addition to any pasta lover’s repertoire.
Ragù bianco is a classic Italian white meat sauce made without tomatoes. Slowly simmered with aromatics, wine, milk, and herbs, it creates a silky, savory sauce that coats pasta with rich, comforting flavor.
Ingredients
2 tbsp olive oil
2 tbsp butter
1 small onion, finely diced
1 small carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1 lb ground pork, beef, veal, or a combination
1 tsp salt
1/2 tsp black pepper
1/2 cup dry white wine
1 cup whole milk or light cream
1/2 cup chicken or beef broth
1 bay leaf
1 tsp fresh thyme or rosemary, chopped
Grated Parmesan cheese, for serving
Instructions
Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
Add onion, carrot, and celery and cook for 5–7 minutes, until soft and fragrant.
Stir in the garlic and cook for about 30 seconds.
Add the ground meat, breaking it up with a spoon, and cook until lightly browned.
Season with salt and black pepper.
Pour in the white wine and simmer until mostly reduced.
Add the milk, broth, bay leaf, and herbs, stirring to combine.
Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally, until tender and creamy.
Remove the bay leaf and adjust seasoning as needed.
Toss with cooked pasta and finish with grated Parmesan cheese before serving.
Notes
Use a mix of meats for deeper flavor.Finely chopped mushrooms can be added for extra umami.A pinch of nutmeg is a traditional optional addition.The sauce thickens as it rests.Best served with wide pasta like tagliatelle or pappardelle.
