Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
