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This Ragù Bianco is rich, super flavorful, and everything you expect from a slow-cooked meat ragù. It’s one of those magical dishes where time and heat transforms simple ingredients into something complex and incredibly delicious. It really feels like a bit of kitchen alchemy.
I’m a big fan of ragùs and love trying new variations whenever I can. I’ve shared recipes for classic Ragù Bolognese, Short Rib Ragù, and even the oh-so-delicious Genovese sauce. So naturally, it was only a matter of time before I made Ragu Bianco. It’s very similar to a traditional Bolognese but without the tomato. The result is slightly more delicate in flavor, but still rich, creamy, and totally indulgent. Toss it with your favorite pasta, top it with freshly grated Parmesan, and you’ve got one of the best pasta dishes of your life. Ok, onto the recipe below…
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Ingredients
For The Ragu Bianco
1/4 lb pancetta diced (gunaciale or bacon also works)
1 lb ground beef
3/4 ground pork
1 cup dry vermouth or white wine
1 onion finely minced
1 stalk celery finely minced
1 carrot finely minced
2 tsp fennel seeds or 1 tsp ground fennel
5 cloves garlic finely minced
2 sprigs rosemary finely chopped
5 sage leaves finely chopped
1 cup whole milk
1/2 cup heavy cream optional - makes it extra creamy, added just before tossing with pasta
To Serve
Parmesan freshly grated for serving
Pasta any shape you like
Instructions
Heat a large heavy-bottomed pan over medium-high heat. Cook the finely diced pancetta (bacon or guanciale) until the fat is rendered and it just begins to brown.
Add the ground beef and pork, season with salt, and cook until the meat starts to get dark and caramelized, breaking up any large chunks with a wooden spoon.
While the meat is browning, finely chop the onion, celery, and carrot, either by hand or using a food processor, the latter being my preference. (The super finely diced vegetables will disappear into the sauce once it’s done cooking.)
Add the vegetables to the browned meat and cook until softened and most of the moisture has evaporated, about 10–12 minutes.
Stir in the minced garlic, fennel seeds, rosemary, and sage. Cook for 2–3 minutes, until fragrant. Be careful not to let the garlic burn.
Add your vermouth and scrape the bottom of the pan to loosen any browned bits. Let it cook until most of the liquid has evaporated.
Stir in the milk and add just enough water to cover the meat. Bring to a simmer, then partially cover and reduce the heat to low. Let the ragù simmer gently for 2 ½ to 3 hours, stirring occasionally. Add a splash of water if it begins to get too dry.
Once the sauce has finished cooking, taste and adjust seasoning if needed. It may need some extra salt.
Just before serving, stir in the heavy cream (if using) and toss the ragù with your cooked pasta and a splash of starchy pasta water. The sauce should be rich, creamy, and cling to the pasta.
Top with freshly grated Parmesan and serve immediately.
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