The white ragù is a basic recipe and an alternative to the classic ragù with tomato sauce. It’s perfect for flavoring pasta dishes like spaghetti, tagliatelle, tagliolini, pappardelle, cannelloni, savory crêpes, but also baked lasagna or perhaps even some tasty crostini with the ragù. Certainly, it isn’t a very creamy ragù like the classic one, but it will be delicious nonetheless. If you like the classic ragù recipes, you can try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing the white ragù
- 1.1 lbs mixed ground meat (Beef and pork)
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 sprig rosemary
- Half glass dry white wine
- as needed water
- as needed salt
- as needed pepper
- 3 tbsps extra virgin olive oil
- 3 leaves sage
- 1 tbsp cornstarch
Tools
- Wooden Spoon
- Pot
- Cutting Board
- Knife
- Glass
Steps to prepare the white ragù
To prepare the white ragù, firstly peel a carrot, wash it, and cut it into small pieces. Then clean the onion and slice it thinly; lastly, clean the celery stalk and cut it into small pieces as well. Now pour 3 tablespoons of extra virgin olive oil into a large pot. Add the chopped vegetables and let them brown for a couple of minutes, stirring them occasionally. Now add the minced beef and pork and brown it over high heat, stirring constantly and breaking up the meat with a wooden spoon or a regular spoon. When the meat is browned, deglaze it with half a glass of white wine and let it evaporate. Now add finely chopped rosemary needles, chopped sage, salt, pepper, and cover with a lid. Let everything cook for about an hour and a half.
If you see that the ragù is getting dry, add ladles of hot water to keep the ragù nice and soft. Stir the ragù occasionally during the hour and a half of cooking. Finally, add 1 tablespoon of cornstarch to thicken the sauce slightly and make it a bit more creamy. With this ragù, you can prepare numerous pasta dishes. Enjoy your meal!
Storage and tips
You can store the sauce for about 2 days in the refrigerator in an airtight container.
You can also freeze the white ragù in small containers to always have it ready.
