Simple White Ragù: the super quick 20-minute recipe that saves lunch: Fusilli with White Ragù are the fragrant and playful variant of classic tomato ragù. In this simple version, ground meat meets a crispy soffritto and the aroma of white wine, creating a flavorful sauce that perfectly coats every spiral of the pasta. It’s the perfect dish for Sunday lunch or a quick dinner when you want something special without spending hours at the stove!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.99 (Kcal)
- Carbohydrates 70.00 (g) of which sugars 2.16 (g)
- Proteins 13.09 (g)
- Fat 1.61 (g) of which saturated 0.32 (g)of which unsaturated 1.28 (g)
- Fibers 1.66 (g)
- Sodium 6.29 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Preparing these Fusilli with White Ragù is really easy: you only need a few quality ingredients that you probably already have in the pantry. Choosing good ground meat and a pasta that holds its texture perfectly is the real secret to turning a quick dish into a finger-licking success.
- 8.8 oz (about 2 1/2 cups) fusilli
- 7.1 oz (about 1/2 lb) ground beef (or mixed, I also love adding a sausage)
- 1 stalk celery
- Half glass white wine (or broth)
- 1 carrot
- Half onion
- to taste olive oil
- 1 sprig rosemary
Nutritional Information (Average values per serving)
Calories: 480 kcal
Carbohydrates: 62g
Protein: 24g
Fat: 16g
Steps
The secret to a perfect white ragù is all in browning the meat and the initial soffritto. Don’t rush: let the vegetables become tender and let the meat release all its flavor before deglazing with the wine. By following these simple steps you’ll get a creamy, enveloping sauce that perfectly hugs each fusillo.
Preparation:
The Soffritto: Finely chop carrot, celery and onion. Let them soften in a pan with extra virgin olive oil over low heat until translucent.
The Meat: Add the ground meat and brown it over high heat, breaking it up well until it becomes slightly crisp.
Deglaze: Pour in the white wine and let it evaporate completely (you should no longer smell the alcohol).
Cooking: Lower the heat, add the rosemary or other herbs if you like, season with salt and pepper. Cook for 20-25 minutes, adding broth as needed. The sauce should remain moist and juicy!
Finishing: Drain the Fusilli Garofalo al dente and toss them into the ragù. Sauté everything over high heat with a splash of the cooking water to create a creamy sauce.
Serve: Plate with a generous sprinkle of Parmesan.
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💡 Tips, Variations and Notes
The creaminess trick: For an even more enveloping ragù, add a tablespoon of milk or cooking cream halfway through cooking the meat.
Aromatic variation: If you like a more intense flavor, add a pinch of nutmeg together with the pepper.
“Rich” version: You can add sautéed mushrooms or spring peas to make the dish even more complete.
Storage: White ragù keeps in the fridge for 2 days in an airtight container. You can also freeze it if the meat was fresh.
pasta al ragù bianco
FAQ (Questions & Answers)
Everything you want to know to make this recipe at its best
Can I use a different type of pasta?
Certainly! Besides fusilli, this recipe is perfect with penne rigate or egg tagliatelle.
Which wine should I use to deglaze?
A dry white like Vermentino or Pinot Grigio is ideal. Avoid wines that are too sweet or fruity.
Can I prepare the ragù in advance?
Yes, in fact, if it rests for a few hours the flavors blend even better. Reheat it with a splash of cooking water before tossing with the pasta.
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