White ragù, or white bolognese, is a tasty meat-based sauce for pasta dishes, a ragù without tomatoes.
With simple ingredients, easy to prepare, and quicker to cook than the classic ragù with tomatoes, it is perfect for seasoning all kinds of pasta dishes, from tagliatelle to lasagne, to gnocchetti and delights the palate of both adults and children, perfect for all occasions.
Read on to find out how to make the white ragù with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs mixed ground meat
- 1.7 cups broth (vegetable or meat)
- 1 clove onion
- 1 carrot
- 1 stalk celery
- 1 tbsp flour
- 1.7 oz white wine
- 1 leaf bay
- extra virgin olive oil
- salt
Preparation of the White Ragù
Clean the onion, peel the carrot and remove leaves and strings from the celery stalk.
Chop everything.
In a large pot, heat a few tablespoons of extra virgin olive oil.Add the chopped vegetables and let them sauté for a minute, then add the ground meat, stir to flavor it, and add the flour.
Stir again and let the meat brown on all sides.Deglaze with the wine and let it evaporate, then add the boiling broth, the bay leaf, and cook everything for about forty minutes over low heat, covering the pot with a lid until a few minutes before the end of cooking.
Adjust the salt and use your white ragù to dress the pasta of your choice.
Notes
Also visit the recipe collection Lasagne 10 Delicious Variants with many ideas for all tastes, super easy to prepare: find it by clicking HERE.
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