White ragù is one of those homey preparations that instantly become clever sauces to always have on hand.
This version with sausage and ground meat, cooked all together in a pan, is rich and creamy thanks to a simple but ingenious ingredient: grated potato, which naturally binds the sauce without the need for cream.
It’s a fragrant, flavorful, and versatile ragù, perfect with fresh pasta, gnocchi or to prepare a white lasagna when you crave something delicious without complicating your life. Moreover, it’s one of those sauces that freezes very well: just prepare it in advance and have it always ready in the freezer for busier days.
Heated at the last minute, it becomes a true dinner saver, capable of transforming even a simple plate of pasta into something satisfying and homemade.
A simple yet tasty sauce, to always have on hand to bring something good to the table even at the last minute.
You might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz sausage (peeled)
- 9 oz mixed ground meat
- 1 carrot
- 1/4 white onion
- 1 potato (grated)
- 1/4 cup white wine
- 1/4 cup vegetable broth (or meat broth)
- to taste salt
- 2 tbsps extra virgin olive oil
- to taste roast herbs
Tools
- Wok
- Lid
Steps
In a large pan, add a dash of extra virgin olive oil and add grated carrot, onion, and potato along with the peeled sausage and ground meat.
Turn on the medium heat and sauté all together, stirring often and breaking the meat well, until it changes color and the bottom starts to become fragrant.
Deglaze with white wine and let it completely evaporate.
Adjust the salt, add the mixed herbs for roast and pour in a ladle of hot broth.Lower the heat and cook gently for about 30–40 minutes, stirring occasionally, until the ragù is well-bound and creamy.
Our white ragù is ready. Turn off the heat and let it rest for a few minutes before using it.
Enjoy your meal!
Storage and tips …
White ragù keeps in the fridge for 2–3 days, stored in an airtight container.
It can be frozen in ready portions for about 2 months: when needed, let it thaw in the fridge and gently heat in a pan with a splash of broth or water.
Follow me on INSTAGRAM, FACEBOOK or on YOUTUBE for more recipes or videos.
To return to the Home page click HERE
