Bucatini with white ragù and radicchio, a dish full of flavor: a delicate white ragù, slightly bitter radicchio, and instantly ready for a delicious family lunch. I chose bucatini but you can also use short pasta: rigatoni go very well with this sauce. And if you want to serve it for a special occasion, just add béchamel, provolone cheese, and parmesan and put it in the oven to gratinate. Meanwhile, let’s see how to prepare bucatini with white ragù and radicchio, then for variations, let your ideas flow.
Don’t miss it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11 oz bucatini
- 10.5 oz ground beef
- 1 cup dry white wine
- 5.3 oz soffritto mix (celery, carrot, onion)
- 7 oz Chioggia radicchio
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste grated parmesan
Tools
- 1 Cutting Board
- 1 Chef's Knife
- 1 High-Sided Casserole
- 1 Pasta Pot
Steps
In a casserole, pour the oil, add the soffritto mix, and let it flavor for a few minutes, then add the meat, mix well and let it brown. Deglaze with white wine and cook on low heat with a lid. When the wine has evaporated, add a ladle of water and continue cooking on low heat. Adjust the salt and cook for about thirty minutes, adding hot water if necessary until the meat is cooked.
Wash the radicchio and slice it finely. Cook it in a pan with a drizzle of oil over high heat for a minute, then set aside.
Boil the pasta in plenty of salted water. Drain it and toss it directly in the casserole with the ragù. Add the radicchio and, if desired, plenty of grated parmesan. Serve the pasta hot.
Notes
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For this dish, I was inspired by a recipe featured in “Facile con gusto” of January 2024.
