Pasta with White Ragu and Leeks, a flavorful main course perfect for those who love experimenting with original flavors and combinations.
This tomato-free version enhances the delicate taste of ground beef, which perfectly combines with the sweet flavor of leeks and the sweetness of carrots.
This recipe is ideal for a family lunch or a tasty dinner without too many complications. Thanks to its simplicity, it can also be prepared on weekdays when you have little time but don’t want to give up a tasty and nutritious dish.
For the pasta, you can choose your preferred shape: tagliatelle or pappardelle are perfect for collecting the sauce, but if you, like me, prefer short pasta, farfalle, rigatoni, or mezze maniche work great. If you want a more rustic option, try whole wheat pasta, which pairs perfectly with the enveloping flavors of the white ragu.
This pasta with white ragu and leeks is an excellent alternative to red sauces and is perfect for varying the weekly menu with a tasty yet delicate dish.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
Other first course recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 402.57 (Kcal)
- Carbohydrates 30.28 (g) of which sugars 2.38 (g)
- Proteins 21.22 (g)
- Fat 19.34 (g) of which saturated 6.41 (g)of which unsaturated 5.46 (g)
- Fibers 2.57 (g)
- Sodium 561.14 (mg)
Indicative values for a portion of 220 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 for Pasta with White Ragu and Leeks
- 11 oz pasta
- 1 leek
- 2 carrots
- 7 oz ground beef
- 1.4 oz grated Parmesan cheese
- 1/2 cup white wine
- 4 tablespoons extra virgin olive oil
- to taste salt
- 1 pinch black pepper
- 1 pinch nutmeg
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Ladles
- Pan
- Pot
Recipe for Pasta with White Ragu and Leeks
Start preparing the pasta with white ragu and leeks by washing the leek and removing the ends.
Slice it lengthwise and then into thin rounds.
Wash and peel the carrots, slice them, and then cut into cubes.
Heat the extra virgin olive oil in a pan, add the ground meat, and brown it well.
Deglaze the meat with white wine and wait until all the alcohol has completely evaporated.
At this point, add the chopped leeks and carrots and mix well.
Cook on a low heat for 10-15 minutes, stirring occasionally and adding water as needed.
Cook the pasta in salted boiling water.
Drain it, reserving a little cooking water.
Add the pasta to the pan with the white ragu and toss for a couple of minutes.
Add the grated Parmesan cheese and a small ladleful of cooking water.
Stir until everything is combined.
If the pasta seems too dry, add a bit more cooking water.
Transfer the pasta with white ragu and leeks to serving plates and serve immediately.
Add a little more black pepper to taste.
Pasta with White Ragu and Leeks
Refer to this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Lasagna with White Ragu and Mushrooms
FAQ (Frequently Asked Questions)
Can I prepare the white ragu in advance?
Yes! The white ragu can be stored in the refrigerator for 2-3 days in an airtight container. You can also freeze it for up to 2 months and thaw it slowly in the fridge before reheating it in a pan with a bit of water or broth.
Can I substitute the beef with another protein?
Sure! You can use ground pork, turkey, or chicken for a lighter version. If you prefer a more flavorful variant, try using a mix of beef and sausage.
How can I make the white ragu creamier?
Add a bit of milk or cream towards the end of cooking to achieve a more enveloping consistency. A pat of butter can also help make the sauce more velvety.
Can the leek be replaced with onion?
Yes, but the flavor will be slightly different. Leek is sweeter and more delicate, while onion has a stronger taste. If using onion, you can choose golden or white for a more balanced flavor.
With leeks, I also prepared the White Lasagna with Speck and Leeks
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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