Risotto-style White Ragù TAGLIATELLE, a simple and delicious main course with pasta cooked risotto-style in the pan, no oven required, ready in no time, ideal for Sunday.
The white ragù tagliatelle is a delightful variation of the classic ragù without tomato, which makes for a lighter first course, somewhat more suitable for summer yet still delicious.
Instead of cooking the pasta separately and then combining it with the sauce, in this “risotto-style” version, the white ragù tagliatelle are cooked directly in the ragù, gradually absorbing the flavor of the meat and aromas, just like rice in risotto.
The white ragù is prepared with minced meat slowly sautéed with onion, carrot, and celery. The absence of tomato allows the meat to retain its natural flavor, enriched by the aroma of white wine, which is deglazed during cooking.
The tagliatelle, with their rough and porous texture, are the ideal match for this type of sauce, able to hold the ragù and absorb all its flavors.
Join me in the kitchen today for white ragù tagliatelle.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz tagliatelle
- 5 oz mixed minced meat
- 1 carrot
- 1/2 stalk celery
- 2 oz white wine
- Half white onion
Steps
Finely chop the onion and celery, cut the carrot into julienne strips.
In a large pan, heat the extra virgin olive oil over medium heat.
Add the chopped vegetables and slowly sauté until the vegetables become soft and golden.
Add the minced meat to the pan with the sautéed vegetables.
Break up the meat well with a wooden spoon and brown it until it becomes golden.
Pour the white wine over the meat and let the alcohol evaporate over medium-high heat.
Once the wine has evaporated, add water or broth, lower the heat and let the ragù simmer for 10 minutes.
Stir occasionally. If the ragù dries out too much, add more broth.
Once the ragù is nicely colored, add the pasta and finish cooking by adding broth or water and optionally a bit of cream, it takes about 10-12 minutes.
Of course, if you prefer, you can cook the pasta separately and combine it with the sauce, but this way you’ll have one less pot on the stovetop.
Serve immediately with a sprinkle of Parmesan if you prefer.
Bon appétit
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Risotto-style White Ragù TAGLIATELLE
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FAQ (Questions and Answers) Risotto-style White Ragù TAGLIATELLE
Can I use dried pasta instead of fresh tagliatelle?
Yes, you can use dried pasta, but keep in mind it might take a bit longer to cook. Add the broth gradually and stir continuously until cooked al dente.
What type of meat is best for white ragù?
A mix of veal and pork is ideal for a balanced flavor, but you can also use just veal, beef, or a mix of beef and pork, depending on your preferences.
Can I prepare the white ragù in advance?
Yes, you can prepare the white ragù in advance and keep it in the fridge for a couple of days. When you’re ready to cook the tagliatelle, reheat the ragù and follow the procedure to cook the pasta risotto-style.
