Italian cuisine always changes with the seasons, so I am sure this recipe was first created when tomatoes were not in season and there was not a single jar of tomato sauce available. Ragù means meat sauce and bianco means white, so it should mean it’s a white meat sauce—but in this it case actually means meat sauce without tomato sauce. It’s a great recipe and fairly simple. You can use any type of meat you like, but I would recommend meat with a little fat to add that extra flavor.
– Luca Manfe
- In a pan on medium-low heat, add three Tbsp. of olive oil and the garlic. Sauté until the garlic is golden.
- In the same pan, add the carrots, celery, and onion. Season with salt and sauté them until soft.
- Place the ground meat in a bowl, drizzle with one Tbsp. of olive oil, and season with salt and pepper.
- Add the meat in a sauce pan on high heat. Cook until meat is browned and most of the liquid is gone.
- Add the white wine to the sauce pan, bring to a boil, and let the wine reduce by half.
- Add the chicken stock with sage and bay leaves to the sauce pan. Remember to remove the sage and bay leaves before serving.
- Cook for 30 minutes on low heat.
- Bring pot of salted water to a boil. Add 500 gr. pappardelle.
- Drain and set some of the pasta water aside. Toss the pasta in the sauce pan with the meat sauce.
- Add the Pecorino Romano and some pasta water if the sauce is too dry.
- Serve and finish with a drizzle of extra virgin olive oil and more Parmigiano.