Pappardelle al Ragù Bianco

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

Directions

  1. In a pan on medium-low heat, add three Tbsp. of olive oil and the garlic. Sauté until the garlic is golden.
  2. In the same pan, add the carrots, celery, and onion. Season with salt and sauté them until soft.
  3. Place the ground meat in a bowl, drizzle with one Tbsp. of olive oil, and season with salt and pepper.
  4. Add the meat in a sauce pan on high heat. Cook until meat is browned and most of the liquid is gone.
  5. Add the white wine to the sauce pan, bring to a boil, and let the wine reduce by half.
  6. Add the chicken stock with sage and bay leaves to the sauce pan. Remember to remove the sage and bay leaves before serving.
  7. Cook for 30 minutes on low heat.
  8. Bring pot of salted water to a boil. Add 500 gr. pappardelle.
  9. Drain and set some of the pasta water aside. Toss the pasta in the sauce pan with the meat sauce.
  10. Add the Pecorino Romano and some pasta water if the sauce is too dry.
  11. Serve and finish with a drizzle of extra virgin olive oil and more Parmigiano.

Buon Appetito!

Serves

6

Method

Boiling

Time

15

Difficulty

5

Ingredients

500gr fresh or dry pappardelle
1 lbs ground Veal or ground beef
½ lbs ground pork
2 cup of white wine
1 cup of chicken stock
½ yellow onion, peeled and finely diced
2 carrot, peeled and finely diced
2 celery stalks, finely diced
2 garlic cloves, peeled and finely chopped
salt & pepper
5 tbs olive oil
2 sage leaves
2 bay leaves
Grated Pecorino Romano