STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Ragu Bianco Recipe (White Bolognese Sauce)
Ragù bianco is the white version of the traditional Bolognese sauce, a great classic of Italian cuisine.It's a pasta sauce made with ground meat and a soffritto of carrots, celery and onion, flavored with rosemary.What is the difference between Ragu' Bianco and Ragu' alla Bolognese? The name says it all: this version is "white" ("bianco"), that is without tomatoes.
Ingredients
- 500 g veal 1.1 pound, or chicken, ground
- 1 carrot
- 1 celery stalk
- 1 onion
- 100 ml dry white wine ⅖ cup
- 300 ml broth 1 ¼ cup, meat or vegetable broth
- 3 tablespoons olive oil extra virgin
- salt to taste
- ground black pepper to taste
- 2 rosemary sprigs, fresh
- 1 tablespoon flour all purpose or cornstarch
Instructions
- First clean and chop the onion, carrot and celery.
- In a saucepan, sauté the vegetables with the extra virgin olive oil for about 2 minutes. Keep the heat on medium, taking care not to burn the soffritto.
- Add the ground meat. Stir for a few seconds so that the meat is well combined with the vegetables and oil.
- Then add a tablespoon of flour or cornstarch and mix very well. This is a little trick that will allow you to get a creamier meat sauce.
- Raise the heat and add the white wine. Allow the alcohol to evaporate over high heat. Then reduce the heat to low.
- Add the very hot broth until almost all of the meat is covered.
- Also add 2 sprigs of fresh rosemary, which will give the white ragu sauce its characteristic flavor and aroma. We recommend tying the rosemary sprigs with kitchen twine to prevent the needles from falling into the meat sauce.
- Cover and simmer for at least 35 minutes, the time it takes for all the flavors to blend.
- Then, for the last 10 minutes, cook over high heat without the lid to evaporate the liquid. Stir frequently, taking care not to let the sauce stick to the bottom of the saucepan. This white Bolognese sauce should be thick and consistent without too much liquid.
- At this point, adjust the salt and pepper and turn off the heat. The Ragù Bianco is ready!
Nutrition
Serving: 100gCalories: 215kcalCarbohydrates: 5gProtein: 17gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 68mgSodium: 281mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 1836IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!