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Pappardelle al ragù bianco (white bolognese sauce) is an easy to prepare and very versatile sauce, perfect if we are looking for alternatives to the classic tomato sauce.
In addition to being delicious, it is ideal for seasoning a dish of homemade egg pasta, such as tagliatelle or baked pasta, lasagne, but also savory pies. Another Easter classic!
The secret to the success of the recipe is slow cooking, which lasts about three quarters of an hour and will give us a perfect creamy condiment to use in our preparations. This is a quick white ragù, especially if we compare it to other more traditional recipes, such as the Bolognese one, where traditional cooking requires a few hours.
The ingredients:
- Soffritto: onions, diced celery and carrots;
- Peas;
- Ground pork and ground beef; you can also use turkey, pork, veal or rabbit meat. You can flavor it with Italian sausage such as soppressata or with dried porcini mushrooms previously soaked and well squeezed.
- A glass of good white wine; you can use Chardonnay, Vermentino, Pinot Grigio, Barbera e Montepulciano d’Abruzzo. These wines, with their fruity notes and light acidity, integrate perfectly with the delicacy of the white ragù, enhancing its flavours. Use them both to blend the meat and to drink it at the table.
- Vegetable broth or hot water.
- Pappardelle; or any other long fresh egg pasta like Tagliatelle or Tagliolini
Preparation:
To prepare Pappardelle al ragù bianco, first heat the oil in a pan and sauté the onion. Add the diced carrots, the chopped celery, the frozen peas and cook for a few minutes. We add the mixed ground beef and pork, mix and let it go until the meat changes color. We add the wine and, finally, season with salt, pepper, nutmeg (optional) and the vegetable broth. Cook over low heat with the lid on for 40 -50 minutes and here is your white ragù with peas ready to serve!
Recommended items for this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Pappardelle al ragù bianco
Description
What extraordinary flavors and aromas are released from a good plate of pappardelle with white Bolognese sauce! This time, however, I wanted to revisit this great classic, a must in every Sunday lunch, offering you pappardelle with white ragù, an equally tasty version without tomato and enriched with diced pork+beef for a unique flavor that goes perfectly with the fresh pasta. Rough and porous, the egg pappardelle retain the appetizing meat and vegetable sauce, giving us emotions of rediscovered childhood memories. The choice of simple and genuine ingredients, the scent of aromatic herbs and the slow cooking over a gentle heat make this condiment truly irresistible and also suitable for the preparation of lasagne, cannelloni or savory crepes! It's a tasty alternative to Bolognese ragù or the classic Genoese ragù, but if you are looking for a new and original combination, also try the very fresh tagliatelle with bottarga, clams and lemon!
Ingredients
Instructions
To prepare pappardelle with white ragù, start with the soffritto.
In a pan, heat the oil with the onion cut into thin slices and let it brown. Add the finely diced celery and carrot.
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Add the ground pork to the soffritto together with the ground beef and cook over a high heat, season with salt, pepper and nutmeg.
Stir everything with a wooden spoon to break them up further. Cook everything for a few minutes.
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Add the peas and mix well.
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Pour in the white wine and cover. Cook for 20 minutes.
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When the wine has evaporated, continue cooking by adding a ladle of hot water, season with a little more salt and pepper and cook over a low heat for about an hour.
Once the necessary time has passed, turn off the heat. Put a pan with plenty of water on the heat and bring to the boil: when it boils, add salt and boil the tagliatelle or pappardelle.
Drain the pasta al dente
Transfer it back to the pan, add the Parmigiano Reggiano
- Add a ladle of ragù, mix well to incorporate the seasoning.
Serve your pappardelle al ragu' immediately while still steaming.
Note
Tagliatelle with white ragù can be stored in the refrigerator, closed in an airtight container, for a maximum of 1 day. Freezing the white ragù is possible, if fresh ingredients have been used.
