Name: Easy Ragu Bianco (White Bolognese) Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil (divided); 300 grams ground pork; 300 grams ground beef; 120 grams pancetta, chopped into small pieces; 1 onion, finely diced (about 185 grams); 1 carrot, finely diced; 1 stalk celery, finely diced; 2 teaspoons fennel seeds; 5 garlic cloves, finely diced; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh sage, finely chopped; 1.5 cups white wine (Sauvignon Blanc recommended); 1 cup whole milk; 2 cups chicken stock; 1/2 tablespoon lemon juice (plus lemon zest to finish); 1/4 cup cream (optional); Parmesan cheese to finish; Fresh rosemary to finish

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Introduction

This Easy Ragu Bianco is a delicious twist on traditional bolognese, featuring a savory white sauce rich with herbs and tender meat. Perfect for a cozy dinner, it combines the depth of pork, beef, and pancetta with bright citrus notes for a unique and comforting meal.

A white plate holds a serving of spaghetti with a creamy meat sauce, where the pasta is thick and light yellow. The sauce is mixed evenly through the noodles and contains small bits of cooked ground meat and tiny orange carrot pieces. On top of the spaghetti, there is a light sprinkling of grated cheese that looks finely grated and yellowish, with small green rosemary sprigs scattered over the dish. A metal fork is twirling a small portion of the pasta on the right side of the plate, with its handle resting on the plate’s edge. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (divided)
300 grams ground pork
300 grams ground beef
120 grams pancetta (chopped into small pieces)
1 onion (finely diced, about 185g)
1 carrot (finely diced)
1 stalk celery (finely diced)
2 teaspoons fennel seeds
5 garlic cloves (finely diced)
2 tablespoons fresh rosemary (finely chopped)
2 tablespoons fresh sage (finely chopped)
1.5 cups white wine (Sauvignon Blanc recommended)
1 cup whole milk
2 cups chicken stock
1/2 tablespoon lemon juice (plus zest to finish)
1/4 cup cream (optional)
Parmesan cheese, to finish
Fresh rosemary, to finish

Instructions

Step 1: Heat 1 tablespoon of olive oil over medium-high heat. Add the ground pork and beef without breaking it up too much, allowing it to brown nicely. It doesn’t need to be fully cooked through.
Step 2: When the meat is browned but still pink in the center, remove it from the pan and set aside.
Step 3: In the same pan, heat the remaining 1 tablespoon of olive oil over medium heat. Fry the chopped pancetta for 10 minutes until nicely browned, then lift it out with a slotted spoon, leaving the fat behind.
Step 4: Add onion, celery, carrot, and fennel seeds to the pancetta fat. Season with salt and pepper and cook gently for about 10 minutes until soft, lowering the heat if the mixture starts to brown. Add a little more oil if it dries out.
Step 5: After 5 minutes, add the garlic, rosemary, and sage, continuing to cook for the remaining time.
Step 6: Return the browned meat and pancetta to the pot and stir to combine.
Step 7: Pour in the white wine and cook for 3 to 4 minutes to let it reduce slightly. Break up the meat completely during this step.
Step 8: Add the chicken stock and whole milk, then bring the mixture to a simmer.
Step 9: Taste the liquid and season with salt and pepper as needed. Keep in mind the flavors will intensify as it reduces.
Step 10: Reduce the heat to very low and cook uncovered for 2.5 to 3 hours, with barely a bubble. Stir occasionally and adjust heat as needed.
Step 11: The ragu is ready when most of the liquid has evaporated and the sauce tastes rich and flavorful.
Step 12: Stir in the lemon juice and cream if serving immediately. If not serving right away, omit the cream and add it when reheating.
Step 13: For serving, add cooked pasta directly to the sauce and gently simmer for 3 to 4 minutes, adding a splash of pasta water to help it cling. Optionally, sprinkle finely grated Parmesan over the pasta in the sauce and toss gently to melt.
Step 14: Serve hot, garnished with plenty of Parmesan, lemon zest, and fresh rosemary.

Tips & Variations

Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent burning during the long simmer.
If you prefer a lighter sauce, leave out the cream and add extra lemon zest to brighten the flavor.
Substitute ground veal or turkey for a different protein twist.
Make the ragu a day ahead—flavors develop beautifully overnight.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore creaminess. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating gently on the stove.

How to Serve

The image shows a close-up of thick spaghetti pasta mixed with a creamy, light brown meat sauce that has ground meat and small bits of vegetables throughout. The pasta is twisted around a silver fork near the center of a plain white plate, with some strands hanging loose. There are small green rosemary sprigs and finely grated pale yellow cheese sprinkled over the top, adding texture and color contrast. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ragu without pancetta?

Yes, you can omit the pancetta if you don’t have it on hand, but it adds a nice depth of flavor and richness to the sauce. Consider adding a small amount of bacon or smoked ham as a substitute.

What pasta pairs best with Ragu Bianco?

Wider, flat pastas like tagliatelle or pappardelle work wonderfully to hold the rich sauce. You can also serve it over creamy polenta or mashed potatoes for a comforting variation.