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Easy Ragu Bianco (White Bolognese) Recipe

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★★★★★

4.6 from 62 reviews

This Easy Ragu Bianco is a rich and flavorful white bolognese sauce made with a combination of ground pork, ground beef, and pancetta, slowly simmered with aromatic herbs, white wine, milk, and chicken stock. Unlike traditional red bolognese, this version features no tomatoes, highlighting the meaty, creamy, and herbaceous elements that make a perfect sauce for pasta lovers seeking a comforting yet sophisticated meal.

Ingredients

Scale

Meat and Fat

  • 2 tablespoons olive oil (divided)
  • 300 grams ground pork
  • 300 grams ground beef
  • 120 grams pancetta, chopped into small pieces

Vegetables and Aromatics

  • 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

Herbs

  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh sage, finely chopped

Liquids and Finishing

  • 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

Instructions

  1. Brown the ground meat: Heat 1 tablespoon of olive oil over medium-high heat in a pan. Add the ground pork and beef and let it brown well on one side without stirring too much to develop a nice color. It should still be pink in the middle when removed from the heat.
  2. Cook the pancetta: In a heavy-bottomed saucepan or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped pancetta and fry for about 10 minutes until browned and crispy. Remove pancetta with a slotted spoon, leaving the fat in the pan.
  3. Sauté vegetables and fennel seeds: Add the diced onion, carrot, celery, and fennel seeds to the pancetta fat with a pinch of salt and pepper. Cook gently over medium heat until softened, about 10 minutes. Lower the heat if the vegetables start to brown and add oil if they dry out.
  4. Add garlic and herbs: After 5 minutes, add the finely diced garlic, chopped rosemary, and sage to the vegetables. Continue cooking gently to release the flavors.
  5. Combine meats and start deglazing: Return the browned ground meat and pancetta to the pot and stir well to mix with the vegetables and herbs.
  6. Add white wine and reduce: Pour in the white wine and allow it to cook off and reduce slightly over 3-4 minutes, breaking up the meat completely with a spoon.
  7. Add stock and milk, then simmer: Stir in chicken stock and whole milk. Bring the mixture to a gentle simmer.
  8. Season: Taste the sauce and season with salt and pepper, remembering that flavors will concentrate during the long cooking.
  9. Slow cook the ragu: Reduce heat to very low and cook uncovered for 2.5 to 3 hours, keeping the sauce barely bubbling. Stir occasionally to prevent sticking or burning.
  10. Finish the sauce: When most of the liquid has reduced and the sauce is rich and thick, add lemon juice and cream if serving immediately. If not serving right away, omit the cream and add it when reheating.
  11. Add pasta: Optional step: add cooked pasta directly into the sauce, letting it gently bubble together for 3-4 minutes. Add a splash of pasta water if needed and sprinkle some finely grated Parmesan over the pasta in the sauce; toss gently so the cheese melts.
  12. Serve: Plate the pasta and sauce with plenty of grated Parmesan, lemon zest, and fresh rosemary on top for garnish and freshness.

Notes

  • Use good quality ground meat for the best flavor.
  • Cooking the meat gently without breaking it up initially helps develop deeper flavor and texture.
  • Keep the heat low during slow simmering to avoid burning the sauce.
  • The cream is optional but adds richness if serving immediately.
  • Adding pasta water when combining pasta and sauce helps the sauce coat the pasta better.
  • This ragu can be made ahead and reheated; add cream after reheating.
  • White wine choice affects flavor: Sauvignon Blanc is recommended for its bright character.

Keywords: Ragu Bianco, White Bolognese, Italian Meat Sauce, Pasta Sauce, Slow Simmered Meat Sauce

Find it online: https://jedentaglecker.com/easy-ragu-bianco-white-bolognese-recipe/