Ingredients for White Ragu
- Minced Beef Meat: 500 grams
- Pork Sausage: 100 grams
- Carrot: 1, finely chopped
- Celery: 1 stem, finely chopped
- Onion: 1/2, finely chopped
- Extra Virgin Olive Oil: 4 tablespoons
- Corn Starch (Maizena): 1 teaspoon
- White Wine: 1/2 glass
- Broth (Vegetable or Beef): 500 ml
- Rosemary: 1 sprig
- Bay Leaf (Laurel): 1 leaf
- Salt: to taste
- Pepper: to taste
White ragout, also known as “white Bolognese,” is a delightful Italian sauce made from minced meat, aromatic vegetables, and broth, but without the tomato base typical of traditional Bolognese.
sauce pairs wonderfully with various types of pasta, including fresh egg noodles, dried soft wheat pasta, stuffed pastas, or even layered in a white lasagna with mozzarella and sautéed vegetables.
The recipe is straightforward, featuring simple, quality ingredients. Start by sautéing minced beef and crumbled sausage with a mix of finely chopped carrot, celery, and onion.
Deglaze the pan with white wine before adding hot broth, which can be either vegetable or beef for a lighter flavor.
To achieve a thick, rich texture that clings to the pasta, a pinch of cornstarch (Maizena) is added to the meat.
Enhance the ragout with your choice of herbs and spices, such as rosemary, bay leaf, sage, or parsley, to elevate the flavors.
How to Prepare White Ragout
Step 1: Peel and finely dice the carrot.
Step 2: Remove the filaments from the celery stalk and dice it as well.
Step 3: Finely chop the onion.
Step 4: Remove the casing from the sausage by making a longitudinal cut and peeling it off.
Step 5: In a large pot, heat a drizzle of extra virgin olive oil.
Step 6: Add the chopped vegetables to the pot and sauté them for a few minutes until they start to soften.
Step 7: Introduce the minced meat and crumbled sausage to the pot, mixing well.
Step 8: Stir in the cornstarch to help thicken the sauce.
Step 9: Allow the meat to brown slightly on low heat, then pour in the white wine.
Step 10: Season the mixture with ground pepper and a pinch of salt.
Step 11: Add the hot broth, stir well, and cover with a lid.
Step 12: Let the mixture simmer on low heat for about 40 minutes. If the mixture dries out too much, add a ladle of broth or salted hot water as needed.
Step 13: After 40 minutes, incorporate a sprig of rosemary and a finely chopped bay leaf for additional flavor and let it cook for another 10 minutes.
Step 14: Your white ragout is now ready to be enjoyed, perhaps over a slice of toast or as a rich sauce for pasta.
Storage
White ragout can be stored in the refrigerator for up to 2 days if kept in an airtight container. For longer storage, freezing is also an option.
This allows you to enjoy your ragout at a later date without sacrificing quality.
