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Ragú Bianco


This version of ragu' is called bianco because does not come with the tomato sauce as his sister and more famous version.

But I can absolutely guarantee you would love it in the same way.

Soffritto is the same you do for the regular ragu', the holy trinity of Italian cuisine: carrot, onion and celery. With the plus of a touch of butter.

The meat is changing a bit and got a plus that would make happy all the meat lovers: the pancetta.

Bacon strips and lardons can be used. They will add a bit of richness and fat. Ops! Also the meat this time does not need to be cooked separately but after the bacon.

White wine, generously poured, is strongly suggested.

Few changes for a great result!

Best pasta: tagliatelle, pappardelle, linguine or paccheri.


For the soffritto:

1 onion finely chopped

half celery stick finely diced

1 small carrot finely diced

1 tbsp EVO

20 gr of butter

180 gr of bacon cut in thin strips or lardons

100 gr of beef mince

100 gr of pork mince

half glass of water or white wine


In a large pan heat the olive oil and once hot add the butter and let it melt.

Add the onion, celery and carrot for the soffritto and cook at medium heat stirring it from time to time.

After 5 minutes add the bacon or the lardons and keep cooking for other five minutes until the bacon is slightly cooked.

Add now the mince being sure is broken in little pieces and cook it for around 7/8 minutes or until it is cooked.

Add half glass of white wine.

After it evaporates, keep stirring and slow cook for at least 30 minutes at minimum heat.

Add some water from time to time not to let it dry, one glass/ one glass and a half can be enough.

Now cook your pasta and when al dente transfer it directly to the sauce with the help of a spaghetti spoon and stir until the sauce get absorbed, for around one minute.

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