The star of today’s recipe is the white ragu’. Looking at the picture you must be wondering if we forgot to add the tomato sauce to the most known Bolognese sauce. This is what I asked when my mother in law served me the Pappardelle al ragu’ bianco many years ago. At a first glance, I was a bit skeptical, I have to admit, because I’m a Bolognese sauce lover. However it was easy to convince me that this is likewise tasty and juicy. Try our recipe and let yourself be persuaded as well!
|Preparation Time: 10 min||Cooking Time: 2 h|
|TOTAL TIME: |
2 h 10 min
- 1 medium size onion, peeled and finely chopped
- 1 medium size carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- 250 g (8,8 oz) ground pork
- 250 g (8,8 oz) veal meat
- 1 tsp tomato paste
- ½ cup – 100 ml white wine
- 4 tbs extra virgin olive oil
- hot water
- salt and pepper, to taste
- Put a heavy pot on a medium heat, and after a few seconds add the EVO oil.
- After 2 minutes add the onions, the carrots and the celery. Let them sauté for about 10 minutes while stirring with a wooden spoon, until softened.
- Add the meat, a little at a time, and stir breaking the lumps. Season with salt and pepper.
- Let cook over medium-high heat, until the meat changes color to light brown, for about 10 min.
- Then pour in the wine, and let it cook until it has evaporated.
- Add ½ glass of water. Lower the heat, cover with a lid and let simmer for approximately 2 hours. All along the process, check if the ragu‘ is too thick or if it is condensing onto the bottom. In this case, add a bit of water and stir.