Tagliatelle al Ragù Bianco

Tagliatelle al Ragù Bianco recipe videos

Tagliatelle al Ragù Bianco is a classic pasta dish from Emilia-Romagna, Italy, featuring fresh egg tagliatelle pasta tossed in a slow-cooked white meat sauce. The ragù bianco is typically made from ground pork, veal, or a mix, simmered with soffritto (onion, carrot, celery), white wine, and milk or cream, creating a rich, savory, and creamy sauce.

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🍽️ Nutrition at a glance

This dish is high in both carbohydrates from the pasta and fat from the meat and dairy, providing a good source of protein and iron. A typical serving contains approximately 600-800 calories, making it a hearty and energy-dense meal.

Nutrition breakdown

Calories	550 kcal
Protein	25 g
Carbs	60 g
Fat	22 g
Fiber	4 g
Sugar	6 g
Sodium	600 mg
Iron	4 mg
Potassium	450 mg
Vitamin A	300 mcg
Vitamin C	10 mg
Calcium	80 mg
Phosphorus	280 mg
Zinc	3.5 mg
Vitamin B12	1.2 mcg

Per 1 plate (300 g) · estimated, varies by recipe

💡 What's interesting

Unlike the more famous tomato-based ragù, the bianco version highlights the subtle flavors of the meat and dairy, showcasing a different, creamier side of Italian pasta tradition. Nutritionally, the milk or cream in the sauce not only adds richness but also helps tenderize the meat during the long cooking process.