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Tagliatelle al Ragù Bianco Recipe

Italian · Main course · 110 min total

A rich, creamy white ragù made with ground pork and veal, simmered with white wine and aromatics, served over fresh tagliatelle. This lighter take on the classic Bolognese is elegant and satisfying.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground pork
• 1/2 pound ground veal
• 1 cup dry white wine
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 pound fresh tagliatelle pasta
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Heat olive oil and butter in a large heavy pot over medium heat. Add onion, carrot, and celery; cook until softened, about 8 minutes.
2. Increase heat to medium-high and add ground pork and veal. Cook, breaking up meat, until browned, about 10 minutes.
3. Pour in white wine and cook, stirring, until mostly evaporated, about 3 minutes.
4. Add chicken broth, cream, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cook, partially covered, stirring occasionally, until sauce thickens, about 1 hour.
5. Meanwhile, cook tagliatelle in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
6. Add drained pasta to the ragù and toss over low heat, adding pasta water as needed for a silky sauce. Serve immediately with Parmigiano-Reggiano.

Tips

• Use fresh tagliatelle for best texture; dried works too but adjust cooking time.
• The ragù can be made a day ahead and reheated gently.
• Substitute ground beef for veal if unavailable.
• Leftover ragù freezes well for up to 3 months.

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