Spaghetti al ragu bianco

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 20 minutes

• Difficulty Level: Moderate

• Servings: 4

 What Is Ragù Bianco?

Unlike the well-known Ragù alla Bolognese, which includes tomato passata or paste, Ragù Bianco is made without tomatoes. The result is a velvety, savory meat sauce where the flavors of the meat and aromatics truly shine. This dish is traditionally served with pasta—often tagliatelle or pappardelle—but spaghetti makes an excellent and accessible pairing.

 Ingredients

For the Ragù Bianco:

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 garlic clove, minced

• 300g (10 oz) ground pork

• 200g (7 oz) ground veal or chicken (optional: turkey as a substitute)

• ½ cup dry white wine

• ½ cup whole milk or light cream

• 1 sprig fresh rosemary or thyme (or ½ tsp dried)

• Salt and freshly ground black pepper to taste

• 1 bay leaf

• Grated Parmigiano-Reggiano, for serving

For the Pasta:

• 400g (14 oz) spaghetti

• Salt, for boiling water

Instructions

Step 1: Prepare the Soffritto

1. Heat the olive oil and butter in a large skillet or saucepan over medium heat.

2. Add chopped onion, carrot, celery, and garlic. Cook gently, stirring often, until the vegetables are soft and translucent, about 8–10 minutes. This mixture forms the base of the ragù.

Step 2: Brown the Meat

1. Increase the heat slightly. Add the ground pork and veal (or chicken).

2. Cook until browned, breaking up the meat with a wooden spoon as it cooks. This should take around 10 minutes.

3. Season with salt and pepper.

Step 3: Deglaze and Simmer

1. Add the white wine, scraping the bottom of the pan to deglaze.

2. Allow the wine to reduce by half—this enhances the flavor and cooks off the alcohol.

3. Stir in the milk or cream, add the bay leaf and rosemary/thyme.

4. Reduce heat to low, cover loosely, and simmer for 35–45 minutes, stirring occasionally. The sauce should reduce and become creamy.

Step 4: Cook the Spaghetti

1. While the sauce simmers, bring a large pot of salted water to a boil.

2. Add spaghetti and cook according to package instructions until al dente.

3. Reserve ½ cup of pasta water before draining.

Step 5: Combine and Serve

1. Remove the bay leaf and herb sprigs from the sauce.

2. Toss the drained spaghetti directly into the ragù, adding a splash of reserved pasta water to help the sauce cling.

3. Serve hot, topped with grated Parmigiano-Reggiano and a drizzle of olive oil if desired.

 Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Ragù bianco freezes well. Store sauce (without pasta) for up to 2 months.

• Reheat: Warm gently on the stove, adding a little water or broth to loosen.

 Nutrition Information (Per Serving – Approximate)

Nutrition may vary based on specific ingredients and quantities.