Pasta Ragu Bianco
A white ragu of Italian sausage, pancetta and ground meat simmered in white wine with sage and rosemary, tossed with pappardelle.
Ingredients16
- Pappardelle500g
- Ground Beef and Pork500g
- Italian Sausage150g
- Pancetta75g
- Carrot1 Stück
- Celery1 Stück
- Onion1 Stück
- Dry White Wine200ml
- Beef Broth200ml
- Thyme3 sprigs
- Sage2 sprigs
- Rosemary1 sprig
- Bay Leaf1 Stück
- Lemon1 Stück
- Butter50g
- Parmesan Cheese50g
Instructions
- 1
Finely dice the vegetables and squeeze the sausage out of its casing. In a heavy pot, sear the pancetta and sausage hard until they take on color.
- 2
Add the ground beef and pork and brown it well. Once the meat has color, add the diced vegetables and sweat them until translucent.
- 3
Deglaze with the white wine and let it reduce, then add the broth and the fresh herb sprigs. Braise gently with the lid on. The bay leaf goes into the sauce.
- 4
Keep simmering the sauce uncovered until it thickens. Pull out the herb sprigs and stir in cold butter for a silky sheen.
- 5
Cook the pasta al dente and toss it straight with the sauce, the lemon zest and the Parmesan.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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