White Ragu
White Ragu
Ingredients
For the White Ragu
- 200 g minced beef, chopped in small cubes with a sharp knife
- 1/2 carrot
- 1/2 onion
- 50 g celery
- 2 garlic cloves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chilli pepper, or to taste
- 2 tablespoons olive oil
- 1/2 glass white wine
- as needed water
For Assembly
- 300 g pasta, such as tagliatelle or fettuccine
- 1/2 cup Parmigiano cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, optional
- 1/2 cup pasta water
Instructions
- 1
Peel and chop the 1/2 carrot, 1/2 onion, and 50 g of celery into very small cubes. Mince the garlic cloves.
⏱️ 10 min
- 2
In a large pan, add olive oil over medium-high heat. Place the minced beef in small lumps into the hot pan. Brown the meat thoroughly, breaking it up as it cooks. Once browned, remove the meat from the pan, leaving any rendered fat and browned bits (fond) in the pan.
⏱️ 8 min
- 3
Add the chopped carrot, onion, celery, and minced garlic to the same pan with the remaining oil and fond. Sauté the vegetables until they are fragrant and softened, about 5-7 minutes.
⏱️ 7 min
- 4
Season the sautéing vegetables with salt and black pepper.
⏱️ 1 min
- 5
Return the browned meat to the pan with the sautéed vegetables. Stir to combine.
⏱️ 1 min
- 6
Add 1/2 glass of white wine to the pan. Allow the wine to evaporate completely, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 7
Season the ragu to taste with salt and chilli pepper. Reduce the heat to low. Cook the ragu at a lower temperature for an hour or longer, adding water as needed if it dries out, to develop flavor. Stir occasionally.
⏱️ 60 min
- 8
While the ragu is simmering, cook the pasta in boiling salted water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 10 min
- 9
When the pasta is ready, transfer it directly into the pan with the ragu.
⏱️ 1 min
- 10
Add a ladle of reserved pasta water to the pan. Add a few spoons of grated Parmigiano cheese and some chopped fresh parsley (if using).
⏱️ 1 min
- 11
Toss everything together in the pan until the pasta is well coated and a creamy sauce forms. Add more pasta water if needed to achieve desired consistency.
⏱️ 2 min
- 12
Serve the White Ragu in a bowl and sprinkle with additional grated Parmigiano cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
White Ragu
For the White Ragu
- 200 g minced beef, chopped in small cubes with a sharp knife
- 1/2 carrot
- 1/2 onion
- 50 g celery
- 2 garlic cloves
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chilli pepper, or to taste
- 2 tablespoons olive oil
- 1/2 glass white wine
- as needed water
For Assembly
- 300 g pasta, such as tagliatelle or fettuccine
- 1/2 cup Parmigiano cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, optional
- 1/2 cup pasta water
Instructions
- 1
Peel and chop the 1/2 carrot, 1/2 onion, and 50 g of celery into very small cubes. Mince the garlic cloves.
⏱️ 10 min - 2
In a large pan, add olive oil over medium-high heat. Place the minced beef in small lumps into the hot pan. Brown the meat thoroughly, breaking it up as it cooks. Once browned, remove the meat from the pan, leaving any rendered fat and browned bits (fond) in the pan.
⏱️ 8 min - 3
Add the chopped carrot, onion, celery, and minced garlic to the same pan with the remaining oil and fond. Sauté the vegetables until they are fragrant and softened, about 5-7 minutes.
⏱️ 7 min - 4
Season the sautéing vegetables with salt and black pepper.
⏱️ 1 min - 5
Return the browned meat to the pan with the sautéed vegetables. Stir to combine.
⏱️ 1 min - 6
Add 1/2 glass of white wine to the pan. Allow the wine to evaporate completely, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 7
Season the ragu to taste with salt and chilli pepper. Reduce the heat to low. Cook the ragu at a lower temperature for an hour or longer, adding water as needed if it dries out, to develop flavor. Stir occasionally.
⏱️ 60 min - 8
While the ragu is simmering, cook the pasta in boiling salted water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 10 min - 9
When the pasta is ready, transfer it directly into the pan with the ragu.
⏱️ 1 min - 10
Add a ladle of reserved pasta water to the pan. Add a few spoons of grated Parmigiano cheese and some chopped fresh parsley (if using).
⏱️ 1 min - 11
Toss everything together in the pan until the pasta is well coated and a creamy sauce forms. Add more pasta water if needed to achieve desired consistency.
⏱️ 2 min - 12
Serve the White Ragu in a bowl and sprinkle with additional grated Parmigiano cheese.
⏱️ 1 min