Tagliatelle al Ragu Bianco

This ragu sauce is a delectable meat sauce for pasta - without tomatoes! Made with sausage, ground beef, carrots, celery, onion, and aromatics, it's simmered until thick and hearty. It pairs perfectly with tagliatelle for a warm, comforting dish.

A ragu sauce (meat sauce) is usually made with tomatoes. At least the most popular ones, like a traditional bolognese with tomatoes, or a pork ragu made with pork ribs.

But this ragu is made without tomatoes, which may go against all instincts. That's why it's called ragu bianco. Bianco means white in Italian, so essentially it's a white meat sauce.

My friend Maria Claudia in Italy actually only makes ragu bianco, she doesn't like ragu with tomatoes, so this is where I got the idea to make this recipe. I wanted to see what all the hype was about.

And guess what? It didn't disappoint. I shouldn't be surprised though, Maria Claudia has great taste, especially when it comes to food.

A little trick for a creamier ragu bianco

I like to add a bit of corn starch to the meat as soon as I add it to the pot to cook. This helps to create a creamier ragu. Especially when you don't have tomatoes to create more of a sauce, this step is a useful one.

Let's get cooking!

Recipe

Print Pin

No ratings yet

Tagliatelle al Ragu Bianco

This ragu sauce is a delectable meat sauce for pasta - without tomatoes! Made with sausage, ground beef, carrots, celery, onion, and aromatics, it's simmered until thick and hearty. It pairs perfectly with tagliatelle for a warm, comforting dish.

Course Pasta

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Servings 3 people

Calories 1008kcal

Author Pina Bresciani

Ingredients

• 330 grams egg tagliatelle noodles
• 2 tablespoon olive oil extra virgin
• ½ cup onion chopped, small dice
• ½ cup carrot chopped, small dice
• ½ cup celery chopped, small dice
• 1 Italian sausage
• 350 grams ground beef regular
• 2 teaspoon corn starch
• ½ cup white wine
• 2 sprigs rosemary
• 1 bay leaf
• 400 mL beef stock see notes
• salt and pepper to taste
• grated parmigiano reggiano

Instructions

• In a large pot over medium heat, add the olive oil and heat it up.
• Once olive oil is heated through, add the chopped carrot, celery and onion.
• When the vegetables are soft, add the sausage and ground beef. Add in the cornstarch and stir until it has coated the meat.
• Let the meat brown well - about 5-10 minutes. It should start sticking to the bottom of the pot. Season with salt and pepper.
• Deglaze with white wine. Once the alcohol has evaporated off (a few minutes), add the rosemary sprigs and bay leaf.
• Cover the meat with broth, partially cover with a lid, and cook on low heat for 45 minutes (see notes). The final ragu should be a saucy consistency and not too dry. Adjust for salt and pepper.
• When ragu is almost cooked, cook the tagliatelle in boiling water.
• Add the tagliatelle to the ragu and mix together over medium heat. Add grated parmigiano and mix one more time.
• Plate, top with more grated parmigiano and enjoy!

Recipe Notes

Start with 400mL of broth in a measuring cup, and at the start, add just enough broth to cover the meat. If the sauce starts drying out too much, add more broth during the cooking process.

Nutrition Facts

Tagliatelle al Ragu Bianco

Amount Per Serving

Calories 1008 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 16g100%

Trans Fat 2g

Polyunsaturated Fat 5g

Monounsaturated Fat 24g

Cholesterol 204mg68%

Sodium 674mg29%

Potassium 1108mg32%

Carbohydrates 88g29%

Fiber 5g21%

Sugar 6g7%

Protein 44g88%

Vitamin A 3712IU74%

Vitamin C 5mg6%

Calcium 102mg10%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.