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

Cook Time 55

Servings 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!

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