Italian white ragu pasta with wild mushrooms
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
998 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Italian white ragu pasta with wild mushrooms
Description
This Italian white ragu pasta uses ground pork, veal, and pancetta as its base, cooked with aromatic vegetables including carrot, celery, onion, along with sage, rosemary, and bay leaves. After browning, white wine and beef broth are added and simmered for about an hour, developing a deep, savory flavor. The sauce is finished with milk to soften the meat ragu, giving it a creamy texture.
Separately, wild mushrooms such as porcini, chiodini, or chanterelles—or alternatives like cremini or shiitake—are sautéed with garlic, parsley, and a splash of white wine to brighten their earthiness. The latter step includes adding broth or pasta water if the mushrooms become dry, maintaining juiciness.
Cooked rigatoni pasta is combined with the meats and mushrooms, then topped with grated Parmesan cheese. This pasta presents a satisfying texture from the tubular rigatoni and richness from the white ragu, enhanced by the fresh herbs and flavorful mushrooms.
The recipe accommodates pasta substitutions such as penne, garganelli, or tagliatelle, providing flexibility based on preference or availability.
Ingredients
- 14 oz rigatoni pasta or other short pasta tubes
- 2 oz parmesan grated
For white ragu
- 7 oz ground pork
- 7 oz veal ground
- 3.5 oz pancetta cut into small cubes
- ½ glass white wine
- 3 sage chopped, leaves
- 2 bay leaf
- 1 prig rosemary chopped
- 2 carrot finely chopped
- 2 talks celery finely chopped
- 1 onion peeled and finely chopped
- 3 tablespoon milk
- 2 cups beef broth I used homemade but you can also use a stock cube, or vegetable broth
- 4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
For mushrooms
- 1.1 lbs mushrooms wild or cultivated
- 1 handful parsley chopped
- ½ glass white wine
- 2-3 garlic peeled and finely chopped, cloves
- 2-3 tablespoon extra virgin olive oil
Instructions
- In a frying pan or skillet, heat olive oil. Cook carrots, onion, celery, sage, and rosemary until softened.
- Add the ground pork, ground veal, and chopped pancetta. Let the meat brown well over high heat, stirring constantly.
- Add white wine and let the alcohol evaporate. Season with salt and pepper, add bay leaves and 2 ladles of hot stock. Simmer for about 1 hour, adding more stock as necessary.
- In a frying pan or skillet, heat olive oil and cook garlic until slightly softened. Add mushrooms, cook for 5-10 minutes. Add the white wine and turn up the heat until the alcohol evaporates. Reduce the heat, stir in parsley, and cook for 1-2 more minutes.
- Note: If the mushrooms seem dry, you can add some broth or pasta cooking water to them.
- Ten minutes before the meat ragu is finished, remove bay leaves and add milk then simmer over low heat. While the white ragu simmers, bring a large pot of water to a boil for the pasta. Once boiling, add salt and bring to the boil again.
- Cook the pasta al dente according to the instructions on the packet. Drain and mix with the white ragu sauce.
- Serve topped with mushrooms, garnished with parsley, and optionally grated Parmigiano Reggiano or Grana Padano.
Notes
- Use wild mushrooms like porcini, chiodini, or chanterelles, or cultivated ones such as cremini or shiitake for variety in flavor and texture.
- Try other short pasta types like penne or garganelli, or pasta ribbons like tagliatelle to suit your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 998 kcal
% Daily Value*
| Calories | 998kcal | 50% |
| Carbohydrates | 87g | 29% |
| Protein | 45g | 90% |
| Fat | 51g | 78% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 105mg | 35% |
| Sodium | 535mg | 22% |
| Potassium | 1227mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 5422IU | 108% |
| Vitamin C | 10mg | 11% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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