5 from 87 votes
Italian white ragu pasta with wild mushrooms
Italian white ragu pasta with wild mushrooms features a rich meat sauce made from ground pork, veal, and pancetta simmered with herbs, white wine, and beef broth. Wild or cultivated mushrooms are cooked separately with garlic and wine before being combined with rigatoni pasta and parmesan cheese. This hearty dish balances savory savoriness with earthy mushroom notes, suited for a comforting main course.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
4
Calories:
998 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 998
% 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.