5.0 from 153 votes
Italian white ragu pasta with wild mushrooms
This traditional white ragu pasta recipe is full of flavor! It uses a combination of ground meats, pancetta, and mushrooms, giving you a rich umami dish that is perfect to impress guests and family.
Prep Time
30 mins
Cook Time
30 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 ground veal
- 3.5 oz pancetta cut into small cubes
- ½ glass white wine
- 3 sage leaves chopped
- 2 bay leaves
- 1 prig rosemary chopped
- 2 carrots finely chopped
- 2 talks celery finely chopped
- 1 onion peeled and finely chopped
- 3 tablespoon milk
- 2 cups beef or vegetable broth I used homemade but you can also use a stock cube
- 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 cloves peeled and finely chopped
- 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
- This recipe can use wild mushrooms such as porcini, chiodini or chanterelles or cultivated mushrooms like cremini or shiitake.
- Instead of rigatoni you can use other types of short pasta such as penne, or garganelli or pasta ribbons like tagliatelle
Nutrition Information
Calories
998kcal
(50%)
Carbohydrates
87g
(29%)
Protein
45g
(90%)
Fat
51g
(78%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
27g
Trans Fat
0.03g
Cholesterol
105mg
(35%)
Sodium
535mg
(22%)
Potassium
1227mg
(35%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
5422IU
(108%)
Vitamin C
10mg
(11%)
Calcium
265mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
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.