Ragu Bianco Recipe (White Bolognese Sauce)

Name: Ragu Bianco Recipe (White Bolognese Sauce)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 500 g veal; 1 carrot; 1 celery; 1 onion; 100 ml dry white wine; 300 ml broth; 3 tablespoons olive oil; salt; ground black pepper; 2 rosemary; 1 tablespoon flour

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
6
Calories
215 kcal
Course
Condiments
Cuisine
Italian

Ragu Bianco Recipe (White Bolognese Sauce)

Iris Warren

Report

Ragù bianco is the white version of the traditional Bolognese sauce, a great classic of Italian cuisine.It's a pasta sauce made with ground meat and a soffritto of carrots, celery and onion, flavored with rosemary.What is the difference between Ragu' Bianco and Ragu' alla Bolognese? The name says it all: this version is "white" ("bianco"), that is without tomatoes.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

500 g veal 1.1 pound, or chicken, ground
1 carrot
1 celery stalk
1 onion
100 ml dry white wine ⅖ cup
300 ml broth 1 ¼ cup, meat or vegetable broth
3 tablespoons olive oil extra virgin
salt to taste
ground black pepper to taste
2 rosemary sprigs, fresh
1 tablespoon flour all purpose or cornstarch

Add to Shopping List

Instructions

First clean and chop the onion, carrot and celery.
In a saucepan, sauté the vegetables with the extra virgin olive oil for about 2 minutes. Keep the heat on medium, taking care not to burn the soffritto.
Add the ground meat. Stir for a few seconds so that the meat is well combined with the vegetables and oil.
Then add a tablespoon of flour or cornstarch and mix very well. This is a little trick that will allow you to get a creamier meat sauce.
Raise the heat and add the white wine. Allow the alcohol to evaporate over high heat. Then reduce the heat to low.
Add the very hot broth until almost all of the meat is covered.
Also add 2 sprigs of fresh rosemary, which will give the white ragu sauce its characteristic flavor and aroma. We recommend tying the rosemary sprigs with kitchen twine to prevent the needles from falling into the meat sauce.
Cover and simmer for at least 35 minutes, the time it takes for all the flavors to blend.
Then, for the last 10 minutes, cook over high heat without the lid to evaporate the liquid. Stir frequently, taking care not to let the sauce stick to the bottom of the saucepan. This white Bolognese sauce should be thick and consistent without too much liquid.
At this point, adjust the salt and pepper and turn off the heat. The Ragù Bianco is ready!

Nutrition Information

Show Details

Serving 100g Calories 215kcal (11%) Carbohydrates 5g (2%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 68mg (23%) Sodium 281mg (12%) Potassium 353mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1836IU (37%) Vitamin C 2mg (2%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 215 kcal

% Daily Value*

Serving	100g
Calories	215kcal	11%
Carbohydrates	5g	2%
Protein	17g	34%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	68mg	23%
Sodium	281mg	12%
Potassium	353mg	8%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1836IU	37%
Vitamin C	2mg	2%
Calcium	25mg	3%
Iron	1mg	6%