Red wine pasta with white ragu

Name: Red wine pasta with white ragu
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 400 tagliatelle; 200 g minced veal; 200 g minced pork; 100 g pancetta; 1 onion; 2 carrots; 2 stalks celery; 2 bay leaves; 1 sprig rosemary; 3 sage leaves; 4 tablespoon extra virgin olive oil; 500 ml beef stock; ½ glass white wine; 3 tablespoon milk; salt; black pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4
Calories
926 kcal
Course
Main Course
Cuisine
Italian

Red wine pasta with white ragu

Daisy Meyer

Report

A delicious combination of tagliatelle made with Barolo wine and a white ragu of veal, pork and pancetta seasoned with herbs and cooked in broth.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

400 tagliatelle with or without red wine
200 g minced veal
200 g minced pork
100 g pancetta cut into cubes
1 onion peeled and finely chopped
2 carrots washed and finely chopped
2 stalks celery washed and finely chopped
2 bay leaves
1 sprig rosemary
3 sage leaves
4 tablespoon extra virgin olive oil
500 ml beef stock ( I used homemade)
½ glass white wine
3 tablespoon milk
salt for pasta and to taste
black pepper to taste

Add to Shopping List

Instructions

Wash the carrots, herbs and celery. Peel the onion. Chop the pancetta into cubes if needed (you can buy pancetta already cubed)
Finely chop the carrot, onion, celery, sage and rosemary. Heat the olive oil in a frying pan or skillet and add the chopped vegetables and herbs. Cook until they start to soften.
Add the minced pork and veal and the pancetta. Let the meat brown well over a high heat, stirring constantly.
Add the white wine and let the alcohol evaporate. Then add salt, pepper, the bay leaves and 2 ladles of hot stock and lower the heat and simmer the sauce for about 1 hour adding more stock when necessary.
Ten minutes before the sauce is ready remove the bay leaves, add the milk, stir and finish cooking on a low heat.
While the sauce is cooking put a large saucepan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
When it's ready, drain the pasta and add it to the sauce. Mix everything well together and serve hot with a sprinkling of grated Parmesan or grana if required.

Notes

White ragu can be served with other types of pasta. I would recommend dried or fresh egg pasta.

Nutrition Information

Show Details

Calories 926kcal (46%) Carbohydrates 80g (27%) Protein 38g (76%) Fat 50g (77%) Saturated Fat 14g (70%) Polyunsaturated Fat 6g Monounsaturated Fat 25g Trans Fat 1g Cholesterol 173mg (58%) Sodium 544mg (23%) Potassium 1025mg (29%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 5283IU (106%) Vitamin C 5mg (6%) Calcium 103mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 926 kcal

% Daily Value*

Calories	926kcal	46%
Carbohydrates	80g	27%
Protein	38g	76%
Fat	50g	77%
Saturated Fat	14g	70%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	25g	125%
Trans Fat	1g	50%
Cholesterol	173mg	58%
Sodium	544mg	23%
Potassium	1025mg	22%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	5283IU	106%
Vitamin C	5mg	6%
Calcium	103mg	10%
Iron	4mg	22%