Red wine pasta with white ragu
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
926 kcal
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Course
Main Course
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Cuisine
Italian
Red wine pasta with white ragu
Description
This recipe combines minced veal, pork, and pancetta cooked with onion, carrot, celery, and herbs such as rosemary, sage, and bay leaves to create a complex white ragu. After browning the meats and sautéing the vegetables, white wine is added and allowed to reduce, followed by beef stock to simmer the mixture slowly, intensifying the flavors and tenderizing the meat.
Milk is stirred in toward the end of cooking to lend softness and richness to the sauce, balancing the savory and herbal notes. Cooking the sauce for approximately an hour enables the flavors to meld and the meat to become tender. Tagliatelle, either with or without red wine in the dough, is cooked al dente and served with the sauce, which clings well to the pasta strands.
The combination of gentle herb seasoning and robust meats makes this white ragu particularly suited for an indulgent meal. It can be enjoyed with other dried or fresh egg pasta varieties according to preference, broadening its serving possibilities.
Ingredients
- 400 tagliatelle with or without red wine
- 200 g veal minced
- 200 g pork minced
- 100 g pancetta cut into cubes
- 1 onion peeled and finely chopped
- 2 carrot washed and finely chopped
- 2 talks celery washed and finely chopped
- 2 bay leaf
- 1 prig 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
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, including dried or fresh egg pasta.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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