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0 from 21 votes

Red wine pasta with white ragu

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Wash the carrots, herbs and celery. Peel the onion. Chop the pancetta into cubes if needed (you can buy pancetta already cubed) 
  2. 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.
  3. Add the minced pork and veal and the pancetta. Let the meat brown well over a high heat, stirring constantly. 
  4. 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.
  5. Ten minutes before the sauce is ready remove the bay leaves, add the milk, stir and finish cooking on a low heat.
  6. 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. 
  7. 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

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

% 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.