Il Cucinologo
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Tagliatelle with White Ragù and Vegetables

17/11/2023

Tagliatelle with white ragù and vegetables are a flavorful dish that combines the freshness of vegetables with a white version of the traditional ragù. Below is the recipe to prepare this delicious dish.

Ingredients

  • 350 g fresh egg tagliatelle
  • 200 g ground meat (pork, beef or a mix of the two)
  • 2 medium carrots
  • 1 celery stalk
  • 1 small white onion
  • 100 g fresh or frozen peas
  • 1 medium zucchini
  • 100 ml dry white wine
  • 500 ml meat or vegetable broth
  • Extra virgin olive oil (to taste)
  • Salt and pepper (to taste)
  • grated Parmesan (for serving)
  • 1 bay leaf (optional)
  • A sprig of rosemary (optional)

Preparation

  1. Start with preparing the soffritto: clean and finely chop carrots, celery, and onion.
  2. In a large pan, heat a drizzle of extra virgin olive oil and add the chopped vegetables, letting them soften over medium-low heat.
  3. When the soffritto is golden, add the ground meat and let it brown well, breaking it up with a fork to avoid large lumps.
  4. Deglaze with the dry white wine, letting it evaporate over high heat.
  5. Lower the heat and add the vegetables: the peas and the zucchini, cut into small cubes. Add the bay leaf and rosemary if you like more intense aromas.
  6. Cover with the meat or vegetable broth and let cook over low heat for about 30 minutes, adjusting with salt and pepper. If necessary, add broth during cooking to keep the sauce moist.
  7. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle in it until al dente.
  8. Once ready, drain the tagliatelle and toss them with the white ragù and vegetables, mixing gently to distribute the sauce.
  9. Serve hot with a generous sprinkle of grated Parmesan.

Trivia

The white ragù is a variant of the better-known Bolognese ragù, which differs by the absence of tomato. It is a versatile sauce that lends itself well to being enriched with seasonal vegetables, adapting to tastes and availability at the moment.

Optionally, you could further enrich the dish with pancetta or guanciale browned together with the soffritto for an even more flavorful touch. Bon appétit!