Tagliatelle with White Ragù

White ragù tagliatelle are an excellent dish that differs from the classic tomato ragù version. Here is a recipe you might like.

Ingredients

• 300 g egg tagliatelle
• 200 g ground beef
• 100 g ground pork
• 1 carrot
• 1 celery stalk
• 1 small onion
• 50 g smoked pancetta
• 1 glass dry white wine
• Extra virgin olive oil
• Meat broth as needed
• Salt and pepper to taste
• Grated Parmesan for serving

Preparation

1. Start by finely chopping the carrot, celery, and onion to prepare the soffritto. In a large pan, heat a drizzle of oil and add the chopped pancetta. Let it brown until crispy.
2. Add the vegetable mixture to the soffritto and let it wilt over medium-low heat for about 10 minutes.
3. Increase the heat, add the ground meat and cook until well browned, breaking it up with a wooden spoon.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Lower the heat and cook the ragù, adding meat broth occasionally to prevent it from drying out too much, for about 1 hour and a half. Season with salt and pepper to your taste.
6. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
7. Drain the pasta and toss it with the white ragù, mixing well to coat.
8. Serve the white ragù tagliatelle hot, sprinkled with grated Parmesan to taste.

Trivia

The white ragù is a less known variation of the more famous Bolognese ragù but no less appreciated for this. The absence of tomato highlights the flavor of the meats and the smoked pancetta gives a particular aromatic touch. In some areas of Italy it is common to add a pinch of nutmeg or cinnamon to further flavor the dish.