tagAlt.White Ragu Meat Sauce

White ragù meat sauce

An absolute world-wide favourite, this quick version of ragù is perfect for everyone

  • ( Scored 5 on 0 reviews )

Who doesn't love Italy's most famous sauce? Ragù! We think nobody - it's the universal Italian pasta sauce recipe, a genuine classic carrying over throughout the ages. If you're as much as of a fan of the Italian classics as we are, then you're gonna love this different take on one of Italy's most iconic pasta sauce.

Meat-heavy, this Italian recipe is similar to traditional Ragù, but like the name implies, it's a white sauce, so no red wine and no tomatoes. If you have anyone in the family who's not a big tomato fan, this is a great sauce recipe to prepare specially for them.

What kind of pasta shapes work best with this sauce? Just like traditional Italian Ragù, any pasta shape with rough textures, like handmade Pici, or Pappardelle is a consummate match. If you want to go all out, make a batch of fresh handmade pasta and bump up the falvor impact of this special sauce.

A special effort at sourcing Italian sausage will make all the difference as you prepare this Italian recipe - eveyone lucky enough to sit around your dinner table will be eternally grateful for your extra steps in preparing this delectable dressing.

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60 total time (min)

10 cooking time (min.)


8 ingredients


80 kCal


2 steps to complete the preparation

Ingredients

for 4 servings

White ragù meat sauce Ingredients

  • Veal cutlets 400 grams
  • Onion 1
  • Celery (Stalk) 2
  • Extra-virgin olive oil 4 table-spoon
  • Milk 300 ml2
  • White wine 20 ml2
  • Salt as needed
  • Black Pepper as needed

Perfect Match

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The very best of the Chianti Classico production and its vineyards

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Preparation

for 4 servings

Step

1

Of 2

Prepare the white ragù sauce

Chop onion carrot and celery brunoise-style (cubes of 1 mm).
Cut the meat into small cubes of three millimeters.
Heat oil in a pan and add the vegetables, brown vegetables and add the meat.

Step

2

Of 2

Cook the ragù sauce

A fuoco sostenuto fare rosolare la  carne e sfumare con il vino, poi fare evaporare il vino.
abbassare la fiamma al minimo e fate leggermente sobbollire, versando un po' di latte di tanto in tanto per 40 minuti.

A metà cottura salare e pepare. Il ragù è pronto!

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Sergio Zingarelli - Chianti Classico Gran Selezione Wine - Rocca delle Macìe
0.75l

The very best of the Chianti Classico production and its vineyards

View product

Pairing

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The very best of the Chianti Classico production and its vineyards

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A definite balance between sweet and savory flavors that linger pleasantly.

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