This sauce is quick to make and amazing with any type of pasta, but especially fresh pasta made from scratch!
Ragù bianco, also known as white bolognese; is a great classic of Italian cuisine, particularly of Tuscany.
A quick and fragrant sauce, a tomato-free variant of the classic ragout, this sauce is quick and easy to make.
The white sauce is perfect with all types of pasta, but really exceptional with fresh egg pasta, which is rough and perfect for capturing the sauce.
While chef Sara Lai cooks, wine expert Filippo Bartolotta pours two glasses of Cecchi's La Mora Vermentino, perfect for a healthy pasta dish with white meat sauce.
White Meat Ragù sauce
Ingredients for 4 servings
Ground Beef 800 grams
Ground Pork 200 grams
Celery (Stalk) 1
Red onion 1
Canned tomato 500 grams
Tomato concentrate 2 table-spoon
Salt as needed
Black Pepper as needed
Extra-virgin olive oil 0.5 cup
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
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