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
Sausages 2
Carrot 1
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
Water
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
Sign up below for delicious Italian recipes, wine news, and tips in the Mamablip newsletter.
A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.
