Ragù Bianco

Ragù Bianco is a stunning white Italian meat sauce containing ground meat, aromatic vegetables and fresh herbs, white wine, and a touch of cream. It takes very little effort to make yet simmers to perfection over several hours. Serve it over your favourite dried or fresh pasta with fennel fronds and plenty of freshly grated Parmesan Reggiano.

Looking for more Italian pasta sauce recipes? Here on the blog, there are so many to choose from! Try a bright Baby Arugula pesto, traditional Bolognese Sauce, or go for a creamy and flavourful Italian Rosé Sauce on your favourite pasta. And, for dessert… there’s a delicious Berry Italian Panna Cotta.

Ragù Bianco

What can I say about this rich and flavourful pasta sauce? The Italians know their sauces, and this slowly cooked tomato free ragu is no exception. In fact, the lengthy cook time is what makes this sauce exceptional. It’s almost like time equates to magic, as the sauce simmers a new level of flavour is unlocked.

This Ragù Bianco recipe is the gold standard for simplicity. With wholesome ingredients and only twenty minutes of prep time, it will surely become a family dinner favourite in no time. In fact, I highly suggest you double the recipe and freeze the leftovers for busy days when you need a quick dinner.

Ragu Bianco is traditionally served with wide flat pasta such as pappardelle, tagliatelle, or fettuccine. However, it would also be great on mafaldine (thin lasagna-like pasta), mafalda corta, or even paired with béchamel in a lasagna bianco.

What is Ragù?

In general, Italian ragù is a hearty meat sauce made by cooking a combination of ground meats like beef (or veal) and pork with aromatics over low heat for a long time. It usually (but not always) contains tomatoes and wine.

The classic Bolognese sauce (ragù alla Bolognese) is a specific style of ragù from Bologna which contains larger chunks of meat (usually beef), tomatoes, and cream.

Furthermore, Ragù Bianco is not ‘White Bolognese’ or ‘Bolognese Bianco’ is incorrect because it does not fit the specific style of ragù from Bologna. Although it contains a touch of cream, it is made with ground meat instead of larger chopped meat.

Ingredients for Ragù Bianco

This meaty sauce contains a combination of beef and pork. However, feel free to replace the beef with veal and use bacon instead of pancetta. No one will tell Nonna!

• Pancetta
• Ground Beef
• Ground Pork
• Onion
• Fennel
• White Wine
• Beef Stock
• Bay Leaf
• Fresh Thyme
• Heavy Cream
• Salt
• Black Pepper
• Pappardelle
• Parmesan Reggiano

Fennel brings an interesting earthy flavour to the dish and serves as a garnish. However, if you don’t love fennel, feel free to replace it with a mixture of carrot and celery, the Italian soffritto.

When cooking with wine, always use one you would drink with dinner. Choose a moderately priced bottle of dry white wine like Sauvignon Blanc or Pinot Grigio.

Homemade beef stock or beef broth is always best, but a combination of water and beef bouillon is just fine for simmering.

Bay leaves round out the flavour of a stew or sauce but their flavour is difficult to discern in the finished dish. Feel free to replace fresh thyme with other herbs like fresh rosemary or fresh sage, being careful not to overpower the dish with either of these bold herbs.

Heavy cream and pasta water are late sauce additions, but entirely necessary to creating a rich, luxurious sauce that clings to the pasta.

How to Make Ragù Bianco

A Ragù Bianco is as easy to make as any Bolognese or meaty sauce and just as flavourful. We didn’t miss the tomatoes at all!

Cook the Meat Mixture

Begin by cooking the pancetta in a heavy bottomed large pot or Dutch oven over medium heat until it is crispy. About 8-10 minutes. Next, add the ground beef and ground pork to the pot with the pancetta.

Continue cooking over medium heat, breaking it up with a wooden spoon, until the ground meat is cooked through and the water has evaporated, about 10-15 minutes.

Add the Aromatics

Drizzle olive oil (if needed) in the pot. Add the finely chopped onion and fennel then cook, stirring occasionally, until softened, about 5-7 minutes.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce
slightly, about 2-3 minutes.

Whisk together the water and beef bouillon paste until dissolved in a small bowl. Pour this (or the beef stock) into the pot. Add the bay leaf, rosemary sprig, thyme sprigs, salt, and freshly ground black pepper.

Simmer and Serve

Bring sauce to a simmer, then reduce the heat to low, cover, and cook for 1 – 1 ½ hours, stirring occasionally. The, remove the lid and continue to simmer on low heat for about 30 minutes to reduce the liquid.

Next, remove the bay leaf and thyme sprigs. Stir in the heavy cream and taste for seasoning, adjusting salt and pepper as needed.

Cook the pappardelle (or other pasta) according to package directions until al dente. Reserve about a cup of pasta water before draining. Add the drained pasta to the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce.

Serve garnished with reserved fennel fronds and freshly grated Parmesan cheese.

Recipe Tips and Tricks

• Rendering the fat from the pancetta adds extra flavour and may eliminate the need for additional oil. If the pot seems dry after browning the ground meats, then add the olive oil.
• White wine deglazes the pot, lifting up those flavourful browned bits stuck to the bottom. Don’t skip this step! Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
• Using beef bouillon paste adds a rich, savoury depth of flavour to the white Bolognese. You can substitute this and the water with 3 cups of beef broth or chicken broth.
• Simmering the sauce gently for a longer period allows the flavours to develop and deepen. Removing the lid towards the end of cooking helps concentrate the sauce.
• Feel free to experiment with different ground meats, such as veal or lamb.
• Add sliced cremini or shiitake mushrooms along with the onions and fennel for extra flavor.

Leftovers Storage and Reheating

Allow the sauce to cool completely before storing.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce freezes well in an airtight container for up to 3 months. Thaw frozen Ragù Bianco overnight in the refrigerator before gently reheating on the stove.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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