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Rigatoni al ragu bianco

A classic example of simple Italian food done well, ragu bianco is a tasty twist on a classic bolognese sauce but without the tomato.



  • 1.

    In a large saucepan, heat the olive oil and the butter and fry the onion, celery, carrot and pancetta for about 10 minutes until softened and golden.

  • 2.

    Add the pork and beef and mix well allowing the minced meats to crumble. Cook, stirring frequently until the meat has browned.

  • 3.

    Pour in the wine and cook until evaporated. Season with salt and pepper and add the stock. Lower the heat and simmer, without the lid on, for 30 minutes. Stir occasionally.

  • 4.

    Mix in the Mascarpone, parsley and nutmeg and allow to rest for 10 minutes. In the meantime, in a large saucepan, cook the pasta in salted boiling water until al dente.

  • 5.

    Drain and add immediately to the sauce. On a high heat, mix the white Ragu and the pasta together with a wooden spoon for approximately 1 minute. Serve immediately with plenty of grated cheese on top.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Rigatoni al ragu bianco.


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