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


  • 500g rigatoni pasta

  • 200g minced beef

  • 200g minced pork

  • 100g smoked diced pancetta

  • 3 tablespoon olive oil

  • 50g salted butter

  • 1 onion (finely chopped)

  • 1 carrot (finely chopped)

  • 1 celery stick (finely chopped)

  • 150ml white wine

  • 200ml vegetable stock

  • 200g mascarpone cheese

  • 1/2 teaspoon freshly grated nutmeg

  • 4 tablespoon chopped flat leaf parsley

  • 100g freshly grated pecorino romano

  • Salt and pepper to taste


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1238kj
  • Fat Total 65g
  • Saturated Fat 28g
  • Protein 52g
  • Carbohydrate 103g
  • Sugar 8g
  • Sodium 1151mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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