Easy Ragu Bianco (delicious white bolognese sauce)
A rich and insanely flavor packed and delicious white bolognese sauce. This is the pasta dish to wow your family and friends with. Your house will smell the best it's ever smelt I promise.
Servings: 4 - 6 people
Ingredients
- 2 tablespoons olive oil divided
- 300 grams ground pork
- 300 grams ground beef
- 120 grams pancetta chopped into small pieces
- 1 onion finely diced (my onion weighed 185g)
- 1 carrot finely diced
- 1 stalk celery finely diced
- 2 teaspoons fennel seeds
- 5 garlic cloves finely diced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh sage finely chopped
- 1.5 cups white wine I used a Sauvignon Blanc
- 1 cup whole milk
- 2 cups chicken stock
- ½ tablespoon lemon juice plus zest to finish
- ¼ cup cream optional
- Parmesan to finish
- Fresh rosemary to finish
Instructions
- Heat 1 tbsp of olive oil over a medium high heat and add the ground meat. Don't worry too much about breaking it all up, I prefer to leave it alone to get some good colour on it. It doesn't need to be cooked all the way through.
- When it has some nice colour on it, but still some pink in the middle, remove from pan and set aside.
- Heat the other 1 tbsp of olive oil in a heavy bottomed saucepan/casserole pot/Dutch oven over medium heat and fry the pancetta for 10 minutes until nicely browned. Lift out with a slotted spoon, leaving the fat behind.
- Add the onion, celery, carrot mixture and fennel seeds to the pancetta fat with a good pinch of salt and pepper and gently fry until soft, about 10 mins. Lower heat if it starts to brown and add more oil if it dries out too much.
- After 5 minutes add the garlic and herbs and continue cooking.
- Add the ground meat and pancetta back into pot and mix through.
- Add the wine and let it cook off, reducing slightly for 3 - 4 mins. The meat should be completely broken up at this stage.
- Add the stock and milk and bring to a simmer.
- Taste the liquid for seasoning and add a good pinch of salt and pepper if it needs. Remember it will intensify when cooked down.
- Lower the heat right down and cook uncovered for 2.5 - 3 hours. It should barely be bubbling. Stir it occasionally. If your stove top isn't able to have a really low heat, it might not take that long.
- It's ready when the liquid is mostly reduced and it tastes rich and delicious! Watch the video below to see how it should look when done.
- Add the lemon juice and cream if serving straight away. Leave the cream out if not using straight away and add it when you reheat.
- I like to add the cooked pasta straight into the bolognese and let it gently bubble for a good 3-4 minutes. Add a splash of pasta water when adding pasta in. Optional step is to sprinkle a handful of finely grated parmesan on top of the pasta in the sauce and gently toss so it melts in.
- Serve with plenty of parmesan and some lemon zest and fresh rosemary on top.
Video
Notes
Portion size - it really depends if people are big eaters. I allow about a cup per person of sauce, that is probably on the bigger side so you can stretch this to 6 people if you need. For pasta I allow 100 grams per person dried or 150 grams fresh.
A note on seasoning: Salt can be what turns an average sauce into a brilliant one. I like to season along the way rather than relying on it at the end. Add a really good pinch of salt and pepper to the onions, then again before you leave it to simmer. Don't be afraid of seasoning!