Tagliatelle With White Ragu

Introduction:

I’m obsessed with Tagliatelle al Ragù Bianco (Tagliatelle with White Ragù) because it’s lighter than a tomato-based ragù and full of rich, creamy flavor. Whenever I'm in Tuscany, I always make sure to indulge in this delightful dish. I had an unforgettable version of it in Siena, Italy, where the addition of pink peppercorns added a beautiful, aromatic, and subtly spicy twist that elevated the entire meal.

This classic Italian recipe features a creamy white meat sauce made with a blend of veal, pork, and beef, and is infused with aromatic herbs like sage, rosemary, and bay leaves. The sauce pairs perfectly with homemade tagliatelle, which you can learn to make by referring to my tagliatelle recipe. Follow my step-by-step guide to create a delicious and elegant meal that brings a taste of Tuscany right to your kitchen.

Ingredients:

• 2 tbsp olive oil

• 1 brown onion, finely chopped

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 300g ground veal

• 300g ground pork

• 300g ground beef

• 100ml white wine

• 200ml chicken broth

• 4 sage leaves, finely chopped

• 5 sprigs of rosemary, roughly chopped

• 2 bay leaves

• 2 tbsp butter

• 200ml milk

• Salt and pepper, to taste

• Pink peppercorns, for garnish

• Freshly grated Parmigiano Reggiano, for garnish

• Reserved pasta water (about 1/2 cup)

Instructions:

1. Prepare the Base:

   1. Heat the olive oil in a large skillet or saucepan over medium heat.

   2. Add the finely chopped onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

2. Cook the Meat:

   1. Increase the heat to medium-high and add the ground veal, pork, and beef to the skillet.

   2. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks, about 8-10 minutes.

3. Add Herbs and Deglaze:

   1. Add the finely chopped sage, rosemary, and bay leaves to the skillet, stirring to combine with the meat and vegetables.

   2. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.

4. Simmer the Sauce:

   1. Add the chicken broth to the skillet and bring the mixture to a simmer. Reduce the heat to low and let it cook for at least an hour, allowing the flavors to develop.

5. Add Butter and Milk:

   1. Stir in the butter until it melts and combines with the sauce.

   2. Gradually stir in the milk, ensuring it blends well with the meat mixture.

   3. Let the sauce simmer together for an additional 10-15 minutes until the flavors are well combined and the sauce thickens slightly.

   4. Season with salt and pepper to taste.

6. Cook the Tagliatelle:

   1. While the sauce is simmering, prepare the tagliatelle according to my tagliatelle recipe

   2. Cook the tagliatelle until al dente. Reserve about 1/2 cup of pasta water before draining the rest.

7. Combine and Serve:

   1. Add the cooked tagliatelle to the skillet with the ragù bianco. Pour in the reserved pasta water and toss to combine, ensuring the pasta is well coated with the sauce.

   2. Serve immediately, garnished with freshly grated Parmigiano Reggiano and crushed pink peppercorns.

Buon appetito!

Love, Bianca xx