White Ragu
White Ragu | Recipe
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White Ragu | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
140 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 3 tbsp
    Bolognese Seasoning
     Spice up your bolognese in an instant £3.99 £88.67/kg incl. 0% tax, excl. shipping
    Discover more products
    Bolognese Seasoning
  • 3 tbsp
    olive oil
  • 50 g
    pancetta
  • 1
    medium onion
  • 1
    celery stalk
  • 1
    carrot
  • 700 g
    minced beef
  • 150 ml
    white wine
  • salt, pepper
  • 350 ml
    chicken stock
  • 250 ml
    full-fat milk
  • 450 g
    spaghetti
1
Finely chop the onion, celery and carrot. Finely dice the pancetta.
2
Heat the olive oil in a pan, add the pancetta and fry for about 2 minutes. Then add the onion, celery and carrots and sauté for about 5 minutes. Remove everything and set aside.
3
Brown the mince in the same pan. Add the white wine and reduce. Add the pancetta and vegetable mixture, the Bolognese Seasoning, 250 ml of the stock and 100 ml of the milk and simmer, stirring occasionally.
4
Stir in another 50 ml of milk and 100 ml of stock and continue to simmer to achieve a creamy consistency.
5
Cook the pasta until al dente and drain, reserving some of the pasta water.
6
Add the remaining milk to the white ragu. Season to taste with salt and pepper.

Nutritional information: (Per person)

Calories
729 kcal

Carbohydrates
111 g

Protein
13 g

Fat
24 g

Method
1
Finely chop the onion, celery and carrot. Finely dice the pancetta.
2
Heat the olive oil in a pan, add the pancetta and fry for about 2 minutes. Then add the onion, celery and carrots and sauté for about 5 minutes. Remove everything and set aside.
3
Brown the mince in the same pan. Add the white wine and reduce. Add the pancetta and vegetable mixture, the Bolognese Seasoning, 250 ml of the stock and 100 ml of the milk and simmer, stirring occasionally.
4
Stir in another 50 ml of milk and 100 ml of stock and continue to simmer to achieve a creamy consistency.
5
Cook the pasta until al dente and drain, reserving some of the pasta water.
6
Add the remaining milk to the white ragu. Season to taste with salt and pepper.

Nutritional information: (Per person)

Calories
729 kcal

Carbohydrates
111 g

Protein
13 g

Fat
24 g

White ragu

Everybody has heard of the normal Italian ragu sauce, made with minced beef, onions, tomatoes and red wine. But have you ever made ragu bianco? After making your base and browning the beef mince and pancetta, the whole mixture is simmered in a dry white wine, stock and some milk to create a light, creamy white ragu sauce, perfect for ribbon noodles or other large pasta shapes. The Bolognese Seasoning is the crowning glory, adding a beautiful depth of flavour to this tasty dish!

 

More pasta recipes

Whether you want to spend hours simmering the perfect bolognese sauce or simply whip up a pesto and cream cheese sauce, pasta is the perfect vehicle for delivering that saucy goodness. Check out our huge pasta recipe collection for more pasta recipes!

Ingredients

Persons
  • 3 tbsp
    Bolognese Seasoning
     Spice up your bolognese in an instant £3.99 £88.67/kg incl. 0% tax, excl. shipping
    Discover more products
    Bolognese Seasoning
  • 3 tbsp
    olive oil
  • 50 g
    pancetta
  • 1
    medium onion
  • 1
    celery stalk
  • 1
    carrot
  • 700 g
    minced beef
  • 150 ml
    white wine
  • salt, pepper
  • 350 ml
    chicken stock
  • 250 ml
    full-fat milk
  • 450 g
    spaghetti

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