Tagliatelle al Ragù Bianco – A Hearty, Flavorful Italian Delight
If you’re in the mood for a comforting and flavorful Italian pasta dish that is as rich in taste as it is simple to prepare, look no further than Tagliatelle al Ragù Bianco. This classic recipe brings together tender egg tagliatelle and a savory white meat sauce, combining ground beef, sausage, pancetta, and a symphony of aromatic herbs and vegetables to create a truly satisfying meal. The absence of tomatoes in the sauce allows the meat and spices to shine, resulting in a luscious, savory ragù perfect for pasta. This dish can be served as a main course for a cozy dinner or even as a centerpiece for a special gathering.
Ingredients for Tagliatelle al Ragù Bianco
Here’s everything you’ll need to create this delicious Italian dish:
Ingredient | Quantity |
---|---|
Egg tagliatelle (fresh) | 250g |
Ground beef | 250g |
Sausage (preferably Italian) | 150g |
Pancetta, diced | 100g |
Celery, finely chopped | 60g |
Carrot, finely chopped | 60g |
Yellow onions, finely chopped | 60g |
Garlic clove, crushed | 1 |
Dry white wine | 60g |
Extra virgin olive oil | 50g |
Fresh rosemary, chopped | 1 sprig |
Fresh sage, chopped | 3 leaves |
Bay leaves | 2 |
Black pepper | To taste |
Salt | To taste |
Water (for adjusting consistency) | As needed |
Nutritional Information (per serving)
The following table provides an approximate nutritional breakdown per serving of Tagliatelle al Ragù Bianco (based on a serving size of 1/4 of the total recipe):
Nutrient | Amount |
---|---|
Calories | ~570 kcal |
Protein | ~32g |
Carbohydrates | ~55g |
Fat | ~26g |
Saturated Fat | ~6g |
Fiber | ~4g |
Sodium | ~580mg |
Cholesterol | ~60mg |
(Note: Nutritional values may vary depending on specific ingredients used.)
How to Prepare Tagliatelle al Ragù Bianco
The preparation of Tagliatelle al Ragù Bianco is a step-by-step process that allows you to develop deep, robust flavors while keeping things simple. With just a few ingredients and some patience, you can create a satisfying dish that’s bound to impress.
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Prepare the Base Flavors:
Start by heating the extra virgin olive oil in a large skillet or deep saucepan over medium heat. Once the oil is hot, add the garlic clove, letting it gently brown to infuse the oil with flavor. After the garlic becomes golden and fragrant, discard it, leaving behind its essence in the oil. -
Cook the Vegetables:
Add the finely chopped celery, carrot, and onion to the pan. Stir the vegetables and allow them to soften for about 5–7 minutes. The key here is to cook the vegetables gently, allowing them to release their flavors without browning them too much. -
Infuse with Herbs:
Once the vegetables are tender, add the finely chopped rosemary and sage to the pan. These fresh herbs will impart their aromatic oils into the mix, creating a fragrant base for your ragù. Stir the mixture together and cook for another 2 minutes until the herbs are well incorporated. -
Add the Meats:
Now it’s time to introduce the rich flavors of the meats. First, add the pancetta to the pan, stirring it to release its fat and begin crisping up. Once the pancetta starts to turn golden, add the ground beef and sausage, breaking them up with a wooden spoon. Stir the meats occasionally, ensuring they brown evenly, until fully cooked and nicely caramelized—about 8 minutes. -
Deglaze with Wine:
Pour in the white wine, and let it simmer for 3–4 minutes, allowing the alcohol to evaporate and leaving behind the delicate wine flavor. This step is crucial to balancing the richness of the meats with a bit of acidity from the wine, which will help round out the sauce’s flavor profile. -
Simmer the Ragù:
Once the wine has evaporated, add the bay leaves and a pinch of salt and black pepper to taste. Pour in a bit of hot water—just enough to keep the ragù at a saucy consistency. Stir everything together, lower the heat, and let the ragù simmer gently for about 1 hour. During this time, the flavors will meld and deepen, creating a savory, aromatic sauce. -
Cook the Tagliatelle:
While your ragù is simmering away, bring a large pot of salted water to a boil. Once boiling, add the egg tagliatelle and cook it according to package instructions until it is al dente. This usually takes about 2–3 minutes for fresh pasta. Be careful not to overcook it, as you’ll want the pasta to maintain its structure and absorb the ragù flavors. -
Combine the Pasta and Ragù:
Once the pasta is ready, reserve a small cup of the pasta cooking water, then drain the tagliatelle. Add the pasta directly to the pan with the ragù, stirring gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and help the sauce adhere to the pasta. -
Serve and Enjoy:
Once the pasta and ragù are well incorporated, plate the dish immediately. Serve the Tagliatelle al Ragù Bianco while it’s still steaming hot, and garnish with a sprinkle of freshly ground black pepper or extra chopped herbs if desired. The combination of the hearty meat sauce and the silky, homemade tagliatelle is sure to delight your guests or family.
Serving Suggestions and Variations
- Cheese: While traditional ragù bianco recipes don’t call for cheese, you can certainly sprinkle some finely grated Parmigiano-Reggiano or Pecorino Romano over the dish for an extra layer of flavor.
- Herb Variations: You can experiment with other herbs like thyme or oregano to complement the rosemary and sage, depending on your preferences.
- Meat Alternatives: If you’re looking to mix up the meat in your ragù, you can substitute pork for the beef or even make a fully vegetarian version by omitting the meats and using mushrooms for a similar texture.
Tagliatelle al Ragù Bianco: A Heartwarming Italian Classic
This dish is more than just a meal—it’s an invitation to savor the richness of Italian culinary tradition. The delicate tagliatelle, paired with a flavorful, herb-infused ragù, creates a perfect balance of comfort and sophistication. Whether you’re cooking for a family dinner or hosting a dinner party, Tagliatelle al Ragù Bianco is a guaranteed crowd-pleaser. Its simplicity, combined with deep, complex flavors, makes it a timeless favorite that’s sure to become a staple in your recipe collection.
Tips for Perfect Tagliatelle al Ragù Bianco
- Use High-Quality Olive Oil: Since olive oil plays a big role in this dish, opt for a good-quality extra virgin olive oil to enhance the flavor.
- Simmering Time: The key to a successful ragù is slow cooking. Don’t rush the simmering time—let the ragù develop its flavors over the course of an hour for the best results.
- Fresh Tagliatelle: While you can use dried pasta, fresh egg tagliatelle gives the dish an extra level of richness and authenticity.
- Adjusting Consistency: If your ragù seems too thick, simply add a little pasta cooking water to loosen it. If it’s too thin, allow it to cook for a bit longer to reduce and thicken.
Enjoy your plate of Tagliatelle al Ragù Bianco and indulge in the flavors of Italy right in your own kitchen!