Скачать или смотреть How to Make Tagliatelle al Ragù Bianco | Classic Italian Pasta at Home

Who says ragù has to be red? Tagliatelle al Ragù Bianco offers a creamy, rich sauce that pairs perfectly with delicate pasta strands. Whether you’re preparing it for a Sunday family dinner or a cozy weeknight meal, this dish is sure to become a favorite. Let’s bring this classic Italian recipe to life!

Ingredients: (Servings: 4-6)
1 lb ground beef
2 sweet sausage links (unseasoned)
2 celery stalks, cubed
1 carrot, cubed
½ white onion, cubed
2 sprigs of rosemary
½ cup white wine
2½ cups beef or vegetable broth
Olive oil
Salt and pepper
1 lb Tagliatelle pasta
Grated Parmigiano Reggiano for serving

Instructions:
1. In a large pot, heat olive oil over medium heat. Add cubed carrots, celery, and onion. Cook until the vegetables are soft.
2. Remove sausage from the casing and add to the pot along with ground beef. Break the meat into small pieces, cooking until it starts to brown.
3. Pour in white wine, letting it evaporate completely.
4. Add beef or vegetable broth, and season with salt, pepper, and rosemary.
5. Cover and simmer on low for 45 minutes to an hour, until the sauce thickens.
6. Boil tagliatelle al dente according to package instructions.
7. In a frying pan, mix the ragu with the cooked pasta. Slowly add pasta water as needed to achieve a creamy sauce, mixing frequently.
8. Finish with grated Parmigiano Reggiano

⭐ Instructions:
0:00 Introduction
0:53 Ingredients Breakdown
1:47 Chopping up Soffrito
2:06 Searing the Soffrito
2:26 Searing the Meat
4:03 Deglazing with Wine
4:26 Adding Broth and Seasonings
4:45 Simmering the Sauce
5:34 Boiling the Tagliatelle
5:50 Combining Ragu with Pasta
6:32 Plating and Serving
7:12 Giovanni

Why You’ll Love This Recipe:
✅ Luxuriously slow-cooked for depth of flavor
✅ Perfect pairing with tagliatelle for a comforting meal
✅ Ideal for special occasions and family dinners

Comment Below:
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