Ragu Bianco (White Bolognese)

There’s something about a White Bolognese, or Ragù Bianco, that feels like pure comfort to me. It’s rich and hearty like a traditional red sauce, but there’s a subtle elegance to it, the way the flavors build from the ground meat, wine, and aromatics without being overshadowed by tomatoes. Every time I make it, it reminds me that simple ingredients can create something deeply satisfying. The white wine and a touch of cream give it a velvety texture that clings perfectly to pasta, turning each bite into something indulgent yet balanced. It’s one of those meals that feels rustic and comforting, but also a little special, the kind of dish you make on a quiet evening when you want to treat yourself or share something truly delicious with family and friends.

Why You Will Love This Ragu Bianco
Ingredients You Will Need:
Kitchen Tools You Will Need:
Use a Food Processor
How to Make White Bolognese
How to Modify:
Dietary Customizations:
Serving Suggestions:
Common Questions
Ragu Bianco (White Bolognese) Recipe

Why You Will Love This Ragu Bianco

This dish is restaurant-quality at home; with simple ingredients and a bit of patience, you’ll create a dish that tastes like it’s straight out of Italy.
It’s make-ahead friendly and the flavor only gets better the next day, making it perfect for meal prep or serving at a dinner party.
Who doesn’t love a kid-friendly meal that even your picky eaters will be asking for seconds of?
This hearty meat sauce is rich and flavorful with slow-simmered meat, herbs, and wine that create deep, layered flavor without the heaviness or acidity of tomato sauce.
It’s super customizable to be gluten-free and dairy-free for anyone with dietary restrictions.

Ingredients You Will Need:

Vegetables: Celery, carrots, and onions, finely diced in a food processor, make the perfect trifecta of balance and flavor.
Ground Meat: The combination of ground beef and ground Italian sausage makes a delicious, meaty sauce with depth and incredible flavor. See below for other meat options.
Extra virgin olive oil: Olive oil is the perfect oil to use for this classic dish to saute the vegetables to perfection. Avocado oil will also work.
Fresh Garlic: Mince the garlic finely with a sharp knife or with a garlic press to release all the delicious flavor.
Spices and Herbs: Salt, black pepper, fennel seeds, ground sage, and bay leaf come together to make a rich sauce full of depth and rich flavor.
White Wine: You’ll want a dry white wine like Pinot Grigio or Sauvignon Blanc that works beautifully.
Chicken Stock: Use homemade or store-bought chicken stock for a savory flavor in the sauce. Chicken broth will also work.
Milks: I used whole milk and heavy cream to get the ultimate creamy sauce.

Kitchen Tools You Will Need:

Vegetable Peeler (optional)
Food Processor
Cutting Board
Sharp Knife
Large Pot or Dutch Oven
Wooden Spoon

Use a Food Processor

Don’t skip on finely chopping the veggies. The food processor or food chopper is the perfect tool to get them nice and tiny.

How to Make White Bolognese

Add the vegetables and aromatics to a food processor and pulse until they are broken down into very small pieces.
Heat the olive oil in a large pot on medium-high heat. Add in the veggies and saute until softened.
Add in the meats, and use a wooden spoon to break them into a crumbly texture. Once the meat is no longer pink and has begun to develop a golden color, pour in the wine.
Leave the wine to simmer until most has cooked off, then add in the chicken stock, milk, and bay leaves. Lower the heat to low and gently simmer.
After 2 ½ hours, pour in the cream and stir through. Leave to simmer for an additional 5 minutes and then remove from the heat. Serve with your favorite pasta.

You can find thorough instructions in the recipe card below

How to Modify:

Use a combination of ground meats with ground pork, beef, or lamb for deeper flavor, or for a lighter version, use ground turkey or ground chicken without losing richness.
To add depth, stir in a spoonful of pancetta, prosciutto, or bacon at the start for smoky flavor.
Try herb variations (dried or fresh herbs) with thyme, sage, or rosemary for a slightly different aromatic profile.
Stir in Parmesan cheese or Pecorino Romano for added umami depth.
Give a squeeze of fresh lemon juice at the end for brightness.

Dietary Customizations:

Dairy-Free: For a dairy-free option, use full-fat coconut milk, or dairy free creamer for a rich, dairy-free sauce and use nutritional yeast or dairy-free Parmesan at the end for a subtle, cheesy flavor.
Alcohol-Free: To skip wine, replace it with an equal amount of chicken or beef broth for a similar depth of flavor. Alternatively, you can use a small amount of white wine vinegar, apple cider vinegar, or lemon juice mixed with water to add acidity. However, you’ll need to adjust the quantity to avoid making the sauce too sour.

Serving Suggestions:

Serve with your favorite pasta shape. I love using Rigatoni for short pasta or Pappardelle for long pasta. If you’re feeling adventurous, this would be amazing with homemade pasta.

For a fresh salad to go along with this, I highly recommend Tomato, Peach, and Burrata Salad or Orange, Avocado and Candied Pistachio Salad.

Don’t forget a slice of toasted, crusty bread spread with Garlic and Herb Butter.

Common Questions

What is Ragu Bianco (aka White Bolognese)

Ragù Bianco is also known as white ragu (or white bolognese sauce). It is a rich Italian meat sauce made without tomatoes, like a traditional Bolognese sauce. Instead, it’s built on a base of sautéed aromatics like celery, carrots, onions, and garlic, white wine, broth, and cream, creating a savory, velvety sauce that’s lighter in color but full of deep, comforting flavor.

Can I make this in advance?

Yes! Like most ragùs, it tastes even better the next day after the flavors have melded. Make according to instructions, allow it to cool to room temperature and then store in an airtight container in the fridge to be enjoyed all week.

What about leftovers?

Store any leftovers you may have in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. To reheat, warm on the stovetop over medium heat until heated through. If frozen, thaw in the fridge overnight and warm through. Add a splash of broth or water to bring the creamy texture back to life.

Can I make this in an Instant Pot?

Although low and slow is best, the Instant Pot is a great way to enjoy this quickly. Set the Instant Pot to saute mode. Add a bit of olive oil, then cook the onion, garlic, carrot, and celery until softened. Add ground meat and brown thoroughly, breaking it up as it cooks. Pour in wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Then add in the chicken stock, milk, and bay leaves. Seal the lid and set the Instant Pot to High Pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Stir in cream, taste, and adjust seasoning with salt, pepper, or herbs. Toss with fresh pasta and enjoy.

Can I make this in the Slow Cooker?

Yes, low and slow at its best! In a large skillet, heat olive oil and cook veggies and aromatics until softened. Add ground meats and brown lightly. This step builds deeper flavor and shouldn’t be skipped. Transfer the browned aromatics and meat to the slow cooker. Stir in remaining ingredients, except cream. Cover and cook on low for 6–8 hours or on high for 3–4 hours. Add cream 30 minutes to an hour before serving.

More Pasta and Noodle Recipes You Will Love:

If you make this Ragu Biano (aka White Bolognese), let me know in the comment section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!