Ragu Bianco (White Bolognese)
This Ragù Bianco (aka White Bolognese) is a rich and savory twist on traditional bolognese, made without tomatoes and slow-cooked to perfection with white wine, aromatic herbs, and a creamy base. Tender ground meat and vegetables give it a hearty flavor, making it a comforting and elegant sauce perfect for date night or to impress a crowd.
Servings: 6
Ingredients
- 2 sticks celery cut into 1 inch pieces
- 1 large carrot peeled and cut into 1 inch pieces
- 1 onion quartered
- 1 tbsp extra virgin olive oil
- 1 pound beef
- 1 pound mild italian sausage removed from casings
- 2 tsp fennel seeds
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic minced
- ½ tsp ground sage
- 1 cup white wine
- 2 1/2 cups chicken stock
- 1 ½ cups milk
- 2 bay leaves
- 1/2 cup Heavy cream
Instructions
- Add the celery, carrot and onion and garlic to a food processor and pulse until the veggies 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 for approximately 5 minutes until the veggies begin to soften.
- Add in the ground beef and sausage and use a wooden spoon to split up any large pieces and break the meat 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 for 8-10 minutes until most has cooked off then add in the chicken stock,milk and bay leaves. Lower the heat to low and leave to gently simmer for 2 ½ hours.
- After 2 ½ hours the meat should be very soft and crumbly in texture. 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