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Tagliatelle Ragu Bianca (White Bolognese)
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Tagliatelle Ragu Bianca (White Bolognese)

1 h 10 minServes 4Nutri-Score C€€
from @bortipastabar15 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butter (for the ragu and for finishing the pasta)Dairy50 g
  • extra virgin olive oilPantry30 ml
  • ground beef (80% lean, 20% fat)Meat500 g
  • white wineBeverages100 ml
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery (finely chopped)Produce1 piece
  • sage (fresh leaves)Produce4 pieces
  • bay leavesSpices2 pieces
  • saltSpices8 g
  • black pepper (freshly ground)Spices2 g
  • beef bone brothPantry400 ml
  • fresh tagliatelleGrains400 g

per serving

Nutrition

651kcal

Carbs
75 g
Proteins
29 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Stockpot
  • wooden spoon

step by step

Method

  1. Sear the beef

    • Melt the butter with the extra virgin olive oil in a pan.
    • Add the ground beef and brown it well over high heat.
    Step 1

  2. Deglaze with wine

    • Pour in the white wine and let it evaporate completely.
    Step 2

  3. Add the vegetables and herbs

    • Add the onion, carrot and celery and let them soften.
    • Add the sage, bay leaves, salt and pepper.
    Step 3

  4. Simmer the ragu

    • Pour in the beef bone broth.
    • Cover and cook gently, stirring from time to time.
    Step 4

  5. Cook the tagliatelle

    • Salt the boiling water and cook the fresh tagliatelle until al dente.
    • Keep a little cooking water aside.
    Step 5

  6. Toss and serve

    • Melt a little butter in a pan, add the ragu and the drained tagliatelle.
    • Loosen with a splash of cooking water and toss until glossy.
    Step 6
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