Tuscan Veal and Pork White Ragù

A truly exceptional ragù stands as a cornerstone of Italian culinary tradition, cherished for its rich flavors and comforting warmth. While many ragù recipes feature a robust tomato base, the delightful “white ragù,” or Ragù Bianco, offers a sophisticated alternative. This exquisite meat sauce foregoes tomatoes, instead relying on lighter cooking liquids like white wine and aromatic vegetable stock to create its signature pale hue and delicate yet profound taste. Our meticulously crafted Italian White Ragù recipe showcases a harmonious blend of tender veal and savory pork, enhanced by the salty depth of pancetta, the subtle kick of hot Italian sausage, a classic sofrito, and fragrant fresh herbs. Slowly simmered to perfection, this hearty meat sauce is bursting with flavor, making it the ultimate accompaniment for your favorite pasta or a creamy, luxurious polenta.

We are confident that this distinctive version of white ragù will become a cherished staple in your kitchen, offering a delightful and satisfying meal that the entire family will adore. It’s a wonderful way to experience the depth of Italian flavors from a fresh perspective.

The inspiration for this “white ragù” first sparked during a memorable trip to Tuscany, where we encountered a version that was surprisingly fresh and elegant. However, it was an absolutely enchanting ragù bianco tasted in Verona, a city renowned for its northern Italian cuisine, that truly compelled us to perfect our own rendition. Our recipe captures that same full-bodied flavor, offering a fantastic and flavorful twist on the more traditional red ragù or the universally beloved Bolognese sauce. It demonstrates that a meat sauce doesn’t need tomatoes to be incredibly rich and satisfying.

For those who prefer a classic red ragù with tomatoes, we highly recommend our recipe for Red Wine Slow Braised Italian Beef Ragù, a perennial favorite. Alternatively, explore our Pork and Shiitake Mushroom Ragù for a unique pork-based sauce elevated by the umami richness of shiitake mushrooms. If you are seeking a delicious vegetarian option, our Mushroom Ragù with Parmesan Polenta is an absolute must-try.

What is White Ragù (Ragù Bianco)?

At its heart, a white ragù is a delectable meat sauce distinguished by the absence of tomatoes. To uphold the “bianco” (white) aspect of its name, traditional recipes often feature lighter-colored meats. Veal, rabbit, and pork are classic choices, but poultry like turkey and chicken also excel in a white ragù, contributing to its delicate appearance and flavor profile. However, it’s worth noting that numerous white ragù recipes successfully incorporate beef or other darker meats, achieving a rich, savory sauce simply by omitting tomatoes or tomato paste. The key defining characteristic remains the lack of red tomato products.

The culinary possibilities for meat combinations in a white ragù are vast, allowing for endless creativity. Yet, we wholeheartedly believe that our chosen blend of veal, pork, savory pancetta, and a hint of hot Italian sausage creates an exceptionally flavorful foundation for this Italian Ragù Bianco. This combination delivers a nuanced depth that truly sets it apart, ensuring every bite is a memorable experience.

The concept of ragù bianco is particularly popular in northern Italian regions, where creamy sauces and lighter broths are more prevalent in local cooking, contrasting with the tomato-rich traditions of the south. This regional variation highlights the diversity of Italian cuisine, showcasing how different ingredients and techniques can lead to equally delicious, yet distinct, culinary masterpieces. Understanding this geographical context helps appreciate the authentic heritage of a dish like Ragù Bianco.

More Irresistible Pasta Sauces

In search of further Italian pasta sauce inspiration? Delve into our collection of other exquisite sauces designed to elevate your pasta dishes. Discover the earthy richness of our Marsala Mushroom Sauce with Casarecce Pasta, a perfect blend of savory mushrooms and sweet Marsala wine.

If a creamy pasta sauce is what you crave, indulge in our Hen of the Woods Pasta with Creamy Tarragon Sauce for an elegant, umami-packed experience, or savor the comforting flavors of our Fettuccine with Winter Spiced Cream Sauce and Rosemary Sage Meatballs, ideal for cooler evenings.

Essential Ingredients for a Flavorful White Ragù

Crafting this exceptional Italian White Ragù requires a thoughtful selection of high-quality ingredients that build layers of flavor through slow, deliberate cooking. Here’s a closer look at the components:

• Pancetta: This unsmoked, cured, and subtly spiced pork belly is more than just a meat; it’s a foundational element. When rendered, it releases a rich, savory fat that serves as the essential cooking medium and imparts an incredible depth of flavor to the entire ragù. Its small dice ensures it crisps up beautifully and melds seamlessly into the sauce.
• Ground Pork: As one of the primary proteins, ground pork brings a luscious richness and a savory backbone to the dish. Its fat content is crucial for a tender, moist ragù.
• Ground Veal: Veal is intentionally paired with pork for its delicate flavor profile and lighter color. It contributes a fine texture and a subtle sweetness that complements the pork without overpowering the “white” aesthetic of the ragù. This choice prevents the sauce from becoming too dark, maintaining its characteristic appearance.
• Hot Italian Sausage: A true “flavor bomb,” high-quality hot Italian sausage introduces a wonderful aromatic complexity and a pleasant warmth. Its unique blend of spices (often fennel, paprika, and red pepper flakes) adds a distinctive zest that makes this ragù truly stand out.
• Olive Oil: Essential for sautéing the aromatics and rendering the pancetta, a good quality olive oil forms the initial layer of flavor.
• Sofrito (Onion, Carrot, Celery): This classic Italian aromatic base—a finely chopped mixture of onion, carrot, and celery—is gently cooked in olive oil. It slowly releases its sweet, earthy flavors, building an indispensable foundation for the ragù. The fine dice ensures they practically melt into the sauce.
• Dry White Wine: A crisp Pinot Grigio or similar dry white wine is perfect for deglazing the pot. Its acidity lifts all the flavorful browned bits (fond) from the bottom of the pan, integrating them into the sauce and adding a bright, complex dimension to the overall flavor.
• Vegetable Stock: We favor a non-roasted, homemade vegetable stock for its light color and rich, clean flavor. However, a good quality, low-sodium store-bought vegetable stock will work beautifully, ensuring the ragù remains light in color. Chicken stock is also a viable alternative.
• Fresh Rosemary: The pungent, piney notes of fresh rosemary are vital for this ragù. It infuses the sauce with an aromatic depth that is both classic and comforting.
• Fresh Sage: Alongside rosemary, fresh sage provides a warm, slightly peppery, and earthy note that adds another layer of sophisticated flavor, rounding out the herb profile.
• Fresh Italian Parsley: Added towards the end, fresh parsley contributes a vibrant, fresh, and subtly peppery taste that brightens the entire dish without dominating the other flavors.
• Kosher Salt & Freshly Ground White or Black Pepper: Essential for seasoning. White pepper is often preferred in white sauces to avoid visible black flecks, but black pepper works just as well for flavor.
• Heavy Whipping Cream: Incorporated towards the end of cooking, heavy cream lends a luxurious body, silky texture, and delicate richness, binding the flavors together beautifully.
• Cornstarch Slurry: A small amount of cornstarch mixed with water creates a slurry that helps to gently thicken the sauce, achieving the perfect consistency without making it too heavy.

Refer to the recipe card below for precise quantities and additional details.

Substitutions and Variations to Personalize Your Ragù Bianco

This Italian White Ragù recipe is wonderfully adaptable, allowing for several common substitutions and creative variations while preserving the essence of a traditional ragù bianco:

• Pancetta Alternatives: If pancetta is unavailable, prosciutto can be an excellent substitute, offering a similar salty, cured pork flavor. Bacon is also an option, but be mindful that it will introduce a distinct smoky flavor to the dish. If using bacon, you might need to adjust the salt content accordingly, as bacon can be saltier.
• Protein Flexibility: As highlighted in the variations section, the choice of protein is quite versatile. While veal and pork are our preferred combination for their balanced flavor and color, you can experiment with other light-colored meats. Rabbit is a classic choice in many Italian white ragùs, known for its lean yet flavorful meat. Other poultry like ground chicken or turkey can also be used, offering lighter options. For those who don’t strictly adhere to the “white” color, ground beef or lamb can be substituted, though they will result in a darker sauce and a richer, more robust flavor profile.
• The Importance of Fresh Herbs: We strongly advise against using dried herbs in this recipe. The vibrant, nuanced flavors of fresh rosemary, sage, and parsley are integral to the ragù’s character and cannot be replicated by their dried counterparts. Fresh herbs provide a brightness and aromatic complexity that elevate the entire dish, so please prioritize fresh when preparing this recipe.
• Heavy Cream Adjustments: The addition of heavy cream at the end provides a lovely richness and contributes significantly to the sauce’s silky texture. However, if you prefer a lighter sauce or have dietary restrictions, the cream can be omitted entirely. The ragù will still be incredibly flavorful and satisfying, just without the added creaminess.
• Stock Options: While vegetable stock is recommended to maintain the light color, chicken stock can be used as a flavorful alternative. It will impart a slightly different, perhaps richer, savory note. Beef stock is generally a bit too dark for a true ragù bianco, as it would alter the desired “white” appearance, but it can be used in a pinch if no other options are available, though the visual outcome will differ.
• Spicing It Up: For those who appreciate a bit of heat, consider adding a pinch of hot pepper. Calabrian chilies, known for their fruity heat, or a simple sprinkle of crushed red pepper flakes can introduce a delightful warmth and complexity to the ragù.
• Exploring Other Herbs: While rosemary, sage, and parsley are classic, feel free to experiment with other fresh herbs. Thyme, with its earthy notes, or marjoram, offering a sweeter, more delicate aroma, can be wonderful additions or substitutions to create a slightly different aromatic profile.

How to Make Italian White Ragù Sauce: A Step-by-Step Culinary Journey

Like many exceptional meat sauces, this white ragù thrives on slow cooking, allowing its diverse flavors to meld and harmonize into a cohesive, deeply satisfying dish. Unlike some ragùs that finish in the oven, our recipe is cooked entirely on the stovetop, ensuring consistent temperature control and continuous development of flavor. The most critical aspect of this ragù bianco is the meticulous layering of flavors, built from the very first step.

Essential Equipment for Your Ragù

You won’t need an array of specialized kitchen gadgets for this dish, but a few key items will ensure optimal results:

• A large, heavy-bottomed, and deep pot is crucial. A **Dutch oven** is truly perfect here, providing excellent heat retention and even cooking. Consider a quality option like THIS one for superior performance.
• A sturdy **wooden spoon**, preferably one with a flat end, is invaluable. It’s ideal for scraping up the flavorful browned bits (fond) from the bottom of the pan during deglazing, ensuring no flavor is left behind. We find the one in THIS set to be particularly effective.

Step-by-Step Instructions for Crafting Your White Ragù

1. Step 1: Render the Pancetta
   Begin by heating 1 tablespoon of olive oil in your large Dutch oven over medium heat. Add the diced pancetta and cook gently, stirring occasionally, until its fat begins to render and the pancetta becomes slightly crisp and golden, typically about 3-5 minutes. This step is crucial for building the foundational flavor of the sauce.
2. Step 2: Sear the Pork, Veal, and Sausage
   To the rendered pancetta and its flavorful fat, add the ground pork, ground veal, and hot Italian sausage. Increase the heat to medium-high. Break up the meats with your wooden spoon and cook them thoroughly, stirring frequently, for 5-6 minutes, or until they are fully browned and any pinkness has disappeared. This browning creates a rich “fond” at the bottom of the pan, which will add immense flavor. Once cooked, remove all the browned meats from the pan with a slotted spoon and set them aside, leaving any residual fat and delicious bits in the pot.
3. Step 3: Prepare the Soffritto
   Reduce the heat to medium. Add the remaining olive oil to the pot, along with the reserved fats and juices. Introduce the finely diced onion, carrot, and celery (the soffritto). Cook these aromatics gently, stirring often, for about 7-10 minutes, until they soften and turn translucent but do not brown. This slow cooking extracts their sweetness. Return all the cooked meats to the pot and stir to combine with the fragrant soffritto.
4. Step 4: Deglaze and Reduce with Wine
   Pour the dry white wine into the pot. Immediately scrape the bottom of the pan vigorously with your wooden spoon to loosen all the flavorful browned bits (the fond). Bring the wine to a gentle simmer and cook for about 5-7 minutes, allowing it to reduce significantly. This reduction concentrates the wine’s flavor and enhances the overall depth of the ragù.
5. Step 5: Slow Simmer the Ragù
   Add the vegetable stock, fresh rosemary, fresh sage, fresh parsley, kosher salt, and freshly ground pepper to the pot. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer, cover the pot partially, and let the ragù gently cook for a minimum of 45 minutes. Stir occasionally to prevent sticking and ensure the flavors are melding beautifully. Make sure there is always enough liquid to keep the ragù moist; if it appears too dry, add a small amount of extra stock.
6. Step 6: Finish and Thicken the Ragù
   After 45 minutes of simmering, stir in the heavy cream and continue to cook for an additional 10 minutes, allowing the cream to fully integrate and further enrich the sauce. In a small separate bowl, whisk together the cornstarch and water until a smooth slurry forms. Pour this slurry into the simmering ragù, increase the heat to medium until it returns to a light boil, and stir constantly. Continue to cook for another 5-10 minutes, or until the ragù has thickened to your desired consistency.
7. Step 7: Final Seasoning and Serving
   Taste the ragù and adjust the seasoning with additional kosher salt and pepper if necessary. Remove the pot from the heat and let it rest for a few minutes. Serve this exquisite Italian White Ragù generously over your favorite pasta, fluffy gnocchi, or creamy polenta. Garnish with a sprinkle of fresh chopped rosemary and freshly grated Parmesan cheese for an extra touch of flavor and elegance.

Pro Tip: Like many slow-cooked dishes, this ragù is often even more delicious the day after it’s prepared. The flavors have ample time to deepen, harmonize, and become richer and more cohesive overnight. Therefore, making this dish a day in advance and serving it the following day is highly encouraged for an optimal flavor experience!

Creative Variations for Your White Ragù

While our recipe is a cherished classic, the spirit of ragù bianco welcomes adaptation. Here are several variations to inspire your culinary creativity, all while honoring the core concept of a tomato-free meat sauce:

• Experiment with Different Proteins: Beyond veal and pork, consider using other types of meat. Rabbit, a traditional choice in Italian cooking, offers a lean yet tender option. Ground quail, chicken, or turkey can provide lighter flavor profiles. If you’re less concerned about maintaining a strictly “white” appearance, ground beef or lamb can be used, delivering a more robust and gamey flavor, though the sauce will naturally be darker. The key is to select meats that you enjoy and that complement the rich aromatic base.
• Introduce a Spicy Kick: For those who love a hint of heat, infuse your ragù with a touch of spice. Small amounts of finely minced Calabrian chilies, known for their vibrant flavor and moderate heat, or a sprinkle of crushed red pepper flakes added with the sofrito can elevate the complexity of the sauce and add an exciting warmth.
• Explore Diverse Herb Combinations: While our recipe features a classic blend of rosemary, sage, and parsley, don’t hesitate to experiment with other fresh herbs. Thyme, with its earthy and slightly floral notes, or marjoram, offering a sweeter and more delicate aroma, can be wonderful additions or even substitutions, allowing you to tailor the aromatic profile to your preference. Remember, fresh herbs are always paramount for the best results.
• Enhance Richness with Chicken Stock: While vegetable stock keeps the ragù lighter, using chicken stock can impart an added layer of richness and a deeper savory flavor without significantly darkening the dish. This can be a great option if you desire a more pronounced poultry-based depth in your sauce.
• Dairy-Free Option: To make this ragù suitable for those avoiding dairy, simply omit the heavy cream. The sauce will still be incredibly flavorful dueled to the rich meats, sofrito, and long simmer, offering a robust and satisfying experience without the creaminess.

Storage and Make-Ahead Tips

This Italian White Ragù is a fantastic make-ahead meal, often tasting even better the day after it’s prepared. Proper storage ensures you can enjoy its rich flavors for days or even months:

Storing Leftovers in the Fridge:

Once cooled, transfer any leftover ragù to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. We often find ourselves finishing it much sooner than that! As mentioned, allowing the ragù to rest overnight in the fridge actually helps the flavors meld and deepen, providing an even more exquisite dining experience.

Making Ahead and Freezing:

White ragù sauce freezes exceptionally well, making it perfect for meal prepping. Divide the cooled sauce into appropriate single-serving or family-sized portions and store them in freezer-safe containers or heavy-duty freezer bags. Properly frozen, the ragù can maintain its excellent flavor and texture for up to 5 months. Label with the date for easy tracking.

Reheating Your Ragù:

Whether you’re reheating refrigerated or frozen ragù, the best method is to do so slowly and patiently on the stovetop. Transfer the ragù to a covered saucepan and warm it over low to medium-low heat, stirring occasionally, until it is heated through. If it seems too thick, you can add a splash of vegetable or chicken stock, or even a little pasta cooking water, to achieve your desired consistency.

Troubleshooting Common Ragù Challenges

While making this Italian White Ragù is a rewarding process, occasionally issues with consistency can arise. The most common concerns are a ragù that is either too dry or too thin and soupy. Here’s how to effectively troubleshoot these situations:

Is your Ragù too Thin? Our recipe is designed to produce a perfectly luscious sauce, thanks to the gradual reduction of liquids, the addition of cream, and the cornstarch slurry. However, if you find your ragù is still too thin or runny, don’t despair. The simplest solution is to continue simmering the dish gently, uncovered, until the excess liquid has evaporated and the sauce has reduced to your desired thickness. Patience is key here, as slow reduction concentrates flavor beautifully.

Is your Ragù too Dry? If you notice your ragù evaporating too quickly and becoming overly dry during the simmering process, it’s likely that the heat is a bit too high. Reduce the heat immediately to a very low simmer. To remedy the dryness, simply add more vegetable or chicken stock in small increments (¼ to ½ cup at a time), stirring well and allowing it to rehydrate the sauce. Continue to simmer until the desired consistency is achieved. As always, whenever you adjust the liquid content of a dish, remember to taste and correct the seasoning (salt and pepper) at the end, as adding more liquid can dilute the flavors. Additionally, for a silkier, more saucy finish, you can incorporate a ladleful or two of the starchy water from the pot in which you cooked your pasta right at the end.

What to Pair with Ragù Bianco: Serving Suggestions

The versatility of Italian White Ragù makes it a fantastic addition to a variety of dishes. Here are some classic and creative serving suggestions:

• The most classic and arguably perfect pairing for Italian Ragù is your favorite pasta. Hearty pasta shapes like pappardelle or tagliatelle are traditional choices, as their broad surfaces are excellent for capturing the rich meat sauce. However, this ragù is equally delicious with almost any pasta shape. As you can see in our images, we particularly love using small pasta shells (conchiglie) because their nooks and crannies are ideal for scooping up every last drop of this savory sauce!
• Serve this luxurious ragù over a bed of creamy polenta. The smooth, comforting texture of polenta provides a wonderful contrast to the rich meat sauce. For an extra special treat, try our version of Smoked Gouda and Porcini Mushroom Polenta.
• Ragù is an exceptional sauce option for various baked pasta dishes. Use it as the flavorful filling for lasagna, cannelloni, stuffed shells, or other stuffed or layered pasta casseroles. Its rich consistency holds up beautifully in the oven.
• Transform ordinary stuffed peppers into a gourmet meal by using this rich white ragù as the savory filling. Combine it with rice and other vegetables for a hearty and satisfying dish.
• For a delightful Italian twist on a comforting classic, utilize the ragù as the rich meat layer in a cottage pie or shepherd’s pie. Top it with additional vegetables and a creamy mashed potato crust for a truly unique and satisfying experience.

Want to Elevate Your Ragù Experience?

Take your white ragù sauce to an extraordinary level by pairing it with homemade fresh pasta or gnocchi! The difference in taste and texture between fresh, homemade pasta and store-bought varieties is truly remarkable and will make this meal unforgettable.

Follow our detailed recipes for Homemade Pasta and Homemade Potato Herb Gnocchi for a truly unique and authentic Italian culinary adventure. And don’t be intimidated—making fresh pasta and gnocchi from scratch is not as difficult as it seems, and the incredible results are absolutely worth the effort!

What Wines Pair Beautifully with This Italian White Ragù?

When considering wine pairings for Italian White Ragù, the initial thought might gravitate solely towards white wines. And while that’s a good starting point, the key is to select a wine that can stand up to the richness of the meat sauce. For white wines, look for something hearty with good acidity and body, such as a full-bodied Chardonnay, especially unoaked or lightly oaked varieties, or a Chardonnay blend. If you prefer an Italian white, a Verdicchio is an excellent choice, known for its crispness and savory notes that cut through richness. A dry Italian rosé, with its vibrant fruit and refreshing acidity, will also work wonderfully.

For red wines, you have an abundance of fantastic options from Italy and beyond. We particularly favor Barbera due to its excellent balance of fruit, acidity, and moderate tannins, which perfectly complement a rich pasta dish without overpowering it. Barolo, a majestic Nebbiolo-based wine, offers another spectacular pairing option for this white ragù; its complex structure and robust flavors can beautifully harmonize with the sauce’s depth. Alternatively, a Barbaresco, another Nebbiolo wine, provides a slightly brighter and more approachable flavor profile while still offering significant character. The richness of the meat in the ragù allows these red wines to shine, creating a delightful contrast and enhancing the overall dining experience.

Discover More Italian Recipes

If you’re eager to explore more authentic Italian cuisine, you can find our diverse collection of classic Italian recipes under our dedicated Classic Italian Recipes section. From timeless pasta dishes to regional specialties, there’s something to inspire every home cook.

Additionally, for a comprehensive collection of Italian and Italian-inspired culinary delights, be sure to check out our cookbook, Mangiamo, featuring 60 incredibly delicious recipes designed to bring the true taste of Italy to your table.

Frequently Asked Questions (FAQ) About White Ragù

Related Classic Italian Recipes

Seeking other delightful Classic Italian recipes to complement this White Ragù? Explore these fantastic options from our collection:

• Homemade Butternut Squash Ravioli Recipe
• Italian Herb Sautéed Zucchini Squash Recipe
• Garlic Herb Sautéed Italian Eggplant Recipe
• Pan Fried Risotto Cakes – Easy Leftover Risotto Recipe

Perfect Pairings: Cocktail Suggestions

If you’re hosting a gathering and serving this delightful White Ragù, consider offering one of our favorite cocktails to complete the experience:

• Spiced Cranberry Old Fashioned Cocktail Recipe
• Shimmy Shimmy Coconut Basil Lime Gin Cocktail
• Spiced Apple Cider Moscow Mule Cocktail Recipe
• Fig Cardamom Gin Old Fashioned Cocktail

📖 Recipe: Italian White Ragù with Veal and Pork (Ragù Bianco)

Italian White Ragù with Veal and Pork (Ragù Bianco)

This hearty and delicious White Ragù (Ragù Bianco) with veal and pork is the perfect sauce to add to your favorite pasta shape or polenta!

5 from 1 vote

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Prep Time 20 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 35 mins

Course Main Course, Sauces

Cuisine Italian

Servings 8

Calories 491 kcal

Equipment

• 1 heavy pot or Dutch oven

Ingredients

• 4 tablespoon olive oil divided
• 2 oz Pancetta small dice
• 1 pound ground pork
• 1 pound ground veal
• 8 ounces hot Italian sausage
• 2 small or 1 medium yellow onion small dice
• 1 large carrot small dice
• 2 large celery stalks small dice
• ¾ cup dry white wine
• 1 quart vegetable stock
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh sage finely chopped
• 2 tablespoon fresh Italian parsley finely chopped
• 1 tablespoon Kosher salt
• 2 teaspoon freshly ground white pepper
• ¼ cup heavy whipping cream
• ½ cup water
• 1 tablespoon cornstarch
• Fresh chopped rosemary for garnish optional
• Parmesan cheese for garnish optional

Instructions

1. In a large Dutch oven or similar large pot, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook until the fat starts to render, about 1 minute. Add the pork, veal, and sausage, mix well and turn the heat up to medium-high. Stir often to break up the meat into small pieces and combine. Cook for 5-6 minutes or until the meat has cooked through then remove the meat from the pan and set aside.

2. Add the remaining olive oil, onion, carrot, and celery to the Dutch oven over medium-high heat. Cook for a couple of minutes until the onions just begin to brown on the edges. Immediately add back all of the meat and stir to combine. Add the wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond). Cook for about 5 minutes to reduce the wine.

3. Add the vegetable stock, rosemary, sage, parsley, salt, and pepper to the pot and bring to a boil. Reduce the heat to low and simmer the ragù for 45 minutes, stirring occasionally and making sure there is still liquid in the pot.

4. After 45 minutes, add the cream and cook for an additional 10 minutes.

5. Combine the cornstarch and water in a small bowl so it is fully incorporated. Add the mixture to the ragù, turn the heat to medium until the ragù comes to a light boil. Stir and cook for another 10 minutes.

6. Taste the ragù and add kosher salt if needed. Remove from the heat and let sit for a few minutes. Serve garnished with fresh chopped rosemary and Parmesan cheese over your favorite pasta, gnocchi or polenta.

Nutrition

Calories: 491kcalCarbohydrates: 7gProtein: 26gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 122mgSodium: 1690mgPotassium: 528mgFiber: 1gSugar: 3gVitamin A: 1738IUVitamin C: 5mgCalcium: 48mgIron: 2mg

Keyword classic Italian pasta, meat sauce, ragù

Tried this recipe?Let us know how it was!

Food Safety Guidelines

• Always use separate utensils on cooked food that have previously touched raw meat to prevent cross-contamination.
• Thoroughly wash hands immediately after handling raw meat or raw meat products.
• Utilize separate cutting boards for raw meat, or ensure the cutting board is thoroughly cleaned and sanitized before using it for other ingredients.
• Avoid leaving food sitting out at room temperature (specifically between 40°F and 140°F / 4°C and 60°C) for extended periods, as this can encourage bacterial growth.
• Never leave cooking food unattended on the stovetop or in the oven to prevent accidents.
• When cooking, use oils with a high smoking point to avoid the production of harmful compounds.
• Ensure you always have good ventilation when using a gas stove to mitigate indoor air pollution.

For more comprehensive food safety information and guidelines, please refer to USDA.gov.