A variation on the classic Ragù alla Bolognese, ragù bianco is a noble classic of Italian Cuisine that everyone should experience making and sharing with friends.
- 1 lb ground beef
- 8 oz pancetta, diced
- 75 grams of carrots, coarsely minced
- 75 grams of red onion, minced
- 75 grams of celery, minced
- 100 ml of dry white wine
- 3 tbl extra virgin olive oil
- 4-5 cups of quality (homemade) beef stock, nothing from a can or cardboard, please.
- 2 springs of fresh rosemary
- 1 tablespoon of cornstarch or flour
Have the beef stock simmering in a pot.
In a large non-stick skillet, saute the carrots, onions, and celery in the olive oil for 2-3 minutes.
Add the ground beef and the pancetta, and sear it stirring continuously until it’s thoroughly browned.
Add the wine, and continue stirring, until the wine has evaporated completely.
Add the beef stock and cook for 3 hours, covered. Check every 30 minutes or so, adding more stock if needed.
Add salt to taste, but it should be pretty much OK as is since the beef stock will give the ragù enough flavor.
In the end, cook uncovered to make sure the ragù bianco is creamy and not too runny.
Enjoy over good quality pasta, preferably fresh pasta, or filled pasta like tortelloni or agnollotti.