Sunday, May 19 2024

Traditional ragù is typically known for its vibrant red hue, derived from the inclusion of tomatoes.

In this variation, however, we opt for a white ragù, which differs from the conventional recipe in the total absence of tomatoes.

Instead, our white ragù boasts a velvety texture and nuanced flavor profile, achieved through a combination of aromatic vegetables, tender ground beef, and a reduction of white wine and beef stock.









  • 12 oz of  fettuccine
  • 10 oz ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 cup dry white wine
  • 1 cup beef broth
  • Salt and pepper to taste
  • Grated cheese for serving (Parmigiano or Grana Padano)



Preparing the white meat sauce: in a large skillet, heat olive oil over medium heat. Add the onion, garlic, carrot and celery and cook until the vegetables are tender, about 5-7 minutes.


Add the ground beef and cook until browned and cooked through.


Pour the white wine into the pan and let it evaporate, stirring well to scrape any bits from the bottom of the pan.


Add the beef stock, bring to a boil, then reduce the heat and cook over low heat for about 20-25 minutes, until the ragout has reduced and thickened.


Make sure the ragout is moist enough and not too dry.


Meanwhile, cook fettuccine in a large pot of boiling salted water according to package instructions until al dente.


Drain the fettuccine and set aside.


Add the cooked fettuccine to the white meat sauce in the pan and stir well, making sure the fettuccine is well coated with the meat sauce.


Serve the fettuccine hot with grated cheese on each serving.


If desired, add freshly ground black pepper.


Enjoy the fettuccine with white meat sauce, perhaps accompanied by a good white wine and crusty bread.

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