Salsa al Ragù Bianco, my friends, is not your typical tomato-based ragù. This Italian sauce, also known as “white ragù,” is a revelation in creamy, savory goodness. Imagine tender pieces of meat bathed in a luxurious white wine sauce, gently infused with aromatic vegetables and herbs. It’s the kind of sauce that clings lovingly to every strand of pasta, turning a simple weeknight dinner into a culinary celebration.
The Magic of White Ragù: A Blank Canvas for Flavor
What I love most about Salsa al Ragù Bianco is its versatility. While deeply rooted in Italian tradition, it’s also incredibly adaptable. The base recipe, with its simple yet powerful combination of white wine, broth, and Parmesan cheese, acts as a blank canvas. From there, you can add your personal touch, experimenting with different herbs, meats, and vegetables.
Crafting Your Own Salsa al Ragù Bianco: A Step-by-Step Guide
Ready to bring a touch of Italian elegance to your kitchen? Let’s get started!
Ingredients: The Building Blocks of Flavor
The Essentials:
- 1 pound ground pork (or a mix of pork and veal)
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Flavor Enhancers:
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Pinch of red pepper flakes (optional)
Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
