We all love a good ragù and this Bolognese Bianca is one of my favourites. It’s full of flavour, super rich and only takes 45 minutes to cook. When making this ragù it's great to pair it with fresh egg pappardelle and slow cook the soffritto for at least 15 minutes before adding the meat to make sure that the vegetables are nice and soft at the end of the cooking.

NutritionSortLoading...
Loading...

1 carrot

1 celery stick

1 onion

50g pancetta, finely sliced

250g beef mince

200g pork mince

100ml Prosecco DOC

1 sprig of rosemary

1 bay leaf

1 sprig of sage

500ml beef stock

Grana Padano DOP

2 tbsp butter

Extra virgin olive oil

Salt & black pepper

300g egg pappardelle

Select allAdd

1. Start by finely dicing the carrot, celery and onion to make the soffritto.

2. On a medium low heat add the finely sliced pancetta to a large frying pan. After a few minutes, add the soffritto. Add a pinch of salt and some freshly ground black pepper. Slowly cook for 15 minutes.

3. Turn the heat up to a medium high and add the minced meat to the pan and while it's cooking break it down with a wooden spoon. Cook until the meat is all nice and golden.

4. Add a good touch of Prosecco DOC to deglaze and let the alcohol cook off. Add the herb bouquet and the beef stock. Cook on a medium/medium-low heat for about 30 to 40 minutes.

5. Discard the herbs and taste the ragù for seasoning. Cook your pasta and add it to the sauce with a little bit of butter and loads of Grana Padano cheese. If the sauce is too thick or dry, add a splash of the reserved pasta water to loosen it.

6. Give it a final stir before serving and topping one last time with some more cheese. Enjoy!