Tagliatelle with White Ragù
Tagliatelle with white ragù is a flavorful dish made with egg pasta and a meat ragù with ground meat, sausage, and bacon, without tomatoes.
Tagliatelle with white ragù represents a refined version of the classic, where the balance between meat, bacon, and vegetables creates a rich sauce without using tomatoes. The egg pasta, fresh and slightly sticky, best absorbs the delicate aroma of the wine and herbs, making each bite a tribute to tradition without complications. This dish is perfect for those seeking depth of flavor without sacrificing simplicity, combining precise techniques with the naturalness of the ingredients.
Instructions
- 1
To prepare the tagliatelle with white ragù, start with the soffritto. In a saucepan, heat the oil with a clove of garlic and let it brown. Add the finely chopped celery and carrot.
- 2
Add the chopped onion as well and mix with a spatula. Let it cook for a few minutes over low heat; meanwhile, remove the leaves from the rosemary
- 3
Cut the bacon into cubes and brown it together with the vegetables, mixing with a spatula.
- 4
Now take care of the sausage: cut the outer casing lengthwise with a small knife and remove it with your fingers; crumble the sausage.
- 5
Add it to the sauce 19 together with the ground meat, and cook over high heat, mixing with a spatula to break it up further. Cook everything for a few minutes.
- 6
Remove the garlic clove and the bay leaves, and deglaze with white wine.
- 7
When the wine has evaporated, continue cooking by adding a ladle of hot water, season with salt and pepper, and cook over low heat for about an hour, adding more water if necessary. After the necessary time, turn off the heat. About half an hour before the end of cooking, put a saucepan with plenty of water on the fire to bring to a boil: when it boils, add salt to taste and cook the tagliatelle, leaving them al dente.
- 8
Drain the pasta al dente and transfer it directly into the saucepan with the ragù, which is now ready. Mix the pasta well and thicken the sauce by adding a little pasta cooking water if necessary. Serve your tagliatelle with white ragù immediately while still hot.
- 9
Quando il vino sarà evaporato, proseguite la cottura unendo un mestolo di acqua calda, aggiustate di sale e pepe e cuocete a fuoco dolce per circa un’ora 26 aggiungendo, se occorre altra acqua. Trascorso il tempo necessario, spegnete il fuoco. Quando manca una mezzoretta al termine della cottura, mettete sul fuoco un tegame con abbondante acqua da portare a bollore: quando bolle salate a piacere e lessate le tagliatelle, lasciandole al dente.
- 10
Scolate la pasta al dente e trasferitela direttamente nel tegame del ragù oramai pronto. Mescolate bene la pasta e legate il condimento aggiungendo eventualmente un po' di acqua di cottura della pasta tenuta da parte. Servite subito le vostre tagliatelle al ragù bianco ancora fumanti.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
I hope that this combination of traditional flavors and delicacy has inspired you to enhance each ingredient with the same care that you put into your work. Enjoy your meal, and may the ragù tell you stories of authenticity.
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