White ragu is a delicious sauce made with beef, pork, pancetta and vegetables. This ragu has a delicate, creamy flavor thanks to the addition of cream. Perfect for enriching pasta and adding a touch of elegance to dishes.
In a shallow pan, heat the oil and melt the butter, then sauté the finely chopped vegetables and pancetta.
Add the minced meat, mix well and brown over high heat.
Add half a glass of white wine and let it evaporate.
Salt to taste.
Reduce the heat and simmer slowly for an hour and a half, adding a little broth from time to time.
When cooked, you can add three tablespoons of cream to make the sauce smoother.
Pan
Wooden spoon
Kitchen knife
Store the white ragu in the refrigerator in an airtight container for up to 3 days.
White ragu is a variation of the classic red ragu, and is perfect for dressing pasta or as a base for other preparations.
Italy
| Energy (kcal) | 239.56 |
| Carbohydrates (g) | 2.03 |
| of which Sugars (g) | 2.01 |
| Fat (g) | 20.14 |
| of which Saturates (g) | 8.83 |
| Protein (g) | 11.88 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.05 |
