Tagliatelle with white ragù



What extraordinary flavors and aromas are released from a good plate of tagliatelle with ragù! This time, however, we wanted to revisit this great classic, a must-have in every Sunday lunch, by offering you tagliatelle with white ragù, a version without tomato that is equally tasty and enriched with diced pancetta for a unique flavor that pairs perfectly with egg pasta. Rough and porous, the egg tagliatelle hold the appetizing meat and vegetable sauce, giving us emotions of rediscovered childhood memories. The choice of simple and genuine ingredients, the aroma of aromatic herbs, and a slow cooking over low heat make this dressing truly irresistible and also suitable for preparing lasagne, cannelloni, or savory crepes! Tagliatelle with white ragù is a tasty alternative to ragù alla bolognese or the classic genovese, but if you are looking for a new and original pairing, also try the very fresh tagliatelle with bottarga, clams, and lemon!

Egg Tagliatelle pasta 8.8 oz (250 g)
Beef 8.8 oz (250 g) - ground
Sausage 5.3 oz (150 g) - fresh
Pancetta 3.5 oz (100 g) -
Celery 2.1 oz (60 g)
Carrots 2 oz (60 g)
Yellow onions 2.1 oz (60 g)
Garlic 1 clove
White wine 2 oz (60 g)
Extra virgin olive oil 3 ½ tbsp (50 g)
Rosemary 1 sprig
Sage 3 leaves
Bay leaves 2 leaves
Black pepper to taste
Fine salt to taste
Water to taste

How to prepare Tagliatelle with white ragù

To prepare tagliatelle with white ragù, start from the sauté. In a pan, heat the oil with a clove of garlic and let it brown 1. Add the finely chopped celery 2 and carrot 3.

Also add the chopped onion 4 and mix with a spatula 5. Let it cook for a few minutes over low heat; in the meantime, strip the rosemary 6

and chop it with a knife 7, then add it to the sauté 8. Wash and dry the sage, strip it 9

and chop it finely 10; add it to the rest of the sauté 11 and finally season with two whole bay leaves 12.

Cut the pancetta into cubes 13 and sauté it with the vegetables 14, stirring with a spatula 15.

Now take care of the sausage: score the outer casing lengthwise with a knife 16 and remove it with your fingers 17; crumble the sausage 18.

Add it to the sauce 19 along with the ground meat 20 and cook over high heat, stirring with a spatula 21 to further break it up. Cook everything for a few minutes.

Remove the garlic clove 22 and the bay leaves 23 and deglaze with white wine 24.

When the wine has evaporated, continue cooking by adding a ladle of hot water 25, adjust with salt and pepper, and cook over low heat for about an hour 26, adding more water if necessary. After the necessary time, turn off the heat. When there is half an hour left to cook, put a pot with plenty of water on to boil: when it boils, salt to taste and boil the tagliatelle, leaving them al dente 27.

Drain the pasta al dente and transfer it directly into the pan with the now-ready ragù 28. Mix well the pasta and thicken the sauce adding a little pasta cooking water if necessary 29. Serve your tagliatelle with white ragù while still steaming hot 30.

How to store

Tagliatelle with white ragù can be stored in the refrigerator, sealed in an airtight container, for up to 1 day. If fresh ingredients were used, the white ragù can be frozen.


For the white ragù, you can also use turkey, pork, veal, or rabbit meat. You can flavor it with sausages such as soppressata or even with porcini mushrooms that have been previously soaked and well squeezed.