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Penne ragu bianco

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Ragu Bianco is a meat sauce made without tomatoes. This ultra tasty meat lover's ragu sauce goes better with bold chewy pasta such as Penne than smooth spaghetti. Enjoy this everyday pasta dish today and anyday. Kids will love it too.

Penne ragu bianco recipe

 400 g beef mince
 100 g pork sausage skin removed
 50 g panchetta or bacon
 2 sticks celery chopped
 1 onion chopped
 1 glove garlic minced
 1 cup white wine
 1 sprig rosemary leaves
 1 handful herb sage
 1 bay leaf
 4 tbsp Extra virgin olive oil
 1 cup beef stock plus another half cup extra
 pepper
 basil leaves torn
 350 g penne pasta
 100 g asparagus asparagus, ends snapped off, sliced diagonally into 3cm pieces and lightly blanched
 half cup parmesan
 basil leaves to garnish
1

In a large pot over medium heat, saute the onion, carrot and celery in the olive oil until the onions are translucent. Add the rosemary and sage. Add the sausage, pancetta, and beef mince. Cook until the juices run off, breaking apart with a fork.

2

Add the wine and cook for a few minutes until slightly reduced. Add 1 cup of the beef stock, garlic, the bay leaf and black pepper.

3

Cover and cook over low heat for 50 minutes, adding some more stock if needed along the way. Just before finishing cooking add the basil and mix through.

4

Meanwhile, cook the penne according to the packet instructions to al dente.

5

Mix through some of the ragu sauce with pasta. Place in individual serving bowls, top with more white ragu, blanched asparagus and parmesan cheese. Bon Appetit!

Nutrition Facts

Servings 0