Ragu bianco pasta

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Pasta al ragù bianco

Welcome to a delicious adventure in the world of pasta! Today we take you on a culinary journey and present you a tempting variation of a classic – Ragu bianco pasta. The bold sauce adds a delightful flavor to this dish that is sure to delight you.

You may be wondering what exactly white bolognese is and how it differs from the classic version. Well, white bolognese is a creative twist on the traditional Italian dish. Instead of the usual tomato sauce, this version uses a rich meat broth. The result is a tantalizing sauce with a delicate, yet rich flavor that pairs beautifully with spaghetti.

But now finally to the exciting part – the recipe for the pasta al ragù bianco:

4.46 from 11 ratings
A delicious variation on the classic Bolognese!
Difficulty: easy
Cost: medium
Calories: 431kcal
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Difficulty: easy
Cost: medium
Calories: 431kcal
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients list

  • 400 g spaghetti
  • 350 g ground beef
  • 150 g salsiccia (Italian sausage)
  • 400 ml meat broth
  • 50 g carrots
  • 50 g onions
  • 50 g celery
  • 1 tbsp cornstarch
  • 300 ml dry white wine
  • 2 tbsp olive oil extra virgin
  • 1 sprig rosemary
  • salt to taste



  • First peel the celery, carrots and onions and cut them into small pieces.
    50 g carrots, 50 g onions, 50 g celery
  • Remove the skin from the salsiccia and chop coarsely.
    150 g salsiccia (Italian sausage)
  • Heat the olive oil in a high pan or pot, add the chopped vegetables and sauté for a minute.
    2 tbsp olive oil extra virgin
  • Then add the ground beef, salsiccia and cornstarch and brown over high heat for about 10 minutes, stirring constantly.
    350 g ground beef, 1 tbsp cornstarch
  • Once all the meat juices have boiled away, deglaze with the white wine and allow to reduce briefly. Then pour in as much meat stock until the meat is covered. Add the rosemary sprig, stir everything well and simmer on low heat with the lid closed for 40 minutes.
    400 ml meat broth, 300 ml dry white wine, 1 sprig rosemary
  • Then remove the lid and season with salt. Finally, remove the rosemary from the sauce, mix everything thoroughly and simmer for another 5 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil and cook the spaghetti al dente according to package directions.
    400 g spaghetti
  • Once they are ready, drain them in a colander and then add them directly to the white bolognese. Mix everything thoroughly, remove from heat and let rest for a minute.
  • Now put the spaghetti with white bolognese in deep plates in portions and serve immediately hot.
    Buon appetito!
Spaghetti mit weißer Bolognese
Calories: 431kcal (22%)Carbohydrates: 5g (2%)Protein: 23g (46%)Fat: 29g (45%)Saturated fatty acids: 10g (50%)Polyunsaturated fatty acids: 2gMonounsaturated fatty acids: 13gTrans fatty acids: 1gCholesterol: 89mg (30%)

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