This Ragu Bianco is rich, super flavorful, and everything you expect from a slow-cooked meat ragù. It’s one of those magical dishes where time and heat transforms simple ingredients into something complex and incredibly delicious. It really feels like a bit of kitchen alchemy.
I’m a big fan of ragùs and love trying new variations whenever I can. I’ve shared recipes for classic Ragù Bolognese, Short Rib Ragù, and even the oh-so-delicious Genovese sauce. So naturally, it was only a matter of time before I made Ragu Bianco. It’s very similar to a traditional Bolognese but without the tomato. The result is slightly more delicate in flavor, but still rich, creamy, and totally indulgent. Toss it with your favorite pasta, top it with freshly grated Parmesan, and you’ve got one of the best pasta dishes of your life.
While it may not be as well-known as its tomato-based counterpart, this ragu bianco is equally delicious and should definitely be added to your pasta sauce repertoire.
Ragu Bianco (White Bolognese Sauce)
Think of your classic ragù Bolognese, that delicious, slow-cooked meat sauce that’s full of deep, savory flavor. Ragu Bianco is just that, but without the tomato. This white Bolognese is rich, silky, and perfect tossed with spaghetti, rigatoni, or my favorite: homemade ricotta cavatelli.
What Is Ragu Bianco?
Ragu Bianco, also called white bolognese, white ragu or ragù alla bolognese bianco, is a traditional meat sauce from Nothern Italy, in the Emilia-Romagna region, and uses no tomato. Instead, it’s made by slowly cooking pancetta, ground beef and pork, with lots of finely chopped carrots, onion and celery. Milk and herbs like rosemary and sage are added and then it’s slow-cooked until tender, rich, and creamy.
While it may not be as well-known as its tomato-based counterpart, this ragu bianco is equally delicious and should definitely be added to your pasta sauce repertoire.
Ingredients You’ll Need
Here’s what goes into this white bolognese recipe:
- ¼ lb pancetta or guanciale – I actually used bacon for this particular version I made, it was all I had on-hand, so feel free to use that in a pinch. It’s not so classic, but it will definitely be very delicious.
- 1 lb ground beef
- ¾ lb ground pork
- 1 medium onion
- 1 stalk celery
- 1 large carrot – The carrot adds just the right amount of sweetness to the sauce.
- 5 cloves garlic
- 2 tsp fennel seeds (or 1 tsp ground fennel)
- 2 sprigs rosemary
- 5 sage leaves
- 1 cup dry white vermouth or white wine – The added acidity of the wine helps balance out the richness of the sauce.
- 1 cup whole milk
- ½ cup heavy cream – Totally optional, you certainly don’t have to add this is at the end. It adds an extra bit of richness to the sauce, which is quite nice.
- salt
To Serve:
- Parmigiano Reggiano – Freshly grated
- Pasta – Really any pasta you like for this. I’m partial to spaghetti, bucatini, rigatoni or some homemade ricotta cavatelli.
Pasta to Serve with White Bolognese
This sauce can really be served with whatever pasta shape you prefer, so use what you like, but in case you need a few recommendations, here are some of my favorites:
- Spaghetti or Bucatini – Ideally thick spaghetti would be my choice, but those long noodles pick up the sauce wonderfully.
- Rigatoni or Paccheri – Big, short, hollow noodles pair perfectly with this white ragu.
- Homemade Ricotta Cavatelli – I had lots of homemade cavatelli stashed in the freezer, and this was the perfect sauce and pasta pairing. Super rich and delicious. Yum!
- Fresh Tagliatelle or Pappardelle – A classic pairing, and for good reason. The rich sauce and delictate fresh pasta is perfection!
How to Make Ragu Bianco
This sauce takes time since it needs to simmer and slowly cook, but it’s mostly all hands-off.
- Brown the Meat
In a large pan oven over medium-high heat, cook the finely diced pancetta (bacon or guanciale) until the fat renders and it just starts to brown.
Add in the ground beef and pork, season with salt, and cook until deeply browned and caramelized, breaking up the meat as you go. This step is key so don’t rush it, all that browning adds lots of flavor to the final sauce. - Cook the Vegetables
While the meat is browning, finely chop the onion, celery, and carrot (or use a food processor to pulse them into a fine mince). The finer they are, the more they will melt into the sauce.
Add them to the pan and cook for 10–12 minutes, until softened and most of the moisture is gone. - Add Seasonings
Stir in garlic, fennel, rosemary, and sage. Cook for 2–3 minutes until everything smells fragrant and toasty. You want to avoid burning the garlic so lower the heat if needed. - Deglaze with Vermouth
Pour in the vermouth (or white wine) and use a wooden spoon to scrape up all the flavorful bits stuck to the bottom of the pan. Let it bubble away until mostly evaporated. - Add Milk and Braise
Pour in your milk, and just enough water to cover the meat. Bring to a simmer and partially cover the pan and reduce heat to low. Simmer gently for 2½ to 3 hours, stirring occasionally. If the sauce gets too dry, add a splash of water. - Toss with Pasta
Right before serving, stir in the heavy cream (if using) and let it simmer to reduce for a few minutes.
Toss the ragù with your cooked pasta and a splash of reserved pasta water. The sauce should coat the pasta and get nice and creamy. - Finish and Serve
Top with a generous grating of Parmigiano Reggiano and serve!
Tips for the Best Ragu Bianco
- Use a food processor to finely mince your soffritto (onion, carrot, celery) so it melts into the sauce.
- Don’t rush the browning of the meat – Take your time! You want to let the meat brown and develop lots of flavor.
- Heavy cream is optional, but a great finishing touch. I like to add the heavy cream in if I have it on-hand and I’m in the mood for an ultra rich sauce, but if it’s not your thing, leave it out!
- Use dry vermouth in place of white wine – I tend to use dry vermouth in place of white wine a lot of the time. I don’t typically have white wine on-hand, but I do have a bottle of dry vermouth stashed in the fridge for just this occasion. It’s a great substitute and is always available. (It’s also a great substitute for white wine in Spaghetti with Clams or Spaghetti alle Vongole.)
FAQs About Ragu Bianco
Can I freeze Ragu Bianco?
Yes! I do it all the time. Let it cool completely, portion it into containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Can I make Ragu Bianco ahead of time?
Absolutely. It’s even better the next day. Store it in the fridge for up to 4 days.
What’s the difference between Ragu Bianco and Ragu Bolognese?
Ragu Bianco skips the tomatoes and focuses on the meat, dairy and aromatics. It’s a little milder in taste yet super savory and creamy.
Can I make white Bolognese with just beef?
Yes, for sure, but a combo of beef and pork gives it more flavor and texture.
More Recipes to Try:
Bolognese Sauce
Learn how to make classic Bolognese sauce with this step-by-step recipe. Packed with rich flavor, this Italian ragù is perfect for pasta or lasagna.
The Best Short Rib Ragu
The best short rib ragu, a twist on the classic Italian meat sauce, Ragu Bolognese. Slowly cooked and served over fresh homemade pasta.
Pasta alla Genovese
Genovese sauce is a traditional beef and onion ragù from Naples. Slowly simmered with white wine, this sauce develops a rich, deep flavor perfect for pairing with pasta.
Bacon Amatriciana
The classic Italian Amatriciana sauce get’s an American twist with bacon and lots of freshly ground black pepper.
Homemade Pasta
Your guide to making fresh pasta at home!
Homemade Ricotta Cavatelli
Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.
Homemade Potato Gnocchi
Learn how to make homemade potato gnocchi from scratch with this foolproof recipe. Just 2 ingredients needed for light, pillowy italian dumplings.
Did you make this recipe?
Did you try this Ragu Bianco recipe? Leave a comment and star-rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Ragi Bianco (White Bolognese) Recipe
Ingredients
For The Ragu Bianco
- 1/4 lb pancetta diced - gunaciale or bacon
- 1 lb ground beef
- 3/4 ground pork
- 1 cup dry vermouth or white wine
- 1 onion finely minced
- 1 stalk celery finely minced
- 1 carrot finely minced
- 2 tsp fennel seeds or 1 tsp ground fennel
- 5 cloves garlic finely minced
- 2 sprigs rosemary finely chopped
- 5 sage leaves finely chopped
- 1 cup whole milk
- 1/2 cup heavy cream optional - makes it extra creamy, added just before tossing with pasta
To Serve
- Parmesan freshly grated for serving
- Pasta any shape you like
Instructions
- Heat a large heavy-bottomed pan over medium-high heat. Cook the finely diced pancetta (bacon or guanciale) until the fat is rendered and it just begins to brown.
- Add the ground beef and pork, season with salt, and cook until the meat starts to get dark and caramelized, breaking up any large chunks with a wooden spoon.
- While the meat is browning, finely chop the onion, celery, and carrot, either by hand or using a food processor, the latter being my preference. (The super finely diced vegetables will disappear into the sauce once it’s done cooking.)
- Add the vegetables to the browned meat and cook until softened and most of the moisture has evaporated, about 10–12 minutes.
- Stir in the minced garlic, fennel seeds, rosemary, and sage. Cook for 2–3 minutes, until fragrant. Be careful not to let the garlic burn.
- Add your vermouth and scrape the bottom of the pan to loosen any browned bits. Let it cook until most of the liquid has evaporated.
- Stir in the milk and add just enough water to cover the meat. Bring to a simmer, then partially cover and reduce the heat to low. Let the ragù simmer gently for 2 ½ to 3 hours, stirring occasionally. Add a splash of water if it begins to get too dry.
- Once the sauce has finished cooking, taste and adjust seasoning if needed. It may need some extra salt.
- Just before serving, stir in the heavy cream (if using) and toss the ragù with your cooked pasta and a splash of starchy pasta water. The sauce should be rich, creamy, and cling to the pasta.
- Top with freshly grated Parmesan and serve immediately.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Ragu Bianco (White Bolognese Sauce)
Nice change up from red sauce.
For sure! It’s been my new favorite.