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For The Ragu Bianco: Pancetta Ground beef and pork Dry vermouth or white wine Onion, celery and carrot Fennel seeds Garlic Fresh rosemary and Sage Milk Heavy cream (optional)
Cook pancetta in a large pan until the fat renders and it begins to brown. Add beef and pork, season, and brown deeply—don’t rush this step, it builds flavor.
Finely chop onion, celery, and carrot (or pulse in a food processor). Add to the pan and cook for 10–12 mins until soft and most of the moisture is gone.
Stir in garlic, fennel, rosemary, and sage. Cook for 2–3 mins until fragrant. Lower heat if needed so the garlic doesn’t burn.
Add vermouth or white wine and scrape up any browned bits. Let it simmer until the liquid has mostly evaporated.
Pour in milk and enough water to just cover the meat. Simmer on low, partially covered, for 2½–3 hours. Stir now and then. Add water if it gets too dry.
Stir in cream if using and let reduce for a few minutes. Toss with pasta and a splash of pasta water. Finish with Parmigiano Reggiano and serve.
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