Ragu Bianco (White Bolognese Sauce)

Name: Ragu Bianco (White Bolognese Sauce)
Prep time: 15 min
Total time: 195 min
Yield: 4 - 6 Servings
Ingredients: 2 tablespoons olive oil, divided; u00bd pound ground pork; u00bd pound ground beef; 4 ounces pancetta, diced; 1 onion, finely diced; 1 carrot, finely diced; 1 stalk celery, finely diced; 2 teaspoons fennel seeds; 5 garlic cloves, minced; salt & pepper, to taste; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh sage, finely chopped; 1u00bd cups white wine; 1 cup whole milk; 2 cups chicken stock; u00bd tablespoon lemon juice plus zest to finish; u00bc cup cream, optional; Parmesan, to finish; Rosemary, to finish

By Leslie Blythe Beef, Italian, Pork, Sauce Sautéing, Simmering

May 18, 2025

Unlike the classic red Bolognese, Ragu Bianco, or white Bolognese sauce, is a rich and flavorful Italian creation distinguished by the absence of tomatoes. Originating most likely in northern Italy, its three-hour simmer on the stovetop allows the subtle and nuanced flavors of the meat and other ingredients to truly meld and shine.

Prep: 15 mins
Cook: 3 hrs
Yields: 4 - 6 Servings

Ingredients

2 tablespoons olive oil, divided

½ pound ground pork

½ pound ground beef

4 ounces pancetta, diced

1 onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

2 teaspoons fennel seeds

5 garlic cloves, minced

salt & pepper, to taste

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh sage, finely chopped

1½ cups white wine

1 cup whole milk

2 cups chicken stock

½ tablespoon lemon juice plus zest to finish

¼ cup cream, optional

Parmesan, to finish

Rosemary, to finish

Directions

1Heat 1 tablespoon of olive oil over a medium high heat and add the ground meat. Don't worry too much about breaking it all up, I prefer to leave it alone to get some good color on it. It doesn't need to be cooked all the way through.

2When it has some nice color on it, but still some pink in the middle, remove from pan and set aside.

3Heat the other 1 tablespoon of olive oil in a heavy bottomed saucepan/casserole pot/Dutch oven over medium heat and fry the pancetta for 10 minutes until nicely browned. Lift out with a slotted spoon, leaving the fat behind.

4Add the onion, celery, carrot mixture and fennel seeds to the pancetta fat with a good pinch of salt and pepper and gently fry until soft, about 10 mins. Lower heat if it starts to brown and add more oil if it dries out too much.

5After 5 minutes add the garlic and herbs and continue cooking.

6Add the ground meat and pancetta back into pot and mix through.

7Add the wine and let it cook off, reducing slightly for 3 - 4 mins. The meat should be completely broken up at this stage.

8Add the stock and milk and bring to a simmer.

9Taste the liquid for seasoning and add a good pinch of salt and pepper if it needs. Remember it will intensify when cooked down.

10Lower the heat right down and cook uncovered for 2½ - 3 hours. It should barely be bubbling. Stir it occasionally. If your stove top isn't able to have a really low heat, it might not take that long.

11It's ready when the liquid is mostly reduced and it tastes rich and delicious! Add the lemon juice and cream if serving straight away. Leave the cream out if not using straight away and add it when you reheat.

12I like to add the cooked pasta straight into the bolognese and let it gently bubble for a good 3-4 minutes. Add a splash of pasta water when adding pasta in. Optional step is to sprinkle a handful of finely grated parmesan on top of the pasta in the sauce and gently toss so it melts in.

13Serve with plenty of parmesan and some lemon zest and fresh rosemary on top.

Recipe adapted from The Burnt Butter Table.

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