How to Make Tagliatelle al Ragù Bianco | Classic Italian Pasta at Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop the celery, carrot, and onion into small cubes to prepare the sofrito.

Heat olive oil in a large skillet and sauté the sofrito until the vegetables are soft.

Remove sausage from its casing, crumble it, and add it to the skillet.

Add ground beef to the skillet and mix with the sausage and vegetables until golden brown.

Deglaze the skillet with 1/2 cup of white wine and let it evaporate.

Add beef broth, salt, black pepper, and fresh rosemary to the skillet.

Cover and let the mixture cook on low heat for 45 minutes to an hour.

Boil water in a pot, add salt, and cook the long pasta until almost ready.

Finish cooking the pasta in the skillet with the ragù, adding reserved pasta water to achieve a creamy consistency.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

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