Simple Pastas: White Meat Sauce Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop onion, carrot, and celery into small pieces, not overly chopped.

Heat a heavy pan and add a little butter and olive oil.

Cook the chopped vegetables in the pan until wilted to release their juices.

Add ground pork, ground veal, and ground beef to the pan; season with a little salt and break up the meat.

Create a hot spot in the pan by moving the vegetables aside and add the meat, breaking it up as it cooks.

Add two fresh bay leaves (or three to four dry bay leaves) to the meat mixture.

Cook until the fluid from the meat evaporates and the meat begins to caramelize.

Dissolve a little tomato paste in milk and add it to the pan.

Pour in white wine to the pan and cook for a few minutes until the alcohol dissipates.

Add hot chicken stock to the mixture, cover, and lower the flame to let it simmer, stirring occasionally and adding more stock if necessary.

Let the sauce cook for about 1 hour to 1 hour and 20 minutes to develop flavors.

Prepare a pot of slightly salted boiling water for the fresh pasta.

Add the fresh pasta to the boiling water, ensuring it doesn't have excess flour.

Boil the fresh pasta for just one twirl in the water until cooked.

If the sauce is too dense, add a little pasta water to loosen it.

Remove the cooked pasta from the water and add it to the sauce.

Toss the pasta with the sauce until well coated.

Shut off the heat and add grated Grana cheese to the pasta and sauce mixture.

Serve the dish warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens