Ragu Bianco Part II

40 mins
Serves 2
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Directions

  1. 1Heat olive oil in a pan and fry fennel seeds until fragrant.
  2. 2Heat olive oil in a pan and fry fennel seeds until fragrant.
  3. 3Heat olive oil in a pan and fry fennel seeds until fragrant.
  4. 4Add chopped onion, garlic, carrot, and celery; cook until golden and caramelized.
  5. 5Add chopped onion, garlic, carrot, and celery; cook until golden and caramelized.
  6. 6Add chopped onion, garlic, carrot, and celery; cook until golden and caramelized.
  7. 7Add beef mince, break it up well with a wooden spoon, and cook until browned.
  8. 8Add beef mince, break it up well with a wooden spoon, and cook until browned.
  9. 9Add beef mince, break it up well with a wooden spoon, and cook until browned.
  10. 10Stir in rosemary.
  11. 11Stir in rosemary.
  12. 12Stir in rosemary.
  13. 13Add white wine and simmer until reduced.
  14. 14Add white wine and simmer until reduced.
  15. 15Add white wine and simmer until reduced.
  16. 16Reduce heat, add stock and milk; simmer partially covered for 40 minutes, stirring occasionally.
  17. 17Reduce heat, add stock and milk; simmer partially covered for 40 minutes, stirring occasionally.
  18. 18Reduce heat, add stock and milk; simmer partially covered for 40 minutes, stirring occasionally.
  19. 19Season with salt, pepper, and chili flakes. Add more milk if needed.
  20. 20Season with salt, pepper, and chili flakes. Add more milk if needed.
  21. 21Season with salt, pepper, and chili flakes. Add more milk if needed.
  22. 22Cook pasta in salted water until al dente.
  23. 23Cook pasta in salted water until al dente.
  24. 24Cook pasta in salted water until al dente.
  25. 25Add a few splashes of starchy pasta water to the meat sauce.
  26. 26Add a few splashes of starchy pasta water to the meat sauce.
  27. 27Add a few splashes of starchy pasta water to the meat sauce.
  28. 28Add cooked pasta to the sauce.
  29. 29Add cooked pasta to the sauce.
  30. 30Add cooked pasta to the sauce.
  31. 31Stir in parsley and grated Parmesan.
  32. 32Stir in parsley and grated Parmesan.
  33. 33Stir in parsley and grated Parmesan.
  34. 34Serve immediately.
  35. 35Serve immediately.
  36. 36Serve immediately.

Ingredients

  • 600 g beef mince
  • 600 g beef mince
  • 600 g beef mince
  • 500 g pappardelle
  • 500 g pappardelle
  • 500 g pappardelle
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 0.5 tbsp fennel seeds
  • 0.5 tbsp fennel seeds
  • 0.5 tbsp fennel seeds
  • 2 sprigs rosemary leaves
  • 2 sprigs rosemary leaves
  • 2 sprigs rosemary leaves
  • 1 chilli flakes
  • 1 chilli flakes
  • 1 chilli flakes
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup full cream milk
  • 1 cup full cream milk
  • 1 cup full cream milk
  • 1 cup chicken or beef stock
  • 1 cup chicken or beef stock
  • 1 cup chicken or beef stock
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 flat parsley
  • 1 flat parsley
  • 1 flat parsley
  • 1 grated Parmesan
  • 1 grated Parmesan
  • 1 grated Parmesan

Equipment

large frying pan or skilletfood processorwooden spoon