Ragu Bianco Part II
Directions
- 1Heat olive oil in a pan and fry fennel seeds until fragrant.
- 2Add chopped onion, garlic, carrot, and celery; cook until golden and caramelized.
- 3Add beef mince, break it up well with a wooden spoon, and cook until browned.
- 4Stir in rosemary.
- 5Add white wine and simmer until reduced.
- 6Reduce heat, add stock and milk; simmer partially covered for 40 minutes, stirring occasionally.
- 7Season with salt, pepper, and chili flakes. Add more milk if needed.
- 8Cook pasta in salted water until al dente.
- 9Add a few splashes of starchy pasta water to the meat sauce.
- 10Add cooked pasta to the sauce.
- 11Stir in parsley and grated Parmesan.
- 12Serve immediately.
Ingredients
- 600 g beef mince
- 500 g pappardelle
- 2 carrots
- 1 onion
- 2 celery sticks
- 6 garlic cloves
- 0.5 tbsp fennel seeds
- 2 sprigs rosemary leaves
- 1 chilli flakes
- 1 cup dry white wine
- 1 cup full cream milk
- 1 cup chicken or beef stock
- 1 olive oil
- 1 black pepper
- 1 salt
- 1 flat parsley
- 1 grated Parmesan
Equipment
large frying pan or skilletfood processorwooden spoon
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