# Ragu Bianco Part II

A delicious pasta sauce made with white wine and milk, creating a lighter and more elegant flavor than traditional meaty sauces.

- Servings: 2 servings
- Total time: 40 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Heat olive oil in a pan and fry fennel seeds until fragrant.
2. Add chopped onion, garlic, carrot, and celery; cook until golden and caramelized.
3. Add beef mince, break it up well with a wooden spoon, and cook until browned.
4. Stir in rosemary.
5. Add white wine and simmer until reduced.
6. Reduce heat, add stock and milk; simmer partially covered for 40 minutes, stirring occasionally.
7. Season with salt, pepper, and chili flakes. Add more milk if needed.
8. Cook pasta in salted water until al dente.
9. Add a few splashes of starchy pasta water to the meat sauce.
10. Add cooked pasta to the sauce.
11. Stir in parsley and grated Parmesan.
12. Serve immediately.

## Equipment

- large frying pan or skillet
- food processor
- wooden spoon

## Source

- Original video: https://www.instagram.com/reel/DIUUC_Lq-pO/?igsh=MXVrbjM5cWdkMWN0NQ==
- Recipe page: https://www.cliprecipe.com/recipe/cb28530e-4089-4126-bbd7-5beef7cebe46
- Extracted: 2025-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt