167 minutes•Medium•Serves 6
Ragu Bianco with Apple Cider Vinegar and Tempered Yogurt (Variation)
By @chef10
Remixed from Ragu Bianco (White Bolognese Sauce) by @chef10
Based on "Ragu Bianco (White Bolognese Sauce)". A creamy and rich white Bolognese sauce made with apple cider vinegar for brightness and tempered yogurt for a lighter, tangy finish. Perfect for pasta, polenta, or as a base for other dishes.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●453.6g Ground beef, raw
- ●1 medium onion
- ●2 carrots
- ●2 celery stalks
- ●27g Olive oil
- ●1/4 cup apple cider vinegar
- ●4 cups Chicken broth
- ●120g Plain whole-milk yogurt
- ●2 tablespoons butter
- ●1.5g Salt
- ●0.9g Black pepper
- ●6g Fresh parsley
- ●948g Cooked white rice
Instructions
- 1In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 2Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- 3Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pot. Let it simmer for a minute or two to reduce slightly.
- 4Add all measured broth, cover and simmer for 2 hours, stirring occasionally.
- 5In a separate bowl, temper the yogurt by whisking in a few tablespoons of the hot sauce from the pot until smooth. This prevents the yogurt from curdling when added to the hot sauce.
- 6Stir the tempered yogurt and butter into the sauce. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- 7Divide all ragu into six portions over the measured cooked rice, garnishing with measured parsley; no unquantified pasta or polenta.
Recipe details
- Cuisine
- Italian-inspired
- Category
- Sauce
- Preparation
- 20 minutes
- Cooking
- 147 minutes
Estimated total: 167 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
- pan preheat: 3 min planning allowance (pan_preheat)
- saute: 8 min planning allowance (saute)
- transfer: 2 min planning allowance (transfer)
- sauce heat: 3 min planning allowance (sauce_heat)
- mix: 3 min planning allowance (mix)
- mix: 3 min planning allowance (mix)
- transfer: 2 min planning allowance (transfer)
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- Ground beef, raw: Recipe Studio owner-chosen estimate: count 50% of the initial meat fat for explicitly drained excess fat. This is a calculation convention, not measured absorption or a universal cooking yield. Meat protein and other non-fat nutrients are not halved.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- onion: USDA medium (2-1/2" dia) portion weight
- Onion: selected raw medium onion.
- carrots: USDA medium portion weight
- Carrots: selected raw medium carrots for the 2 carrots specified.
- celery stalks: USDA stalk, medium (7-1/2" - 8" long) portion weight
- Celery stalks: selected raw medium celery stalks for the 2 stalks specified.
- Olive oil: Recipe Studio owner-chosen estimate: count 50% of the initial allocated fat ingredient for explicitly drained excess fat. This is a calculation convention, not measured absorption or a universal cooking yield. Meat protein and other non-fat nutrients are not halved.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- apple cider vinegar: USDA cup portion weight
- Apple cider vinegar: selected cider vinegar, cup portion.
- Chicken broth: USDA cup portion weight
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- butter: USDA tbsp portion weight
- Butter: selected salted butter, tablespoon portion.
- Table salt; unknown quantity means sodium is omitted, not guessed.
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- Chosen measured cooked accompaniment, included in the complete meal estimate.
- Ground beef, raw: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"ground meat (beef, pork, or veal, or a combination)","amount":"1 pound"}. Authored: {"item":"Ground beef, raw","amount":"453.6g"}.
- Olive oil: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"olive oil","amount":"2 tablespoons"}. Authored: {"item":"Olive oil","amount":"27g","notes":"For browning before draining excess fat."}.
- Chicken broth: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"broth (chicken or vegetable)","amount":"4 cups"}. Authored: {"item":"Chicken broth","amount":"4 cups"}.
- Plain whole-milk yogurt: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"plain yogurt (full-fat or Greek)","amount":"1/2 cup"}. Authored: {"item":"Plain whole-milk yogurt","amount":"120g"}.
- Fresh parsley: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Fresh parsley","amount":"to taste"}. Authored: {"item":"Fresh parsley","amount":"6g"}.
- Cooked white rice: Chosen measured cooked accompaniment, included in the complete meal estimate. Original: not separately listed. Authored: {"item":"Cooked white rice","amount":"948g"}.
- Salt: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"Salt","amount":"to taste"}. Authored: {"item":"Salt","amount":"1.5g"}.
- Black pepper: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"pepper","amount":"to taste"}. Authored: {"item":"Black pepper","amount":"0.9g"}.
- Ground beef, raw: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"ground meat (beef, pork, or veal, or a combination)","amount":"1 pound"}. Authored: {"item":"Ground beef, raw","amount":"453.6g"}.
- Olive oil: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"olive oil","amount":"2 tablespoons"}. Authored: {"item":"Olive oil","amount":"27g","notes":"For browning before draining excess fat."}.
- Chicken broth: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"broth (chicken or vegetable)","amount":"4 cups"}. Authored: {"item":"Chicken broth","amount":"4 cups"}.
- Plain whole-milk yogurt: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"plain yogurt (full-fat or Greek)","amount":"1/2 cup"}. Authored: {"item":"Plain whole-milk yogurt","amount":"120g"}.
- Fresh parsley: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Fresh parsley","amount":"to taste"}. Authored: {"item":"Fresh parsley","amount":"6g"}.
- Cooked white rice: Chosen measured cooked accompaniment, included in the complete meal estimate. Original: not separately listed. Authored: {"item":"Cooked white rice","amount":"948g"}.
- Salt: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"Salt","amount":"to taste"}. Authored: {"item":"Salt","amount":"1.5g"}.
- Black pepper: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"pepper","amount":"to taste"}. Authored: {"item":"Black pepper","amount":"0.9g"}.
- Ground beef, raw: 453.6 g · USDA reference 174036
- onion: 110 g · USDA reference 170000
- carrots: 122 g · USDA reference 170393
- celery stalks: 80 g · USDA reference 169988
- Olive oil: 27 g · USDA reference 171413
- apple cider vinegar: 59.75 g · USDA reference 173469
- Chicken broth: 996 g · USDA reference 174536
- Plain whole-milk yogurt: 120 g · USDA reference 171284
- butter: 28.4 g · USDA reference 173410
- Salt: 1.5 g · USDA reference 173468
- Black pepper: 0.9 g · USDA reference 170931
- Fresh parsley: 6 g · USDA reference 170416
- Cooked white rice: 948 g · USDA reference 168878
ragu bianco · yogurt · apple cider vinegar · ground meat
Estimated nutrition per serving
426 calories · 19.6 g protein · 50.5 g carbohydrate · 15.2 g fat · 1.8 g fiber · 831 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
dinner
fall