197 minutes•Medium•Serves 6•
5.0(1)
Ragu Bianco (White Bolognese Sauce)
By @chef10
A rich and savory tomato-free Bolognese sauce made with bacon, beef, pork, and a fragrant blend of rosemary and sage. Slow simmering builds incredible depth of flavor.
Recipe Rating
5.0
(1 rating)Ingredients
- ●113.4g Bacon, raw
- ●27g Olive oil
- ●1/2 pound Ground beef
- ●1/2 pound Ground pork
- ●1 medium, finely chopped Onion
- ●1 medium, finely chopped Carrot
- ●1 stalk, finely chopped Celery
- ●2 cloves, minced Garlic
- ●1g Dried rosemary
- ●0.5g Dried sage
- ●1 cup Dry white wine
- ●1 cup Whole milk
- ●1/4 teaspoon, freshly grated Nutmeg
- ●1.5g Salt
- ●453.6g Pasta, already cooked
- ●30g Parmesan cheese, grated
- ●0.9g Black pepper
Instructions
- 1In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2Add the olive oil to the pot, then add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
- 3Add the onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic, rosemary, and sage and cook for another minute until fragrant.
- 4Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
- 5Stir in milk and nutmeg. Bring to a simmer, cover and gently cook for 2-3 hours, stirring occasionally. All non-fat sauce is served.
- 6Season with salt and pepper to taste. Stir in the reserved bacon.
- 7Serve the Ragu Bianco over cooked pasta, garnished with grated Parmesan cheese.
Recipe details
- Cuisine
- Italian
- Category
- Sauce
- Preparation
- 18 minutes
- Cooking
- 179 minutes
Estimated total: 197 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)
- saute: 8 min planning allowance (saute)
- transfer: 2 min planning allowance (transfer)
- sauce heat: 3 min planning allowance (sauce_heat)
- transfer: 2 min planning allowance (transfer)
- transfer: 2 min planning allowance (transfer)
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- Bacon, 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.
- Replace pancetta with specified raw bacon; 50% fat convention applies because its rendered fat is in the pan before draining.
- 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.
- Ground beef: 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.
- Assumed 80% lean / 20% fat for ground beef as no fat percentage was specified.
- Ground pork: 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.
- Onion: USDA medium (2-1/2" dia) portion weight
- Carrot: USDA medium portion weight
- Celery: USDA stalk, medium (7-1/2" - 8" long) portion weight
- Assumed medium stalk size for celery.
- Garlic: USDA clove portion weight
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- USDA ground sage used for dried sage; grind affects packing density.
- Dry white wine: USDA fl oz portion weight
- No alcohol evaporation adjustment is made; energy may be overestimated.
- Whole milk: USDA cup portion weight
- Matched to generic fluid milk with 3.7% milkfat as a proxy for whole milk.
- Nutmeg: USDA tsp portion weight
- Matched to ground nutmeg, assuming freshly grated is nutritionally comparable to ground.
- Table salt; unknown quantity means sodium is omitted, not guessed.
- Explicit source says cooked; use a cooked pasta profile, never 1lb dry pasta.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Bacon, raw: Replace pancetta with specified raw bacon; 50% fat convention applies because its rendered fat is in the pan before draining. Original: {"item":"Pancetta","amount":"4 ounces, diced"}. Authored: {"item":"Bacon, raw","amount":"113.4g","notes":"For browning before draining excess fat."}.
- 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."}.
- Dried rosemary: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Rosemary","amount":"1 sprig"}. Authored: {"item":"Dried rosemary","amount":"1g"}.
- Dried sage: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Sage","amount":"6 leaves"}. Authored: {"item":"Dried sage","amount":"0.5g"}.
- Parmesan cheese, grated: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Parmesan cheese","amount":"for serving"}. Authored: {"item":"Parmesan cheese, grated","amount":"30g"}.
- Pasta, already cooked: Explicit source says cooked; use a cooked pasta profile, never 1lb dry pasta. Original: {"item":"Pasta","amount":"1 pound, cooked (such as tagliatelle or pappardelle)"}. Authored: {"item":"Pasta, already cooked","amount":"453.6g"}.
- Salt: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Salt and pepper","amount":"to taste"}. Authored: {"item":"Salt","amount":"1.5g"}.
- Black pepper: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Black pepper","amount":"0.9g"}.
- Bacon, raw: Replace pancetta with specified raw bacon; 50% fat convention applies because its rendered fat is in the pan before draining. Original: {"item":"Pancetta","amount":"4 ounces, diced"}. Authored: {"item":"Bacon, raw","amount":"113.4g","notes":"For browning before draining excess fat."}.
- 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."}.
- Dried rosemary: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Rosemary","amount":"1 sprig"}. Authored: {"item":"Dried rosemary","amount":"1g"}.
- Dried sage: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Sage","amount":"6 leaves"}. Authored: {"item":"Dried sage","amount":"0.5g"}.
- Parmesan cheese, grated: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Parmesan cheese","amount":"for serving"}. Authored: {"item":"Parmesan cheese, grated","amount":"30g"}.
- Pasta, already cooked: Explicit source says cooked; use a cooked pasta profile, never 1lb dry pasta. Original: {"item":"Pasta","amount":"1 pound, cooked (such as tagliatelle or pappardelle)"}. Authored: {"item":"Pasta, already cooked","amount":"453.6g"}.
- Salt: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Salt and pepper","amount":"to taste"}. Authored: {"item":"Salt","amount":"1.5g"}.
- Black pepper: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Black pepper","amount":"0.9g"}.
- Bacon, raw: 113.4 g · USDA reference 168277
- Olive oil: 27 g · USDA reference 171413
- Ground beef: 226.8 g · USDA reference 174036
- Ground pork: 226.8 g · USDA reference 167902
- Onion: 110 g · USDA reference 170000
- Carrot: 61 g · USDA reference 170393
- Celery: 40 g · USDA reference 169988
- Garlic: 6 g · USDA reference 169230
- Dried rosemary: 1 g · USDA reference 171333
- Dried sage: 0.5 g · USDA reference 170935
- Dry white wine: 235.2 g · USDA reference 174837
- Whole milk: 244 g · USDA reference 171266
- Nutmeg: 0.55 g · USDA reference 171326
- Salt: 1.5 g · USDA reference 173468
- Pasta, already cooked: 453.6 g · USDA reference 168928
- Parmesan cheese, grated: 30 g · USDA reference 171247
- Black pepper: 0.9 g · USDA reference 170931
ragu bianco · pancetta · beef · pork
Estimated nutrition per serving
402 calories · 23.1 g protein · 30.5 g carbohydrate · 17.3 g fat · 2.2 g fiber · 411 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