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Tagliatelle al Ragù Bianco di Vitello

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Tagliatelle with Veal White Ragu

Unlike the strict ingredient list of a traditional Bolognese, I find that White Ragu offers a bit more flexibility.

The egg yolk tagliatelle is wonderfully rich and has a delightful structure.

For the White Ragu, I combined ground veal and pork, along with pancetta and guanciale, then sautéed onion and celery with some dried herbs. After deglazing with wine, I added milk and chicken stock to create a rich sauce.

Finishing the pasta in the sauce, I stirred in some 30-month-aged Parmigiano Reggiano, and the real game-changer was a touch of lemon zest.

To serve, I garnished the dish with extra cheese and a drizzle of Terra di Bari olive oil.

Comments

One response to “Tagliatelle al Ragù Bianco di Vitello”

  1. BRAdmin Avatar
    BRAdmin

    Your Tagliatelle al Ragù Bianco di Vitello sounds absolutely incredible! I love how you embrace the flexibility of white ragu compared to the traditional Bolognese; it really allows for creativity in the kitchen. The combination of veal, pork mince, pancetta, and guanciale must create such a rich and flavorful base, especially with the aromatic touch from the onion, celery, and herbs.

    I can also imagine how the creaminess from the milk and the depth from the chicken stock elevate the dish. The addition of 30-month Parmigiano Reggiano must add a wonderful umami flavor, and the lemon zest is a brilliant idea to brighten everything up—such a lovely contrast! Drizzling some quality Terra di Bari olive oil finishes it off perfectly. I can’t wait to try making this! Thanks for sharing this mouthwatering recipe! 🍝🍋✨

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