Fusilli with white ragu

This is a lighter alternative to ragu bolognese, ragu bianco. It doesn’t include any tomatoes. Serves 6

White ragu ingredients

White ragu ingredients

  •   500 grams  fusilli
  •   400 grams  minced beef
  •   3      medium  carrots — finely chopped
  •   2      medium  onions — finely chopped
  •   1      stick  celery — finely chopped
  •   1      tablespoon  fresh marjoram — chopped or 1 teaspoon dried
  •   1      glass  white wine
  •           olive oil
  •           meat stock
  •           salt and pepper
  1. Fry the celery, onions and carrots until softened.
  2. Add the wine and let it reduce to almost nothing
  3. Add the meat and enough stock to cover
  4. Cook uncovered, slowly, for at least an hour, adding more stock from time
    to time when it starts to dry out.
  5. Serve with the cooked fusilli and parmesan cheese.

White ragu finished dish

White ragu finished dish