| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Better Homes and Gardens Jan/Feb 2023 |
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Attributes:
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Book |
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Comments:
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Most of our pasta recipes involve the use of tomato-based sauces. So, we were delighted when we found this "white" sauce recipe. It is delicious! |
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Serving Suggestions:
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Serve with crusty bread to sop up the sauce. |
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Ingredients:
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2 tbs. olive oil 1 small onion, finely chopped 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 garlic cloves, minced Kosher salt, freshly ground black pepper, and/or red pepper flakes 1 pound ground pork 1/4 cup dry white wine 1 cup chicken broth 1/2 cup milk 1 bay leaf Water, as needed 1/4 cup heavy cream 1/2 pound dried fettuccine or 1 pound fresh 1/2 cup finely grated Parmesan 2 tbs. fresh parsley, minced |
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Instructions:
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1. Build the sauce: Heat a medium to large (4-5 qt) heavy pot or Dutch oven over medium-high heat. Add the 2 tablespoons of olive oil, and once it is warm, add the onion, carrot, celery, and garlic. Season well with salt and pepper and/or pepper flakes to taste. Cook, stirring occasionally for 10 minutes, until the vegetables are lightly browned all over. Don't worry if anything sticks 2. Add the pork, season it generously with salt and pepper, and cook it until it has browned, about 8 to 10 minutes. Add wine and scrape up any stuck bits; cook until the wine evaporates, 1 to 2 minutes. 3. Add the broth, milk, and bay leaf, and bring to a simmer, then reduce the heat to the lowest simmer, leaving the lid off. 4. Cook the ragu: over the next 1 to 1-1/2 hours, keep a glass of water by the stove and check the sauce from time to time, adding more water if needed to keep it loose but not enough to submerge the meat. Taste it from time to time and add more seasoning if needed. It will take 60 to 90 minutes, and no harm in cooking it for up to 2 hours once it reaches a "saucy puddle". When done, remove from the heat, discard the bay leaf, and add cream, stirring to combine. 5. Cook pasta 1 to 2 minutes shy of done in salted water, ladle a cup of pasta water, and set aside in a glass. Drain the pasta and add it directly to the ragu, along with a quarter to a half of the reserved water. Cook pasta and ragu for an additional 2 minutes. Serve in wide bowls, top with parmesan. |
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2025-08-06