Ragu Bianco
White ragu with minced pork, pappardelle, carrots, celery, onions, gorgonzola piccante, sun-dried tomatoes, and white wine. Stand by the pot on medium heat — the veg catches quickly. Gorgonzola piccante beats mascarpone here: more flavour, less fat.
Product list ingredients
- lemons
- minced pork
- onions
- garlic
- carrots
- sun dried tomatoes
- parmesan
- heavy cream
- pasta
- parsley
- thyme
- white wine
- celery
- gorgonzola
Ingredients
Ragu:
- •400g minced pork (one full pack)
- •2 large onions, finely diced — equal volume to the carrots
- •2 medium carrots, peeled and finely diced or coarsely grated
- •5–6 celery stalks, finely diced
- •2 garlic cloves, sliced
- •100g sun-dried tomatoes, finely diced
- •200ml dry white wine
- •4 tbsp cream 18% (śmietanka) — not the full 6 tbsp from the original
- •100g gorgonzola piccante, crumbled — better than mascarpone: more flavour, less fat
- •Zest of 1 lemon
- •1/2 tsp dried thyme
- •Olive oil, for frying
- •Salt and black pepper, to taste
- •Fresh parsley or basil, to serve
- •250g pappardelle (fresh if possible)
- •Parmesan, to serve (optional)
Directions
Ragu:
Heat olive oil in a wide pan over medium heat (2.5 out of max). Add onion, carrots, and celery. Cook gently, stirring often — they catch and burn easily. Season with salt, black pepper, and thyme. Fry for about 10 minutes until softened and starting to colour.
Add garlic and fry briefly until fragrant. Add the minced pork and break it up well. Cook until no pink remains, then add sun-dried tomatoes and pour in the white wine. Let it reduce almost completely.
Lower the heat. Stir in cream and gorgonzola and mix until melted into the sauce. Add lemon zest and taste for seasoning. Simmer very gently for a few minutes.
Cook pappardelle in well-salted boiling water. Drain and fold into the sauce with a splash of pasta water. Serve with parsley or basil and optional parmesan.
Photos from the process.
