Ragù Bianco
A slow-simmered Italian classic rich with depth and comfort.
This white ragù brings together seasoned pork, pancetta, aromatic vegetables and fragrant fennel in a long, gentle simmer that builds layers of flavour without tomatoes. Finished with bitter rapini, Calabrian chillies and freshly grated parmesan. The result is a beautifully balanced dish that is hearty, rustic and deeply satisfying when paired with your favourite pasta.
- 2 lbs ground pork
- 4 cloves garlic, minced
- 1 tbsp ground fennel seed
- 2 tsp chili flakes
- 1 tsp oregano
- 1 tsp black pepper
- 1 tbsp salt
- 1 tbsp sugar
- 1 large onion
- 2 shallots
- 4 cloves garlic
- 3 celery stalks
- 1 bunch scallions
- 1 fennel bulb
- ⅓ cup olive oil
- 1 lb pancetta, diced
- ½ cup olive oil
- 2 cups white wine
- 5 cups chicken stock
- 1 parmesan rind
- 1 bunch rapini
- 2–4 Calabrian chilies, chopped
- Fresh parmesan cheese for serving
- Step 1: Prepare the Sausage
In a large bowl, combine the ground pork, garlic, fennel seed, oregano, black pepper, chili flakes, salt, and sugar. Mix thoroughly and set aside.
- Step 2: Make the Sofritto
Peel the onion, shallots, and garlic. Trim the fennel bulb and remove the stems from the scallions. Roughly dice all vegetables. Place the vegetables in a blender or food processor with the olive oil and blend until a smooth paste forms. Set aside.
- Step 3: Prepare the Pancetta
Dice the pancetta into small pieces.
- Step 4: Brown the Meat
Heat a large heavy-bottomed pot over medium heat. Add the sausage mixture and cook until browned, breaking up large chunks as it cooks.
- Step 5: Build the Base
Add the diced pancetta and sofritto to the pot and cook for about 5 minutes, stirring occasionally until fragrant.
- Step 6: Deglaze
Pour in the white wine and allow it to reduce by roughly half, about 5–10 minutes.
- Step 7: Simmer the Ragù
Add the chicken stock and Parmesan rind. Bring the mixture to a boil, then reduce to a low simmer. Allow the ragù to cook for 3–4 hours, stirring occasionally, until rich and deeply developed.
- Step 8: To Serve or Store
Toss the ragù with your favourite pasta, mafaldine, rigatoni, or cavatelli work beautifully. Add blanched rapini and chopped Calabrian chilies to taste. Finish with freshly grated parmesan cheese and serve. The sauce can be used immediately or stored in the refrigerator for up to 5 days.
