Italian white ragu pasta with wild mushrooms

4.97 from 51 votes

Italian white ragu pasta with wild mushrooms

This traditional white ragu pasta recipe is full of flavor! It uses a combination of ground meats, pancetta, and mushrooms, giving you a rich umami dish that is perfect to impress guests and family.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: white ragu

Servings:

Calories: 998kcal

Author: Jacqui

Ingredients

14 oz Rigatoni pasta or other short pasta tubes
2 oz Parmesan grated

For white ragu

7 oz ground pork
7 oz ground veal
3.5 oz pancetta cut into small cubes
½ glass white wine
3 sage leaves chopped
2 bay leaves
1 sprig Rosemary chopped
2 carrots finely chopped
2 stalks celery finely chopped
1 onion peeled and finely chopped
3 tablespoon milk
2 cups beef or vegetable broth I used homemade but you can also use a stock cube
4 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste

For mushrooms

1.1 lbs mushrooms wild or cultivated
1 handful parsley chopped
½ glass white wine
2-3 garlic cloves peeled and finely chopped
2-3 tablespoon extra virgin olive oil

US Customary - Metric

Instructions

In a frying pan or skillet, heat olive oil. Cook carrots, onion, celery, sage, and rosemary until softened.
Add the ground pork, ground veal, and chopped pancetta. Let the meat brown well over high heat, stirring constantly.
Add white wine and let the alcohol evaporate. Season with salt and pepper, add bay leaves and 2 ladles of hot stock. Simmer for about 1 hour, adding more stock as necessary.
In a frying pan or skillet, heat olive oil and cook garlic until slightly softened. Add mushrooms, cook for 5-10 minutes. Add the white wine and turn up the heat until the alcohol evaporates. Reduce the heat, stir in parsley, and cook for 1-2 more minutes.
Note: If the mushrooms seem dry, you can add some broth or pasta cooking water to them.
Ten minutes before the meat ragu is finished, remove bay leaves and add milk then simmer over low heat. While the white ragu simmers, bring a large pot of water to a boil for the pasta. Once boiling, add salt and bring to the boil again.
Cook the pasta al dente according to the instructions on the packet. Drain and mix with the white ragu sauce.
Serve topped with mushrooms, garnished with parsley, and optionally grated Parmigiano Reggiano or Grana Padano.

Notes

This recipe can use wild mushrooms such as porcini, chiodini or chanterelles or cultivated mushrooms like cremini or shiitake.
Instead of rigatoni you can use other types of short pasta such as penne, or garganelli or pasta ribbons like tagliatelle

Nutrition