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red wine pasta from Barolo with white ragu
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5 from 7 votes

Red wine pasta with white ragu

A delicious combination of tagliatelle made with Barolo wine and a white ragu of veal, pork and pancetta seasoned with herbs and cooked in broth.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Barolo, Piedmont, Piemonte, ragu, tagliatelle
Servings: 4
Calories: 926kcal
Author: Jacqui

Ingredients

  • 400 Tagliatelle with or without red wine
  • 200 g minced veal
  • 200 g minced pork
  • 100 g pancetta cut into cubes
  • 1 onion peeled and finely chopped
  • 2 carrots washed and finely chopped
  • 2 stalks celery washed and finely chopped
  • 2 bay leaves
  • 1 sprig rosemary
  • 3 sage leaves
  • 4 tablespoon extra virgin olive oil
  • 500 ml beef stock ( I used homemade)
  • ½ glass white wine
  • 3 tablespoon milk
  • salt for pasta and to taste
  • black pepper to taste

Instructions

  • Wash the carrots, herbs and celery. Peel the onion. Chop the pancetta into cubes if needed (you can buy pancetta already cubed) 
  • Finely chop the carrot, onion, celery, sage and rosemary. Heat the olive oil in a frying pan or skillet and add the chopped vegetables and herbs. Cook until they start to soften.
  • Add the minced pork and veal and the pancetta. Let the meat brown well over a high heat, stirring constantly. 
  • Add the white wine and let the alcohol evaporate. Then add salt, pepper, the bay leaves and 2 ladles of hot stock and lower the heat and simmer the sauce for about 1 hour adding more stock when necessary.
  • Ten minutes before the sauce is ready remove the bay leaves, add the milk, stir and finish cooking on a low heat.
  • While the sauce is cooking put a large saucepan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. 
  • When it's ready, drain the pasta and add it to the sauce. Mix everything well together and serve hot with a sprinkling of grated Parmesan or grana if required.

Notes

White ragu can be served with other types of pasta. I would recommend dried or fresh egg pasta.

Nutrition

Calories: 926kcal | Carbohydrates: 80g | Protein: 38g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 544mg | Potassium: 1025mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5283IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 4mg