When I ask you which was your favorite ragù among white and red ragù, you answered the red one. Personally, I love both but lately I have cooked white ragù very often. I like eating it with tagliatelle, homemade pasta or lasagne. This recipe owns to Bettina, @marta91’s mother, who cook this ragù for about 3-4 hours. Yes, it’s a long time but this is the secret for the perfect ragù.
A - Rinse vegetables, peel the carrots and cut everything into small cubes.
B - Heat the oil in a large sauce pan and stir fry the meat. Add the vegetables vibes, a pinch of sal and season with the pepper. When everything starts to color, add the glass of wine.
C - Add the tomato sauce, stir and reduce the heat. Cover with a lid leaving a small space so that the steam could exit. Cook for about 3-4 hours, add some water if it starts to get dry.
D - Once the ragù is ready, add a spoon of butter and let chill. Cook tagliatelle and drain “al dente” (Reserve a cup of cooking water). Add the ragù and toss well, until everything is combined. If necessary, add some pasta cooking water which gives a creamy consistency.