La Mozzarella In Carrozza

White ragù tagliatelle, a savory pasta dish of Italian tradition

Yields: 4   Prep: 10Min ~ Cooking Time: 3/4H   Diff: Medium
- 280g Pasta like Tagliatelle
- 250g Beef ground meat
- 250g Pork ground beef
- 2 Carrots
- 2 Celery stalks
- 1/2 little Onion
- 2 tbsp Tomato Sauce
- 1 Glass of white wine
- Salt, ground Black pepper
- EVO Olive oil
- Butter


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.

Serve immediately.