Is White Ragù Better Than Bolognese?

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White Ragù Better Than Bolognese?

Today I’m making one of Italy’s most underrated pasta sauces White ragu, just slow-cooked meat, vegetables, wine, and hours of patience.

The sauce simmered gently for 3 hours, creating an incredibly rich and delicate flavor that pairs perfectly with fresh pasta.

Ingredients:

* Beef (Noce, Controfiletto or Filetto)
* Onion
* Carrot
* Celery
* Extra virgin olive oil
* Rosemary
* White wine (or rosé wine)
* Vegetable broth
* Salt
* Black pepper
* Fresh pasta
* Parmigiano Reggiano
* Butter

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Would you choose White Ragù over Bolognese?
Категория
Паста и макароны
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