Penne ragu bianco  

Penne pasta, mince, basil leaves and asparagus in a pot on white board.
Ragu Bianco is a meat sauce made without tomatoes. This ultra tasty meat lover's ragu sauce goes better with bold chewy pasta such as Penne than smooth spaghetti. Enjoy this everyday pasta dish today and any day. Kids will love it too.

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner
Servings 4



  • In a large pot over medium heat, saute the onion, carrot and celery in the olive oil until the onions are translucent. Add the rosemary and sage. Add the sausage, pancetta, and beef mince. Cook until the juices run off, breaking apart with a fork.
  • Add the wine and cook for a few minutes until slightly reduced. Add 1 cup of the beef stock, garlic, the bay leaf and black pepper. Cover and
  • over low heat for 50 minutes, adding some more stock if needed along the way. Just before finishing cooking add the basil and mix through.
  • Meanwhile, cook the penne according to the packet instructions to al dente.
  • Mix through some of the ragu sauce with pasta. Place in individual serving bowls, top with more white ragu, blanched asparagus and parmesan cheese. Bon Appetit!
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