Imported from TikTok
Pappardelle with White Ragù
An Italian pasta dish with white ragù, similar to Bolognese but without tomatoes. The meat is browned and slowly cooked with celery, onion, white wine, stock, and bay leaves before the pasta is finished directly in the sauce with butter, pepper, and Parmesan.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- extra-virgin olive oil (A generous drizzle)
- butter (A little for the soffritto and another small piece to finish the pasta)
- ground veal
- pancetta (Very finely chopped; the author indicates that ground pork can also be used)
- celery
- onion
- carrot (Optional; the author did not use it because they did not have any)
- salt (To taste)
- white wine (A generous splash)
- beef stock (Very hot; add enough to cover everything)
- 2 bay leaves (A couple of leaves)
- milk (A splash)
- pappardelle (Cook and remove slightly before reaching al dente)
- pasta cooking water (Add as needed to emulsify and finish the pasta)
- freshly ground black pepper (A generous amount)
- Parmesan cheese (A generous amount, to finish)
Steps
- 1
Heat a Dutch oven or large skillet and add a generous drizzle of extra-virgin olive oil along with a little butter.
- 2
Add the ground veal and very finely chopped pancetta. Cook over high heat so the meat browns well.
- 3
Add the celery and onion. If desired, also add carrot; the author did not use it because they did not have any.
- 4
Add a little salt and stir to combine the ingredients.
- 5
Pour in a generous splash of white wine and let the alcohol evaporate.
- 6
Add the very hot beef stock until all the ingredients are covered. Add a couple of bay leaves.
- 7
Cook the ragù for 1 hour and 30 minutes in total: 45 minutes covered and 45 minutes uncovered.
- 8
When the sauce reaches the consistency shown by the author, add a splash of milk and cook for another 10 minutes.
- 9
Add a generous amount of the ragù to a large skillet or Dutch oven and begin heating it.
- 10
Add a little pasta cooking water to loosen and emulsify the sauce.
- 11
Cook the pappardelle and remove them slightly before they reach al dente. Add them directly to the sauce.
- 12
Finish cooking the pasta in the sauce itself, adding a little more pasta cooking water as needed.
- 13
Add a small piece of butter and stir to incorporate it and add creaminess.
- 14
Remove the skillet from the heat. Add a generous amount of freshly ground black pepper and a generous shower of Parmesan.
- 15
Stir everything well and serve immediately.
Notes
The author does not provide exact quantities. The original sauce recipe is not presented as definitive, and the author indicates that they prepare it their own way. Adjust the amount of pasta cooking water as needed.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →