White Bolognese (Ragù Bianco)

Ingredients

• 1 Yellow onion (Diced)
• 1 Celery stalk (Diced)
• 1 Carrot (Diced)
• 1.5 lb Ground beef (80/20)
• 0.5 cup Red wine vinegar
• 2 Garlic (Cloves)
• 2 tbsp Fresh rosemary (Chopped)
• 0.25 tsp Fresh nutmeg
• 1.5 tsp Kosher salt
• Black pepper (To taste)
• 1.5 cup Beef stock
• 3 Bay leaves
• Olive oil (Amount not specified; for browning the beef)
• 1 lb Pasta
• Butter (Amount not specified)
• Pasta water (As needed; reserved from cooking pasta)
• Parmigiano Reggiano (Grated, for topping; amount not specified)

Steps

1. 1

   Finely chop the yellow onion, celery, and carrot. Chop the fresh rosemary and garlic as needed; the garlic is listed among the ingredients, though its preparation is not specified.

2. 2

   Heat olive oil in a pan over medium-high heat. Add the ground beef and brown it, breaking it into small pieces as it cooks.

3. 3

   Add the red wine vinegar, chopped onion, celery, and carrot, beef stock, garlic, rosemary, nutmeg, kosher salt, and black pepper. Mix well.

4. 4

   Add the bay leaves. Simmer with the lid cracked for 45 minutes.

5. 5

   Near the end of the ragù's cooking time, cook the pasta in water until al dente. Reserve some pasta water before draining.

6. 6

   Warm a pan. Add butter, the cooked pasta, and ragù. Add reserved pasta water as needed and toss to combine.

7. 7

   Top with grated Parmigiano Reggiano and serve.

Notes

The description lists butter in the pasta-tossing directions but omits it from the ingredient list, so its amount is unspecified. Olive oil and grated Parmigiano Reggiano are also unquantified. The source does not specify the quantity of black pepper or pasta water.

Nutrition per serving

• dinner
• main
• Italian
• pasta
• comfort food
• stovetop