Ragù is an Italian Pasta sauce, mainly used for cooking tagliatelle, pappardelle or lasagna. Ragù is a stew of minced meat cooked in different liquids: With tomato sauce, with broth or milk. This recipe is a White Ragu version using pork, certainly the most famous type of ragù is Bolognese, but every Italian region cooks its own version of the recipe.
I was born in Palermo, Sicily and the recipe that was cooked at my house is very similar to Ragù Bolognese, we can say that it is practically the same but with the addition of peas.
The ingredients for this recipe are:
-500g of minced pork (17oz)
-2 branches of celery
-1 carrot
-1 medium onion
-1/2 biecchiere of red wine (even white is fine, to cook the best wine is the cheapest one! Lol and if you can’t have alcohol use some broth)
-10gr of roux (0.35oz)
-Timo and rosemary
-1 and a half glass of milk
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Video made by: Dario Di Giovanni
Recipe by: Dario Di Giovanni – “Dario Play on Fire”
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Music from
“Whiskey on the Mississippi” by Kevin MacLeod (
License: CC BY (