Everyone knows bolognese – it’s everyone’s favorite pasta. What you don’t know is the one that came before it… before tomatoes came to Italy… and is a recipe that I think needs a lot more attention. It’s ragu bianco, also known as White “Bolognese”.
I thought it would be delicious of course, but the result made me feel more like I was in a small village in northern Italy, being served this dish by a nonna before getting a warm hug and sending me on my way. It’s a true rustic taste of old-world Italy and a recipe you need to try.
RECIPE:
Ragu Bianco, The FORGOTTEN Ragu Before Tomatoes Arrived
https://www.notanothercookingshow.tv/post/ragu-bianco
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45 Comments
You are have a great personality like Jamie Oliver.
Great teacher.
Thank you.
Also known as ragu Bolognese antica.
Tip for peeling carrots even faster. Don't use a Y peeler. Use a good straight style peeler, and remember that it has two blades. Then just peel forward then back. No wasted movement.
America's Test Kitchen had a similar beef & onion ragu recipe several years ago. Good luck finding a video but there should be a written copy online. They use chuck instead of ground beef. It's delicious.
Looks great. I’m going to try this with a fennel instead of the celery.
But also this is similar to how I make my chili, by processing the veggies and cooking them down.
Soffrito not mirepois this is an Italian recipe not a French recipe!
Beautiful! ❤
Huh. I’ve been making this thanks to a recipe I have but thought it was bolognese. I love the addition of the beef stock instead of tomato sauce.
Looks wonderful!
THANKS FOR SAQUON! GO BIRDS!
LOVE your channel, Steve! You make the most amazing dishes! Hey, from previous videos, it looks like your family have room for a garden. May I suggest your family grow you some bay leaf? I grow it on my patio here in SoCal and it makes a huge difference form those anemic dried leaves for which we pay an extortionate amount of money. Making your Dubai chocolate this week!
Just watching to see if he uses cream
Looks amazing I'm definitely trying this soon
Love your work 👌
Looks hella good
does ragu bianco traditionally contain carrot?
That part seems a bit off.
Amesome stuff, pure and simple cooking. I love a bolognese but I'm definitely making this version.
The dough might oxidise/discolour if you want to leave it overnight (in the fridge)
Amazing. Thank you. You have inspired me to cook, create, and enjoy this dish. Mahalo.
I watched this about 8 times. Something about the “development of flavor” with time… I literally grew up in the kitchen. And in march I graduate from Auguste Escoffier. Food is my love language.
Wow. I really need to put an effort in to making my pasta because it truly looks and more than likely tastes better as well.
Gr8 throwback cook brother -Str8
I love it! Next thing you should try it’s what we call in Italy “Ragù di cortile”. It’s still a white ragù but with the meat from the animals that usually pupulate a courtyard in the countryside, so chicken and rabbit. Amazing
Never made pasta before. Gonna try this.
..BTW..u 4god 2 mention that 1 cup o' milk in ur recipe..😉..only 38' o' simmering 2 go B4 ragú heaven over here..thx..1ce again.. what's next..😋🤘🏻..🕊️💜🔥
Whats the difference between this Ragu bianco and Ragu alla Bolognese (which also traditionally doesnt include tomatoes)?
This dish is just outstanding!! I make an original bolognese sauce and this one just stepped it up! Thank you for your amazing recipes! I am so stuffed!! 😂
Amazing looking dish. As always.
Good job. Looks great
Omg I have a pot of ragu on the stove right now. I wish I saw this video yesterday 😭😪
Pretty sure spaghetti or macaroni and cheese are most people's favorite pasta. I've heard of Bolognese but have never had it because American.
I make this all the time best dish ever
As always you make the best pasta dishes! Thank you for this reciepe
it looks like you actually started another 1 min timer after the 30 min one was done?? how long did it actually take??
Tomato paste is made from tomatoes so this recipe has tomato in it.
Genuine question, as I've seen a few ragu video's from other channels as well and the general consensus was to absolutely not put pastawater into the ragu. They said, if you're cooking your ragu for that long, some versions simmer for up to 5 or 6hrs .. One of the main reasons, besides developing certain flavors and/or textures, being to reduce the amount of moisture/water… then it doesn't make sense to put (pasta-)water back into it. I was wondering what your view was on that, as you did use some pastawater here. 😊
That looks phenomenal! 🤤
I LOL'd at the instantaneous button part. Awesome video!
I followed the link to the recipe… And your ingredients list you forgot milk and the quantity…just a heads up 😊
Too make this even more OG, apparently you sweat the soffrito before the meat goes in.
I don't believe that you have ever worked in a restaurant dude. I can help you start the learning process.
Ive got absolutely zero patience to make my own pasta, but damn this looks good…..I would absolutely give it a whirl
That looks incredibly delicious 😋
why cook the meat first? I always thought veg first?
Hey, what’s that glove you wore that enabled you to get your fingers in the hot oil?