Sometimes I Make Bolognese… Sometimes I Make This
Sometimes I Make Bolognese… Sometimes I Make THIS is a medium Italian recipe that serves 4. 560 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 15 min | Cook: 1 hr 30 min | Total: 2 hrs
Cost: $18.55 total, $4.64 per serving
Ingredients
- 300 g Sweet Beef Sausage (85% lean, remove from casing and cut into 1‑inch pieces)
- 300 g Ground Beef (85% lean, provides flavor and fat for the sauce)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 1 medium Onion (finely diced)
- 120 ml Dry White Wine (use a crisp, dry variety; deglazes the pan)
- 500 ml Vegetable Broth (low‑sodium; can substitute beef broth for richer flavor)
- 1 sprig Rosemary (whole sprig, removed before serving)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- to taste Salt
- to taste Black Pepper
- 400 g Pappardelle Pasta (fresh or dried wide ribbons; cook al dente)
- 30 g Parmigiano Reggiano (freshly grated, optional finishing cheese)
Instructions
Prepare Aromatics
Finely dice the carrot, celery, and onion. Set aside.
Time: PT5M
Remove Sausage Casing
Slice the sweet beef sausage lengthwise and gently pull off the natural casing. Cut the meat into 1‑inch pieces.
Time: PT3M
Sauté Vegetables
Heat olive oil in a large Dutch oven over medium heat. Add the diced carrot, celery, and onion. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium
Brown Sausage and Beef
Add the sausage pieces and ground beef to the pot. Break up the meat with a wooden spoon and cook until the meat loses its pink color and begins to brown, about 8 minutes.
Time: PT8M
Temperature: Medium‑High
Deglaze with White Wine
Pour the dry white wine into the pot. Stir, scraping up any browned bits from the bottom. Let the wine simmer until most of the alcohol evaporates, about 2 minutes.
Time: PT2M
Temperature: Medium‑High
Add Broth and Season
Stir in the vegetable broth, a pinch of salt, freshly ground black pepper, and the whole rosemary sprig. Bring to a gentle simmer.
Time: PT1M
Temperature: Medium
Slow Simmer
Cover the pot and reduce heat to low. Let the ragù cook gently for 45‑60 minutes, stirring only once halfway through to prevent sticking.
Time: PT1H
Temperature: Low
Finish Sauce
Remove the rosemary sprig. Give the ragù a final stir; the meat should be tender and the sauce reduced to a thick, silky consistency.
Time: PT2M
Cook Pasta
While the ragù is finishing, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente (fresh pasta ~3‑4 minutes, dried ~10 minutes). Reserve 2 cups of pasta cooking water, then drain.
Time: PT10M
Temperature: Boiling
Combine Pasta and Ragù
Add the drained pappardelle directly into the ragù pot. Toss gently, adding 2 ladles (≈120 ml each) of reserved pasta water. Continue tossing and adding water as needed until the sauce coats the ribbons and the pasta finishes cooking, about 3‑4 minutes.
Time: PT5M
Temperature: Medium
Plate and Finish
Divide the pasta among plates. Top each serving with a generous sprinkle of freshly grated Parmigiano Reggiano.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 32 g
- Carbohydrates
- 48 g
- Fat
- 26 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Sweet Beef Sausage: Italian sweet pork sausage, Ground pork
- Instead of Ground Beef: Ground pork, Ground veal
- Instead of Carrot: Parsnip
- Instead of Celery Stalk: Fennel stalk
- Instead of Onion: Shallot
- Instead of Dry White Wine: Chicken broth, White grape juice with a splash of vinegar
- Instead of Vegetable Broth: Beef broth, Chicken broth
- Instead of Rosemary: Thyme, Sage
- Instead of Olive Oil: Canola oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Pappardelle Pasta: Tagliatelle, Fettuccine
- Instead of Parmigiano Reggiano: Pecorino Romano
Equipment Needed
- Large Dutch Oven or Heavy‑Bottomed Pot
- Wooden Spoon
- Ladle
- Large Pot for Pasta
- Colander
- Grater (optional)
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Removing sausage casing without tearing the meat
- Browning the meat properly to develop flavor
- Slow low‑heat simmer for at least 45 minutes
- Removing the rosemary sprig before final plating
- Using pasta water to emulsify the final sauce
Chef Tips from the Video
- For an extra depth of flavor, add a small knob of butter at the end of the simmer.
- A pinch of nutmeg in the sauce subtly enhances the meat’s richness.
- If you enjoy a hint of liver flavor, stir in 30 g of finely chopped chicken liver with the sausage.
Troubleshooting
Sauce is too watery after simmering.
Uncover the pot and continue to simmer on low heat, stirring occasionally, until the liquid reduces to a thick, coat‑the‑pasta consistency.
Meat is dry or crumbly.
Make sure the meat has enough fat (85% lean) and that you do not over‑cook it before adding the wine and broth. If it looks dry, stir in a splash of broth.
Pasta sticks together.
Toss the cooked pasta with a drizzle of olive oil immediately after draining, and add pasta water gradually when combining with the ragù.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of broth if needed.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The ragù flavor improves after a night in the refrigerator; reheat gently before adding pasta.
- Cook the pasta al dente and toss with a little olive oil; store separately and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of Ragu Biano in Tuscan cuisine?
Ragu Biano, or white ragù, originates from the Tuscan countryside where tomatoes were historically scarce. It showcases the region’s love for meat‑forward sauces, using sausage, beef, and aromatics to create a rich, tomato‑free stew that is traditionally served with broad pasta ribbons.
What are the traditional regional variations of Ragu Biano in Tuscany?
In some Tuscan towns the ragù includes a touch of liver or pancetta for added depth, while others may use a mix of pork and beef sausages. Some families finish the sauce with a splash of milk or cream for extra silkiness, but the core ingredients—meat, soffritto, wine, and broth—remain consistent.
How is authentic Ragu Biano traditionally served in Tuscany?
Authentic Ragu Biano is ladled over freshly made pappardelle or tagliatelle, allowing the wide ribbons to capture the thick, silky sauce. It is finished with a light dusting of grated Parmigiano Reggiano and served hot, often accompanied by a simple green salad and rustic bread.
What occasions or celebrations is Ragu Biano traditionally associated with in Italian culture?
Ragu Biano is a comforting dish for family gatherings, especially during cooler months and festive occasions such as Christmas Eve or regional harvest festivals. Its hearty nature makes it a favorite for Sunday family lunches in Tuscany.
What makes Ragu Biano special or unique in Italian cuisine?
Unlike the ubiquitous red tomato sauces, Ragu Biano relies on the natural richness of meat, aromatics, and a splash of white wine, delivering a deep, umami‑filled flavor without acidity. This highlights the Tuscan tradition of letting high‑quality meat shine.
What are the most common mistakes to avoid when making Ragu Biano?
Common errors include using overly lean meat, which prevents the sauce from developing a silky texture, and stirring the ragù too often during the long simmer, which can break down the meat too much. Also, adding the rosemary sprig too early can leave bitter bits in the final sauce.
Why does this Ragu Biano recipe use vegetable broth instead of beef broth?
Giovanni Siracusa prefers vegetable broth because it accentuates the sweetness of the carrot, celery, and onion without competing with the meat’s flavor. Beef broth can dominate the palate, while vegetable broth lets the aromatics shine.
Can I make Ragu Biano ahead of time and how should I store it?
Yes, the ragù improves after a few hours in the refrigerator. Cool it quickly, store in an airtight container, and refrigerate for up to 3 days. Reheat gently on low heat, adding a splash of broth or water, then toss with freshly cooked pasta.
What texture and appearance should I look for when the Ragu Biano is done?
The sauce should be thick enough to coat the back of a spoon, with the meat broken down to a tender, almost pâté‑like consistency. The vegetables will be soft and may have been lightly mashed into the sauce, and the liquid should have reduced significantly.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa focuses on authentic Italian home cooking, especially regional dishes from Tuscany and Southern Italy, offering clear step‑by‑step tutorials and cultural background for each recipe.
How does the YouTube channel Giovanni Siracusa's approach to Italian cooking differ from other cooking channels?
Giovanni Siracusa emphasizes traditional techniques, ingredient storytelling, and the cultural context of each dish, often sharing personal anecdotes and regional history, whereas many other channels prioritize speed or modern twists over authenticity.
Last updated: November 2, 2026
