Orecchiette with Ragù Bianco

Ingredients

• 1 medium Carrot (peeled and finely diced)
• 2 stalks Celery (finely diced)
• 1 medium Onion (peeled and finely diced)
• 250 g Ground Beef (80% lean)
• 250 g Ground Pork (fresh, not pre‑seasoned)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 120 ml Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• 480 ml Beef Broth (low‑sodium)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 pieces Bay Leaves (whole)
• 400 g Pappardelle Pasta (dry, broken in half for easier stirring)
• 30 g Parmesan Cheese (freshly grated, optional for serving)

Instructions

1. Prepare the soffritto

   Dice the carrot, celery, and onion into small uniform pieces.

   Time: PT5M

2. Sauté the vegetables

   Heat the olive oil in a large Dutch oven over medium heat. Add the diced carrot, celery, and onion. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Brown the meat

   Add the ground beef and pork to the pot. Break the meat up with the wooden spoon and brown, stirring frequently, until the meat loses its pink color and starts to caramelize, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑High

4. Deglaze with white wine

   Pour the white wine into the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: Medium

5. Add broth and seasonings

   Stir in the beef broth, salt, pepper, and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 30 minutes.

   Time: PT30M

   Temperature: Low

6. Cook the pasta in the sauce

   Bring a large pot of salted water to a boil in parallel. When the pasta is about 2 minutes from al dente, add it directly into the ragù pot. Stir gently and continue cooking until the pasta is al dente, about 10 minutes, allowing the pasta to absorb the sauce.

   Time: PT10M

   Temperature: Medium‑High

7. Finish and serve

   Remove the bay leaves, taste and adjust seasoning if needed. Divide the ragù and pasta among plates and sprinkle with grated Parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

3g