Thanks to our friends at Veal, Discover Delicious for sponsoring this Ragu Bianco with Veal and Rigatoni. This white ragu or white Bolognese recipe is rich and flavorful but with a lighter take on other traditional tomato-based versions. The ragu sauce is made of white wine, a little half-and-half, ground veal, veggies, porcini mushrooms, and herbs for a delicious spring meal.
If you are looking for other delicious veal recipes try my Veal Osso Buco, Veal Piccata Meatballs, and Crispy Veal with Lemon and Arugula.
Jump to:
- What is Ragu?
- What’s the Difference Between White Ragu and Traditional Ragu?
- Why using Veal is the Perfect Choice for this Ragu Bianco?
- The Best Pasta for Ragu Bianco
- Why add Cream or Milk to this Bolognese Recipe?
- Ingredients for White Ragu
- How to make Ragu Bianco aka White Bolognese Recipe
- Best Tips for Making Veal Ragu
- Storing, Reheating, and Freezing Veal Ragu
- Other Comforting Beef Dishes You’ll Love
- Ragu Bianco with Veal and Rigatoni
What is Ragu?
Plain and simple Ragù is a hearty meat sauce.
What’s the Difference Between White Ragu and Traditional Ragu?
White ragù, also known as ragù Bianco, is a tomato-free version of the traditional ragù or Bolognese sauce from northern Italy. It's made with minced, chopped, or ground meat cooked with sautéed vegetables in a lighter-colored liquid, like white wine or stock. The sauce is often served over pasta or polenta.
Since the taste of the white ragu is milder than a traditional red ragu. It’s perfect with wild and cultivated mushrooms, making the dish richer and heartier. I used dried porcini mushrooms and soaked them in hot water to reconstitute them.
Why using Veal is the Perfect Choice for this Ragu Bianco?
Staying true to the name ragù Bianco, this meal includes meats that are not very dark in color. Veal is used in this recipe and is an excellent choice since it’s lighter in flavor and very tender.
The Best Pasta for Ragu Bianco
This Ragù Bianco is ideal for layering with pasta. I used rigatoni for a heartier pasta - penne or ziti would also be good options. For a more delicate mouth feel tagliatelle, fettuccine, or pappardelle egg noodles are an excellent choice.
Why add Cream or Milk to this Bolognese Recipe?
Like virtually all other Italian ragù recipes, this white ragù recipe adds half and half as one of the final steps. This adds a depth of flavor and contributes to the silky creamy texture of the finished dish. Some recipes call for milk, cream, half, and half but the concept is the same.
Here’s what you’ll need to make this delicious Italian spring meal...
Ingredients for White Ragu
See all the specific quantities for the ingredients in the recipe card below.
- Rigatoni pasta, cooked to the package recommendations for al dente.
- Dried porcini mushrooms, rehydrated and chopped (liquid reserved)
- Olive oil
- Ground veal
- A medium onion, finely chopped
- Carrots, finely chopped
- Celery, finely chopped
- Garlic cloves, minced
- Fresh sage, finely chopped
- Fresh rosemary, finely chopped
- Salt and pepper
- White wine – like Chardonnay.
- Beef broth
- Half-and-half
- Grated parmesan cheese
- Parsley, finely chopped
Let’s talk about how to get this veal ragu on the table and into your belly…
How to make Ragu Bianco aka White Bolognese Recipe
In a large pot cook the rigatoni according to package instructions for al dente. Drain and set aside.
Add the dried porcini mushrooms and 1 cup of hot boiling water to a bowl and stir. Let the mushrooms sit in the liquid for at least 30 minutes or until the mushrooms are soft.
Next, heat olive oil in a large pot saucepan over medium heat. Add the veal and cook, breaking it up until browned. For the best flavor, and juiciness cook this ground veal to 160 °F. The most accurate way to determine doneness is with an instant-read thermometer.
Add more oil if needed, and the onion, carrots, celery, garlic, sage, rosemary, salt, and pepper to the veal. Cook for about 6-8 minutes.
Next, stir in the chopped rehydrated mushrooms and ½ cup of their liquid and cook for 3 minutes.
Pour in the white wine and let the mixture simmer for 5 minutes.
Add the beef broth and bay leaf and cook covered (stirring occasionally) for 30- 40 minutes until the veggies are soft and the flavors blend. The mixture should be moist but not soupy. (If it’s dry add more beef broth as it cooks.)
Remove the lid and the bay leaf, and stir in the half-and-half. Simmer on low for 5-6 minutes.
Stir in the grated Parmesan cheese and parsley.
Finally, fold the cooked rigatoni into the Bolognese sauce. Serve with more grated Parmesan cheese and parsley.
There you have it, a tasty Bolognese rigatoni full of amazing goodness… tender ground veal, with a savory creamy sauce, tossed with perfectly cooked rigatoni!
Best Tips for Making Veal Ragu
Slow Cooking: Don’t rush the sauce. Let it simmer until the veggies are soft and the flavors marry together.
Quality Ingredients: Use high-quality ground veal, fresh vegetables, and herbs for the best flavor.
Sauce Consistency: You want the Ragu sauce to cling and coat the noodles but not be soupy. Add some extra beef broth if the sauce needs thinning. If the sauce is too thick simmer uncovered until some of the liquid evaporates.
Mushroom Varieties: If preferred, use other mushrooms like shitake, cremini, white button, etc. Chop them up finely and cook them in the sauce until tender.
Storing, Reheating, and Freezing Veal Ragu
How to Store: The White Ragù recipe can be kept in the refrigerator in an airtight container for about 3 days.
How to Reheat the Leftover Bolognese Recipe with Rigatoni: To reheat, place the ragu and pasta mixture in a saucepan over low heat. Add a splash of water, broth, or milk to loosen the sauce if needed.
You can also microwave individual portions for 1-2 minutes, stirring halfway through.
Can you Freeze the ragu recipe? And yes, you can freeze the Ragu sauce! It’s best only to freeze the sauce separately and then cook your pasta when you’re ready to defrost and reheat the ragu.
Once the Ragu sauce has finished cooking, let it cool completely, then transfer it to an airtight container. Freeze for up to three months. Be sure to label the container with the freezing date so you can keep track of how long it has been in the freezer.
Thaw the veal ragu recipe in the fridge overnight before reheating.
Reheat the ragu in a saucepan over low heat. Add a splash of water, broth, or half-and-half to loosen the sauce if needed. Stir occasionally until warmed through and toss with your pasta.
You can also microwave individual portions for 1-2 minutes, stirring halfway through.
This Ragu Bianco with Veal and Rigatoni is the perfect spring meal.
It's a delcious bolognese recipe that is creamy, comforting, and full of rich flavors. Whether you're cooking for your family or hosting friends, this dish is guaranteed to impress all your guests.
Happy eating and happy spring!
Other Comforting Beef Dishes You’ll Love
- Parmesan Polenta Bolognese
- Crock-Pot Beef Ragu with Penne and Ricotta
- 30-Minute Mongolian Beef
- Salisbury Steak Meatballs
- Low Carb Slow Cooker Italian Beef
Ragu Bianco with Veal and Rigatoni
Ragu Bianco with Veal and Rigatoni – the perfect spring meal! This white bolognese recipe is a lighter take on traditional tomato-based versions since it calls for white wine, half-and-half, ground veal, veggies, porcini mushrooms, and fresh herbs. You’re going to love this creamy, comforting Ragu recipe!
Ingredients
- 8 ounces rigatoni, cooked to the package recommendations for al dente
- 1 ounce dried porcini mushrooms, rehydrated and chopped (liquid reserved)
- Olive oil
- 1-pound ground veal
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt and pepper
- 1 cup white wine
- 11/2 cup beef broth (more if needed to thin out the sauce)
- 1 bay leaf
- ⅓ cup half-and-half
- ¼ cup grated parmesan cheese (more for garnish)
- 2 tablespoons parsley, finely chopped (more for garnish)
Instructions
For the Pasta:
In a large pot cook the rigatoni according to package instructions for al dente. Drain and set aside.
For the Sauce:
1. Add the dried porcini mushrooms and 1 cup of hot boiling water to a bowl and stir. Let the mushrooms sit in the liquid for at least 30 minutes or until the mushrooms are soft.
2. Next, heat olive oil in a large pot saucepan over medium heat. Add the veal and cook, breaking it up until browned. For the best flavor, and juiciness cook this ground veal to 160 °F. The most accurate way to determine doneness is with an instant-read thermometer.
3. Add more oil if needed, and the onion, carrots, celery, garlic, sage, rosemary, salt, and pepper to the veal. Cook for about 6-8 minutes.
4. Next, stir in the chopped rehydrated mushrooms and ½ cup of their liquid and cook for 3 minutes.
5. Pour in the white wine and let the mixture simmer for 5 minutes.
6. Add the beef broth and bay leaf, and cook covered (stirring occasionally) for 30- 40 minutes until the veggies are soft and the flavors blend. The mixture should be moist but not soupy. (If it’s dry add more beef broth as it cooks.)
7. Remove the lid and the bay leaf, and stir in the half-and-half. Simmer on low for 5-6 minutes.
8. Stir in the grated Parmesan cheese and chopped parsley.
9. Finally, fold the cooked rigatoni into the ragu sauce. Serve with more grated Parmesan cheese and parsley.
Notes
~ Don’t rush the sauce. Let it simmer until the veggies are soft and the flavors marry together.
~ Use high-quality ground veal, fresh vegetables, and herbs for the best flavor.
~ If preferred, use other mushrooms like shitake, cremini, white button, etc. Chop them up finely and cook them in the sauce until tender.
~ You want the sauce to cling and coat the noodles but not be soupy. Add some extra beef broth if the sauce needs thinning. If the sauce is too thick simmer uncovered until some of the liquid evaporates.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 514Total Fat 22gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 100mgSodium 1841mgCarbohydrates 29gFiber 3gSugar 4gProtein 40g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Ashley
I love bolognese, so I was so excited to find a recipe with white bolognese sauce. (I had no idea it was a thing!) This pasta dish is so yummy--a hit with everyone in the family.
holly
Hi Ashley! I love bolognese as well and I'm excited to hear you and the family enjoyed it. Thank you!
Mahy
This ragu is one of the best out there! The ratios are spot on and the result is simply mouthwatering!
holly
Thanks so much, Mahy! I'm thrilled to hear you enjoyed the recipe!
Anjali
This was such an easy, hearty meal for our family! It was packed with flavor and was super satisfying. Tasted great with some garlic bread on the side!
holly
Thank you - I'm thrilled you enjoyed the recipe! And garlic bread sounds amazing with this meal!