White Ragu Sauce

This traditional white ragu sauce (ragu bianco) is a lesser-known but incredibly flavorful and satisfying ragu. Think of it as a white Bolognese sauce without tomatoes — and trust me, you won’t be missing them at all!

White ragu is known as ragù bianco in Italy and is perhaps one of the most underrated pasta sauces out there.

It’s basically a variation of the traditional ragù Bolognese but without any tomatoes. You have a soffrito base made with onion, celery, carrots, fresh herbs and ground meat.

To make the sauce creamy, you’ll simply use whole milk and simmer everything until the flavors become absolutely amazing.

White meat ragu is typically made with a mix of ground beef and pork, but you can also make it with just ground beef or opt for something lighter and make it with ground turkey instead.

I chose to serve the white ragu with fettuccine, but pappardelle, tagliatelle, and spaghetti are all excellent choices for this sauce.

And if you loved this white ragu sauce recipe, try my Pork Ragu Pappardelle or this plant-based Ragu with Mushrooms.

Why you’ll love this white ragu

• It's seriously cozy: Warm, rich flavors with creamy sauce – this is comfort food at its best.
• So easy to make: Looks fancy, but you'll be surprised at how simple it actually is.
• Flavor bomb: Savory, a little meaty, a little herby... this white ragu sauce really delivers on taste.

What you’ll need

Olive oil — Go for some good quality extra virgin olive oil to get a nice flavor base from the start.

Onion, carrot and celery — Chop everything finely for even cooking.

Garlic — Freshly minced garlic adds tons of aroma. Don't skimp on it!

Pancetta — This delicious Italian cured pork adds saltiness and depth. If you don't have pancetta, regular bacon works as a substitute.

Ground meat — A combination of beef and pork is traditional, but feel free to use only one type if you prefer. Look for a mix that isn't too lean – you want some fat content for the extra flavor.

Fresh herbs — I used a mix of fresh rosemary, thyme and sage to infuse loads of flavor in the white ragu. If you don't have all three, just one or two will work.

Dry white wine — Like with any ragu, a splash of white wine adds a bit of acidity and balances the richness of the sauce. Choose a wine that you'd also enjoy drinking; Pinot Grigio, Sauvignon Blanc, or Chardonnay are all good choices.

Chicken stock — Use a good quality, low-sodium stock so you can control the salt level.

Milk — Whole milk gives you the best creaminess for your white meat ragu.

Parmesan — Freshly grated Parmesan is key! It melts into the sauce beautifully and adds a flavor you can't get from the pre-grated stuff.

Pasta — This sauce is amazing with fresh egg pasta! The rich sauce clings perfectly to its slightly rougher texture. Choose a sturdy shape like pappardelle, rigatoni, or tagliatelle to hold up to the hearty sauce.

How to make white ragu sauce

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt and cook for 6-8 minutes, stirring occasionally, until the vegetables soften.

Add the pancetta and cook for 2-3 minutes.

Add the ground beef and pork mix to the pot. Break it up with a spoon and brown the meat thoroughly. It should take about 6-8 minutes.

Next, add the chopped fresh herbs and stir well to combine.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half.

Stir in the chicken stock and milk. Bring the mixture to a gentle simmer, then let it cook, stirring occasionally, for at least 30 minutes, but up to an hour if time permits.

While the sauce simmers, cook the pasta in salted water according to the package directions, but stop just short of al dente.

Drain the pasta, reserving a bit of the starchy cooking water. Add the pasta and a splash of the pasta water to the ragu, stir to combine and cook for 1-2 minutes until the pasta finishes cooking and the sauce coats it nicely.

Finally, stir in the Parmesan cheese. Taste and adjust seasonings if necessary. Serve hot with extra Parmesan on top if you like.

Helpful tips

• Leaner meats require a bit more olive oil to ensure the sauce doesn't get dry. If you like, use slightly fattier cuts of meat for extra richness.
• If your ragu seems too dry, add more chicken stock in small increments. Too thin? Simmer a bit longer to reduce.
• Don't rush the simmering phase! Low, slow cooking blends the flavors and tenderizes the meat beautifully.
• A splash of reserved pasta water before serving helps emulsify the sauce and makes it cling to the pasta.
• Use a large pot or Dutch oven to give your ragu plenty of room to develop and accommodate the pasta later.

Substitutions and variations

• While traditional white ragu often uses veal, beef, or a combination, don't be afraid to try chicken, turkey, rabbit, or lamb variations.
• Enhance the sauce by adding diced mushrooms together with the ground meat. Button, cremini, and shiitake mushrooms are excellent choices.
• Experiment with your fresh herbs! Use what you have on hand, or mix things up with a dash of dried oregano, marjoram, or even a tiny hint of nutmeg for a touch of warmth.

What to serve with white ragu

• Pasta: Wide noodles like pappardelle are classic, but any sturdy pasta will hold up to this rich sauce. Feeling fancy? Fresh egg pasta is awesome with it.
• Polenta: Creamy polenta makes a comforting base for your ragu. It's a delicious change of pace.
• Gnocchi: Soft potato gnocchi are a fun and unexpected twist – totally delicious with the hearty sauce.

Leftovers and storage

• Storing: Let the ragu cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
• Reheating: Gently reheat the ragu over low heat on the stovetop, stirring occasionally. Add a splash of water or broth if it starts to look dry.
• Freezing: For best results, freeze the ragu without the pasta. It can be frozen in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this white ragu sauce recipe, you might also like some of my other easy pasta recipes:

• Marry Me Chicken Pasta
• Pancetta and Scamorza Pasta
• Sausage Kale Pasta
• Creamy Sausage and Mushroom Pasta
• Creamy Tuna and Mushroom Pasta

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