Pappardelle pasta with ragù in bianco
It's not a Bolognese!
Happy New year from my rooftop in Rome!
Hello my friends, I hope this message finds you healthy and happy after so many days of cooking, celebrating, meeting your beloved and everything else that is good in life.
If you have been lonely or have missed something or someone from your previous life, please know that I am with you, everybody deserves a hug 🤗!
Just close your eyes for a moment and imagine to be on my rooftop in Rome and enjoy all this beauty around us ❤️.
Buon anno a tutti voi! 🥂
New recipe on the blog: How to make ragù bianco
Even if the holidays are going to end, there is still so much joy to have in the kitchen, isn’t it?
Today’s on the blog I’m giving you a recipe for Ragù Bianco, a fantastic and most comforting dish for the winter days ahead of us.
You will find this sauce called Tuscan ragù or White (no tomato) Bolognese but actually Ragù bianco is based on different traditions and ingredients that might not be Tuscan nor from Bologna. Besides, you will never hear of an Umbrian making a Tuscan ragù, because…, you know…, my mum’s recipe is always better 😂.
Enjoy!
Am I right? You will want to correct the recipe (delicious!) to make it clear that you are adding *broth* as it cooks, not wine. Is it not something like a traditionally prepared risotto in the way that the broth is added bit by bit?
Regarding the ragu recipe: what are the measurements for the carrots, celery, and onion? Thanks and happy new year!