I remember having this at a restaurant in the center of Lucca, and it's one of those flavors that brings me right back to Italy. The best part is how easy it is to make! Everything comes together in one pot, and after simmering for about an hour, you have a delicious homemade ragù. I'm serving mine with pappardelle, which is perfect for catching all that meat sauce, and finishing everything with freshly grated Parmigiano Reggiano. It's a great recipe for a Sunday family dinner, but simple enough to make any day of the week!
Tuesday, November 03, 2026
Giovanni Siracusa: White Bolgnese aka Ragù bianco
Today I'm showing you how to make ragù bianco! Some people like to call it a white Bolognese, but this sauce has a completely different flavor profile. Unlike the tomato-based meat sauces most people are familiar with, this one has no tomatoes! This recipe always reminds me of Tuscany!
I remember having this at a restaurant in the center of Lucca, and it's one of those flavors that brings me right back to Italy. The best part is how easy it is to make! Everything comes together in one pot, and after simmering for about an hour, you have a delicious homemade ragù. I'm serving mine with pappardelle, which is perfect for catching all that meat sauce, and finishing everything with freshly grated Parmigiano Reggiano. It's a great recipe for a Sunday family dinner, but simple enough to make any day of the week!
I remember having this at a restaurant in the center of Lucca, and it's one of those flavors that brings me right back to Italy. The best part is how easy it is to make! Everything comes together in one pot, and after simmering for about an hour, you have a delicious homemade ragù. I'm serving mine with pappardelle, which is perfect for catching all that meat sauce, and finishing everything with freshly grated Parmigiano Reggiano. It's a great recipe for a Sunday family dinner, but simple enough to make any day of the week!
