Spaghettoni Recipe
ragu bianco of veal, beef, pork, tarragon, parmigiano reggiano
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Ingredients
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Pasta
Ragu Bianco
Method
Cooking the Ragu
- 1
- 2
Cook the Meat
Add the ground veal, beef, and pork to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 8-10 minutes.
- 3
Deglaze with Wine
Pour in the white wine and let it simmer until the alcohol evaporates, about 2-3 minutes.
- 4
Add Broth and Seasoning
Stir in the chicken or vegetable broth, chopped tarragon, salt, and pepper. Reduce the heat to low and let the ragu simmer for 30-40 minutes, stirring occasionally.
Cooking the Pasta
- 5
Cook the Spaghettoni
While the ragu is simmering, bring a large pot of salted water to a boil. Add the spaghettoni and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
- 6
Combine Pasta and Ragu
Add the drained spaghettoni to the ragu in the skillet. Toss well to combine, adding reserved pasta water a little at a time if the sauce is too thick.
- 7
Serve
Serve the spaghettoni hot, topped with grated Parmigiano Reggiano and additional tarragon if desired.
