Paccheri Al Ragu Bianco Recipe
Oversized rigatoni pork and veal ragu with wild mushrooms and touch of cream
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Ingredients
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Pasta
Ragu
Method
Preparing the Ragu
- 1
- 2
- 3
Brown the Meat
Add the ground pork and veal to the skillet. Increase the heat to medium-high and cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.
- 4
Deglaze with Wine
Pour in the dry white wine and let it simmer for about 5 minutes, scraping up any browned bits from the bottom of the pan.
- 5
Add Cream and Season
Stir in the heavy cream, salt, and black pepper. Lower the heat and let the ragu simmer gently for about 15-20 minutes, stirring occasionally, until thickened.
Cooking the Pasta
- 6
Boil Pasta
While the ragu is simmering, bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 7
Drain and Combine
Once cooked, drain the pasta and reserve a cup of pasta water. Add the drained paccheri to the ragu sauce, tossing gently to combine. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
Serving
- 8
Plate and Garnish
Serve the paccheri al ragu bianco hot, garnished with chopped fresh parsley. Enjoy your meal!