If you’re a fan of Italian cuisine, you’ve likely heard of the classic red ragù sauce. But have you ever tried its lesser-known, but equally delicious cousin – the white ragù? Made with tender cuts of meat, aromatic herbs, and a rich broth, white ragù is a delightful alternative to the traditional tomato-based sauce. In this step-by-step guide, we’ll explore the secrets to mastering the art of making white ragù that will leave your taste buds craving for more.

What is White Ragù?

White ragù is a luscious Italian sauce, typically made with veal or pork as the main protein. It differs from its red counterpart by omitting the use of tomatoes, allowing other flavors to shine through. The meat is slow-cooked in a fragrant mixture of onions, garlic, white wine, and broth until tender and succulent.

Ingredients:

  • 1 pound of veal or pork, cut into small cubes
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup of white wine
  • 2 cups of beef or chicken broth
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • A handful of fresh parsley, finely chopped
  • Salt and pepper to taste

Step 1: Sauté the Meat

Begin by heating a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil and sauté the onions until they turn translucent. Toss in the minced garlic and cook for an additional minute to release its aroma. Now, add the meat cubes and brown them on all sides. This will enhance the flavor of the ragù.

Step 2: Deglaze with Wine

Once the meat is nicely browned, deglaze the pot with white wine, making sure to scrape off any browned bits from the bottom. Allow the wine to simmer for a couple of minutes, enhancing the meat’s flavor even further.

Step 3: Slow Cooking

After deglazing, pour in the broth until the meat is fully covered. Reduce the heat to low, cover the pot, and let the white ragù simmer gently for about 2-3 hours. This slow cooking process ensures the meat becomes tender and infuses the sauce with a rich, flavorful taste.

Step 4: Thicken the Sauce

Once the meat is fork-tender, it’s time to thicken the sauce. Melt the butter in a separate saucepan over medium heat, and then whisk in the flour to create a roux. Gradually pour a ladle of the cooking liquid from the pot into the saucepan, whisking continuously until the mixture thickens. Then, pour the thickened sauce back into the pot and stir well to combine.

Step 5: Finishing Touches

Finally, season the white ragù to taste with salt, pepper, and finely chopped parsley. Allow the sauce to simmer for an additional 15-20 minutes to let the flavors meld together. Serve the white ragù over freshly cooked pasta or creamy polenta, and enjoy the magic of this exquisite Italian dish.

Now that you’ve mastered the art of making white ragù, it’s time to unleash your culinary creativity. You can experiment with different meat choices or add a personal touch by incorporating herbs like thyme or rosemary. The variations are endless, and with practice, you’ll be able to create a white ragù that’s truly your own masterpiece.

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