Fettuccine with White Ragu Pasta Sauce Recipe

If you’re on the lookout for a comforting, hearty dish that wraps you in warm, creamy deliciousness, this Fettuccine with White Ragu Pasta Sauce Recipe is absolutely a must-try. The luscious white ragu, made with tender ground pork and slowly simmered vegetables, blends beautifully with al dente fettuccine, creating a harmonious balance of rich flavors and satisfying textures. It’s not just pasta; it’s an experience that feels like a cozy, loving hug from the inside out.

this Recipe

Ingredients You’ll Need

Simple ingredients are the real stars of this dish, each bringing its own magic to make the sauce creamy, flavorful, and satisfying without any fuss. The freshness of vegetables and the richness of dairy perfectly complement the pork to create a sauce you’ll want to savor with every twirl of pasta.

• Olive oil (2 tbsp): Provides a fruity, rich base and helps lightly cook the vegetables for depth of flavor.
• Butter (1 tbsp): Adds a silky texture and subtle richness to the sauce.
• Small Spanish onion, finely chopped (1): Offers a sweet, aromatic foundation for the ragu.
• Carrot, finely chopped (1/2 cup): Gives natural sweetness and color contrast to the sauce.
• Celery, finely chopped (1/2 cup): Brings an earthy freshness that balances the richness.
• Garlic cloves, minced (3): Infuses the sauce with a warm, savory punch without overpowering.
• Kosher salt + pepper: Essential to season and enhance all the natural flavors.
• Ground pork (1 lb): The tender, flavorful protein that makes this white ragu hearty and satisfying.
• Dry white wine (1/4 cup): Adds acidity and complexity, lifting the whole dish.
• Chicken broth (1 cup): Provides moisture and subtle savory notes.
• Milk (1/2 cup): Softens and enriches the sauce’s texture.
• Bay leaf (1): Imparts gentle herbal undertones during simmering.
• Whipping cream (1/4 cup): Creates the luscious, creamy finish that defines the white ragu.
• Dried fettuccine pasta (300 g): Thick, ribbon-like noodles perfect for catching every bit of sauce.
• Parmesan cheese, grated (1/2 cup): Adds a sharp, nutty flavor for topping.
• Chives or parsley (2 tbsp): Fresh green garnish that brightens the final plate.

How to Make Fettuccine with White Ragu Pasta Sauce Recipe

Step 1: Sauté Your Vegetables

Start by heating a Dutch oven or a large pot over medium-high heat. Add the olive oil and butter, letting them warm until melted and shimmering. Toss in the finely chopped onion, carrot, celery, and minced garlic. Season generously with kosher salt and pepper — seasoning early helps build layers of flavor. Cook these vegetables for about 10 minutes, stirring occasionally, until they’re lightly browned and fragrant, which introduces a wonderful depth to the sauce.

Step 2: Brown the Ground Pork

Next, add the ground pork to the pot. Season again with salt and pepper, this time generously to season the meat well. Cook, stirring, for 8 to 10 minutes until the pork browns evenly, developing a rich color and flavor. This browning step is crucial because it creates those tasty bits that get deglazed in the next step.

Step 3: Deglaze with White Wine

Pour in the dry white wine to deglaze the pan, scraping the bottom to lift up any browned bits — this is flavor gold. Allow the wine to simmer briefly so it reduces slightly and melds with the pork and vegetables.

Step 4: Simmer with Broth, Milk, and Bay Leaf

Now, add chicken broth, milk, and the bay leaf to the pot. Bring everything to a gentle simmer and then reduce the heat to low, leaving the lid off. This is where magic happens — the sauce transforms over the next 60 to 90 minutes, simmering slowly to develop a rich, silky texture that’s packed with flavor. Be patient and check every 15 to 20 minutes, stirring and adding reserved pasta water to loosen the sauce as it thickens.

Step 5: Cook the Fettuccine Pasta

While the sauce is doing its thing, cook the dried fettuccine in salted boiling water until al dente. Before draining, reserve a cup of the pasta cooking water — this starchy water will help marry the pasta and sauce beautifully.

Step 6: Finish the Sauce and Combine

Once the pork is tender, buttery, and richly flavored, remove the pot from heat. Discard the bay leaf and stir in the whipping cream for that indulgent finish. Drain the pasta and add it right into the pot with the ragu. Add a splash of the reserved pasta water and toss everything together over medium heat for 2 minutes to let the sauce cling perfectly to every strand of fettuccine.

How to Serve Fettuccine with White Ragu Pasta Sauce Recipe

Garnishes

Sprinkle your bowls with freshly grated Parmesan cheese for a savory, nutty punch that enhances the creamy sauce. Finish with chopped chives or parsley to add a burst of fresh color and a mild herbal note that cuts through the richness.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the creamy pasta. Garlic bread or a warm, crusty Italian loaf is also a fantastic choice for scooping up any extra sauce.

Creative Ways to Present

Try serving the pasta in shallow, wide bowls so each forkful can be enjoyed with sauce and garnishes in perfect harmony. For an extra touch, drizzle a little good-quality olive oil over the top right before serving to add a glossy finish and a subtle fruity aroma.

Make Ahead and Storage

Storing Leftovers

Leftover fettuccine with white ragu pasta sauce keeps nicely in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, making reheated servings just as satisfying as fresh.

Freezing

If you want to freeze leftovers, separate the pasta from the sauce to maintain texture. Freeze each in airtight containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low heat to avoid curdling the creamy sauce. Add a splash of milk or reserved pasta water to loosen the sauce while warming and stir until heated through and silky again.

FAQs

Can I use other types of meat for the white ragu?

Absolutely! Ground turkey or chicken can work if you prefer a leaner option, though ground pork provides a nice balance of fat and flavor that really shines in this recipe.

What’s the purpose of the white wine in the sauce?

The dry white wine adds a lovely brightness and depth that balances the richness of the cream and pork. It also helps lift the flavors of the vegetables and deglazes the pan for a more complex sauce.

Is it okay to use regular pasta instead of fettuccine?

Of course! While fettuccine is ideal because of its wide shape that holds the sauce beautifully, pappardelle, tagliatelle, or even spaghetti can be delicious alternatives.

Can I make this recipe vegetarian or vegan?

You can try substituting the ground pork with mushrooms or lentils and swap dairy with plant-based milk and cream. The flavor will be different but still comforting and tasty.

Why do I need to add pasta water to the sauce?

The starchy pasta water helps loosen and emulsify the sauce, allowing it to cling better to the noodles and achieve that perfectly creamy texture you want in a white ragu.

Final Thoughts

This Fettuccine with White Ragu Pasta Sauce Recipe is one of those dishes that feels like a warm celebration in every bite. Simple ingredients come together in a way that’s both elegant and deeply satisfying, perfect for sharing with friends or cozy nights in. I promise once you try this, it’ll become a treasured staple in your pasta repertoire. So go ahead, grab your pot and pasta, and start cooking!

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