Description
A rich and hearty Fettuccine with White Ragu Pasta Sauce combining tender ground pork, aromatic vegetables, and a creamy sauce made with white wine, chicken broth, milk, and cream. This comforting Italian-inspired dish is finished with Parmesan cheese and fresh herbs for a delightful, flavorful meal perfect for family dinners or entertaining guests.
Ingredients
Scale
For the Sauce
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 Small Spanish Onion, finely chopped
- 1/2 cup Carrot, finely chopped
- 1/2 cup Celery, finely chopped
- 3 Garlic Cloves, minced
- Kosher Salt and Pepper, to taste
- 1 lb Ground Pork
- 1/4 cup Dry White Wine
- 1 cup Chicken Broth
- 1/2 cup Milk
- 1 Bay Leaf
- 1/4 cup Whipping Cream
For the Pasta
- 300 g Dried Fettuccine Pasta
For Garnish
- 1/2 cup Parmesan Cheese, grated
- 2 tbsp Chives or Parsley, chopped
Instructions
- Prepare the Aromatics: Heat a Dutch oven or large pot over medium-high heat. Add the olive oil and butter. Once warm, add the finely chopped onion, carrot, celery, and minced garlic. Season well with kosher salt and freshly ground pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are lightly browned and fragrant.
- Brown the Pork: Add the ground pork to the pot, season generously with salt and pepper, and cook until browned throughout, about 8 to 10 minutes. Stir occasionally to break up the meat into small pieces.
- Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds deep flavor to the ragu.
- Add Liquids and Simmer: Stir in the chicken broth, milk, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, leaving the lid off. Allow the sauce to simmer slowly, stirring occasionally, for 60 to 90 minutes to develop rich flavors and tenderize the meat.
- Cook the Pasta: While the sauce simmers, cook the fettuccine pasta in a large pot of boiling salted water until al dente, following package directions. Before draining, ladle out about 1 cup of pasta water and set aside.
- Adjust Sauce Consistency: Check the sauce every 15 to 20 minutes during the long simmer. Add reserved pasta water as needed to loosen the sauce and keep it saucy but rich. The ragu is done when the meat is tender, and the sauce tastes buttery and flavorful.
- Finish the Sauce: Remove the bay leaf and stir in the whipping cream to add richness and a silky texture. Adjust seasoning with salt and pepper if necessary.
- Combine Pasta and Sauce: Drain the pasta and add it directly to the ragu. Toss together over low heat for 2 minutes, adding some reserved pasta water as needed to ensure the pasta is coated with sauce.
- Serve: Plate the pasta and garnish with grated Parmesan cheese and chopped chives or parsley. Serve immediately while hot and enjoy.
Notes
- Use good quality dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor.
- Reserve some pasta water as its starch helps bind the sauce to the pasta.
- Simmering the ragu slowly allows the flavors to deepen and the pork to become tender.
- You can substitute ground veal or turkey for pork for a different variation.
- This dish pairs wonderfully with a crisp green salad and crusty bread.
- For a thicker sauce, simmer uncovered; for thinner, add more broth or pasta water.
- Fresh Parmesan cheese yields better taste than pre-grated varieties.