Skip to main content

Rigatoni with White Ragu

White Ragu Sauce

This comforting ragu is perfect for those who aren't keen on tomato based sauces. The usual tin of chopped tomatoes is replaced with mascarpone cheese and grated nutmeg. The salty bacon and Parmesan helps give the sauce plenty of flavour and the end result is really rich and filling. This will make 4 servings plus leftovers for lunch the next day. 




print recipe

White Ragu
A rich creamy ragu using mascarpone - perfect with pasta
Ingredients
  • 1 Onion, chopped
  • 1 Celery Stick, chopped
  • 1 Carrot, chopped
  • 400g Minced Steak
  • 150g Smoked Bacon Lardons
  • Splash of White Wine
  • 300ml Vegetable Stock
  • 250g Mascarpone
  • Pinch of Nutmeg, grated
  • 100g Parmesan, grated
  • Salt and Pepper
  • 400g Pasta
  • 1 TBSP Parsley, chopped
Instructions
Step 1: Cook pasta according to instructions, drain when cooked.Step 2: Fry the onion, celery, carrot in a little oil for 5 minutes.Step 3: Turn the heat up and add the bacon and mince, fry until browned. Add a splash of wine and let it evaporate.Step 4: Add the stock, turn down the heat and simmer for 30 minutes.Step 5: Add the mascarpone, nutmeg and 3/4 of the parmesan, stir to combine. Toss through the cooked pasta and heat through - season to taste and serve with the parsley and reserved Parmesan.
Details
Prep time: Cook time: Total time: Yield: 4

Comments

  1. It does sound rich but abolsutely delicious. I think summer's now gone - so this may be the perfect moving into Autumn recipe.

    ReplyDelete
  2. What is pasta without a rich sauce? Sounds yummy!

    ReplyDelete
  3. what a lovely dish. sounds good too!

    ReplyDelete
  4. It does sound lush. You're not the only one who finds it a whole lot better to cook with a glass in your hand - and having to finish the bottle off is the ideal reason for putting wine in food in the first place! The scary '5 bottles' couple might be pushing it a tad though...

    ReplyDelete
  5. That sounds good and I could substitute the meat with mushrooms.

    2 glasses of wine, isn't going to do you any harm. Enjoy!

    ReplyDelete
  6. Wow, this does look absolutely rich and wonderful. I'll bet the white wine gives it a bit of a refreshing break between bites!

    ReplyDelete
  7. Beth:I have never heard of white ragu, and now I've got to have some. I'm going to splurge on that mascarpone. I'm putting this on my list of first thing to make when I get cool weather.

    ReplyDelete
  8. yum, that sounds perfect for an icky rainy day

    ReplyDelete
  9. I love this quote from WC Fields,
    “I cook with wine, sometimes I even add it to the food.” He was a man after my own heart.

    I love the recipe, sounds like just the cure for rainy day blues.

    ReplyDelete
  10. This looks awesome! I love Italian buy my husband can't have tomatoes so I'm always looking for something like this.

    ReplyDelete
  11. Beth this is my kind of comfort food too and oh my does this look delish. I am bookmarking this to make soon ;o)

    Maria
    x

    ReplyDelete
  12. This sounds so delicious! And it's always nice to switch it up and have a non-tomato ragu. Yum!

    ReplyDelete
  13. Never seen a white ragu before but sounds delicious. Will have to make it for my dad who is a huge ragu fan.

    ReplyDelete
  14. I am pretty much a two glass girl too. There are people that drink WAY more! :)

    That looks lovely - I love rigatoni - reminds me of my childhood - however, that sauce is very adult like. I am so glad Lowen loved it! Good on you!

    ReplyDelete
  15. I LOVE rigatoni!!
    A white ragu sounds fabulous. Maybe you could even add cannellini beans to this.

    I can't believe your co-worker drinks that much wine! I would be puking...

    ReplyDelete
  16. Love that quote Jan!! Thanks for all your lovely comments - it really is a great dish.

    ReplyDelete
  17. Mmmm, how good does white Ragu sound?!! I would absolutely love this. When I saw it had mascarpone cheese I knew I'd be fan! Thanks for sharing such a great recipe!

    ReplyDelete
  18. Five bottles!? I feel so much better now. Two glasses is possibly what I have nightly and then I have a a G&T while blog browsing, like now!

    This sounds like a great recipe for one of my pasta crave days. They hapen about twice a week. :/

    ReplyDelete
  19. A wonderful pasta dish which looks abolsutely delicious :)

    Rosie x

    ReplyDelete
  20. That looks good! I really like the sound of a white ragu with mascarpone.

    ReplyDelete
  21. That sounds so neat! My boyfriend is always complaining that I make too many tomato based sauces so I will definitely give this a whirl one day!

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…