The term 'bianco' indicates no tomatoes in the recipe, and is usually used for sauces. In my experience, that is. The following recipe is from Giallo Zafferano and refers to sauce:
Ragù Bianco con tagliatelle
250g tagliatelle
100g bacon, finely chopped or minced
60g yellow onions
EVOO 50g
2 bay leaves
water as necessary
ground beef 250g
a 'soffritto' of 60g celery
1 clove garlic
1 sprig rosemary, you need to pick the leaves from the sprig
60g carrot
white wine - 1 glass, maybe a little more - taste it and see
black pepper
fresh pork sausagemeat, 1 sausage, skin removed
white wine
3 sage leaves
water
1. Finely chop the onion, carrot and celery.
2. Gently heat the olive oil with the clove of garlic
3. Add the chopped onion, carrot and celery to the pan
4. add the herbs except the bay leaves, which are added later
5. Add the ground meat and continue to stir on a gentle heat
6 add the bay leaves
7. Now add the meat, and the bacon and 'crumbled' sausage meat
8 Remove the garlic
9Cook for a few minutes, to 'meld' the flavours
10 Add the wine and de-glaze the pan.
11. stir until the wine is evaporated, leaving a vinous aroma
12. Cook the tagliatelle to your liking, toss together with the ragù
This dish will last 24 hours in the fridge in a hermetically sealed container; they freeze well however.
di reston
Happy New Year everyone!
Peeple of the wurl, relax! (Tom Robbins - Fierce invalids home from hot climates)