White Bolognese (Ragù Bianco) is (as the name suggests) a meat sauce made without tomatoes – an absolutely delicious variation on the more well known Bolognese sauce that’s rich, silky, meaty and well worth adding to your cooking repertoire.
Spaghetti Bolognese (and its Greek cousin makaronia me kima) are probably the two recipes I make the most often. They are universally beloved and with good reason – who can resist the rich meat and tomato sauce served over a big bowl of pasta? Nobody, that’s who.
But while Ragu alla Bolognese, a meat sauce made with meat, onion, celery, carrots and tomatoes is incredible well known, the less popular Ragù Bianco, a.k.a white Bolognese, is incredibly delicious and equally deserving of a place on your table.
This video originally appeared on White Bolognese (Ragù Bianco).
