Ragù Bianco (Authentic Italian White Bolognese Sauce)

This ragù bianco (Italian white Bolognese sauce) is rich, savory, and creamy without tomatoes. A slow-simmered white meat sauce made with wine, broth, and Parmigiano Reggiano— authentic, comforting, and unforgettable. Perfect for a cozy Italian dinner at home.

If you like this recipe, you’ll also enjoy my Creamy Sausage Pasta and my Creamy Saffron Pasta.

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The first time I made ragù bianco, I was surprised by how different it felt from the tomato-based Bolognese I grew up with. My husband, who trained as a chef in Northern Italy, introduced me to this dish, and I remember watching him build layer after layer of flavor.

It begins by starting with the soffritto, deglazing with wine, and finishing with broth and milk until the sauce turned silky. Instead of tomatoes, the flavors are delicate but deep, the kind that makes you want to linger at the table for one more bite.

Now, I make this white ragù whenever I want something comforting but elegant. It’s the dish I serve friends when they come for dinner, and the one I crave on Sundays when I have the time to let it simmer low and slow, just like my nonna used to say: ragù should never be rushed.

There’s nothing quite like spooning this creamy meat sauce over fresh tagliatelle or pappardelle; it feels like a hug from the kitchen.

Here is how to make this sauce (the full recipe is below!):

Gather all your ingredients.

• Before beginning recipe: To make the soffritto, add the chopped onion, celery, and carrot to a food processor and pulse until finely chopped. If you prefer, you can also chop everything by hand with a sharp knife.
• Step 1: Sauté: In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften (you aren't browning them). Add a pinch of salt and black pepper.
• Step 2-3: Pancetta: If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently.
• Step 4-5: Cook beef + sausage: Add in the ground beef and sausage(you could do ground beef and ground pork). Break up any large lumps and cook until the meat is no longer pink, about 10 minutes.

• Step 6: Add herbs and season: Add in the herbs and nutmeg (if you are using) and stir to combine. Add in the wine and stir to combine. Let the wine reduce.
• Step 7 + 8: Add bay leaves + season: Check the flavor and season with a little bit more of salt and pepper, if needed. Don't forget to keep coming back to check the sauce and stir so the sauce doesn't stick to the bottom of the pan. Also, it may be thickening up and you'll have to add some water to it to loosen it up a bit. I simmer my ragu for about about 1½ to 2½ hours.

• Step 9: Add milk + stock: Add 1 cup of chicken stock (or broth) and about ⅓ cup milk. Cook over medium low heat until the sauce thickens, which could take about 1½ to 2½ hours stirring every 20 minutes. Make sure the sauce is not boiling, it's supposed to be a low simmer.
• Season: Check the flavor and season with a little bit more of salt and pepper, if needed. Don't forget to keep coming back to check the sauce and stir so the sauce doesn't stick to the bottom of the pan. Also, it may be thickening up and you'll have to add some water to it to loosen it up a bit.
• Simmer: I simmer my ragu for about about 1½ to 2½ hours.Simmer the sauce partially covered for about 30 minutes, giving it a stir once or twice as it cooks. If it starts to look a little dry, pour in a splash of the remaining chicken stock to keep it silky.
• Add rest of stock + milk: Stir in the remaining chicken stock and an extra ⅓ cup of milk. Let it simmer for another 30 to 40 minutes, adding a splash of liquid as needed to keep the sauce creamy and thick—not dry and crumbly, but not too liquidy either.
• Step 10: Cook pasta: (no photo in the collage for this )Once the ragù has been simmering for 1 ½-2 hours, start cooking the pasta. Bring a large pot of well-salted water to a boil and cook the pasta al dente (check the timing on your pasta box and time it). Drain it, making sure to reserve some of the pasta water.
• Add last bit of milk: (no photo for this )While the pasta cooks, stir the final ⅓ cup of milk into the ragù. Give it a good stir and taste for seasoning—I usually add a little more salt at this stage, if it's needed. Remove the bay leaf. You will be serving with Parmigiano Reggiano, so you don't want it too salty.
• Optional: After you've added in the broth and milk, you could transfer the sauce to a slow-cooker and let it simmer on high for 3 hours or low for 6 hours.
• Serve: Combine the pasta with heated sauce. Be sure to stir and coat the pasta. ENJOY!

Freezing & Storing

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze in portions up to 3 months. Thaw overnight, reheat with a splash of broth or milk.
• Reheat: Warm gently on the stove over low heat.

Serving Suggestions

• Toss with fresh tagliatelle or pappardelle
• Serve alongside a crisp arugula salad
• Pair with crusty bread and Parmesan shavings
• Enjoy with a glass of Soave or Pinot Grigio

FAQ's

Serving Suggestions

• Toss with fresh tagliatelle or pappardelle
• Serve alongside a crisp arugula salad
• Pair with crusty bread and Parmesan shavings
• Enjoy with a glass of Soave or Pinot Grigio

Did you make this and love it? Please RATE THE RECIPE below:)

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Ragù Bianco (White Bolognese Sauce)

This ragù bianco (Italian white Bolognese sauce) is rich, savory, and creamy without tomatoes. A slow-simmered white meat sauce made with wine, broth, and Parmigiano Reggiano— authentic, comforting, and unforgettable. Perfect for a cozy Italian dinner at home.

Prep Time5 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 5 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: gluten-free, sauce

Servings: 4

Calories: 217kcal

Equipment

• 1 large sauce pan

Ingredients

• 2 carrots peeled finely chopped (~ 1 cup)
• 2 celery stalks finely chopped (~ 1 cup)
• 1 medium onion finely chopped
• 2 ounces pancetta diced
• 1 pound ground beef chuck 20% fat you could also use ½ ground beef and ½ ground pork
• ⅓ pound pork sausage not spicy, casing removed
• ½ cup white wine a wine you would actually drink (your could use Rose' or even a Prosecco)
• 1 ½ cups unsalted chicken stock added in stage (use stock or broth-low sodium)
• 1 cup whole milk added in stages
• 1 teaspoon dried sage I used fresh sage from my garden
• 1 teaspoon dried rosemary I used fresh rosemary from my garden
• 1 dried bay leaf
• ¼ teaspon freshly ground nutmeg
• 1 teaspoon sea salt add more to your taste
• ½ teaspoon freshly ground black pepper add more to your taste
• lemon rind optional and if you do use, use organic
• 1 pound dried pasta such as pappardelle, tagliatelle, or rigatoni (fusilli or spaghetti could also work)
• Grated Parmigiano-Reggiano to serve

Instructions

Chop:

1. To make the soffritto, add the chopped onion, celery, and carrot to a food processor and pulse until finely chopped. If you prefer, you can also chop everything by hand with a sharp knife.

Sauté

1. In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften (you aren't browning them). Add a pinch of salt and black pepper.

Pancetta

1. If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently.

Cook beef + sausage

1. Add in the ground beef and sausage(you could do ground beef and ground pork). Break up any large lumps and cook until the meat is no longer pink, about 10 minutes.

Add herbs and season

1. Add in the herbs and nutmeg (if you are using) and stir to combine. Season with salt and black pepper.

Reduce wine

1. Add in the wine and stir to combine. Let the wine reduce.

Add milk + stock

1. Add 1 cup of chicken stock (or broth) and about ⅓ cup milk. Cook over medium low heat until the sauce thickens, which could take about 1½ to 2½ hours stirring every 20 minutes. Make sure the sauce is not boiling, it's supposed to be a low simmer.

Season

1. Check the flavor and season with a little bit more of salt and pepper, if needed. Don't forget to keep coming back to check the sauce and stir so the sauce doesn't stick to the bottom of the pan. Also, it may be thickening up and you'll have to add some water to it to loosen it up a bit. I simmer my ragu for about about 1½ to 2½ hours.

Simmer

1. Simmer the sauce partially covered for about 30 minutes, giving it a stir once or twice as it cooks. If it starts to look a little dry, pour in a splash of the remaining chicken stock to keep it silky.

Add rest of stock + milk:

1. Stir in the remaining chicken stock and an extra ⅓ cup of milk. Let it simmer for another 30 to 40 minutes, adding a splash of liquid as needed to keep the sauce creamy and thick—not dry and crumbly, but not too liquidy either.

Cook pasta

1. Once the ragù has been simmering for 1 ½-2 hours, start cooking the pasta. Bring a large pot of well-salted water to a boil and cook the pasta al dente (check the timing on your pasta box and time it). Drain it, making sure to reserve some of the pasta water.

Add last bit of milk

1. While the pasta cooks, stir the final ⅓ cup of milk into the ragù. Give it a good stir and taste for seasoning—I usually add a little more salt at this stage, if it's needed. You will be serving with Parmigiano Reggiano, so you don't want it too salty. Remove the bay leaf.

Optional:

1. After you've added in the broth and milk, you could transfer the sauce to a slow-cooker and let it simmer on high for 3 hours or low for 6 hours.

Serve

1. Combine the pasta with heated sauce. Be sure to stir and coat the pasta. ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• No tomatoes: Unlike traditional Bolognese, ragù bianco skips tomatoes entirely. The flavor builds from meat, soffritto, white wine, and stock, resulting in a delicate, savory sauce with a creamy finish.
• Meat matters: A mix of pork and veal (or pork and beef) gives the best depth. Some versions use sausage for extra richness.
• Low and slow: Gentle simmering is essential. Rushing the cooking won’t let the flavors meld properly. Aim for a soft burble, not a boil.
• Milk or cream: Adding a splash of milk toward the end softens acidity from the wine and gives the sauce its signature silky texture.
• Seasoning in layers: Salt the soffritto lightly, season the meat as it cooks, and taste again at the end. White ragù relies on subtle seasoning, so balance is key.
• Serving: It pairs beautifully with tagliatelle, pappardelle, or even baked into lasagna. Avoid strongly flavored pasta shapes that overpower the sauce.
• Storage: Ragù bianco tastes even better the next day. Store it in the fridge for up to 3 days or freeze it for up to 3 months.

Nutrition

Calories: 217kcal | Carbohydrates: 3g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 941mg | Potassium: 229mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 1mg

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