sauces condiments sardinian

White Ragu with Sardinian Sausage

Slow white ragu made with beef mince, fresh sausage, carrot, celery, onion, red wine, broth, milk, and herbs.

Gluten-Free Nut-Free
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Prep 20 min
Cook 1h 15m
Total 1h 35m
Servings 6
Difficulty Medium

Ingredients

Meat

Liquids

Aromatics

Cooking

Herbs

Seasoning

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Instructions

  1. Clean and dry the carrot, celery, and onion, then chop them finely.

  2. Warm the olive oil in a wide low pan and cook the vegetables over lively heat until golden.

  3. Add the beef and the sausage removed from its casing. Break the meat apart with a fork and season lightly.

  4. Cook over high heat for about 5 minutes, until the meat loses its raw moisture.

  5. Add the red wine and let it evaporate.

  6. Add the broth, milk, and herbs tied in a small cooking bag or bundle.

  7. Lower the heat and cook very slowly for at least 1 hour.

  8. Remove the herbs, rest the ragu briefly, and finish with a small thread of olive oil.

Storage & Meal Prep

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat slowly with a splash of broth.

Variations

  • For Tagliatelle: Loosen the ragu with pasta water before tossing with fresh egg pasta.
  • For White Lasagna: Use it between thin pasta sheets with bechamel and pecorino.
  • With More Herbs: Tie the herbs in cheesecloth so the sauce stays clean but aromatic.

FAQ

What is ragu bianco?

It is a meat ragu cooked without tomato, usually with wine, broth, aromatics, and sometimes milk.

Can I use only beef?

Yes, but sausage adds fat and seasoning that help the sauce taste rounder.

Why add milk?

Milk softens the meat and gives the sauce a gentler finish.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Meat & Poultry
Ground Beef (90% Lean, Cooked)
350 g
Italian Sausage
150 g
Dairy
Whole Milk
51 g
Vegetables
Carrots
61 g
Celery
20 g
Onion (Yellow/White)
110 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Rosemary
0 g
Bay Leaf
0.5 g
Fresh Sage
4 g
Fresh Basil
48 g
Liquids
Beef Broth
406 g
Red Wine
152 g

Per Serving

392kcalCalories
21gProtein
6gCarbs
26gFat
1gFiber
Sodium
449mg20% DV
Potassium
459mg10% DV
Calcium
58mg4% DV
Iron
2.7mg15% DV
Magnesium
35mg8% DV
Vitamin C
3.8mg4% DV
Vitamin A
113µg13% DV
Vitamin K
42.4µg35% DV
Folate
19µg5% DV
Ground Beef (90% Lean, Cooked)
Italian Sausage
Beef Broth
Whole Milk
Carrots
Celery
Onion (Yellow/White)
Extra Virgin Olive Oil
Red Wine
Fresh Rosemary
Bay Leaf
Fresh Sage
Fresh Basil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, White Ragu with Sardinian Sausage belongs on the Sardinian home table. I build it around ground beef, sausage, and beef broth.

I clean and dry the carrot, celery, and onion, then chop them finely. I warm the olive oil in a wide low pan and cook the vegetables over lively heat until golden.

I lower the heat and cook very slowly for at least 1 hour. I remove the herbs, rest the ragu briefly, and finish with a small thread of olive oil.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide