Maccheroni con ragu bianco
Prep 15 minutes
Cook 1 hour
When it comes to ragu, this blonde version that uses pork cooked in milk is deliciously rich. It makes the perfect dinner for a cold night in.
80ml (1/3 cup) extra-virgin olive oil
1 onion, finely chopped
500g coarsely minced pork mince
2 bay leaves
Pinch ground nutmeg
125ml your favourite Italian dry white wine
125ml (½ cup) milk
60ml (¼ cup) pouring cream
500g maccheroni (see note)
Parmigiano to serve
1. Heat olive oil in a wide saucepan over low heat. Add onion and stir occasionally until the onion is very tender and almost melting into the oil and has become translucent (about 20 minutes).
2. Add the spices and pork mince to the pan and stir until the pork is cooked and fat has rendered from the pork (about 5 minutes). Add white wine to the pan and simmer until the wine has almost reduced over medium heat (about 30 minutes). Add milk and cream and season well to taste, then simmer until the sauce is well-flavoured (about 20 minutes).
3. Meanwhile cook maccheroni in a large saucepan of salted boiling water until cooked al dente.
4. To serve, toss the maccheroni through the ragu and serve with lots of Parmesan cheese grated over.
N O T E
We prefer to use Lario's Pasta Mancini maccheroni.
Recipe by Lisa Featherby and image by Eatable.