Pasta with White Sauce
Ingredients
- 500 gRigatoni (dry)
- 300 gGround beef 15% fat (fresh)
- 200 gGround pork (fresh)
- 100 gPancetta or dry rolled pork belly (chopped)
- 1 pcOnion (finely chopped)
- 1 pcCarrot (small brunoise)
- 1 pcApium graveolens (small brunoise)
- 2 pcGarlic (pressed)
- 150 mlDry white wine
- 2 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 50 gParmesan cheese (grated)
- 1 pcRosemary (whole sprig)
- 4 pcSage (fresh leaves)
- 1 pinchBlack peppercorns (ground)
- 1 pinchGray sea salt
- 300 mlChicken broth (hot)
Method
A creamy sauce where the meat is slowly braised and tender, without tomato. Rosemary and sage aromas blend with reduced white wine to coat every pasta piece in a glossy, fragrant glaze.
- 1
Finely dice onion, carrot, and celery into a small brunoise. In a sauté pan, sweat these vegetables in olive oil without browning until they become translucent.
- 2
Add the chopped pancetta, beef, and pork. Increase the heat to brown thoroughly. The meat must color and the juices should start sticking to the bottom of the pan.
- 3
Pour in the white wine and scrape the juices with a wooden spatula. Let it reduce almost completely. Pour in the broth, add rosemary, sage, and pressed garlic.
- 4
Cover and simmer on very low heat. The sauce should reduce until thick and glossy. The meat should be easily falling apart.
- 5
Cook the rigatoni al dente. Toss them into the sauce with a ladle of pasta water. Add butter and parmesan. Stir vigorously to create an emulsion that coats the pasta.
Frequently asked questions
How do you get this dish right?
- Never rinse the pasta, starch is key for the sauce to cling.
- If the sauce reduces too quickly, add a bit more broth during cooking.
- The secret lies in the initial browning of the meat: that's where the umami flavor is built.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce freezes perfectly separate from the pasta.
