Pasta with White Sauce

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.

• Prep time: 15 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 1087
• Protein: 55 g
• Carbs: 102 g
• Fat: 48 g

Ingredients

• 500 g Rigatoni ( dry )
• 300 g Ground beef 15% fat ( fresh )
• 200 g Ground pork ( fresh )
• 100 g Pancetta or dry rolled pork belly ( chopped )
• 1 piece Onion ( finely chopped )
• 1 piece Carrot ( small brunoise )
• 1 piece Apium graveolens ( small brunoise )
• 2 piece Garlic ( pressed )
• 150 ml Dry white wine
• 2 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 50 g Parmesan cheese ( grated )
• 1 piece Rosemary ( whole sprig )
• 4 piece Sage ( fresh leaves )
• 1 pinch Black peppercorns ( ground )
• 1 pinch Gray sea salt
• 300 ml Chicken broth ( hot )

Instructions

1. Preparing the soffritto

   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. Browning the meats

   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. Deglazing and simmering

   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. Slow simmering

   Cover and simmer on very low heat. The sauce should reduce until thick and glossy. The meat should be easily falling apart.

5. Finishing the pasta

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The sauce freezes perfectly separate from the pasta.