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If you’re looking for a comforting, hearty, and surprisingly elegant meal, this ragu bianco (or, white pork ragu) is exactly what you need. Unlike its more famous tomato-based counterpart, white ragu focuses on a luscious sauce made from tender pork, aromatic vegetables, wine, and milk. Paired with wide ribbons of pappardelle or your favorite pasta, it’s a recipe that will have your family asking for seconds—and maybe even thirds. Let’s dive in!
Why You're Going to Love This Recipe
This White Pork Ragu is more than just a meal—it’s an experience. Here’s why you’ll love it:
- Complex Flavors: The combination of fennel, pancetta, and white wine creates a rich and aromatic sauce that’s both savory and slightly sweet.
- Creamy Texture: Whole milk adds a silky finish to the sauce, making it indulgent without being heavy.
- Versatility: While it’s perfect over pasta, you can also serve it over creamy polenta, mashed potatoes, or even toasted bread for a rustic meal.
- Meal Prep Friendly: This ragu only gets better with time, making it ideal for leftovers or batch cooking.
- Crowd-Pleaser: Whether it’s a cozy family dinner or a small dinner party, this dish always impresses.
What is Ragu Bianco?
Ragu bianco, or white ragu,” hails from Italy and offers a unique twist on traditional ragu recipes. Instead of relying on tomatoes for depth, this dish highlights a combination of savory pork, aromatic vegetables, and a white wine base. The sauce is simmered low and slow, allowing the flavors to meld beautifully. The result? A sauce that’s delicate yet deeply flavorful. It's seriously so perfect.
Ingredients and Why They Work
- Boneless Pork Shoulder (1.5 lbs): The star of the dish, pork shoulder is rich in marbling, which breaks down during cooking to create a tender, flavorful sauce.
- Salt and Pepper: Essential for seasoning the pork and enhancing the flavors of the sauce.
- Olive Oil (2 tbsp): Used to sear the pork and sauté the vegetables, adding a layer of richness.
- Celery (3 stalks): Adds subtle sweetness and texture.
- Fennel Bulb: Imparts a slight licorice-like flavor that pairs beautifully with pork.
- Onion: A staple in any ragu, onions provide a sweet, savory base.
- Pancetta (4 oz): Adds a salty, umami kick that deepens the flavor.
- Mortadella (4 oz): Brings a creamy, nutty richness to the dish.
- White Wine (¾ cup): Lends acidity and brightness, balancing the richness of the pork and dairy.
- Chicken Stock (3 cups): Forms the base of the sauce, infusing it with savory depth.
- Salt (½ tsp) and Pepper (¼ tsp): Additional seasoning for the sauce.
- Bay Leaves (2): Infuse the sauce with a subtle herbal note.
- Whole Milk (1 cup): Adds creaminess and a slightly sweet undertone.
- Parmesan Cheese (½ cup): Because what is pasta without parmesan?
- Lemon Zest: Provides a fresh, citrusy pop to brighten the dish.
- Tarragon: Adds a hint of anise flavor that complements the fennel and pork.
- Favorite Pasta (such as pappardelle): Wide noodles like pappardelle soak up the sauce beautifully, ensuring every bite is flavorful.
How to Make White Pork Ragu
Step 1: Prep the Ingredients
Start by chopping your celery, fennel, and onion into small, even pieces. Dice the pancetta and mortadella as well. For an even finer sauce, use a food processor to chop the vegetables, pancetta, and mortadella (this is what I do).
Step 2: Sear the Pork
Season the pork shoulder generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until golden brown. Remove the pork from the pot and set it aside.
Step 3: Sauté the Aromatics
In the same pot (keep the pork fat!), add the diced vegetables (celery, fennel, and onion). Cook for 3-4 minutes, stirring occasionally. Add the pancetta and mortadella and continue cooking until the juices have cooked out and the mixture is fragrant.
Step 4: Deglaze with White Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, which should take about 3-5 minutes.
Step 5: Simmer the Sauce
Return the seared pork to the pot. Add the chicken stock, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the pork is tender and easily shredded.
Check on the ragu once or twice and give it a stir. If you notice that it's getting low on liquid, just top it up with some more chicken stock.
Step 6: Shred the Pork
Shred the pork it using two forks. It should be super tender and shred easily!
Step 7: Add Milk and Finish
Stir in the whole milk and let the sauce simmer for another 15-20 minutes. Add parmesan. Add lemon zest and tarragon to taste. Adjust the seasoning if needed.
Step 8: Serve
Cook your pasta according to the package instructions. Or, make it yourself for a real treat! Reserve a bit of pasta water in case you need to thin out the sauce (though you can also just do this with extra milk or chicken stock). Toss the pasta with the sauce, ensuring every strand is coated. Serve immediately, garnished with additional lemon zest and tarragon if desired.
Pro Tips and Tricks
- Choose the Right Pot: A Dutch oven works best for even heat distribution and maintaining moisture.
- Don’t Skip the Sear: Searing the pork adds a depth of flavor that’s essential for this dish.
- Low and Slow: The key to tender pork and a well-developed sauce is patience. Let it simmer gently.
- Double the Batch: This ragu freezes beautifully, so consider making extra to enjoy later.
- Use Fresh Herbs: Fresh tarragon and lemon zest elevate the dish and add a burst of brightness.
Storage, Reheating, and Freezing
- Storage: Store leftover ragu in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken stock or milk if needed.
- Freezing: Freeze the ragu in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Yes! After searing the pork and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Add the milk and finish as directed.
Wide, flat noodles like pappardelle or tagliatelle work best as they hold the sauce beautifully.
Yes, heavy cream or a plant-based milk (like oat milk) can work, but it will slightly alter the flavor and texture.
The ragu itself is gluten-free. Use gluten-free pasta or serve over polenta for a completely gluten-free meal.
More Amazing Dinner Recipes
📖 Recipe
Ragu Bianco (White Pork Ragu)
Equipment
- 1 large, oven safe pot
Ingredients
- 1.5 lbs pork shoulder cubed
- salt and pepper for seasoning the meat
- 2 tablespoon olive oil
- 3 stalks celery minced
- 1 bulb fennel minced
- 1 onion minced
- 4 oz pancetta minced
- 4 oz mortadella minced
- ¾ c white wine
- ½ teaspoon salt or to taste
- ¼ pepper
- 2 bay leaves
- 1 C whole milk
- ¾ C parmesan cheese grated
- lemon zest
- 1 tablespoon fresh tarragon
Instructions
- Season pork shoulder with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear pork until browned on all sides. Remove and set aside.
- Add chopped vegetables (celery, fennel, and onion) to the pot. Cook for 3-4 minutes, stirring occasionally. Add pancetta and mortadella. Cook until the juices have cooked out and mixture is fragrant.
- Deglaze the pot with white wine, scraping up browned bits. Reduce by half, about 3-5 minutes.
- Return pork to the pot. Add chicken stock, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, until pork is tender. Check on the ragu once or twice and give it a stir. If you notice that it's getting low on liquid, just top it up with some more chicken stock.
- Remove pork and shred with two forks. Return shredded pork to the pot. Cook your pasta according to package directions, then strain. Reserve a little pasta water just in case your sauce needs to be thinned out.
- Stir in whole milk. Simmer for 15-20 minutes. Add parmesan. Add lemon zest and tarragon. Adjust seasoning as needed.
- Toss cooked pasta with the sauce and serve immediately, garnished with additional lemon zest and tarragon if desired.
Notes
- Vegetable Prep Shortcut: Use a food processor to chop vegetables, pancetta, and mortadella for a smoother sauce.
- Make Ahead: This ragu tastes even better the next day. Store in the refrigerator and reheat gently.
- Serving Suggestions: Try serving over creamy polenta or mashed potatoes for a variation.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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