Pappardelle al ragù bianco

Pappardelle is one of our favourite pastas and it pairs beautifully in a white ragu meat sauce which is a quick dish to make if you want a change from the traditional red ragu sauce.


  • 500g/1lb pappardelle
  • 250g/1 cup beef mince
  • 250g/1 cup pork mince
  • 1 celery stick finely chopped
  • 1 white onion finely chopped
  • 1 carrot finely chopped
  • 100ml/1/2 cup Italian white wine
  • 150g/1 stick butter
  • Parmesan cheese
  • Extra virgin olive oil
  • Salt & pepper 


Add a drizzle of oil to a large sauce pan and add in the carrot, celery and onion and cook for 5 minutes.

Now add the beef and pork mince and cook for a further 5 minutes until browned. 

Add the white wine, season with salt and pepper, simmer for a further 10 minutes. 

Add the butter and cheese and mix well.

Add the pasta to a pan of boiling salted water and cook until al dente.

Add the pasta to the pan and toss together.

Add extra parmesan on top and buon appetito…

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