Ragù bianco

Ragù bianco (also dubbed white ragù) is often described as a tomato-less version of the ragù alla Bolognese. It originated in northern Italy (most probably Emilia-Romagna) under the influence of French sauces based on béchamel. Italian cooks began incorporating their regional ingredients and techniques into the béchamel sauce, and over time, this adaptation evolved into what is now known as ragù bianco. Unlike its more famous Bolognese cousin, ragù bianco is a more subtle sauce with an understated taste that doesn't overpower the palate with intense flavors. The classic version is made with onions, celery, carrots, olive oil, a mixture of minced pork and beef, salsiccia, vegetable or beef stock, and white wine. Some versions can be made with chicken, wild boar, rabbit or even donkey and horse meat, and combinations of various different types of meat. Whatever the case is, ragù bianco is usually used as a sauce for various pasta dishes and is best paired with tagliatelle.