What’s a Ragù Bianco?
You probably know the classic ragù, often called Bolognese, or simply ‘red sauce’. Ragù Bianco is a white version of ragù and quite something else. It is a tasty and creamy pasta sauce, without tomatoes, making it more subtle in flavour.
Ragù bianco originates from the northern Italian regions, especially Emilia-Romagna and Tuscany. Tomato-based ragù may be better known internationally, ragù bianco has deep roots in traditional Italian cuisine. It represents the culinary traditions of regions where cream and butter were traditionally more accessible than tomatoes, especially during the winter months or before tomatoes became commonplace in Italian cuisine at all. Of course, our version is made with plant-based cream.
What makes this Ragù Bianco taste so good?
The base is the so-called soffritto. This is a mixture of onion, celery and carrot that is slowly sautéed to give an aromatic base to many Italian sauces. For an extra rich flavour, we have added fennel and mushrooms to our plant-based version. As a finishing touch, sprinkle this dish with gremolata, toasted hazelnuts and a squeeze of lemon juice. The slow cooking process creates deep flavours and all the aromas blend into a fragrant whole. The absence of tomatoes creates a subtle flavour, the addition of plant-based cream and milk takes the flavours and aromas to the next level. The fresh touch of lemon and gremolata add freshness and a little zest. The toasted hazelnuts add a nice crunch and a special aroma that completes the whole.
What is gremolata?
Gremolata is a traditional Italian condiment or garnish consisting of finely chopped parsley, lemon zest and garlic. It is bright, fresh and aromatic in flavour and adds a touch of flavour to many dishes.
Gremolata is often used to finish hearty and rich-tasting dishes, but is versatile and works well with, for example, roasted vegetables, pasta in heavy creamy sauces, risottos and as a finishing touch to soups and stews.
The recipe for gremolata originates from Milan and is traditionally used as a garnish for Ossobucco alla Milanese. The word seems to derive from the word ‘gremolà’ from the Milanese dialect and means something like ‘mincing’. So the name actually describes the instructions for preparation. The recipe for gremolata is simple – just these three ingredients – finely chopped/grated but sometimes olive oil, other citrus peels or extra fresh herbs like mint or basil are added.
Its bright, tangy flavour adds freshness to rich dishes that would otherwise taste too heavy or one-sided. Because of its delicious flavours that goes well with many dishes, gremolata has become popular throughout Italy and even internationally. In its simplicity, it perfectly exemplifies the Italian cuisine philosophy of making great food with honest and simple high-quality ingredients, well-balanced whithout any unnecessary ado.
Which pasta to accompany the Ragù Bianco?
As far as we are concerned, this is not a big issue. Coincidentally, rigatoni was in the kitchen just as we were working on this recipe and it turned out very well. Traditionally, pappardelle or tagliatelle are often used with ragù. These broad types of pasta have a lot of surface area, allowing the sauce to bond well to the pasta. But we see no problem in using spaghetti, fettuccini or penne, for example.
Protein source
In this version, we used tofu, finely chopped or crumbled. The tofu helps trigger the Maillard reaction, which adds flavour and depth, and is also a good source of protein. The tofu can easily be replaced by plant-based minced meat, finely chopped vegetable “chicken” or finely chopped seitan. You can also omit it completely. However, you will then be missing a source of protein, making it less of a complete meal in terms of nutritional value.
Can you use other vegetables as well?
Yes you can. Basically, all hearty and aromatic vegetables are suitable for this sauce. In addition to the vegetables used in this recipe, consider leeks, celeriac, kohlrabi, parsnips or parsley root. Artichoke, aubergine, green peppers and courgette also go well with this. Vegetables from the brassica family are less suitable because they develop an unpleasant smell when stewed for a long time.
Ragú Bianco, rigatoni & gremolata
Equipment
- 1 heavy-bottomed sauce pan
Ingredients
Voor de Ragú Bianco
- 100 ml olive oil
- 100 g onian
- 1 tl fennel seeds
- 400 g fennel
- 200 g carrot
- 125 g champignons
- 2 stengel celery
- 2 teen garlic
- 2 bay leaf
- 4 takjes thyme the leaves
- fresh milled pepper
- ½ tl salt
- 100 ml plant-based milk naar keuze
- 175 g tofu approx. half a block
- 200 ml cream
- 60 g hazelnuts
- 300 g rigatoni or any other pasta of your choice
For the gremolata
- 1 lemon
- 1 teen garlic
- 1 el chopped parsley leaf
Instructions
- Chop the onion and softly fry them together with the fennel seeds for a lengthy period (about 10 minutes) in olive oil without browning start timer 10 mins.100 ml olive oil, 100 g onian, 1 tl fennel seeds
- Meanwhile, chop the fennel, carrot, celery and mushrooms into small cubes. Do you have a food processor? Then you can also chop the vegetables into ‘minced meat like’ structure using the pulse button.400 g fennel, 200 g carrot, 125 g champignons, 2 stengel celery
- add the chopped or minced vegetables to the pan with the sautéed onion, turn up the heat and let the vegetables soften in about 10 – 15 minutes. Stay with them and stir regularly. start timer 15 mins.
- Chop the garlic and add to the vegetables along with the bay leaf and thyme leaves and sauté briefly. Add the milk and salt and pepper after 1 minute start time 1 min.2 teen garlic, 2 bay leaf, 4 takjes thyme, fresh milled pepper, ½ tl salt, 100 ml plant-based milk
- chop the tofu into very small cubes or mince like the vegetables, add it to the pan with the veggies175 g tofu
- Put a lid on the pan now, put the heat on low and let simmer for 30 minutes. Stir occasionally to check that it won't burn start timer 30 mins.
- Meanwhile, toast the hazelnuts golden brown in a dry pan, airfryer or oven, chop them coarsely and set aside60 g hazelnuts
- Bring a pan with 2 litres of water and salt to the boil for the rigatoni (or other pasta to your liking). Cook the pasta ‘al dente’ according to the instructions on the package300 g rigatoni
- Meanwhile, make the gremolata: finely chop the garlic and parsley and grate the zest of the lemon and mix everything together, set aside.1 lemon, 1 teen garlic, 1 el chopped parsley leaf
- Add the cream to the ragú and season with salt and pepper. Drain the pasta, keeping about 2 dl of the pastawater aside. Mix the pasta into the sauce and leave on the heat for a while. Add half of the cooking liquid and mix sauce and pasta. If necessary, add the rest of the cooking liquid as well. The aim is a sauce that largely ‘sticks’ to the pasta.200 ml cream
- Place the pan on the table like this or divide over 4 plates, sprinkle with the gremolata and hazelnuts and squeeze the juice from your zested lemon on top of it. Serve with some rocket salad
