TABELIAAUTHENTIC RECIPE
Garganelli al Ragù Bianco di VitelloGarganelli with White Veal Ragù
A refined Emilian pasta finished with tomato-free white ragù. Drawing out veal’s delicate savoriness using only white wine and vegetables tests the cook’s skill. The rich fat coating handmade garganelli is a sign of authentic cooking.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Handmade egg garganelli320 g
- Ground veal350 g
- OnionFinely chopped1
- CarrotFinely chopped1
- CeleryFinely chopped2 stalks
- Dry white wine150 ml
- Whole milkAdds mellowness at the finish; a cooking medium absorbed during simmering100 ml
- Butter40 g
- Parmigiano Reggiano50 g
- Thyme and rosemary1 bunch
Method
Chop the soffritto vegetables
- 1 Finely chop 1 onion.
- 2 Finely chop 1 carrot.
- 3 Finely chop 2 celery stalks.
Ready when
All vegetables should be finely chopped.
Cook the soffritto
- 1 Melt 40 g butter in a pot.
- 2 Cook the soffritto, a base of slowly sautéed chopped aromatic vegetables, over low heat for 10 minutes until softened.
Ready when
The vegetables should be soft and translucent.
Caution
Burning makes them bitter; cook slowly over low heat.
Cook the veal and add wine
- 1 Add 350 g ground veal and cook over high heat, breaking it up.
- 2 When its color has changed throughout, add 150 ml white wine and cook off the alcohol for 3–4 minutes.
- 3 Add thyme and rosemary.
Ready when
The alcoholic aroma should be gone and the herbs added.
Simmer the veal ragù
- 1 MeanwhileStart bringing a large pot of water to the boil, with 10 g salt per 1 L water.
- 2 Cover and simmer over low heat for 45–50 minutes.
- 3 If liquid becomes scarce, add 2–3 tbsp water or broth.
Ready when
After 45–50 minutes the meat should be cooked and its flavor concentrated.
Caution
Replenish water whenever too much moisture evaporates.
Finish with milk
- 1 Add 100 ml milk and simmer over medium heat for 5 minutes to mellow the sauce.
- 2 Remove the herbs.
Ready when
The ragù should be mellow and the herbs removed.
Cook the pasta and combine
- 1 Cook the garganelli al dente in the prepared boiling salted water.
- 2 Drain and toss with the ragù.
- 3 Top with 50 g Parmigiano and serve.
Ready when
It is ready when ragù coats all the pasta and residual heat melts and incorporates the Parmigiano.
About this dish
Garganelli is a traditional Bolognese egg pasta whose shape can only arise from handwork. Dough is placed on a ridged board, a pettine, and rolled diagonally around a slender stick. This produces a pen-nib-like tube with an outer lattice pattern, which helps catch the sauce.
White ragù, veal ragù without tomato, is distinguished by the adjective bianco. Veal slowly simmered with white wine, milk and aromatic soffritto becomes delicate and sweet, harmonizing with garganelli’s egg flavor. Leaving out tomato brings the ingredients’ own tastes forward.
Bologna’s ragù is famously paired with tagliatelle, but garganelli with white ragù is a more personal dish, established in local home cooking.
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