Penne Ragu Bianco

Ragu Bianco is a meat sauce made without tomatoes. This ultra tasty meat lover’s ragu sauce goes better with bold chewy pasta such as Penne than smooth spaghetti. Enjoy this everyday pasta dish today and anyday. Kids will love it too. 

• 400g Pure South Premium Beef mince
• 100g pork sausage, skin removed 
• 50g pancetta or bacon, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 clove garlic, minced
• 1 cup Stoneleigh Organic Sauvignon Blanc 2020
• 1 sprig Rosemary, leaves chopped
• A handful of Sage, leaves chopped
• 1  Bay Leaf
• 4 tbsp Olivado Extra Virgin Olive oil
• 1 cup Beef Stock + ½ cup extra
• Freshly ground black pepper
• A handful of Basil, leaves torn

• 350g Diamond Penne 
• 100g asparagus, ends snapped off, sliced diagonally into 3cm pieces and lightly blanched 
• ½ cup Perfect Italiano grated Parmesan cheese
• Extra Basil to garnish

1. In a large pot over medium heat, saute the onion, carrot and celery in the olive oil until the onions are translucent. Add the rosemary and sage. Add the sausage, pancetta, and beef mince. Cook until the juices run off, breaking apart with a fork.
2. Add the wine and cook for a few minutes until slightly reduced. Add 1 cup of the beef stock, garlic, the bay leaf and black pepper. 
3. Cover and cook over low heat for 50 minutes, adding some more stock if needed along the way. Just before finishing cooking add the basil and mix through. 
4. Meanwhile, cook the penne according to the packet instructions to al dente. 
5. Mix through some of the ragu sauce with pasta. Place in individual serving bowls, top with more white ragu, blanched asparagus and parmesan cheese. Bon Appetit!