Spaghetti With Beef Ragu Bianco
We brown Longhorn beef mince until dark and caramelised, then cook it slowly with a soffritto. White wine is added and reduced right down before beef stock is added and left to simmer, building depth without tomato. A splash of milk softens the wine and rounds the texture, while lemon zest adds brightness and a pinch of nutmeg brings gentle warmth. Ragù bianco, a northern Italian variation that predates the widespread use of tomatoes, keeps the focus firmly on meat, wine and aromatics, allowing the natural sweetness of the soffritto and the depth of the beef to sit clearly at the centre.
Original: $15.55
-70%$15.55
$4.67Spaghetti With Beef Ragu Bianco
We brown Longhorn beef mince until dark and caramelised, then cook it slowly with a soffritto. White wine is added and reduced right down before beef stock is added and left to simmer, building depth without tomato. A splash of milk softens the wine and rounds the texture, while lemon zest adds brightness and a pinch of nutmeg brings gentle warmth. Ragù bianco, a northern Italian variation that predates the widespread use of tomatoes, keeps the focus firmly on meat, wine and aromatics, allowing the natural sweetness of the soffritto and the depth of the beef to sit clearly at the centre.
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Description
We brown Longhorn beef mince until dark and caramelised, then cook it slowly with a soffritto. White wine is added and reduced right down before beef stock is added and left to simmer, building depth without tomato. A splash of milk softens the wine and rounds the texture, while lemon zest adds brightness and a pinch of nutmeg brings gentle warmth. Ragù bianco, a northern Italian variation that predates the widespread use of tomatoes, keeps the focus firmly on meat, wine and aromatics, allowing the natural sweetness of the soffritto and the depth of the beef to sit clearly at the centre.
