Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ragù bianco
Pasta
How it's done
Ragù bianco
Hier kommt: (raw), cut open lengthwise, sausage meat removed, torn into pieces
Heat the oil in a wide non-stick frying pan. Sauté the onion, garlic, carrots, celery and rosemary for approx. 5 mins. Add the sausage meat and mince, cook for approx. 5 mins., stirring occasionally. Pour in the wine and reduce briefly. Pour in the stock, bring to the boil, reduce the heat, add the bay leaf. Cover the ragù and braise for approx. 2 hrs., remove the lid and continue cooking for a further 30 mins. Mix the cornflour with the milk, stir into the ragù, simmer for approx. 15 mins. Season the ragù.
Pasta
Roll out the pasta dough, quarter crosswise. Cook the pasta sheets in boiling salted water for approx. 2 mins. per batch. Carefully remove with a slotted spoon, drain and place on plates. Cover half of each pasta sheet with ragù bianco, fold the remaining half over the top and sprinkle with parmesan.
| Tip: | The ragù also goes wonderfully with tagliatelle or penne. |
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