A ragout is called “white” when it doesn’t contain any tomato sauce; this unusual version with cinnamon is widespread in Emilia Romagna, Veneto and Piedmont. We suggest to prepare it with tagliatelle, but it pairs well with any kind of pasta.
Serves: 4 | Preparation time: 15 mins | Cooking time: 40 mins
- Tagliatelle: 320 g
- Pork loin, minced: 150 g
- Veal (prime cut), minced: 150 g
- Parmesan, grated: 50 g
- Beef stock: 1 l
- White wine, dry: about 90 ml
- Extra virgin olive oil (EVOO): 2 tbsp
- Cinnamon powder: 1 tsp
- Cloves: 2
- Rosemary, fresh: 1 sprig
- Salt and Pepper: to taste
Heat up the oil in a pan and stir fry the rosemary and the cloves on low heat. Remove the rosemary and the cloves and brown the veal and the pork on slightly higher heat. Season the meat, then pour in the wine and let it simmer on low heat until cooked through.
Bring the stock to boil in a pot and then use it to cook the pasta. Once the pasta is ready, carefully remove it from the stock, drizzle some olive oil on top and stir gently, then set it aside.
Wait for the stock to boil again, then turn down the heat to a minimum. Add half of the meat to the stock and stir it, then cover with a lid and let it cook for about 15 minutes.
Remove the stock from the stove, add it to the meat in the pan along with tagliatelle, Parmesan and cinnamon powder. Stir gently and serve.
Tip: This pasta looks stunning when garnished with a cinnamon stick! Better if you don’t eat the stick, anyway.