A Ragù is called “white” when it doesn’t contain any tomato sauce. In Italy, it is not uncommon to find cinnamon as an ingredient in savoury preparations or even added to cured meats. This ragù version with cinnamon is widespread in Veneto, Emilia Romagna and Piedmont. We suggest to prepare it with tagliatelle, but it pairs well with any kind of pasta.
Serves: 4 | Preparation time: 20 mins | Cooking time: 40 mins
- Tagliatelle or any other pasta: 380 g
- Pork loin, minced: 150 g
- Veal, minced: 150 g
- Pork Sausage, 1
- Parmigiano cheese, grated: a handful
- 1 Onion, 1 Carrot and a Celery stalk to chop up
- Beef broth or oxo stock cube: 600 ml
- White wine, dry: a small glass
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Cinnamon powder: 1 heaped teaspoon
- Cinnamon sticks, 2, optional
- Cloves: 2
- Rosemary, fresh: 1 sprig
- Bay leaf: 1
- Salt and Pepper: to taste
Prepare the meat stock or simply bring a pot of water to the boil and then dissolve the meat stock cube in it. The broth will be used to cook the pasta thus keep it warm.
Chop up onion, carrot and celery into small cubes. Heat up the oil in a pan, stir-fry them along with rosemary, bay leaf and cloves over a low heat for a few mins.
De-casing the sausage and mince it.
Add both veal and pork minced meat and the minced sausage to the pan and let it well brown over medium heat by adding the cinnamon sticks.
Tip: if you don’t have cinnamon sticks, just add a teaspoon of cinnamon powder and stir.
Pour in the white wine on medium-high heat for few mins until it evaporated, then low heat until the meat is well browned and cooked through. Seasoning to taste, remove rosemary, bay leaf, cloves and cinnamon sticks – if used.
Bring the beef broth to boil, cook pasta. Once the pasta is ready, add it to the pan with meat and stir together.
Serve with a sprinkle of grated Parmigiano and a drizzle of EVOO.