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+ servings

Pasta with Tuscan White Wine Ragu

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Course Main Dish
Cuisine Italian
Servings 4 people


  • 6 ounces ground beef
  • 6 ounces ground sausage
  • 2 ounces diced pancetta
  • 2 tablespoons Secolari Arbosana Olive Oil
  • 1 large sweet onion finely diced
  • 2 stalks celery finely diced
  • 2 carrots finely diced
  • 2 large garlic cloves minced
  • Secolari Roasted Garlic Sea Salt
  • 1 cup dry white wine
  • 1 cup italian tomato puree
  • 1 pound short pasta
  • grated romano or parmesan cheese
  • fresh italian parsley minced


  • Place the meats in a glass bowl and add wine. Crumble and mix the meat with your fingertips until moistened with the wine. Let marinade about 30 minutes.
  • In a large heavy bottom saucepan, add the oil and pancetta. Cook on medium heat for 2-3 minutes or until crisp. Add the ground beef in wine and brown in the pan for 6-8 minutes making sure that all the meat begins releasing its juices and all of the liquid has disappeared. Sauté until just golden.
  • Next, stir in the diced onion, sauté for 4-5 minutes or until softened. Add the garlic and cook for a minute stirring often. Add the diced celery and carrots and cook about 5 minutes, stirring often. Season with salt and pepper. Once everything has sautéed, add the tomato sauce. Bring to a quick boil and lower the heat to simmer. Cover and cook about 20-25 minutes. Before removing from stove, taste for seasoning and adjust if needed.
  • Cook pasta according to package direction, strain and place in pan with sauce. Stir well, top with grated cheese and parsley.
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