Why You’ll Love This Recipe
I love Italian White Ragu Pasta with Wild Mushrooms because I get a satisfying combination of savory meat, earthy mushrooms, and silky sauce clinging to every strand of pasta. White wine, garlic, and thyme give the ragu plenty of savory depth, while Parmesan and a touch of cream keep it rich without hiding the flavor of the mushrooms.
I also appreciate how approachable this dish is. I brown the meat and mushrooms in one pot, simmer them with broth and wine, and toss in the pasta at the end, so I get a slow-cooked flavor with minimal cleanup and no long braise.
Another reason I keep this recipe in my dinner rotation is its flexibility. I can use any mix of mushrooms, swap the meat, and serve it with tagliatelle, pappardelle, or rigatoni for a weeknight dinner or a special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Pasta
- 12 ounces (340 g) tagliatelle, pappardelle, or rigatoni
- 1 tablespoon salt, for the pasta water
For the White Ragu
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1/2 pound (225 g) ground pork or Italian sausage, casings removed
- 1/2 pound (225 g) ground veal or beef
- 1 small yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken or beef broth
- 1/2 cup heavy cream or whole milk
- 1 bay leaf
- 1 sprig fresh rosemary, optional
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water, as needed
For the Wild Mushrooms
- 12 ounces (340 g) mixed wild mushrooms, such as chanterelles, porcini, oyster, shiitake, or cremini, cleaned and sliced
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/2 ounce (15 g) dried porcini mushrooms, soaked in 1/2 cup hot water for 20 minutes, optional
For Finishing
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
For Serving
- Extra grated Parmesan
- Freshly cracked black pepper
- Crusty bread and a simple arugula salad
Directions
- If I’m using dried porcini, I soak them in hot water for 20 minutes, then lift them out, chop them, and strain the soaking liquid through a fine-mesh sieve or coffee filter to remove any grit. I reserve the liquid.
- I heat 1 tablespoon of the olive oil in a large, wide skillet over medium-high heat. I add the wild mushrooms in a single layer, working in batches if needed. I cook for 5 to 7 minutes without stirring too often, until deeply golden and their moisture has evaporated. I add the thyme and the 1/4 teaspoon of salt, then transfer the mushrooms to a plate. I take care not to crowd the pan, so the mushrooms brown instead of steam.
- In the same skillet, I add the remaining tablespoon of olive oil and the butter over medium heat. I add the onion, carrot, and celery and cook for 5 to 7 minutes until softened. I add the garlic and cook for 30 seconds.
- I increase the heat to medium-high, add the pork and veal, and cook for 8 to 10 minutes, breaking the meat into small crumbles, until browned and cooked through. I drain off any excess fat.
- I pour in the white wine and scrape up the browned bits from the bottom of the pan. I simmer for 3 minutes until the wine has mostly evaporated.
- I add the broth, the strained porcini liquid and chopped porcini, if using, the bay leaf, rosemary, and nutmeg. I bring the sauce to a gentle simmer, reduce the heat to medium-low, and cook for 20 to 25 minutes, stirring occasionally, until the ragu thickens and the flavors meld.
- While the ragu simmers, I bring a large pot of salted water to a boil and cook the pasta about 1 minute shy of al dente. Before draining, I reserve about 1 cup of the pasta water.
- I remove the bay leaf and rosemary sprig. I stir in the cream and return the mushrooms to the pan, simmering for 3 to 4 minutes until the sauce turns silky.
- I add the drained pasta directly to the skillet and toss gently over medium heat for 1 to 2 minutes, adding reserved pasta water a splash at a time until the sauce coats the pasta and looks glossy.
- I remove the skillet from the heat and stir in the Parmesan, lemon zest, and parsley. I taste and adjust the salt and pepper.
- I divide the pasta among warm bowls and serve immediately, topped with extra Parmesan and cracked pepper.
Servings and Timing
I get approximately 4 to 6 generous servings from this recipe.
- Servings: 4–6
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: About 1 hour
The exact cooking time depends on the mushrooms and how thick I like the ragu, so I taste the sauce and check its consistency rather than relying only on the clock.
Variations
- Chicken and Mushroom White Ragu: I use ground chicken or turkey for a lighter version, adding a little extra olive oil and Parmesan to keep it rich.
- Sausage Version: I use all Italian sausage in place of the pork and veal for a more seasoned, fennel-scented sauce.
- Vegetarian Version: I skip the meat and double the mushrooms, adding a spoonful of white miso or a handful of chopped walnuts for a savory, meaty depth.
- Creamier Version: I increase the cream to 3/4 cup or stir in a spoonful of mascarpone at the end for extra silkiness.
- Lighter Version: I replace the cream with whole milk and add more reserved pasta water, which keeps the sauce creamy with less richness.
- Gluten-Free Version: I use gluten-free pasta and reserve extra pasta water, since it helps the sauce cling to the noodles.
Storage/Reheating
I prefer eating White Ragu soon after making it because the pasta is at its best texture and the sauce is at its silkiest when freshly made.
If I have leftovers, I transfer them to an airtight container and refrigerate them promptly. I keep the pasta refrigerated for up to 3 days.
For reheating, I warm the pasta in a skillet over medium-low heat with a splash of broth, milk, or water, stirring gently until hot. I can also reheat a portion in the microwave, covered loosely, in short intervals, stirring between each one.
I can make the ragu up to 3 days ahead and refrigerate it, then reheat it gently and toss it with freshly cooked pasta. The flavor often improves overnight.
I can freeze the ragu, without the cream, for up to 3 months. I thaw it overnight in the refrigerator, reheat it, and stir in the cream and fresh pasta before serving. I generally don’t freeze the finished pasta because the noodles lose their texture after thawing.
FAQs
What is a white ragu?
A white ragu, or ragù bianco, is a meat sauce made without tomatoes. It relies on wine, broth, aromatics, and sometimes milk or cream for flavor, and it’s common in northern Italy, especially in Emilia-Romagna and Tuscany.
Which mushrooms work best?
I like a mix of wild mushrooms, such as chanterelles, porcini, oyster, and shiitake, for varied flavor and texture. If wild mushrooms are hard to find or expensive, I use cremini or baby bella with a little dried porcini for extra depth.
Why should I cook the mushrooms separately?
Cooking them in a hot, uncrowded pan evaporates their moisture and browns them, which concentrates their flavor. Adding them raw to the sauce makes them soft and watery.
Can I make this without wine?
Yes. I replace the wine with an equal amount of broth and a teaspoon of lemon juice or white wine vinegar to keep the sauce bright and balanced.
What pasta shapes work best?
I use tagliatelle, pappardelle, or fettuccine for a classic pairing, or rigatoni, paccheri, or shells for a heartier bite. Wide ribbons and ridged tubes hold the chunky sauce well.
Conclusion
Italian White Ragu Pasta with Wild Mushrooms is one of my favorite ways to turn simple ground meat and a handful of mushrooms into a rich, earthy, and deeply satisfying dinner. Savory ragu, tender pasta, and fragrant thyme come together for a dish that feels special but takes hardly any effort.
Print
Italian white ragu pasta with wild mushrooms is a rich, savory tomato-free sauce built on slow-simmered ground pork and veal, earthy wild mushrooms, aromatic soffritto, white wine and a touch of cream. Tossed with wide ribbons of pappardelle and finished with Parmesan and fresh thyme, it’s cozy, elegant and perfect for a Sunday dinner or special gathering.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz (340 g) pappardelle, tagliatelle or rigatoni
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 8 oz (225 g) ground pork
- 8 oz (225 g) ground veal or ground beef
- 12 oz (340 g) wild mushrooms (porcini, chanterelle, oyster, cremini or a mix), cleaned and sliced
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 1½ cups (360 ml) chicken or beef broth
- ½ cup (120 ml) whole milk or heavy cream
- 2 sprigs fresh thyme, plus 1 tsp leaves for serving
- 1 bay leaf
- ¼ tsp freshly grated nutmeg
- ⅔ cup (65 g) freshly grated Parmesan, plus extra for serving
- 2 tbsp chopped fresh parsley
- 1 cup (240 ml) reserved pasta water, divided
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tbsp olive oil in a large, wide skillet or Dutch oven over high heat. Add the mushrooms in a single layer (in batches if needed) and cook for 5 to 7 minutes without stirring too much, until deeply golden. Season with salt, transfer to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tbsp olive oil and the butter. Add the onion, carrot and celery with a pinch of salt and cook for 6 to 8 minutes until soft and lightly golden. Add the garlic and cook for 30 seconds.
- Add the ground pork and veal. Cook for 8 to 10 minutes, breaking the meat into small crumbles, until no longer pink and lightly browned.
- Pour in the white wine and scrape up the browned bits from the bottom of the pan. Simmer for 4 to 5 minutes until mostly reduced.
- Add the broth, thyme sprigs, bay leaf and nutmeg. Bring to a gentle simmer, then cook partially covered over low heat for 30 to 35 minutes, stirring occasionally, until the sauce is thick and the meat is very tender.
- Stir in the milk and the cooked mushrooms. Simmer for 5 more minutes. Remove the thyme sprigs and bay leaf.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.
- Add the drained pasta to the ragu with ½ cup of the pasta water. Toss over medium heat for 1 to 2 minutes until the sauce coats the pasta, adding more pasta water if needed.
- Remove from the heat. Stir in the Parmesan and parsley, then season with salt and pepper.
- Serve hot, topped with extra Parmesan, fresh thyme leaves and a drizzle of olive oil.
Notes
- White ragu (ragù bianco) is a tomato-free meat sauce from Northern and Central Italy. It is lighter in color but just as rich as a classic red ragu.
- Cook the mushrooms in a hot pan without crowding so they brown instead of steaming. Add salt after browning to keep them from releasing too much water.
- If using dried porcini, soak 1 oz (30 g) in 1 cup of hot water for 20 minutes, chop them, and add the strained soaking liquid in place of ½ cup of the broth for extra depth.
- Wide, flat pasta like pappardelle or tagliatelle holds the chunky sauce best. Rigatoni and paccheri also work well.
- The longer the ragu simmers, the better it tastes. Add a splash of broth if it gets too thick.
- For a lighter version, use ground turkey or chicken and replace the cream with milk.
- For a vegetarian version, skip the meat, double the mushrooms and use vegetable broth.
- Make ahead: the ragu keeps in the fridge for up to 4 days and freezes well for up to 3 months. Reheat gently and toss with freshly cooked pasta.
- Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
