Today I’m sharing a classic Italian favorite with a gentle twist: Low FODMAP Ragù Bianco. While the Low FODMAP adaptation isn’t traditional, this version keeps the authentic flavors so well that it tastes just like the regular ragù.
This ragù pairs beautifully with my Low FODMAP Vegetable Stock. If you’re not following a Low FODMAP diet, see the recipe notes for easy substitutions.
Ragù Bianco is a white, wine-based relative of the more common tomato ragù Bolognese. It’s especially popular in Tuscany and central Italy and is every bit as satisfying as its red counterpart.
On our last trip to Tuscany we enjoyed this sauce several times — it’s perfect with thick handmade pasta such as pici. I include a pici recipe in my book Homemade Pasta Made Simple.
If you prefer store-bought pasta, serve the ragù with long egg pasta like tagliatelle, fettuccine, or pappardelle. Finish with grated Parmigiano Reggiano for a classic touch.
Enjoy this comforting sauce, and if you try the recipe please leave a comment to tell me how it turned out.
Low Fodmap Ragù Bianco
Main
Italian
10 minutes
40 minutes
50 minutes
4 people
Manuela Zangara
Ingredients
- 250 g – ½ lb. beef mince
- 250 g – ½ lb. pork mince
- 3 green onions (green part only)
- 1 ½ tbsp extra virgin olive oil
- ½ tbsp garlic-infused olive oil
- 1 carrot, finely chopped
- ¼ cup white wine
- 400 ml – 1 2/3 cups low FODMAP vegetable stock
- 1 sprig rosemary
- 1 tbsp cornstarch
- ¼ tsp pepper
- Salt to taste
Instructions
- Sauté the green onion stalks and finely chopped carrot in the olive oil over low heat until softened.
- Add the beef and pork mince and stir with a wooden spoon, breaking up any lumps.
- Stir in the cornstarch, then brown the meat thoroughly.
- Pour in the white wine and increase the heat briefly to evaporate the alcohol.
- Add salt, pepper, the rosemary sprig, and the vegetable stock.
- Cover and simmer gently for about 40 minutes. Add a little water if needed or reduce the sauce on the heat. The sauce should be somewhat loose — when you stir, you should still see about half a glass of liquid at the bottom of the pan.
- Serve over your preferred pasta. Long egg pastas such as tagliatelle, fettuccine or handmade pici work particularly well. Top with grated Parmigiano Reggiano if desired.
Recipe Notes
If you’re not following a Low FODMAP diet, substitute the green onion stalks with half a small onion, finely chopped.
Optional: add 2 tablespoons of finely chopped celery along with the carrot.
To replace the garlic-infused oil, use the same amount of extra virgin olive oil plus one small clove of finely chopped garlic added with the vegetables.
Any good vegetable stock can be used instead of a specially made Low FODMAP stock if you prefer.
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