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Ragu bianco (meat sauce with mascarpone cheese)

Gino D'Acampo from Great Food Live
Gino D'acampo rings the changes and makes a meaty pasta sauce, emboldened with creamy mascarpone cheese

Ragu bianco (meat sauce with mascarpone cheese)

Method

1. Heat the olive oil in and butter in a saucepan and cook the onion, celery, carrot and pancetta, over a low heat, for 5 minutes, until softened.

2. Increase the heat to high, add the beef and pork, and mix well. Cook, stirring frequently until the meat has browned.

3. Pour in the wine and cook until evaporated. Season to taste with salt and add a ladleful of the stock.

4. Lower the heat and simmer for 1 ½ hours, adding a ladleful of the stock as the sauce thickens.

5. Stir in the mascarpone and add the nutmeg. Finish with parsley before serving.

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Serves: 4

Prep: 20 min
Cook: 1 hr 40 min

Ingredients
2 tbsp Olive oil
50g Butter
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
50g Pancetta, diced
200g minced beef
200g minced pork
100ml White wine
200ml vegetable stock
2-3 tbsp Mascarpone
1/4 Nutmeg, grated
3 tbsp chopped flat-leaf parsley