Today, I am back with a traditional Italian recipe: Low Fodmap Ragù Bianco! Ok, maybe the “Low Fodmap” part is not very traditional, however, this version adapted for delicate tummies tastes exactly the same as the “regular” version.
This is also one of the dishes I use my Low Fodmap Vegetable Stock for! If you are not following the Low Fodmap diet, check out the recipe notes for possible substitutions.
Ragù Bianco is a lesser-known version of the more famous tomato-based ragù Bolognese. This sauce is more common in Tuscany and the surrounding areas of central Italy and it is definitely not less delicious than its “red cousin”.
In fact, when we last visited Italy last autumn, we ate it often during our 5-day stay in Tuscany and we just couldn’t get enough of it. It is particularly delicious with home-made pici – very thick spaghetti. I have the recipe for pici in my book Homemade Pasta Made Simple.
However, if you are not keen on making your own pasta, I suggest you serve this sauce with long egg pasta like tagliatelle, fettuccine or pappardelle. And some grated Parmigiano Reggiano on the top, of course!
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
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Low Fodmap Ragù Bianco
Ingredients
- 250 gms – ½ lb. beef mince
- 250 gms – 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
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Sauté the green onion stalks and carrots in the oil on a slow fire until soft.
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Then add the mince and stir well with a wooden spoon making sure to remove all the lumps.
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Add the cornstarch and mix. Brown the meat well.
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Add the white wine and raise the fire to burn off the alcohol.
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Add the salt, pepper, rosemary, and vegetable stock.
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Cover and cook on a low fire for 40 minutes. Add water (or reduce it on the fire) if needed. The sauce doesn’t have to be too thick, you have to be able to see ½ a glass of watery sauce at the bottom of the pan when you stir it.
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Serve with your favourite pasta, although I would suggest long egg pasta like tagliatelle or fettuccine, or even better, pici.
Recipe Notes
If you are not on the Low Fodmap diet, you can substitute the green onion stalks with half an onion, finely chopped.
You can also add 2 tablespoons of finely chopped celery (with the carrots).
You can substitute the ½ tablespoon of garlic-infused olive oil with the same amount of extra virgin olive oil and 1 small clove of garlic, finely chopped to be added together with the other vegetables.
You can use any vegetable stock.
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