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Low Fodmap Ragù Bianco

Low Fodmap Ragù Bianco

Low Fodmap Ragù Bianco – a lesser-known version of the more famous tomato-based ragù Bolognese. This sauce is more common in Tuscany and the surrounding areas of Italy and it is definitely not less delicious than its "red cousin".
Course Main
Cuisine Italian
Keyword low FODMAP, Meat, Pasta, ragu, Regional Italian Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Manuela Zangara


  • 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


  1. Sauté the green onion stalks and carrots in the oil on a slow fire until soft.
  2. Then add the mince and stir well with a wooden spoon making sure to remove all the lumps.
  3. Add the cornstarch and mix. Brown the meat well.
  4. Add the white wine and raise the fire to burn off the alcohol.
  5. Add the salt, pepper, rosemary, and vegetable stock.
  6. 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.
  7. 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.