Rigatoni al ragù bianco con funghi e tartufo

What are these extraordinary flavors and aromas flowing in the kitchen?

Have a go at our Nonna's comforting rigatoni recipe: consisting of "white ragù", where mushrooms and truffle oil meet, this savory dish will warm up a cool evening among friends and family. Great paired with a glass of Chianti! 😉

Ingredients (serves 4)

⁃ 700g of rigatoni
⁃ 600g ground organic beef
⁃ 2 medium carrots
⁃ 1 celery stick
⁃ 1 1/2 onions
⁃ 3-4 garlic cloves (to taste)
⁃ 2-3 leaves of sage (to taste)
⁃ 2-3 leaves of laurel (to taste)
⁃ 250g white mushrooms
⁃ 70-90g walnuts
⁃ water
⁃ 250ml cream
⁃ 30g pecorino
⁃ 70-100g parmesan
⁃ olive oil
⁃ truffle oil
⁃ salt and pepper to taste


Method

⁃ Wash, peel and chop the carrots, onions and celery stick in very thin cubes
⁃ Press the garlic and set aside in a bowl
⁃ Add olive oil to a pan and cook your veggies on medium heat (making sure the onions are golden but not burned)
⁃ Reduce heat and add the ground beef, garlic, washed laurel and sage leaves, salt and pepper. Mix the ingredients together
⁃ Stir frequently and once the meet seems well cooked, set aside
⁃ In the meantime, wash and remove the ends of the mushrooms
⁃ Chop them lengthwise thinly and cook in olive oil with a little bit of salt and more generous pepper. Once ready, set aside.
⁃ Cook your pasta in boiling water drizzled with olive oil (cooking time: approximately 2 min less than the timing indicated on the box, so usually around 9-10min)
⁃ In the meantime grate your cheeses in a bowl and chop the walnuts
⁃ Once cooked, drain the pasta and set aside
⁃ In a saucepan (big enough to fit all your ingredients), combine the cream and pour the cheeses gently as you stir
⁃ Add the pasta, meat and mushrooms and make sure all ingredients are well combined
⁃ Let it warm for an extra 2-3 min (careful that the pasta doesn’t overcook)
⁃ Remove the laurel and sage leaves from the mix
⁃ Serve topped with the chopped walnuts and truffle oil in hollow plates