White Ragu Sauce With Pici Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add ground meat to the skillet and cook until browned. Drain any excess fat.
• STEP 3.Stir in white wine and cook until the liquid has evaporated.
• STEP 4.Add tomato paste, chicken broth, and seasonings to the skillet. Simmer for 20-30 minutes, until the sauce has thickened.
• STEP 5.Meanwhile, cook pici pasta according to package instructions. Drain and set aside.
• STEP 6.Once the sauce has thickened, stir in heavy cream and Parmesan cheese. Cook for an additional 5 minutes.
• STEP 7.Serve the white ragu sauce over the cooked pici pasta. Garnish with additional Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• For a lighter version, you can use ground turkey or chicken instead of beef.
• Feel free to add vegetables like mushrooms or bell peppers to the sauce for extra flavor and texture.
• If the sauce becomes too thick, you can add a splash of chicken broth or pasta cooking water to thin it out.

Storage and Serving

• Leftover white ragu sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
• Serve the white ragu sauce with pici pasta as a main course, accompanied by a side salad and crusty bread.