FOODlog #390: Ragù Bianco alla Bolognese

This is a dish that I cooked for one our staff meals about a month ago. I love cooking Italian food and of course eating them as well. Pasta is one thing we eat pretty often, around once a week or once in 2 weeks.

This "Ragù bianco alla bolognese" is a culinary creation that combines the rich and savory flavors of a traditional Bolognese sauce with a unique twist by incorporating a white sauce.

I also topped it with some cured egg yolks since I made some awhile back and kept them in the freezer for whenever we need some extra boost of flavor.

It's a hearty sauce and one that's really satisfying as all things that are creamy. Give this recipe a go and let me know how you like it.

What You'll Need:

Mince Beef 1.2kg

Butter 100g

Flour 100g

Milk 500ml

Beef stock cube 1 pc

Thyme/Rosemary 10g

Worcestershire sauce 2 tbsp

Pasta water 150ml

Dry Linguine (your option of pasta) 500g

Serves 7-8 portions