In fall 2021, after driving through Italy and France for a few weeks, my husband and I took a break in the village of Bellagio on Lake Como. Friends recommended Trattoria San Giacomo, a small casual restaurant where the standout dish was a simple White Ragù with Fettuccine. I’d never tried white ragù before, but it was so delicious that we returned to the restaurant for the same dish three more times. Once home, I replicated it, finding it simpler than traditional red ragù. Recently, I decided to add fresh beans from our garden.

 

This ragù pairs well with any shape of pasta, or you can substitute sweet corn or steamed golden potatoes. It’s quick, easy, and comforting. I hope you and your family enjoy it!

 

 

Ragù:

- 3/4 lb. ground pork and mild Italian sausage mix

- 1/2 lb. grass-fed ground beef

- 4 Tbsp. olive oil for the meat + 1 Tbsp. for beans

- 1 yellow onion, finely chopped

- 2 carrots (rainbow-colored if available), finely chopped

- 3 celery stalks, finely chopped

- 1/3 tsp. fennel seeds

- 1/4 tsp. red chili flakes (optional)

- 1/2 cup white wine

- 1 Tbsp. butter

- Salt and pepper to taste

 

 

Beans:

- 1 lb. fresh beans, chopped (I used long beans and a flat green bean)

- 3 cloves garlic, minced

- 5 small tomatoes, cubed

- Salt and pepper to taste

 

 

First, make the soffritto – the Italian holy trinity of onion, carrots, and celery. Heat the olive oil in a pan over medium heat. Sauté the onion, carrots, and celery for 10 minutes to create the soffritto. Add fennel seeds and chili flakes.

 

Add the ground meat to the soffritto and sauté for about 10 minutes. Pour in the wine, then add butter, salt, and pepper. Cook for another 15-20 minutes. Remove the ragù mixture from the pot and set aside.

 

In the same pot you used to create the ragù, add 1 tablespoon of olive oil and minced garlic. Sauté briefly.

 

Add the beans and cook until they change color, then add the tomatoes. Cook for about 3 minutes. Add the desired amount of ragù to the beans and let it cook for about 10 minutes. Normally, the meat ragù can be used for more than one meal.

 

Garlic and tomato complement the fresh beans beautifully, while the ragù adds excellent flavor. It’s a great way to enjoy plenty of vegetables in the summer.