Is White Ragù Better Than Bolognese?

White Ragù Better Than Bolognese? Today I’m making one of Italy’s most underrated pasta sauces White ragu, just slow-cooked meat, vegetables, wine, and hours of patience. The sauce simmered gently for 3 hours, creating an incredibly rich and delicate flavor that pairs perfectly with fresh pasta. Ingredients: * Beef (Noce, Controfiletto or Filetto) * Onion * Carrot * Celery * Extra virgin olive oil * Rosemary * White wine (or rosé wine) * Vegetable broth * Salt * Black pepper * Fresh pasta * Parmigiano Reggiano * Butter If you enjoyed the video, don’t forget to like, subscribe, and let me know in the comments: Would you choose White Ragù over Bolognese? 🇮🇹🍝