After tasting it in a trattoria in the charming borgo of Sarzana, a picturesque borgo in Liguria, we were so inspired that we decided to recreate fettuccine with white ragù and saffron at home – and now it’s a favorite.
A delicate variation of the classic meat sauce, this ragù bianco skips the tomatoes and lets the richness of the meat, white wine, and saffron shine through. The result is a silky, golden sauce that clings beautifully to fresh fettuccine – perfect for a cozy dinner or a special occasion.
Ragù bianco (white ragù) is a lesser-known cousin of the classic Bolognese. Made without tomatoes, it focuses on slow-cooked meat, aromatics, and a touch of dairy for richness. This version, scented with saffron, takes on a golden hue and a subtle floral note that makes it perfect for a summer dinner.
Fettuccine with White Ragù and Saffron
For the ragù:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 200g ground veal or pork/veal mix
- ½ cup dry white wine
- ½ cup whole milk
- a pinch of saffron threads
- salt and black pepper
For the pasta dough:
- 250 gr flour
- 250 gr semolina flour
- 1 tablespoon extra virgin olive oil
- 4 eggs
- dry white wine (such as Vernaccia di San Gimignano) or water
- salt
Begin by preparing the pasta dough. Combine the all-purpose flour and semolina flour by sifting them together into a large bowl. Mix in a pinch of salt. Make a well in the center and add the eggs. Start kneading the mixture by hand, gradually incorporating extra virgin olive oil and a splash of cold white wine (or water if you prefer). Continue kneading until the dough is smooth, supple, and elastic. Cover and let it rest at room temperature for at least 30 minutes.
In the meantime, bloom the saffron: steep the saffron threads in 2 tbsp of warm water. Let it sit while you begin the sauce.
Start the soffritto: in a wide skillet, heat olive oil and sauté the onion, carrot, and celery until soft and golden, about 6–8 minutes. Add the meat: stir in the ground veal. Cook until browned and crumbled, seasoning with salt and pepper. Pour in the white wine and let it reduce. Add the milk and saffron infusion, then reduce the heat and simmer for 25–30 minutes until thick and silky.
While the ragù is simmering, roll the pasta dough using a good sfoglina rolling pin and form the fettuccine. Cook the fettuccine in boiling salted water until al dente. Reserve a bit of the cooking water before draining. Then, combine the pasta with the sauce, adding a splash of reserved water if needed. Serve hot with Parmigiano on top, if desired.