Tagliatella con Ragù di Chianina Bianco

Tagliatella con Ragù di Chianina Bianco is a pasta dish that marries the broad, ribbon‑like tagliatelle with a white ragù made from Chianina beef, a prized Tuscan breed known for its lean, flavorful meat. The dish originates from central Italy, where Chianina cattle have been raised for centuries, and the “bianco” designation refers to a ragù cooked without tomato, relying instead on wine, broth, and aromatics. At Il Focolare in Fabro, Italia, the dish has been highlighted by the creator JustUs, showcasing a version that respects the purity of the beef. Key ingredients include egg‑based tagliatelle, Chianina beef (often ground or finely chopped), dry white wine, soffritto (onion, carrot, celery), and a long, gentle simmer to develop depth. What distinguishes a great version is the balance between the delicate pasta and the rich but not heavy sauce; the ragù should coat the noodles without overwhelming, and the Chianina’s natural sweetness should come through. Regional variations exist: some cooks add a splash of cream for silkiness, while others incorporate porcini mushrooms for earthiness. In Tuscany, the ragù is typically simpler, letting the beef shine, whereas in neighboring Umbria, a touch of pecorino might be stirred in. The version at Il Focolare, as shared by JustUs, epitomizes the white ragù tradition, emphasizing quality ingredients and technique over heavy seasoning.