Pici Ragù Bianco

A rustic Tuscan dish featuring hand-rolled pici pasta served with a rich, white ragù made from ground pork and aromatic herbs. This comforting meal highlights the simplicity and depth of Italian countryside cooking.

Steps

1. Cook the pici pasta in salted boiling water until al dente, then drain and set aside. 2. Heat olive oil in a pan over medium heat. Add shallot and garlic, sauté until translucent. 3. Add ground pork, cooking until browned and breaking up any lumps. 4. Pour in white wine, allowing it to reduce by half. 5. Add chicken broth and rosemary sprig, simmer gently for about 15 minutes until sauce thickens. 6. Season with salt and black pepper, then remove rosemary. 7. Toss the cooked pici in the ragù bianco sauce. 8. Serve hot, sprinkled with grated Pecorino cheese.

80g pici pasta 100g ground pork 1 small shallot, finely chopped 1 garlic clove, minced 1 tablespoon olive oil 50ml dry white wine 100ml chicken broth 1 sprig fresh rosemary Salt and black pepper to taste Grated Pecorino cheese, to serve