Linguine With White Ragu

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a skillet over medium heat.
  • When it's hot, add the olive oil and butter and, after 2 minutes, the onions, oregano, bay leaves and red pepper.
  • When the onions begin to wilt, add the vinegar, then the ground beef; stir to separate beef into tiny bits.
  • Now add the thyme.
  • After the beef is cooked through, about 10 minutes, add the heavy cream and reduce the heat to medium low.
  • Cook this ragu for 20 minutes more and stir occasionally.
  • Add the cheese and reduce the heat to a low simmer, just enough heat to keep it warm.
  • Stir in the parsley and add salt if desired.
  • Boil the fresh pasta in salted water for 3 minutes or until just cooked; drain.
  • Combine the pasta with the ragu in a large serving dish.
  • Just before serving, shave the white truffle over the pasta, if desired.
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