Rachael: White Meat Sauce Recipe with Mezze Rigatoni — Family Pasta

Rachael Ray: Family Favorite Pasta

Rachael Ray made a White Meat Sauce dinner that gives you a new option for your next pasta night. Veal and beef combined with vegetables made a delicious start, and Rachael took it from there.

“It’s similar to a bolognese, but…it’s lighter in color and a little lighter in consistency too,” Rachael said.

I love that she gives everyone permission to experiment in the kitchen, without necessarily having to measure exactly. You can even substitute “any short cut pasta” in this dish. I bet that White Meat Sauce smells amazing while it simmers on the kitchen stove.

Rachael Ray: White Meat Sauce Recipe Ingredients

• 3/4 lb 80% lean Ground Beef
• 1 grated Carrot
• 1 fine chopped Onion
• 1 Bay leaf
• 1/8 tsp ground Cloves
• 1 cup Dry White Wine
• 1 cup Whole Milk
• 1 lb Mezze Rigatoni
• 2 tbsp Butter
• 3/4 lb Ground Veal
• 2 fine chopped ribs Celery
• 4 cloves fine chopped Garlic
• 2 tbsp thin sliced Sage leaves
• 1/4 tsp Nutmeg
• 1 tbsp Tomato Paste
• 2 cups Chicken Stock
• fine chopped Parsley
• 1 cup grated Parmigiano-Reggiano Cheese
• 2 tbsp Olive Oil
• Salt & Pepper

Rachael Ray: White Meat Sauce Recipe Directions

1. In a Dutch oven, heat olive oil on medium high.
2. Foam butter in the pan before adding the meats.
3. Lightly brown and crumble the veal and beef.
4. Then mix in onion, carrot, celery, garlic, bay leaf, sage, nutmeg, cloves, salt and pepper.
5. Cover and cook about 11 minutes, stirring a few times. You want the veggies to sweat.
6. Stir in tomato paste for about one minute. Next, pour in wine and let it evaporate.
7. Add milk with stock and bring to a bubble.
8. Turn down the heat and simmer for 25 to 30 minutes on low.
9. Boil a large pot of water to cook the pasta. Heavily salt this and cook just short of al dente.
10. Save one cup of starchy cooking water as you drain the noodles.
11. Toss pasta with sauce and cheese, using the reserved water to bind everything together. (Think about throwing in some Pecorino Romano at this stage if you like.)
12. Serve with extra Parmigiano.