Ragu Bianco con Garganelli

White Ragu with Garganelli


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Any white meat will work for this recipe, so turkey, rabbit or veal can all be used instead of chicken. Lamb can also be used, but the result is a different dish. The ‘white’ in the recipe title actually refers to the fact that no tomato is used. Garganelli are a kind of hand-made egg pasta shape, similar to penne, which are dried until hard. They are a speciality from Bologna. Normal dried penne or maccheroni, or even fresh tagliatelle, will also work well with this sauce.


  • 75 g/3 oz/6 tbsp unsalted butter
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 400 g/14 oz boned chicken, cubed
  • juice and grated rind of ½ lemon, plus extra grated rind, to garnish
  • 250 ml/8 fl oz/1 cup dry white wine
  • 250 ml/8 fl oz/1 cup chicken stock, plus extra if needed
  • 400 g/14 oz garganelli
  • 10 ml/2 tsp chopped parsley
  • 175 ml/6 fl oz/¾ cup double/heavy cream
  • sea salt and ground black pepper
  • freshly grated Parmesan cheese, to serve


  1. Heat half the butter in a frying pan, add the onion and celery, and fry together gently for 5 minutes, or until soft.

  2. Add the chicken and cook, stirring, to brown the meat gently all over. Add the lemon rind and juice. Stir together and add the white wine.

  3. Boil hard for 1-2 minutes to evaporate the alcohol, then reduce the heat.
  4. Add the chicken stock, season and simmer, stirring frequently and adding extra stock if necessary, for 1 hour, until the meat is tender.
  5. Meanwhile, cook the pasta in salted boiling water according to the packet instructions.
  6. Take the sauce off the heat and stir in the remaining butter, the parsley and cream. Stir in the garganelli and serve, sprinkled with Parmesan cheese and lemon rind.