Ragu Bianco con Garganelli

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.