This simple Italian ground pork meat sauce (ragu bianco) is made with just a few ingredients and it has so much flavor. This meat sauce is true Italian cooking with its simplicity and is so easy to make. A perfect quick dinner during the week.

ground pork meat sauce over spaghetti in a pan

I first tried this absolutely delicious dish of ragu bianco (meaning without tomatoes) during my trip to Florence. It was only by luck because my husband and I forgot to make a dinner reservation and in Italy, that is a must if you want to eat out at the fancier restaurants.

After walking around looking for a place we could eat, we stumbled upon a very small and very humble Italian eatery with very simple and traditional food. This is the dish that I tried and it was amazing.

After much trial and error recreating it at home, I have finally perfected the recipe. It is as delicious as the restaurant we ate at and in true Italian fashion, it is so simple and easy to make.

It is a simple traditional Italian recipe!

Ingredients

All simple Italian ingredients for this one. You will need:

Carrots: Part of the sofrito and it adds a little sweetness.
Ground Pork: This is my favorite way to make this simple sauce but Italians also use ground veal or a mix of the two.
Rosemary: The rosemary perfumes this white sauce.
Pasta: Spaghetti is the most traditional but a wide noodle like pappardelle works great too.
Garlic: This is part of the sofrito and flavor of the sauce.
White wine: For deglazing the pan and the sauce.
Chicken stock: Not pictured above, but this makes a great addition to the sauce.

How to make ragu bianco

When I tell you that this Italian ground pork sauce is simple Italian cooking at its finest, I mean it. Here are the steps:

Saute carrots: You start by adding the carrots to a pan with some olive oil and cook that down until the carrots are soft.
Brown the ground pork: Now add the ground pork to the pan along with some of the rosemary and the garlic.

Italian ground pork meat sauce on plate.

Add white wine: You add the white wine and let it reduce down by about half.
Add chicken stock: And simmer and reduce for about 5 minutes.
Cook pasta: Of course, always until al dente!
Toss: Add the cooked pasta to the sauce and toss it around for about 1 minute. This lets the pasta soak up the flavors.

That is it! Give this simple Italian pasta a try and I know you will love it as much as I do.

Variations

You can jazz this up or change this dish up in so many ways. It is all about simplicity and of coursing using what you have on hand- the Italian way of cooking! Here are some ideas:

Skip the chicken stock or chicken broth: I make this dish with and without the chicken stock but my favorite way to make this is to use it. You only need about a cup. If you do not have this, you can skip this and the pasta will still be lovely.
Add other fresh herbs: Go ahead and use your favorite fresh herbs. The best herbs to use in this Italian pasta are the ones with a woodsy flavor like thyme, rosemary, or oregano.
Use ground veal or another lean ground meat: Pork is not the only ground meat that can go into a ragu bianco. You can use beef, veal, or a combination of different ground meats.

Storing And Reheating

If you have leftovers, this pasta stores and reheats so well! Allow it to cool almost completely then place it in an air-tight container with a lid. Refrigerate for up to 3 days.

To reheat the pasta, I like to use the microwave. Place the cold pasta in a microwave-safe bowl and cover it with a dampened paper towel (this helps keep the pasta and pork from drying out while heating.) Heat on medium heat for 2-3 minutes or until heated all the way through.

More Italian Sauces