There is no Christmas without ragout. In this recipe I’ll give you the white version, without the classic tomatoes, and this is without no doubt my favorite.
In addition, a little twist; the red berries sauce that will give the acidity to that very reach pasta dish.
Let’s start from the ragout. Chop all the vegetable into little cubes. In a large pot roast the sausages first and then add all the minced meats. Roast very well for 5 min and then remove it. In the same pot fry all the vegetables, very slowly for 10 min, then put back the meat. Turn the flame on and deglaze with wine. Add broth or hot water (1 cup) and all the herbs. Cook the ragout very slowly for at least 2.5 hours. Then add the milk and cook for 30min more until the meat is very tender and flavorful. Adjust with salt and pepper only at the end, otherwise you risk to make it too salty.
For the sauce, cook the mix berries for 5 minutes in a small pot and then filter to remove the seeds and have a very nice and smooth sauce.
Cook the pasta in hot boiling water and take it out al dente. Serve directly on the plate and add loads of ragout on top. Mix everything very well. Add pasta water if necessary.
Serve the pasta with the mix berries sauce and complete with parmigiano and herbs.
Enjoy that masterpiece.
Servings 4