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Pasta with White Ragu
  1. In a medium pan, cook the onion in a small amount of oil until softened.
  2. Add the ground beef, breaking it up with a fork.
  3. Cook until its raw red color is gone, then add the wine. Season with salt and add the bay leaf. Lower the heat to a simmer, cover the pan, and cook for 10 minutes.
  4. Fry the potato cubes in the oil until golden and crisp. Transfer to paper towels to drain and salt lightly. Bring a large pot of salted water to boil and cook the pasta.
  5. When the pasta is cooked, drain it in a colander and transfer to a serving dish.
  6. Add the meat mixture and toss to combine.
  7. Sprinkle with a generous amount of minced parsley and then the potatoes and grated cheese. Serve immediately.