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White meat sauce tagliatelle” – simple and easy to understand!

Tagliatelle with White Meat Sauce Recipe

How amazing are the flavors and aromas that come from a good plate of tagliatelle with meat sauce! This time, however, we wanted to revisit this great classic, which is essential in every Sunday lunch, and propose to you tagliatelle with white meat sauce, a version without tomatoes that is equally tasty and enriched with diced bacon for a unique flavor that pairs perfectly with egg pasta. The rough and porous egg noodles retain the savory meat and vegetable sauce, giving us emotions of nostalgic childhood memories. The choice of simple and genuine ingredients, the aroma of aromatic herbs, and slow cooking over low heat make this dressing really irresistible and also suitable for the preparation of lasagna, cannelloni, or savory crepes! Tagliatelle with white meat sauce is a tasty alternative to Bolognese or the classic Genovese sauce, but if you are looking for a new and original pairing, also try fresh tagliatelle with bottarga, clams, and lemon!


Egg tagliatelle 250g

Ground beef 250g

Fresh sausage 150g

100g pancetta

60g celery

60g carrots

Golden onions 60g

1 garlic clove

White wine 60g

Extra virgin olive oil 50g

1 sprig of rosemary

3 sage leaves

2 bay leaves

Black pepper to taste

Fine salt to taste

Water to taste

826 Calories per serving

Difficulty: Easy
Preparation: 20 min
Cooking time: 1 hour and 30 min
Servings: 4 people
Cost: Low

Preparation of Tagliatelle with White Meat Sauce

To prepare tagliatelle with white meat sauce, start with the sauté. In a pan, heat the oil with a garlic clove and let it brown. Add finely chopped celery and carrots. Add the finely chopped onion and stir with a spatula. Cook over low heat for a few minutes. While they cook, strip the rosemary and chop it with a knife, then add it to the saute. Wash and dry the sage, strip it and chop it finely, then add it to the rest of the saute ingredients, and finally flavor with two whole bay leaves.

Cut the pancetta into cubes and brown it with the vegetables, stirring with a spatula. Slice the sausage lengthwise with a small knife and remove the casing with your fingers, then crumble the sausage. Add it to the sauce together with the ground meat and cook over high heat, stirring with a spatula to crumble it further. Cook for a few minutes.

Remove the garlic clove and bay leaves, and deglaze with white wine. When the wine has evaporated, continue cooking by adding a ladle of hot water, adjust salt and pepper to taste, and cook over low heat for about an hour, adding more water if needed. After the required time has passed, turn off the heat. About half an hour before the tagliatelle is finished cooking, put a pot of water on high heat to boil: when it boils, add salt to taste and cook the tagliatelle, leaving them al dente.

Drain the pasta and transfer it directly to the pan with the finished sauce. Mix the pasta well and bind the sauce, adding some of the reserved pasta cooking water if necessary. Serve your tagliatelle with white meat sauce hot.


Tagliatelle with white meat sauce can be stored in the refrigerator, closed in an airtight container, for up to 1 day. If fresh ingredients were used, white meat sauce can be frozen.


For white meat sauce, it is also possible to use turkey, pork, veal, or rabbit meat. You can flavor it with sausages such as soppressata or even with dried porcini mushrooms previously soaked and well squeezed.