Step Aside, Red Sauce: White Ragu is the Bomb!

Step 1

Heat the olive oil in a large skillet over medium to medium-low heat

Step 2

Add the onion and garlic and cook, stirring occasionally, until the onion is softened and golden brown, 20 minutes or so

Step 3

Meanwhile, in a small saucepan, combine the broth, rosemary, thyme and bay leaves, bring to a boil over medium heat, then reduce to a simmer

Step 4

To the onion mixture, add the cumin, crushed red pepper flakes, fennel seeds, paprika and lots of cracked black pepper and stir until a paste forms

Step 5

Raise the heat to medium-high, add the meat and cook, continuously breaking it apart with a wooden spoon or spatula, until almost all browned

Step 6

Remove the herbs from the broth, stir in 1 cup (reserve the rest for later in case the sauce needs to be loosened up) and simmer for 20 minutes

Step 7

Add the heavy cream and simmer until the sauce thickens, 15 minutes or so

Step 8

Meanwhile, bring a large pot of salted water to a boil

Step 9

When the sauce has thickened, add the cheese, adjust the spices as needed and season with salt

Step 10

If the sauce becomes too thick, loosen it up with some of the reserved broth

Step 11

When the water boils, add the pasta and cook according to package directions

Step 12

(It should still have a bite to it as it'll continue cooking in the sauce

Step 13

) Add the drained cooked pasta to the sauce and stir until all the noodles are coated

Step 14

Serve garnished with more cheese and parsley