White Ragu`

Part of our Cookbook Collection: inspired by two of my favorite cookbooks, Smitten Kitchen Keepers by Deb Perelman and How to Eataly by Mario Batali and Lidia Bastianich.

This selection from Smitten Kitchen Keepers is one of my absolute favorite things to cook - we LOVE a white ragu' in this house! The first time I made one was in my cooking class in Italy, and our instructor brought in meat from a wild boar he had hunted that weekend. We flavored it with wine and garlic and juniper berries and it was divine. Back home, Deb and I use sausage or pork and sage, and it is still absolutely a keeper. 🤍

White Ragu' is a creamy, cool-toned ivory with strong undertones of silver and sage. It's subtle and sophisticated and gets more interesting the longer you look at it, and it's probably my favorite neutral in our library.

This item is dyed-to-order.  Please see our home page for current processing times.