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Quill-shaped Romagnol pasta with white meat ragù showcases delicate flavors without tomato. This high protein mediterranean dish is a refined family dinner option.
Finely dice the onion, carrot, and celery; set aside separately for precise texture control.
In a large skillet over medium heat, warm the olive oil until shimmering, then sauté the diced onion, carrot, and celery for 6–8 minutes until softened but not browned.
Increase heat to medium-high and add the ground chicken and pork; cook, stirring and breaking up meat, until no pink remains and juices evaporate, about 7–9 minutes.
Stir in the white wine and simmer until nearly all liquid is reduced, keeping the mixture moist but not soupy, about 4 minutes.
Reduce heat to low. Pour in milk, season with salt, pepper, and nutmeg, and simmer uncovered for 25–30 minutes, occasionally stirring to prevent sticking. Avoid boiling to preserve ragù creaminess.
Meanwhile, cook garganelli pasta in a large pot of boiling salted water until al dente. Reserve ½ cup pasta water.
Combine drained pasta and ragù in the skillet over low heat, adding reserved pasta water as needed for silkiness. Toss gently for 2–3 minutes.
Remove from heat, sprinkle with parmesan cheese, and give a final gentle toss before serving warm.
