this post was submitted on 26 Mar 2024
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It would actually be called "white ragù" and it's not usually associated with the city of Bologna like the classic "ragù alla Bolognese". The best white ragù I've had was actually in Tuscany. They have fucking great meat down there (also great wine)
As for the "sauce" element, it's usually created by the fat released from the pork meat (and the bacon/pancetta). In OP's dish, the issue is that he didn't incorporate the sauce with the pasta, therefore it looks dry and unappetizing. White pasta, when just left there on its own, is pretty bad. It needs to cling on to a sauce (which can be just some olive oil, but it needs something).
Next time, I'd advise putting it in a pan with the sauce and toss it for a minute or so, then serve.