What is white bolognese?
White bolognese, or ragù bianco, is a Northern Italian variation of traditional bolognese sauce. Instead of tomatoes, this sauce uses a combination of white wine, broth, and cream (or a dairy-free alternative, if needed) to create a luscious, velvety sauce.
It’s hearty and satisfying while remaining light enough to enjoy year-round. In fact, we love this unique flavor profile so much, it might be our new favorite winter pasta recipe.
Searching for more Italian sauce recipes? Italian meat sauce / pink pasta sauce / roasted pumpkin and tomato pasta sauce / tomato and mascarpone pasta sauce
Ingredients:
- Pasta: Use your favorite shape! Pappardelle, fettuccine, or rigatoni work particularly well for soaking up the sauce.
- Pancetta: Adds a salty, smoky base. Substitute bacon if needed.
- Vegetables: A classic soffritto of onion, celery, and carrot creates the aromatic foundation.
- Ground Meats: A mix of ground beef and pork offers depth and richness.
- Seasonings: Italian herbs and optional fennel seed bring authentic Italian flavors.
- Liquids: White wine, half-and-half, and chicken or beef stock create the luscious sauce base.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Pasta Twin cooking tips:
- Don’t skip the pancetta: It’s the foundation of flavor for the whole sauce.
- Go low and slow: Simmering the sauce uncovered allows the flavors to develop and the sauce to thicken.
Searching for more creamy pasta recipes? spinach and artichoke pasta / creamy truffle pasta / slow cooker buffalo chicken pasta / white cheddar mac and cheese
White Bolognese
Ingredients
- 1 16- ounce package pasta
- 2 tablespoons extra-virgin olive oil
- 2 ounces pancetta (diced)
- 1 medium onion (diced (about 1 cup))
- 1/2 cup diced celery
- 1/2 cup finely diced or shredded carrot
- 4 cloves garlic (minced)
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon fennel seed (optional)
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 cup dry white wine (such as Chardonnay)
- 1 ¼ cup half-and-half
- 1 ¼ cups beef or chicken stock
- Grated parmesan cheese
Instructions
- Render the pancetta. Heat a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook until crispy, about 3–4 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Cook the vegetables. Add the olive oil to the pan with the onion, celery, and carrot to the pan. Sauté until the vegetables soften and the onions are translucent, about 5–7 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
- Brown the meat. Increase the heat to medium-high. Add the ground beef and pork to the pan, breaking it into pieces as it cooks. Cook until no longer pink, about 8–10 minutes.Then, stir in the dried Italian herbs, fennel seed (if using), salt, and pepper.
- Simmer the sauce. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the half-and-half and chicken stock, and return the pancetta to the pan. Bring to a strong simmer and then reduce heat to low. Allow the sauce to cook, uncovered, for 30–40 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning to taste.
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about 1/2 cup pasta water before draining. When the pasta is cooked, add it to the sauce, along with some pasta water and toss to coat.
- Garnish and serve. Top with fresh parsley (optional) and serve with grated parmesan-style cheese.
Nutrition
