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–+ servings

White Bolognese

If you’ve been craving a pasta sauce that feels both indulgent and refined, white bolognese is about to become your new favorite. This creamy twist on a classic bolognese skips the tomatoes entirely and lets the flavors of pancetta, aromatic vegetables, and savory meats take center stage. Tossed with your favorite pasta and finished with a dusting of parmesan, it’s the kind of dish that makes every dinner feel special.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

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

Calories: 538kcal Carbohydrates: 52g Protein: 28g Fat: 21g Saturated Fat: 8g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 0.2g Cholesterol: 75mg Sodium: 484mg Potassium: 616mg Fiber: 3g Sugar: 5g Vitamin A: 1516IU Vitamin C: 3mg Calcium: 90mg Iron: 3mg