Name: White Bolognese Sauce Recipe
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 4 oz pancetta, diced; 2 pounds ground pork; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups chicken broth; 1 cup whole milk; 2 bay leaves; 10 sprigs fresh thyme; 2 sprigs fresh rosemary; 1/4 tsp nutmeg; 2-inch parmesan rind; Salt, to taste

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Introduction

White Bolognese sauce offers a rich and comforting alternative to the classic red version, featuring tender ground pork and aromatic herbs simmered in a creamy, flavorful sauce. This recipe is perfect for cozy dinners served over your favorite pasta.

A close-up of a plate of fettuccine pasta neatly twirled at the bottom, showing smooth, slightly glossy long ribbons in a creamy light yellow color. On top is a thick layer of brownish, finely crumbled meat sauce with hints of orange from small vegetable pieces, giving it a textured and hearty look. Scattered across the meat sauce are bright green chopped herbs adding fresh color contrast. The pasta and sauce rest on a wide, shallow white plate with a subtle texture. The background shows a blurred white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz pancetta, diced
2 carrots, diced
2 stalks celery, diced
1 onion, diced
4 cloves garlic, minced
2 pounds ground pork
Salt, to taste
1 cup dry white wine
2 cups chicken broth
2 bay leaves
10 sprigs fresh thyme
2 sprigs fresh rosemary
1/4 tsp nutmeg
2-inch parmesan rind
1 cup whole milk

Instructions

Step 1: In a Dutch oven or large pot, cook the diced pancetta over medium-high heat for 5 to 10 minutes until browned. Remove the pancetta and set aside.
Step 2: Reduce heat to medium. Add diced carrots, celery, and onion to the pot and sauté, stirring frequently, for 10 to 15 minutes until softened.
Step 3: Increase heat to medium-high. Add ground pork and minced garlic, breaking the meat up with a spatula. Cook for 5 to 8 minutes, seasoning lightly with salt.
Step 4: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until slightly reduced.
Step 5: Stir in the chicken broth, bay leaves, thyme, rosemary, nutmeg, and parmesan rind. Bring to a simmer, cover, and cook over medium-low heat for 1 hour, stirring occasionally.
Step 6: Stir in whole milk, cover, and cook for 45 to 60 minutes until the sauce thickens. Uncover towards the end if you prefer a thicker consistency.
Step 7: Skim any excess grease from the top. Stir, taste, and adjust salt as needed. Serve tossed with or spooned over pappardelle, spaghetti, or rigatoni. Enjoy!

Tips & Variations

For a different flavor, substitute ground veal or ground beef for the pork.
If you don’t have a parmesan rind, add ¼ cup grated parmesan when stirring in the milk for a similar depth of flavor.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or milk if needed to loosen the sauce.

How to Serve

A close-up view of creamy pasta in a white bowl, showing wide yellow pasta noodles mixed with a thick layer of brown minced meat sauce that is creamy and cheesy. The meat and cheese layer sits on top and between the pasta, with melted cheese strands stretching as a spoon lifts a portion. Small green herb leaves are sprinkled across, adding color contrast. The background is a soft blur with a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat besides pork?

Yes, ground veal or ground beef can be used instead for a different flavor profile. You can also mix meats to suit your taste.

What if I don’t have a parmesan rind?

If you don’t have a parmesan rind, simply add ¼ cup grated parmesan cheese when you stir in the milk. This will add a similar richness and depth to the sauce.