Print

White Bolognese Sauce Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

This classic White Bolognese Sauce recipe offers a rich, creamy alternative to traditional red meat sauces. Featuring ground pork, aromatic vegetables, fresh herbs, and a subtle parmesan finish, this sauce is slowly simmered to develop deep flavors and a silky texture, making it perfect for tossing with pappardelle, spaghetti, or rigatoni.

Ingredients

Scale

Meat and Protein

  • 4 oz pancetta, diced
  • 2 pounds ground pork

Vegetables and Aromatics

  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 4 cloves garlic, minced

Liquids and Broth

  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 cup whole milk

Herbs and Spices

  • 2 bay leaves
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/4 tsp nutmeg

Cheese

  • 2-inch parmesan rind

Seasonings

  • Salt, to taste

Instructions

  1. Sauté Pancetta: In a Dutch oven or large pot over medium-high heat, cook the diced pancetta for 5-10 minutes until browned and crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Cook Vegetables: Reduce heat to medium. Add diced carrots, celery, and onion to the pot with pancetta fat. Sauté for 10-15 minutes, stirring frequently, until the vegetables become soft and fragrant.
  3. Brown the Pork: Increase heat back to medium-high and add the ground pork and minced garlic to the pot. Break up the meat with a spatula and cook for 5-8 minutes until browned. Season lightly with salt.
  4. Deglaze and Simmer: Pour in the dry white wine, stirring well to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for about 5 minutes until it reduces slightly.
  5. Add Broth & Herbs: Stir in the chicken broth, bay leaves, fresh thyme sprigs, fresh rosemary sprigs, nutmeg, and parmesan rind. Bring the mixture to a gentle simmer, cover the pot, and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking.
  6. Finish with Milk: After 1 hour, stir in the whole milk. Cover again and continue to cook for another 45-60 minutes, allowing the sauce to thicken and develop a creamy texture. For a thicker sauce, uncover during the last 10-15 minutes of cooking.
  7. Final Touches: Skim excess grease from the surface of the sauce. Stir well, taste, and adjust salt seasoning as needed.
  8. Serve: Toss the finished White Bolognese Sauce with your choice of pasta such as pappardelle, spaghetti, or rigatoni. Serve immediately and enjoy the rich, comforting flavors.

Notes

  • Meat Variations: You can substitute ground veal or ground beef for the pork to create a different flavor profile.
  • Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Parmesan Rind Substitute: If you don’t have a parmesan rind, add ¼ cup of grated parmesan cheese when you stir in the milk for similar flavor enhancement.

Keywords: white bolognese sauce, creamy bolognese, white meat sauce, Italian sauce, pork bolognese, parmesan sauce, slow simmered sauce

Find it online: https://mixitwitjoe.com/white-bolognese-sauce-recipe/