White Bolognese Sauce Recipe

Introduction

White Bolognese sauce is a rich, flavorful alternative to the classic tomato-based version. Made with ground pork, aromatic vegetables, herbs, and a touch of creaminess from milk, this sauce pairs wonderfully with wide pasta noodles. It’s comforting, elegant, and perfect for a cozy dinner.

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
• ¼ tsp nutmeg
• 2-inch parmesan rind
• 1 cup whole milk

Instructions

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

Tips & Variations

• For extra depth, try adding a splash of heavy cream in place of some or all of the milk.
• If fresh herbs aren’t available, substitute with 1 tsp dried thyme and ½ tsp dried rosemary.
• Use a good quality parmesan rind for a richer umami flavor.
• Try mixing pork with ground veal or chicken for a lighter sauce.

Storage

Store leftover white Bolognese sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if needed to loosen the sauce. This sauce also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of pork?

Yes, ground beef can be used but it will change the flavor profile slightly. Pork adds a milder, sweeter taste that is traditional in white Bolognese.

What pasta works best with white Bolognese?

Wide, flat pasta like pappardelle or sturdy shapes such as rigatoni or spaghetti hold the rich sauce well and allow the flavors to shine.

White Bolognese Sauce Recipe

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★★★★★

4.7 from 146 reviews

This White Bolognese Sauce recipe features tender ground pork cooked with aromatic vegetables, pancetta, and fresh herbs in a rich, creamy white wine and milk-based sauce. Slow-simmered to perfection, it delivers a delicious alternative to the traditional red Bolognese, perfect for serving over your favorite pasta like pappardelle, spaghetti, or rigatoni.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pork and Meat

• 4 oz pancetta, diced
• 2 pounds ground pork

Vegetables

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

Liquids and Dairy

• 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
• ¼ tsp nutmeg
• 2-inch parmesan rind

Seasoning

• Salt, to taste

Instructions

1. Sauté Pancetta: In a Dutch oven or large pot, cook diced pancetta over medium-high heat for 5-10 minutes until browned and crispy to release its flavorful fat.
2. Remove Pancetta: Take out the browned pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot for cooking the vegetables.
3. Cook Vegetables: Reduce heat to medium and add diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until the vegetables are softened and aromatic.
4. Brown the Pork: Increase heat back to medium-high, then add the ground pork and minced garlic. Break up the meat with a spatula and cook for 5-8 minutes, seasoning lightly with salt, until pork is lightly browned.
5. Deglaze and Simmer: Pour in the dry white wine, stirring well to scrape up any browned bits stuck to the bottom. Let it simmer for about 5 minutes until slightly reduced and alcohol cooks off.
6. Add Broth & Herbs: Stir in chicken broth, bay leaves, thyme sprigs, rosemary sprigs, nutmeg, and the parmesan rind. Bring the mixture to a simmer, cover with a lid, and reduce heat to medium-low. Let it cook gently for 1 hour, stirring occasionally to prevent sticking.
7. Finish with Milk: After the first simmer, stir in whole milk. Cover again and continue cooking for 45-60 minutes until the sauce thickens and the flavors meld beautifully. Uncover during the last few minutes for a thicker consistency if desired.
8. Final Touches: Skim off any excess grease floating on top of the sauce. Stir well, taste, and adjust salt to your preference.
9. Serve: Toss the white Bolognese sauce with freshly cooked pappardelle, spaghetti, or rigatoni pasta, or spoon the sauce generously on top.
10. Enjoy: Serve immediately and savor this creamy, flavorful twist on a classic Bolognese dish.

Notes

• Use a heavy-bottomed pot or Dutch oven for even heat distribution and best results.
• To deepen flavor, you can add a splash of cream at the end if desired.
• Pancetta can be substituted with unsmoked bacon but will slightly alter the flavor.
• Leftover sauce stores well in the refrigerator for up to 3 days or freezes for up to 3 months.
• Remove bay leaves, rosemary, thyme sprigs, and parmesan rind before serving.
• This sauce pairs well with wide noodle shapes like pappardelle or robust pastas like rigatoni to hold the creamy sauce.

Keywords: white bolognese, pork bolognese, creamy bolognese sauce, Italian white sauce, pancetta sauce, pasta sauce