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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.

Ingredients

Scale

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

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