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White Bolognese Sauce Recipe

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★★★★★

4.8 from 147 reviews

This White Bolognese Sauce is a rich and flavorful twist on the classic Italian meat sauce, using ground pork, pancetta, aromatic vegetables, herbs, and white wine. Slow-simmered with chicken broth and finished with creamy whole milk and Parmesan rind, this sauce offers a delicate yet hearty complexity perfect for serving over 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 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

Other

  • Salt, to taste
  • 2-inch Parmesan rind

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, rendering out the fat.
  2. Remove Pancetta: Take the browned pancetta out of the pot and set it aside for later use or garnish.
  3. Cook Vegetables: Reduce the heat to medium, add diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until the vegetables soften and begin to caramelize.
  4. Brown the Pork: Increase heat to medium-high and add ground pork and minced garlic to the pot. Break up the meat with a spatula, cooking for 5-8 minutes until browned. Lightly season with salt.
  5. Deglaze and Simmer: Pour in the dry white wine while stirring, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
  6. Add Broth & Herbs: Stir in chicken broth, bay leaves, fresh thyme, rosemary, nutmeg, and the Parmesan rind. Bring the mixture to a simmer, then cover and cook over medium-low heat for 1 hour, stirring occasionally.
  7. Finish with Milk: Stir in whole milk, cover again, and cook for an additional 45-60 minutes until the sauce thickens and develops a creamy consistency. Uncover towards the end if you prefer a thicker sauce.
  8. Final Touches: Skim any excess grease from the top of the sauce. Stir well, taste, and adjust salt as needed.
  9. Serve: Toss the sauce with cooked pappardelle, spaghetti, or rigatoni, or spoon it generously over the pasta of your choice.
  10. Enjoy: Serve immediately and enjoy a comforting Italian-inspired meal.

Notes

  • Meat Variations: Substitute ground veal or ground beef for a different flavor profile in your White Bolognese.
  • Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • No Parmesan Rind? If you don’t have a Parmesan rind, add ¼ cup grated Parmesan cheese when stirring in the milk to maintain the cheese flavor.

Keywords: White Bolognese, white meat sauce, Italian sauce, pork bolognese, pancetta sauce, creamy bolognese, pasta sauce

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