White Bolognese Sauce Recipe
This rich and creamy White Bolognese Sauce is a delicious twist on the traditional Italian meat sauce, featuring ground pork cooked with aromatic vegetables, herbs, and finished with whole milk and Parmesan rind for a velvety texture. Perfectly paired with pappardelle, spaghetti, or rigatoni, this sauce offers a hearty and flavorful meal ideal for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: Serves 6 to 8 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat and Aromatics
- 4 oz pancetta, diced
- 2 pounds ground pork
- 4 cloves garlic, minced
- Salt, to taste
Vegetables
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
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
- 1/4 tsp nutmeg
- 2-inch parmesan rind
Instructions
- Sauté Pancetta: In a Dutch oven or large pot, cook diced pancetta over medium-high heat for 5-10 minutes until browned and crisp. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Cook Vegetables: Reduce heat to medium. Add diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until the vegetables are softened and slightly caramelized.
- Brown the Pork: Increase heat to medium-high. Add the ground pork and minced garlic to the pot, breaking up the meat with a spatula. Cook for 5-8 minutes or until the pork is browned and cooked through. Season lightly with salt.
- Deglaze and Simmer: Pour in the dry white wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Allow the wine to simmer for 5 minutes until slightly reduced and fragrant.
- Add Broth & Herbs: Stir in the chicken broth, bay leaves, fresh thyme, rosemary, nutmeg, and parmesan rind. Bring the mixture to a simmer, then cover and reduce heat to medium-low. Let it cook gently for 1 hour, stirring occasionally to prevent sticking.
- Finish with Milk: Stir in the whole milk, cover again, and continue cooking for 45-60 minutes until the sauce thickens and the flavors meld. For a thicker consistency, uncover during the last 10-15 minutes of cooking to allow some liquid to evaporate.
- Final Touches: Skim any excess grease from the top of the sauce. Stir well, taste, and adjust salt as needed.
- Serve: Toss the sauce with cooked pappardelle, spaghetti, or rigatoni, or spoon it generously over the pasta. Enjoy!
Notes
- Meat Variations: Substitute ground veal or ground beef for a different flavor profile.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- No Parmesan Rind? You can add ¼ cup grated Parmesan cheese when stirring in the milk as a substitute.
Keywords: White Bolognese, white meat sauce, Italian bolognese, pork sauce, creamy pasta sauce, pancetta, comfort food
Find it online: https://hannahdelgado.com/white-bolognese-sauce-recipe/
