White Bolognese Sauce Recipe

Introduction

White Bolognese sauce offers a rich, savory alternative to the classic tomato-based version. Made with ground pork, fresh herbs, and finished with creamy milk, this sauce is perfect for a comforting pasta 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 diced pancetta over medium-high heat for 5-10 minutes until browned. Remove the pancetta and set aside.
2. Step 2: Reduce heat to medium and add diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until softened.
3. Step 3: Increase heat to medium-high. Add ground pork and minced garlic, breaking up the meat with a spatula. Cook for 5-8 minutes, seasoning lightly with salt.
4. Step 4: Pour in white wine and stir, scraping up any browned bits from the bottom. Simmer for 5 minutes until slightly reduced.
5. Step 5: Stir in chicken broth, bay leaves, thyme, rosemary, nutmeg, and the parmesan rind. Bring to a simmer, cover, and cook over medium-low heat for 1 hour, stirring occasionally.
6. Step 6: Stir in whole milk, cover, and cook for an additional 45-60 minutes until the sauce thickens. Uncover towards the end if you want a thicker consistency.
7. Step 7: Skim any excess grease from the top, then stir, taste, and adjust salt as needed.
8. Step 8: Serve the sauce tossed with or spooned over pappardelle, spaghetti, or rigatoni. Enjoy!

Tips & Variations

• For deeper flavor, simmer the sauce gently for longer, up to 2 hours, adding broth if it becomes too thick.
• Substitute ground pork with a mix of pork and veal for a traditional touch.
• Use fresh herbs like sage or oregano instead of rosemary for a different aroma.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce if needed. You can also freeze the sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this white Bolognese?

Yes, you can use ground veal, chicken, or turkey as alternatives, but keep in mind that pork adds a richer flavor and moisture to the sauce.

What pasta pairs best with white Bolognese?

Wide, flat noodles like pappardelle or sturdy shapes such as rigatoni work best to hold the creamy sauce well, but spaghetti is also a good option.

White Bolognese Sauce Recipe

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White Bolognese Sauce is a rich and creamy twist on the classic Italian meat sauce, made with ground pork, pancetta, aromatic vegetables, fresh herbs, and finished with whole milk and a Parmesan rind for a luscious texture and depth of flavor. Perfectly suited for pairing with wide pasta noodles like pappardelle or rigatoni, this sauce simmers slowly on the stovetop to develop a hearty, savory profile without the traditional tomato base.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Cheese

• 4 oz pancetta, diced
• 2 pounds ground pork
• 2-inch Parmesan rind

Vegetables

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

Liquids

• 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
• Salt, to taste

Instructions

1. Sauté Pancetta: Heat a Dutch oven or large pot over medium-high heat and cook the diced pancetta for 5 to 10 minutes until it turns golden brown and crispy, releasing its fat and flavor.
2. Remove Pancetta: Using a slotted spoon, transfer the cooked pancetta to a bowl and set aside, leaving the rendered fat in the pot.
3. Cook Vegetables: Reduce the heat to medium, add the diced carrots, celery, and onion to the pot. Sauté the vegetables, stirring frequently, for 10 to 15 minutes until they become soft and translucent.
4. Brown the Pork: Increase the heat back to medium-high and add the ground pork along with the minced garlic. Break the meat apart with a spatula and cook for 5 to 8 minutes, seasoning lightly with salt as you go, until the pork is no longer pink.
5. Deglaze and Simmer: Pour in the dry white wine, stirring the pot to scrape up any browned bits stuck to the bottom. Let the wine simmer for about 5 minutes until it has slightly reduced.
6. Add Broth & Herbs: Stir in the chicken broth, bay leaves, fresh thyme sprigs, rosemary sprigs, nutmeg, and the Parmesan rind. Bring the mixture to a gentle simmer, cover the pot, and let it cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking.
7. Finish with Milk: After the hour, stir in the whole milk, put the lid back on, and simmer for another 45 to 60 minutes until the sauce thickens to a rich, creamy consistency. Uncover during the last 10 to 15 minutes if you prefer a thicker sauce.
8. Final Touches: Skim off any excess grease that rises to the surface. Taste the sauce and adjust the salt as needed to balance the flavors.
9. Serve: Toss the white Bolognese sauce with cooked pasta such as pappardelle, spaghetti, or rigatoni, or spoon it generously over the pasta.
10. Enjoy: Serve immediately and enjoy the comforting richness of this creamy white meat sauce.

Notes

• Using a Dutch oven or heavy-bottomed pot helps develop deep flavors and prevent scorching during the long simmer.
• Do not rush the simmering process; slow cooking allows the flavors to meld and the sauce to thicken beautifully.
• If you want a leaner version, substitute ground pork with ground turkey or chicken, but note this will change the flavor profile.
• The Parmesan rind adds umami depth; save rind pieces from other recipes and freeze them for sauce making.
• This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• For a vegetarian alternative, omit meat and pancetta and use mushrooms and white beans for texture.

Keywords: White Bolognese, Pork Sauce, Italian Meat Sauce, Creamy Bolognese, Pasta Sauce, Pancetta Sauce