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White Bolognese Sauce Recipe

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★★★★★

4.5 from 674 reviews

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.

Ingredients

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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

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