Rich White Bolognese Sauce for Pasta (Print version)
A creamy tomato-free Bolognese sauce with pancetta, beef, pork, white wine, milk, and parmesan tossed with wide pasta.
# Ingredients:
For the white Bolognese sauce
01 -
4 oz (115 g) pancetta, finely diced
02 -
1 tablespoon olive oil
03 -
2 tablespoons unsalted butter
04 -
1 medium yellow onion, finely diced
05 -
1 medium carrot, finely diced
06 -
1 celery stalk, finely diced
07 -
3 cloves garlic, minced
08 -
1 lb (450 g) ground beef, 85 to 90 percent lean
09 -
1/2 lb (225 g) ground pork
10 -
1 1/4 teaspoons kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
3/4 cup (180 ml) dry white wine
13 -
1 1/2 cups (360 ml) low-sodium chicken broth
14 -
1 cup (240 ml) whole milk
15 -
1/2 cup (120 ml) heavy cream
16 -
1 bay leaf
17 -
1 small rosemary sprig
18 -
1/8 teaspoon ground nutmeg
19 -
1/2 cup (50 g) finely grated parmesan cheese, plus more for serving
For serving
20 -
12 oz (340 g) pappardelle, tagliatelle, or fettuccine
21 -
1/2 cup (120 ml) reserved pasta water, as needed
22 -
1 teaspoon finely grated lemon zest, optional
23 -
Chopped parsley or extra rosemary, optional
# Instructions:
01 -
Heat the olive oil in a Dutch oven over medium heat. Add the pancetta and cook for 5-7 minutes, stirring often, until the fat renders and the edges are lightly crisp.
02 -
Add the butter, onion, carrot, celery, and a pinch of the salt. Cook for 8-10 minutes, stirring often, until the vegetables are soft and glossy. Stir in the garlic for 30 seconds.
03 -
Add the beef, pork, remaining salt, and black pepper. Cook for 8-10 minutes, breaking the meat into small pieces, until most of the moisture has cooked off and the meat begins to brown.
04 -
Pour in the white wine and scrape the bottom of the pot. Simmer for 4-5 minutes, until the wine is reduced and the sharp alcohol smell fades.
05 -
Stir in the chicken broth, milk, cream, bay leaf, rosemary, and nutmeg. Bring to a gentle simmer, then lower the heat and cook uncovered for 50-60 minutes, stirring now and then, until thick and creamy.
06 -
Boil the pasta in well-salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
07 -
Remove the bay leaf and rosemary sprig. Add the pasta to the sauce with parmesan and a splash of pasta water. Toss over low heat until glossy and well coated. Finish with lemon zest and herbs if using.
# Good to know:
01 -
Best with wide pasta such as pappardelle, tagliatelle, or fettuccine.
02 -
Sauce can be made 1 day ahead and reheated gently before tossing with pasta.
03 -
Use a Dutch oven or heavy pot to prevent scorching during the simmer.