White Bolognese Pasta (Print Version)
Rich and creamy white Bolognese with pancetta, pork, and herbs. Perfect for hearty pasta dishes like pappardelle or rigatoni.
# Ingredients:
01 -
4 oz pancetta, diced
02 -
2 carrots, diced
03 -
2 stalks celery, diced
04 -
1 onion, diced
05 -
4 cloves garlic, minced
06 -
2 pounds ground pork
07 -
Salt, to taste
08 -
1 cup dry white wine
09 -
2 cups chicken broth
10 -
2 bay leaves
11 -
10 sprigs fresh thyme
12 -
2 sprigs fresh rosemary
13 -
1/4 tsp nutmeg
14 -
2-inch parmesan rind
15 -
1 cup whole milk
# Instructions:
01 -
In a Dutch oven or large pot, cook diced pancetta over medium-high heat for 5-10 minutes until browned. Remove pancetta and set aside.
02 -
Reduce heat to medium. Add diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until softened.
03 -
Increase heat to medium-high. Add ground pork and garlic, breaking it up with a spatula. Cook for 5-8 minutes, seasoning lightly with salt.
04 -
Pour in white wine and stir, scraping up any browned bits. Simmer for 5 minutes until slightly reduced.
05 -
Stir in chicken broth, bay leaves, thyme, rosemary, nutmeg, and parmesan rind. Bring to a simmer, cover, and cook over medium-low heat for 1 hour, stirring occasionally.
06 -
Stir in whole milk, cover, and cook for 45-60 minutes until the sauce thickens. Uncover towards the end if a thicker consistency is desired.
07 -
Skim excess grease from the top. Stir, taste, and adjust salt as needed.
08 -
Toss with or spoon over pappardelle, spaghetti, or rigatoni.