Name: White Bolognese Sauce Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 4 oz pancetta, diced; 2 pounds ground pork; 1 cup whole milk; 2-inch parmesan rind; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups chicken broth; Salt, to taste; 2 bay leaves; 10 sprigs fresh thyme; 2 sprigs fresh rosemary; ¼ tsp nutmeg

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Introduction

White Bolognese sauce is a rich, creamy alternative to the classic red version. Made with ground pork, aromatic vegetables, fresh herbs, and finished with milk, this sauce offers a delicate and deeply flavorful experience perfect for pasta nights.

A white shallow bowl holds a dish with two layers: the bottom layer is a nest of creamy yellow fettuccine pasta with a smooth texture, and on top is a rich, chunky meat sauce with brown ground meat mixed with bits of orange carrot. The sauce is thick and slightly glossy, sprinkled with small green parsley leaves and light dustings of grated cheese. The dish sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Reduce heat to medium. Add diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until softened.
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.
Step 4: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until slightly reduced.
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.
Step 6: Stir in the whole milk, cover, and continue cooking for 45-60 minutes until the sauce thickens. Uncover toward the end if you prefer a thicker consistency.
Step 7: Skim any excess grease from the surface. Stir the sauce, taste, and adjust salt as necessary.
Step 8: Serve the sauce tossed with or spooned over pappardelle, spaghetti, or rigatoni. Enjoy!

Tips & Variations

For a richer sauce, add a splash of heavy cream towards the end of cooking instead of or along with the milk.
If fresh herbs aren’t available, substitute with 1 teaspoon dried thyme and ½ teaspoon dried rosemary, adding them earlier in the cooking process.
Try adding a pinch of crushed red pepper for a subtle heat.
Use chicken or vegetable broth instead of chicken broth for a different flavor profile.

Storage

Store leftover White Bolognese in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a little milk or broth if the sauce has thickened too much. This sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows a close-up of creamy pasta with wide, yellow noodles that have a smooth texture and soft curls around the edges, topped with a thick layer of light brown, chunky meat sauce mixed with melted white cheese stretching in strings as a fork lifts a bite. Fresh green chopped herbs are sprinkled over the top, adding bright color contrast against the pasta and sauce. The pasta is served in a white bowl with a matte finish, placed on a white marbled surface, and a silver fork is holding up a portion in the center of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of ground pork?

Yes, ground beef can be used, but the sauce will have a slightly different flavor and texture. Pork adds extra richness and moisture that beef may lack.

What pasta pairs best with White Bolognese?

This sauce is excellent with wide, flat pasta like pappardelle that can hold the creamy sauce well. Spaghetti and rigatoni are also great choices that allow the sauce to cling nicely.