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White Bolognese Sauce Recipe

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★★★★★

4.6 from 117 reviews

This White Bolognese Sauce is a creamy, flavorful twist on the classic Italian meat sauce, using ground pork, pancetta, fresh herbs, and a touch of nutmeg. Slow-simmered and finished with whole milk, this rich and velvety sauce pairs perfectly with wide pasta like pappardelle, spaghetti, or rigatoni for a comforting meal.

Ingredients

Scale

Meat and Dairy

  • 4 oz pancetta, diced
  • 2 pounds ground pork
  • 1 cup whole milk
  • 2-inch parmesan rind

Vegetables and Aromatics

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

Liquids and Seasonings

  • 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

Instructions

  1. Sauté Pancetta: In a Dutch oven or large pot, cook diced pancetta over medium-high heat for 5-10 minutes until browned. This will render the fat and create a flavorful base for the sauce.
  2. Remove Pancetta: Take the browned pancetta out of the pot and set aside to add back in later.
  3. Cook Vegetables: Reduce heat to medium. Add the diced carrots, celery, and onion to the pot and sauté, stirring frequently, for 10-15 minutes until the vegetables are softened and aromatic.
  4. Brown the Pork: Increase heat to medium-high and add the ground pork along with the minced garlic. Break up the meat with a spatula, season lightly with salt, and cook for 5-8 minutes until the pork is browned evenly.
  5. Deglaze and Simmer: Pour in the white wine and stir well, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes until the wine has reduced slightly, concentrating the flavor.
  6. Add Broth & Herbs: Stir in the chicken broth, bay leaves, fresh thyme, rosemary, nutmeg, and the parmesan rind into the pot. Bring the mixture to a gentle simmer, then cover and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking.
  7. Finish with Milk: Stir in the whole milk, cover again, and let it cook for another 45-60 minutes. The milk enriches the sauce and helps it thicken to a velvety texture. Uncover toward the end if you want a thicker consistency.
  8. Final Touches: Skim off any excess grease that rises to the top. Stir the sauce well, taste it, and adjust salt as needed to balance the flavors.
  9. Serve: Toss the finished White Bolognese sauce with cooked pappardelle, spaghetti, or rigatoni pasta. Serve hot for a comforting and delicious meal.
  10. Enjoy! Savor your homemade White Bolognese sauce with your favorite pasta and garnish as desired.

Notes

  • Use a Dutch oven or heavy-bottomed pot to ensure even cooking and good heat retention.
  • Slow simmering allows the flavors to develop deeply, so avoid rushing the cooking times.
  • If you want a thicker sauce, uncover the pot during the last 15-20 minutes of cooking to reduce the sauce.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Pair this sauce with wide, hearty pasta shapes to hold the rich sauce better.

Keywords: White Bolognese, pork bolognese, creamy pasta sauce, Italian meat sauce, pancetta sauce, homemade pasta sauce

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