To me, there’s just nothing like a good pasta sauce that cooks low and slow for hours. It’s the epitome of comfort food. In the past, we’ve presented you with conventional Bolognese, Lamb Ragu, and our super popular Italian-American Sunday Gravy. This one is a bit different, but equally delicious.
What is White Bolognese?
White Bolognese is a variation on regular Bolognese, which is the version of ragù that they serve in Bologna, Italy. Ragù is basically an Italian meat sauce that is cooked for a long time and served with pasta. When the sauce was first developed in the 18th century, all Bolognese was white. Tomato was not added until much later, though now it is considered standard. So, you could say that White Bolognese is actually the most traditional.
Ingredients
Pancetta – Cut into small cubes. This adds the first layer of flavor. Onion, carrots and celery – Classic Italian Soffritto. Garlic – We can’t cook without it. Ground pork – I find this works better for white Bolognese than beef. Dry white wine – You can drink the leftovers while the sauce simmers. Chicken broth – I use Better then Bouillon chicken base. Herbs and spices – Bay leaves, thyme, rosemary, nutmeg, and of course, salt. Parmesan rind – I understand if you don’t have it. But if you do, definitely add it in. Milk – This gives the sauce a creamy, velvety texture.
White Bolognese Sauce Recipe
I start by sautéing the pancetta in a Dutch oven for 5-10 minutes, until it browns up a bit, then remove it to a plate. Next, I reduce the heat to medium and add diced carrots, celery and onion. I sauté the soffritto, stirring frequently, for 10-15 minutes until soft and fragrant. I make sure it doesn’t caramelize, because this can change the flavor of the sauce. Then, I return the stove to medium-high heat and add ground pork and garlic. I cook it, breaking the pork up with a spatula into a fairly fine texture, for 5-8 minutes. I also like to add a bit of salt to the pork while it cooks. Once the pork is browned up, I add in the white wine, stirring to deglaze the pan, and simmer for 5 minutes. Then, I stir in chicken broth along with bay leaves, thyme, rosemary, nutmeg and parmesan rind. I bring this all to a simmer, reduce heat to medium-low, cover, and cook for 1 hour. Occasionally, I give it a stir to ensure the sauce doesn’t stick to the bottom. Next, I stir in the milk until well combined. Cover and continue cooking for 45-60 minutes. Some grease rises to the top of the sauce after cooking. I skim most of that off. Finally, I give it a good stir and taste and adjust for salt.
Jason’s Tips
This sauce goes great with a variety of pastas. The top choice would be some wide, flat shape such as tagliatelle or pappardelle. Rigatoni is another good option. Though I’ve never tried it, I can see this sauce making an interesting twist on lasagna. Don’t rush the soffritto. The goal is to soften the vegetables, not brown them. For more details, see our Italian Soffritto post. You can certainly simmer it for longer before adding the milk. Sometimes I set the heat to low and just let it cook for 4 or 5 hours. Now for my favorite tip. Make it a day in advance. Yes, I’m serious. White Bolognese tastes better the next day after the flavors have had a chance to meld together. Just let it cool, then stick it in the fridge overnight. Reheat it the next day on stovetop with the lid on. If it has thickened up too much, very gradually stir in a little water or low sodium chicken broth until it has reached your desired consistency.
Try something new the next time you crave pasta. Yes, my White Bolognese takes some patience. But it’s well worth it. If you try it, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
White Bolognese, on our Gypsy Plate… enjoy!
Try these other classic Italian recipesSteak PizzaiolaPasta alla NormaChicken CacciatoreEggplant ParmesanFrutti di MareArrabiata Sauce
