Description
This White Bolognese Sauce is a rich and creamy variation of the traditional Italian meat sauce, featuring ground pork, pancetta, aromatic vegetables, white wine, chicken broth, fresh herbs, and finished with whole milk and a parmesan rind. Perfectly thickened and full of depth, it pairs wonderfully with pappardelle, spaghetti, or rigatoni for an indulgent pasta 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 Broth
- 1 cup dry white wine
- 2 cups chicken broth
Herbs and Spices
- 2 bay leaves
- 10 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ tsp nutmeg
- Salt, to taste
Instructions
- Sauté Pancetta: In a Dutch oven or large pot, cook the diced pancetta over medium-high heat for 5 to 10 minutes until it becomes browned and crisp.
- Remove Pancetta: Take the browned pancetta out of the pot and set it aside to be added back later.
- Cook Vegetables: Reduce the heat to medium. Add the diced carrots, celery, and onion to the pot and sauté, stirring frequently, for 10 to 15 minutes until the vegetables soften.
- Brown the Pork: Increase the heat back to medium-high and add the ground pork along with the minced garlic. Break up the pork with a spatula and season lightly with salt. Cook for 5 to 8 minutes until the meat is nicely browned.
- Deglaze and Simmer: Pour in the dry white wine and stir, scraping up all the browned bits from the bottom of the pot. Let it simmer for about 5 minutes until the wine reduces slightly.
- Add Broth & Herbs: Stir in the chicken broth, bay leaves, fresh thyme, rosemary, nutmeg, and the parmesan rind. Bring the mixture to a simmer, then cover the pot and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking.
- Finish with Milk: After 1 hour, stir in the whole milk, cover again, and cook for another 45 to 60 minutes until the sauce thickens and develops a creamy texture. If a thicker consistency is desired, uncover during the last part of cooking to allow some liquid to evaporate.
- Final Touches: Skim off any excess grease from the surface of the sauce. Stir well, taste, and adjust salt as needed.
- Serve: Toss the White Bolognese sauce with cooked pasta such as pappardelle, spaghetti, or rigatoni, and enjoy your flavorful meal.
Notes
- Meat Variations: Substitute ground veal or ground beef for a different flavor profile in the sauce.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months for longer preservation.
- No Parmesan Rind?: If you don’t have a parmesan rind, add ¼ cup grated parmesan cheese when stirring in the milk to achieve the creamy, cheesy flavor.
