Penne Alla Bolognese Bianco
Indulge in the rich, velvety flavors of Penne Alla Bolognese Bianco, a delightful twist on the classic Italian favorite. This comforting pasta dish trades the traditional tomato base for a luscious white sauce, combining tender ground pork and veal with aromatic sautéed vegetables, dry white wine, and a splash of heavy cream. Enhanced with fresh herbs like thyme and rosemary, and topped with freshly grated Parmesan, this recipe creates a creamy, savory masterpiece that’s perfect for a weeknight dinner or an elegant gathering. Ready in just over an hour, this white Bolognese sauce pairs beautifully with al dente penne pasta, offering a luxurious yet approachable meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 250 grams Ground pork
- 250 grams Ground veal
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken or vegetable stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme, finely chopped
- 1 teaspoon Fresh rosemary, finely chopped
- 1 leaf Bay leaf
- 50 grams Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
- to taste Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter melts.
Add the diced onion, carrot, and celery to the skillet. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground pork and veal to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through. This will take about 8-10 minutes.
Season the meat mixture generously with salt and black pepper. Add the thyme, rosemary, and bay leaf, stirring to combine.
Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate and for the flavors to deepen.
Add the chicken or vegetable stock to the skillet, reduce the heat to low, and simmer the sauce for 20-25 minutes, stirring occasionally, until it has thickened slightly.
Stir the heavy cream into the sauce and let it simmer for an additional 5 minutes. Taste and adjust the seasoning with more salt and black pepper, if needed.
Remove and discard the bay leaf. Toss the cooked penne pasta into the sauce, adding a splash of reserved pasta water if the sauce is too thick.
Stir in the grated Parmesan cheese until melted and evenly combined with the pasta.
Serve the Penne Alla Bolognese Bianco hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.3 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 780 mg | 60% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
