White Bolognese Sauce
Indulge in the comforting richness of White Bolognese Sauce, a luxurious twist on the classic Italian favorite. This creamy, savory ragu features a delicate balance of ground pork and veal (or beef), perfectly complemented by aromatic vegetables, dry white wine, and a milk-infused base. Simmered with fresh thyme and a bay leaf for depth of flavor, this velvety sauce gets its final touch of indulgence from grated Parmesan cheese. Perfectly paired with wide ribbons of pasta like tagliatelle or pappardelle, this hearty yet elegant white ragu is a delicious departure from traditional tomato-based sauces. Ready in just over an hour, this recipe is ideal for impressing your dinner guests or elevating a cozy weeknight meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 0.5 pound ground pork
- 0.5 pound ground veal (or substitute ground beef)
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup whole milk
- 1 cup chicken stock or broth
- 3 fresh thyme sprigs
- 1 bay leaf
- 0.5 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely diced onion, carrot, and celery. Cook, stirring frequently, for 6-8 minutes until the vegetables are softened but not browned.
Increase the heat to medium-high and add the ground pork and veal. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the pot to deglaze. Simmer for 5-7 minutes or until the wine is mostly reduced.
Reduce the heat to medium-low and pour in the milk. Simmer gently for 5 minutes, stirring occasionally.
Add the chicken stock, thyme sprigs, and bay leaf. Stir to combine, then cover partially and simmer on low for 30-40 minutes. Stir occasionally and add a splash of water if the sauce becomes too thick.
Remove the thyme sprigs and bay leaf. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
Serve hot over cooked pasta, such as tagliatelle or pappardelle, and garnish with additional Parmesan if desired.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4522 mg | 197% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 26.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1022 mg | 79% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2263 mg | 48% | |
*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.
