White Bolognese
This White Bolognese is a classic meat sauce made without tomato. It's a combination of beef and pork, herbs, white wine and cream and it's rich, super comforting and zesty!
Servings: 8 servings
Calories: 716kcal
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 14 sage leaves, keep seven whole and chop the remaining
- 1 1/2 cups yellow onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, finely minced
- 2 tsp. fresh thyme leaves
- 1 tsp. kosher salt
- 1 tsp. pepper
- 2 bay leaves
- 4 oz. pancetta, chopped
- 1 lb. ground beef, I use 90/10
- 1 lb. ground pork
- 1 cup white cooking wine
- 1 3/4 cups low-sodium chicken stock
- 1/2 cup heavy cream
- Parmesan rind, if desired for extra flavor
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 lb. spaghetti, for serving
Instructions
- Melt your butter in a large deep skillet over medium heat. Add your seven fresh sage leaves and cook for about 3 minutes until crisp, flipping halfway through. Remove to a plate and set aside.
- Add the olive oil to the skillet as well as the onions, celery, carrots, garlic, thyme leaves, chopped sage leaves and salt and pepper and cook over medium heat until softened, about 10 minutes. Add the bay leaves and pancetta and cook for about 3 minutes, stirring often, until the fat is rendered.
- Raise the heat to medium-high and add your beef and pork and cook, breaking up as it cooks, until the meat is no longer pink and until the the liquid has mostly evaporated, about 7-8 minutes. Add the wine and continue to cook until it has mostly evaporated.
- Add your chicken stock, cream and Parmesan rind, if using, and bring to a boil before reducing the heat to a simmer. Simmer for 35-45 minutes until the mixture thickens slightly, stirring occasionally. Remove the bay leaves and Parmesan rind. Add your grated Parmesan and crispy sage leaves and mix gently until well combined. Remove from the heat and serve over the pasta of your choice with extra grated Parmesan cheese.
Notes
I used one pound of 90/10 ground beef and one pound ground pork for this recipe.
I like to add a Parmesan rind to the bolognese while it's simmering for added flavor.
To make things easier, I usually chop all of my veggies the night before, so I don't have as much work to do the day I make the bolognese.
Nutrition
Calories: 716kcal | Carbohydrates: 51g | Protein: 32g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 521mg | Potassium: 724mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3123IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 3mg