This white Bolognese feels lighter than a traditional tomato-based Bolognese, and its shorter cooking time makes it perfect for a weeknight dinner. Warm spices such as nutmeg and allspice add a savory depth to my version.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons canola oil
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 1 yellow onion, finely diced
- 5 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/2 cup whole milk
- 1 piece Parmesan rind
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon chile flakes
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 6 fresh sage leaves
- 1 dried bay leaf
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Pecorino Romano, plus more for serving
- 2 tablespoons unsalted butter
- About 1 pound pasta, cooked to al dente, for serving
Instructions
- Heat the canola oil in a heavy-bottomed pot over medium-high heat. Sauté the carrots, celery and onion until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about another minute.
- Add the ground beef, pork and veal, season with salt and pepper and cook, stirring and breaking up the meat occasionally with a wooden spoon, until browned, about 5 minutes. Deglaze the pot with the white wine, scraping up any brown bits stuck to the bottom. Add the stock, milk and Parmesan rind. Season with the chile flakes, nutmeg, allspice, sage, bay leaf and salt and pepper to taste.
- Reduce the heat to low and simmer, stirring occasionally, 30 to 45 minutes. Adjust the seasoning with salt and pepper. Finish with the fresh basil and parsley, grated Pecorino Romano and butter. Serve with your favorite pasta with some more Pecorino Romano grated over the top!!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 775 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 39 g |
| Cholesterol | 102 mg |
| Sodium | 923 mg |
Reviews
This was delicious. I used meatloaf mix for the meat. The sauce was thinner than I expected. Next time I will add a thickening agent.
Delicious. Love it.
Fantastic recipe!! Made this tonight and it was delicious.
Made this recipe yesterday. My grocer didn’t have ground veal so I used ground lamb along with the ground chicken and beef. It was sublime. My guests were raving. I tasted several times as I made the sauce and used less salt than the recipe calls for but otherwise followed the recipe to the letter. Delicious blend of herbs and spices along with the subtlety and smoothness of the sauce turns this bolognese into something beyond. My first white bolognese sauce but absolutely not my last!
I made the sauce after I saw the show.
I only had grass fed ground beef, but I had everything else. Loved the idea of the sage which gave a very Italian flavor. Add all the rest of the ingredients and let it simmer on low for over an hour. Cooked some small rigatoni and top everything with Parmesan and pecorino!
Did not miss the tomatoes!
I only had grass fed ground beef, but I had everything else. Loved the idea of the sage which gave a very Italian flavor. Add all the rest of the ingredients and let it simmer on low for over an hour. Cooked some small rigatoni and top everything with Parmesan and pecorino!
Did not miss the tomatoes!