Looking for a hearty and comforting pasta sauce? This White Bolognese Sauce is a creamy, flavorful twist on the classic red sauce, featuring ground pork, aromatic herbs, and a luscious milk-based finish. Perfect for pairing with pappardelle, spaghetti, or rigatoni!

Ingredients

• 4 oz pancetta, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 pounds ground pork
• Salt, to taste
• 1 cup dry white wine
• 2 cups chicken broth
• 2 bay leaves
• 10 sprigs fresh thyme
• 2 sprigs fresh rosemary
• ¼ tsp nutmeg
• 2-inch Parmesan rind
• 1 cup whole milk

Instructions

Step 1: Sauté the Pancetta

In a Dutch oven or large pot, cook the diced pancetta over medium-high heat for 5-10 minutes until browned. Remove and set aside.

Step 2: Cook the Vegetables

Reduce heat to medium. Add the diced carrots, celery, and onion to the pot. Sauté for 10-15 minutes, stirring frequently, until softened.

Step 3: Brown the Pork

Increase heat to medium-high. Add ground pork and minced garlic, breaking it up with a spatula. Cook for 5-8 minutes, seasoning lightly with salt.

Step 4: Deglaze and Simmer

Pour in white wine and stir, scraping up any browned bits from the pot. Simmer for 5 minutes until slightly reduced.

Step 5: Add Broth & Herbs

Stir in chicken broth, bay leaves, thyme, rosemary, nutmeg, and Parmesan rind. Bring to a simmer, cover, and cook over medium-low heat for 1 hour, stirring occasionally.

Step 6: Finish with Milk

Stir in whole milk, cover, and cook for 45-60 minutes until the sauce thickens. Uncover towards the end if a thicker consistency is desired.

Step 7: Final Touches

Skim off any excess grease from the top. Stir, taste, and adjust salt as needed.

Step 8: Serve and Enjoy!

Toss the White Bolognese Sauce with pappardelle, spaghetti, or rigatoni for a rich and comforting meal. Enjoy!

Pro Tips for the Best White Bolognese

Use fresh herbs: Fresh thyme and rosemary enhance the depth of flavor. Choose a good white wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Slow and low is key: Simmering the sauce slowly helps the flavors meld beautifully.

Frequently Asked Questions (FAQ)

1. Can I use a different type of meat?

Yes! While ground pork is traditional for white Bolognese, you can substitute ground turkey, chicken, or even veal.

2. What can I use instead of white wine?

You can replace white wine with extra chicken broth or a splash of apple cider vinegar for acidity.

3. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

4. Can I make this sauce ahead of time?

Absolutely! The flavors develop even more overnight, making this an excellent make-ahead dish.

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