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White Bolognese Sauce

Creamy White Bolognese Sauce for Cozy Fall Nights

Discover a rich, creamy White Bolognese Sauce perfect for cozy fall nights, using ground veal and flavorful vegetables.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Sauces
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Unsalted Butter Adds a rich, flavorful base for the sauce.
  • 8 leaves Sage Leaves Provides an aromatic earthy flavor; can be substituted with rosemary.
  • 4 ounces Pancetta Adds savory depth; feel free to swap it with Italian bacon.
  • 1 pound Ground Veal The main protein source, known for its tenderness; ground turkey makes a great alternative.
  • 1 pound Ground Hot Italian Sausage Infuses a spicy kick; for a milder flavor, opt for sweet sausage.
  • 2 cloves Garlic Contributes unmistakable savory notes; garlic powder works in a pinch.
  • 1 cup Leek Delivers a milder onion taste; shallots can be used if leeks aren’t available.
  • 1 cup Shallot Enhances sweetness and depth; simply replace it with an onion if needed.
  • 1 stalk Celery Adds moisture and crispness; this can be omitted if desired.
  • 1 bulb Fennel Provides a subtle anise flavor; feel free to omit if you’re not a fan.
  • 2 medium Carrots Bring sweetness and color; reduce the amount if you prefer a less sweet sauce.
  • 1 cup Dry White Wine Helps deglaze the pan and intensifies flavor; for a non-alcoholic option, use vegetable broth.
  • 2 cups Homemade Chicken Stock Deepens the flavor profile; store-bought stock is acceptable too.
  • 1 cup Heavy Cream Creates a luxurious creaminess; substitute with full-fat coconut milk for a dairy-free twist.
  • 2 leaves Bay Leaves Imparts herbal notes; thyme is a suitable alternative.
  • 1/4 teaspoon Nutmeg Adds warmth and spice; skip it for a simpler flavor.
  • 1 cup Parmesan Cheese Enhances both creaminess and flavor; Pecorino Romano can replace it if needed.
  • to taste Kosher Salt Necessary for flavor enhancement, adjust to taste.
  • to taste Black Pepper Necessary for flavor enhancement, adjust to taste.
  • 1 pound Pasta (e.g., Egg Pappardelle) Acts as the base for our sauce; choose any pasta variety you prefer.
  • 1 cup Reserved Pasta Water A key ingredient in thickening and binding the sauce to the pasta.

Equipment

  • large pan
  • Cutting Board
  • chef's knife
  • wooden spoon
  • Food Processor

Method
 

Step-by-Step Instructions for White Bolognese Sauce
  1. Begin by finely chopping the carrots, shallots, leeks, and fennel. You can use a food processor for efficiency or chop them by hand for a more personal touch. Aim for a uniform size to ensure even cooking.
  2. In a large pan over medium heat, melt 2 tablespoons of unsalted butter until bubbling. Add fresh sage leaves and fry for about 1-2 minutes until crispy and fragrant. Remove the sage and set aside, leaving the infused butter in the pan.
  3. Add diced pancetta to the same pan. Sauté for approximately 4-5 minutes until golden and crisp, stirring occasionally. Once cooked, use a slotted spoon to scoop out the pancetta and set it aside.
  4. Next, add 1 pound of ground veal and 1 pound of ground hot Italian sausage into the hot fat. Use a wooden spoon to break apart the meat, cooking for about 5-7 minutes until browned and no longer pink.
  5. Stir the finely chopped carrots, shallots, leeks, fennel, and celery into the pan with the browned meat. Cook for 5-6 minutes until the vegetables soften and become fragrant. After they begin to soften, mix in 2 cloves of minced garlic.
  6. Pour in 1 cup of dry white wine into the pan, scraping the bottom with a spatula to deglaze. Allow the mixture to simmer for approximately 3-4 minutes until the wine reduces by half and the alcohol evaporates.
  7. Once deglazed, add 2 cups of homemade chicken stock, 1 cup of heavy cream, 2 bay leaves, and a pinch of nutmeg. Stir to combine, then reduce heat to low and let it simmer uncovered for about 1.5 to 2 hours.
  8. While the sauce is simmering, cook your pasta in a large pot of salted boiling water according to package instructions until al dente, roughly 8-10 minutes for egg pappardelle. Reserve about 1 cup of the pasta cooking water before draining.
  9. Once the sauce has thickened and developed a creamy texture, gently mix in the reserved pasta water, adjusting the consistency to your liking. Toss the cooked pasta into the sauce, adding a splash of heavy cream for extra richness.
  10. To finish, plate your delicious White Bolognese Sauce over the pasta. Garnish generously with the crispy sage leaves and freshly grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

For even better flavor, prepare the sauce a day in advance. Allow the ingredients to meld for a mouthwatering dish you'll fall in love with!

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