If you’re tired of the traditional red sauce and craving something rich, creamy, and comforting, then this White Bolognese Sauce is exactly what you need. It’s indulgent without being overly heavy, with a silky texture that coats pasta perfectly. Trust me, once you try this, you’ll never look at Bolognese the same way again.

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Why You’ll Love This Recipe

Creamy Comfort: This sauce is creamy, velvety, and so comforting—perfect for cozy nights in.

Rich Flavor: The combination of ground meat, white wine, and milk or cream creates a deep, complex flavor you’ll love.

Versatile: Great for pasta, but also perfect for lasagna, casseroles, or even as a topping for baked potatoes.

Easy to Make: With just a few simple ingredients, you can make this from scratch and impress anyone who’s lucky enough to sit at your table.

Ingredients

Here’s what you need for this luscious sauce:

Ground Meat: Use a mix of ground beef, pork, or veal for the perfect balance of flavor and texture.

Olive Oil: For sautéing the veggies and meat to build that savory base.

Onion: Finely chopped to add sweetness and depth to the sauce.

Carrot: Grated or finely diced for a bit of natural sweetness and texture.

Celery: Adds a subtle, fresh flavor that rounds out the sauce.

Garlic: Because what’s a great sauce without garlic? It’s the savory backbone of this dish.

White Wine: Dry white wine adds acidity and depth of flavor, balancing out the richness of the meat.

Milk or Heavy Cream: This is what gives the sauce its signature creamy texture. You can use milk for a lighter version or cream for a richer result.

Nutmeg: A pinch of nutmeg adds warmth and a hint of spice to this creamy sauce.

Salt and Pepper: To taste, bringing all the flavors together.

Parmesan Cheese: Freshly grated for extra flavor and a touch of savory richness.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make this creamy masterpiece:

Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add the onion, carrot, and celery, cooking until softened and fragrant, about 5-7 minutes.

Brown the Meat: Add the ground meat to the pan and cook until browned and no longer pink. Break up the meat as it cooks so it’s evenly crumbled.

Deglaze with Wine: Pour in the white wine and stir, scraping up any brown bits from the bottom of the pan. Let it cook for about 3-5 minutes until most of the wine has evaporated.

Add Dairy: Stir in the milk or cream and bring to a simmer. Add a pinch of nutmeg, and season with salt and pepper to taste. Let the sauce cook gently over low heat for about 30-45 minutes, stirring occasionally to keep everything creamy and smooth.

Finish with Cheese: Once the sauce is thickened to your liking, stir in the Parmesan cheese until melted and incorporated.

Serve: Serve hot over your favorite pasta, and enjoy the creamy goodness!

How to Serve White Bolognese Sauce

This White Bolognese Sauce pairs beautifully with a variety of dishes:

With Pasta: Serve with wide noodles like pappardelle, fettuccine, or rigatoni for the perfect pasta-to-sauce ratio.

With Lasagna: Layer it in a rich lasagna for a twist on the traditional red-sauce version.

As a Topping: Spoon it over roasted vegetables or baked potatoes for a comforting, decadent meal.

With Garlic Bread: A crispy slice of garlic bread is perfect for sopping up the creamy sauce.

Additional Tips

Low and Slow: Let the sauce simmer slowly to develop the full depth of flavor. The longer you let it cook, the better it will taste!

Customizable: If you want a lighter version, use ground turkey or chicken instead of beef and pork. You can also swap in plant-based milk for a dairy-free version.

Freeze It: This sauce freezes beautifully. Make a big batch and freeze the leftovers for busy nights.

Don’t Skip the Cheese: Freshly grated Parmesan is a must for this recipe—it melts better and adds so much flavor.

FAQ Section

Q1: Can I make this sauce ahead of time?
A1: Yes, it stores well! Make it ahead and refrigerate for up to 3 days, or freeze for up to 3 months.

Q2: Can I use red wine instead of white wine?
A2: While white wine is traditional, red wine will work if you prefer a different flavor profile.

Q3: Can I use ground turkey or chicken instead of beef or pork?
A3: Absolutely! Ground turkey or chicken will work, though the sauce will be slightly leaner.

Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Q5: Can I make this sauce without dairy?
A5: Yes! Use coconut milk or a plant-based cream for a dairy-free version.

Q6: Can I use jarred sauce instead of making it from scratch?
A6: While homemade adds a rich depth of flavor, you can use a high-quality jarred white sauce for convenience.

Q7: How can I thicken the sauce?
A7: Simmer it longer, or you can add a small slurry of cornstarch and water to thicken it up.

Q8: Can I add vegetables to the sauce?
A8: Sure! Mushrooms, spinach, or zucchini would be great additions.

Q9: Can I freeze this sauce?
A9: Yes! Just allow it to cool completely before freezing in an airtight container.

Q10: What’s the best pasta for this sauce?
A10: Wide noodles like pappardelle, fettuccine, or rigatoni work best to hold the creamy sauce.

Conclusion

This White Bolognese Sauce is perfect for when you’re craving something creamy, comforting, and a little bit different. With its rich, velvety texture and depth of flavor, it’s a recipe that’ll quickly become a favorite. Try it out, and let me know how you enjoy it!

White Bolognese Sauce

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Author: Maria
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yield: 6–8 servings 1x
Category: Sauce
Method: Simmering
Cuisine: Italian
Diet: Gluten Free

Print Recipe

Description

This creamy and rich White Bolognese Sauce is a comforting twist on the classic, made without tomatoes. Packed with savory pancetta, tender ground pork, fresh herbs, and a touch of nutmeg, it’s the perfect sauce for pappardelle, spaghetti, or rigatoni!

Instructions

Sauté Pancetta:
- In a Dutch oven or large pot, cook diced pancetta over medium-high heat for 5-10 minutes until browned.
- Remove pancetta and set aside.
Cook Vegetables:
- Reduce heat to medium. Add diced carrots, celery, and onion to the pot.
- Sauté, stirring frequently, for 10-15 minutes until softened.
Brown the Pork:
- Increase heat to medium-high. Add ground pork and garlic, breaking it up with a spatula.
- Cook for 5-8 minutes, seasoning lightly with salt.
Deglaze and Simmer:
- Pour in white wine and stir, scraping up any browned bits.
- Simmer for 5 minutes until slightly reduced.
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.
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.
Final Touches:
- Skim excess grease from the top. Stir, taste, and adjust salt as needed.
Serve:
- Toss with or spoon over pappardelle, spaghetti, or rigatoni.
- Enjoy!

Notes

Meat Variations: Substitute ground veal or ground beef for a different flavor.
Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
No Parmesan Rind? Add ¼ cup grated parmesan when stirring in the milk.