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White Bolognese with Pappardelle: An Italian Silky Slow-Cooked Meat Sauce Recipe

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4.3 from 4 reviews

White Bolognese is a rich and silky Italian pasta sauce made with ground pork and veal, slow-simmered with white wine, milk, fresh herbs, and a soffritto of finely diced onion, carrot, and celery. This comforting, velvety ragù is perfect for cozy dinners and pairs beautifully with wide pappardelle or tagliatelle noodles. The sauce is finished with freshly grated Parmigiano Reggiano for an authentic Italian touch. Optional slow cooker instructions make this recipe versatile and easy to prepare ahead.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Ragù Bianco

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, finely chopped
  • 1 pound ground pork
  • 1 pound ground veal (or substitute with Italian sausage, ground beef, ground chicken, or ground turkey)
  • 1 teaspoon fine sea salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon homemade Italian seasoning (or dried rosemary + thyme mix)
  • Pinch of ground nutmeg
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 ¼ cups whole milk
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Freshly grated Parmigiano Reggiano, for serving

Pasta

  • 1 pound pappardelle or tagliatelle (or any pasta of your choice)
  • Salt for pasta water

Instructions

  1. Build the soffritto: In a large heavy pot or Dutch oven, heat olive oil and butter over medium heat. Add the finely diced onion, carrot, and celery. Cook for 8–10 minutes until the vegetables are soft, sweet, and lightly golden, forming the flavor base of the sauce.
  2. Add the garlic: Stir in the chopped garlic and cook for 1 minute until fragrant, being careful not to let it brown.
  3. Brown the meats: Add the ground pork and veal to the pot. Season with salt, pepper, nutmeg, and Italian herbs. Use a wooden spoon to break the meat into small pieces. Cook for 10–12 minutes, allowing the meat to lose its raw color and begin to caramelize by letting it sit undisturbed occasionally.
  4. Deglaze with wine: Pour in the white wine and simmer for 3–4 minutes until mostly evaporated. Scrape any browned bits from the bottom of the pot to incorporate flavor.
  5. Slow simmer: Add 1 ½ cups of the chicken stock, the milk, fresh rosemary (or thyme), and bay leaf. Stir gently and bring the mixture to a soft simmer. Reduce the heat to low and cook uncovered for at least 1 hour, ideally 1½ to 2 hours, stirring occasionally. Add more broth as needed to keep the ragù loose and silky. Remove the herb sprigs and bay leaf before serving.
  6. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pappardelle or tagliatelle until al dente according to package instructions, typically 1–2 minutes under recommended time.
  7. Marry the pasta and sauce: Transfer the cooked pasta directly into the pot with the warm ragù along with a splash of pasta water. Toss gently over medium heat for 1–2 minutes to let the sauce cling to the pasta ribbons. Finish by mixing in a generous handful of freshly grated Parmigiano Reggiano. Serve immediately while hot.

Notes

  • Let the soffritto soften and caramelize slowly for authentic sweetness and depth of flavor.
  • Allow the meat to brown properly by letting it sit undisturbed in intervals to build caramelization.
  • Ensure white wine fully reduces to avoid a sharp taste in the sauce.
  • Simmer the sauce uncovered to evaporate liquid gradually and concentrate flavors.
  • Add broth only as needed to maintain a loose, velvety texture; ragù should never be soupy.
  • Finish cooking the pasta in the sauce for proper emulsification and restaurant-quality texture.
  • Rest the sauce for 10 minutes before serving to allow flavors to settle and deepen.
  • Slow cooker option: After sautéing soffritto and browning meats on the stovetop, transfer everything to a slow cooker. Add wine, broth, milk, and herbs. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Remove herbs and finish with Parmigiano. Toss pasta directly with finished sauce for best results.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/white-bolognese-with-pappardelle-an-italian-silky-slow-cooked-meat-sauce-recipe/