Most of us are familiar with the classic tomato-based bolognese, but did you know that White Bolognese Sauce came first? This rich and creamy meat sauce is made the authentic Italian way with milk, not cream!
Table of contents
About the Recipe
White Bolognese sauce, formally known as Ragu Bianco, originated in Northern Italy and is still a prominent dish in Emilia Romagna and Tuscany today. Believe it or not, White Bolognese came about before the tomato-based version!
Similarly to traditional Ragu alla Bolognese, White Bolognese includes a mixture of meats, Italian soffritto (carrots, celery, onion), white wine, broth and milk. The sauce is slowly simmered resulting in a rich, velvety consistency.
I might not have grown up eating White Bolognese Sauce, but I plan to make this recipe a new tradition in my family. I also have a great recipe for the tomato-based counterpart, Spaghetti Bolognese. Other meals on my Sunday dinner rotation include my Short Rib Ragu and Lasagna Bolognese with Bechamel Sauce.
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Ingredient Notes
Meats - I use a combination of pancetta, and ground beef and pork. You could also use mild Italian sausage or veal. Other versions include pork shoulder or game meats, such as wild boar and rabbit.
Herbs and Spices - My recipe uses rosemary, sage and whole cloves. Other common variations include thyme, bay leaves or nutmeg.
Wine - Chose a dry white wine. I suggest pinot grigio, sauvignon blanc, chardonnay or dry vermouth. Go for something good enough to drink, but don't waste anything too expensive or fancy.
Broth - I used store bought chicken broth. I prefer low-sodium so I can use more of it without the sauce becoming too salty. Homemade stock made with chicken and/or beef would make this sauce even better. Not only is homemade stock tastier but the gelatin from animal bones helps create a thick, silky sauce.
Milk - It's actually more common in Italy to use milk in bolognese, rather than heavy cream. Milk actually helps tenderize the meat during the cooking process and contributes to the velvety, creamy texture of the sauce.
Pasta - Wide flat pastas such as pappardelle or tagliatelle are commonly used with bolognese sauce. Other pasta shapes that pair well include rigatoni, spaghetti or paccheri.
Fat - You can use either olive oil or butter, but I like to use a combination of both. I prefer to cook the base of the sauce in extra virgin olive oil for it higher smoke point. After adding the pasta to the sauce, I emulsify in butter which adds to the rich flavor and texture.
Recipe Steps
Recipe Tips
Chopping the soffritto - If you're not comfortable with chopped the carrots, celery and onion very small, I suggest adding large chunks of the vegetables to a food processor and pulsing until ground, but not pureed.
Be cautious of salt - Keep in mind, pancetta, chicken broth and pasta water, can all be quite salty. I highly suggest using a low sodium or sodium free broth. In the case that your sauce comes out on the salty side, make sure to under salt the pasta water to balance out the salinity of the finished dish.
Save plenty pasta water - If you're using store bought broth or stock, it won't thicken and reduce to the same consistency of a homemade stock. Homemade stock naturally contains gelatin from the animal bones, which contributes to a thick, velvety texture in the sauce. To make up for this, you can add extra pasta water so the starch in the pasta water helps thicken the sauce.
FAQs
Wide, flat pasta noodles, such as pappardelle or tagliatelle, pair well with White Bolognese Sauce (Ragu Bianco). You can also use rigatoni, paccheri and spaghetti.
If you add milk to White Bolognese sauce, it helps tenderize the meat and create a rich, velvety sauce. Milk is more traditional than cream in this dish.
You don't have to use alcohol in white Bolognese sauce. Instead of wine, use more broth or water. To compensate for the acidity in the wine, add a small amount of lemon juice and/or zest at the end of the cooking process.
White Bolognese is commonly made using a combination of ground meats, such as beef, pork, veal, pancetta and/or sausage. Other versions may include braised and shredded meats, such as pork shoulder, wild boar or rabbit.
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Authentic White Bolognese Sauce
- Total Time: 3 to 4 hours
- Yield: 4-5 servings
Description
Ditch the tomatoes and give this White Bolognese Sauce a try! This rich, velvety meat sauce is made the authentic way with milk, not cream.
Ingredients
4 tablespoon extra virgin olive oil
1 medium onion, finely chopped (⅛ to ¼ inch thick)
1 stalk of celery, finely chopped (⅛ to ¼ inch thick)
1 medium carrot, finely chopped (⅛ to ¼ inch thick)
8 oz ground pork
8 oz ground beef (80/20 fat)
2 oz pancetta, chopped
1-2 clove garlic, minced
½ cup dry white wine
½ cup whole milk
½ - 1 cup chicken stock (preferably low sodium)
1-2 rosemary sprigs
3-4 sage leaves
2 whole cloves
2 tablespoon butter
Salt and pepper, to taste
12 oz pappardelle or pasta of choice*
Parmigiano cheese (parmesan), grated for serving
Parsley, finely chopped, for garnish (optional)
Instructions
- Add olive oil to a large sauce pot or Dutch oven. Warm over medium heat. Add chopped vegetables. Season with salt and pepper. Cook over medium-low, stirring occasionally, for about 20-30 minutes until soft and lightly caramelized, avoiding browning as much as possible.
- While vegetables cook, add chopped pancetta to a food processor and pulse until ground. Alternatively, finely chop the pancetta with a knife.
- Add ground beef, pork and pancetta to the pot over the vegetables. Season with salt and pepper. Mix meats with vegetables, and break up into small pieces. Brown meat over medium heat for about 6-8 minutes, until cooked through. Stir in garlic.
- Add white wine, increase heat and reduce until most of the liquid has evaporated, about 3 minutes. Stir in chicken broth, milk, rosemary, sage and whole cloves .
- Bring to a boil, reduce to a simmer and cook, partially covered. Stir occasionally and cook for about 2-3 hours, until flavor is fully developed. While the bolognese cooks, add additional broth or water, as needed to maintain a saucy consistency. Taste before adding extra broth to avoid making the sauce too salty.
- When the sauce is ready, bring a large pot of water to a boil. Season with salt (about 1-2 tablespoons of Kosher salt per 4-6 quarts of water). Cook pasta about 1-2 minutes short of al dente. Drain, reserving 2 cups of pasta water.
- Remove the rosemary sprigs and cloves from the sauce. Add cooked pasta to the pot with the sauce with about ~¼ cup of pasta water, depending how thick the sauce is. Bring to a gentle boil and toss to coat. Cook to desired consistency, adding additional pasta water as needed, about 2 minutes.
- Turn off heat. Add butter, and toss to melt and emulsify with the sauce. Taste for seasoning. Serve topped with grated parmigiano reggiano and chopped parsley, if desired. Enjoy!
Notes
If you're not comfortable cutting the onion, celery and carrots very small by hand, you can add large chunks of the vegetables to a food processer and pulse them until ground.
Depending on availability and your preference, use any combination of ground pork, beef, pancetta, veal or mild Italian sausage.
Other good pasta choices are tagliatelle, rigatoni, spaghetti and paccheri.
- Prep Time: 30 minutes
- Cook Time: 2 ½ to 3 ½ houts
- Category: Pasta
- Method: Saute, Simmer, Boil
- Cuisine: Italian
Nutrition
- Serving Size: ⅕ of pasta
- Calories: 675
- Sugar: 7
- Sodium: 450mg
- Fat: 82
- Saturated Fat: 26
- Unsaturated Fat: 56
- Trans Fat: 0g
- Carbohydrates: 148g
- Fiber: 8g
- Protein: 153g
- Cholesterol: 410mg
Jeff Church says
Delicious! Will make again. I substituted venison for beef because it was what I had on hand. Love those pappardelle noodles!
Thank you
Jeff C