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White Bolognese Recipe


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  • Author: maxinedubois
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

This White Bolognese Recipe is made with onion, carrots, celery, ground beef, sausage, white wine and porcini mushroom.


Ingredients

Scale
  • 1/2 yellow onion, peeled and chopped
  • 1 carrot, peeled and finely diced
  • 2 stalk celery, finely diced
  • 1 pound sweet Italian sausage, remove the casing
  • 1 pound ground beef
  • 1 cup of dry white wine, like pinot grigio
  • 1 cube beef bouillon dissolved in 1 cup of water
  • 1 oz dried porcini mushrooms
  • 1/3 cup heavy cream
  • 1 pound farfalle or rigatoni
  • 1 cup grated parmesan cheese
  • Salt and pepper, as desired

Instructions

  1. Start by placing the porcini mushrooms in a bowl of water and let it sit for 15 minutes. Then put a filter on top of a bowl and pour the porcini mushrooms through the filter so the liquid falls into the bowl. Chop the porcini mushrooms and keep the liquid.
  2. Heat a skillet on medium heat and add onion, carrots and celery. Sauté for about 5 minutes. Season with salt and pepper. Add the sausage to the pan breaking it into tiny pieces. Brown well. Add the chopped meat after and do the same.
  3. Pour in the wine and simmer on medium high heat, until the pan is almost dry, then add 1 cup beef bouillon mix and lower heat to medium. Simmer gently, uncovered until bouillon is nearly gone. Meanwhile, chop the rehydrated porcini mushroom into small pieces, reserving the liquid.
  4. Bring Large pot of water to boil, add salt. Add mushroom liquid to the sauce (about 1 cup) along with porcini mushrooms. Continue to simmer until the sauce is loose but not soupy, about 10 minutes. Add the cream, remove from heat, and cover.
  5. Cook the pasta until al dente. Drain the pasta and mix with the meat sauce. Use extra mushroom liquid or pasta water to loosen the sauce, if needed.

Notes

  • Use a combination of ground beef and ground pork: This will add more depth of flavor to the sauce.
  • Cook the meat in batches: This will ensure that the meat browns evenly and doesn't release too much liquid, which can result in a watery sauce.
  • Use high-quality Parmesan cheese: Use freshly grated Parmesan cheese for the best flavor.
  • Slow cook the sauce: Allow the sauce to simmer on low heat for at least 1-2 hours to allow the flavors to meld together.
  • Use whole milk and heavy cream: This will give the sauce a rich, creamy texture.
  • Add a splash of white wine: White wine adds acidity and depth of flavor to the sauce.
  • Serve the sauce with pasta that has ridges: The sauce will cling better to pasta with ridges, such as rigatoni, penne or fusilli.
  • Add a pinch of nutmeg: A pinch of nutmeg adds a subtle, warm, and comforting flavor to the sauce.
  • Don't overcook the pasta: Cook the pasta al dente (firm to the bite) and mix it with the sauce just before serving.
  • Garnish with fresh herbs: Add a sprinkle of fresh parsley or basil over the top of the dish to add a pop of color and freshness.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 444.3
  • Sugar: 2.5 g
  • Sodium: 630.4 mg
  • Fat: 15.5 g
  • Saturated Fat: 5.0 g
  • Carbohydrates: 41.2 g
  • Fiber: 7.7 g
  • Protein: 28.9 g
  • Cholesterol: 80.0 mg