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
- 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.
- 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.
- 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.
- 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.
- 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
