White Bolognese

Why You’ll Love This Recipe

• A unique and elegant take on classic Bolognese
• Rich, creamy, and deeply savory without being heavy
• Pairs perfectly with wide pasta like pappardelle or tagliatelle
• Great for impressing guests or elevating a weeknight dinner
• Layers of flavor from wine, stock, and slow-simmered meat
• Freezer-friendly and excellent for meal prep
• Uses pantry and fridge staples
• Comforting without relying on tomatoes
• Flexible with meat and dairy choices
• Easy to double for a crowd

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Butter
• Onion
• Carrot
• Celery
• Garlic
• Ground pork
• Ground veal or beef
• Dry white wine
• Whole milk or heavy cream
• Chicken or vegetable broth
• Fresh thyme or rosemary
• Bay leaf
• Nutmeg
• Salt
• Black pepper
• Grated Parmesan cheese (for serving)
• Pappardelle or other wide pasta

Directions

1. In a large Dutch oven or skillet, heat olive oil and butter over medium heat.
2. Add finely chopped onion, carrot, and celery. Sauté until softened, about 8–10 minutes.
3. Stir in minced garlic and cook for 1 minute.
4. Add ground pork and veal (or beef). Cook, breaking it up, until browned and cooked through.
5. Pour in the white wine and let it simmer until reduced by half.
6. Stir in the milk or cream, broth, herbs, a pinch of nutmeg, salt, and pepper.
7. Reduce heat to low and let the sauce simmer gently for 45–60 minutes, stirring occasionally. Add more broth if needed to maintain a saucy consistency.
8. Discard herbs and bay leaf. Taste and adjust seasoning.
9. Meanwhile, cook pasta in salted water until al dente. Drain and reserve some pasta water.
10. Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen.
11. Serve hot, topped with grated Parmesan cheese.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Use different meats: Try ground chicken, turkey, or lamb for a unique spin.
• Herb variations: Swap thyme for sage, rosemary, or marjoram depending on your taste.
• Creamy finish: Stir in mascarpone or ricotta at the end for extra creaminess.
• Mushroom boost: Add finely chopped mushrooms with the vegetables for more umami.
• Spicy kick: Add crushed red pepper flakes for subtle heat.
• Lighter version: Use lean meats and substitute milk for cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to restore consistency.
Freeze cooled sauce (without pasta) in portions for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What is White Bolognese?

White Bolognese is a creamy Italian meat sauce made without tomatoes, using wine, broth, and dairy for depth and richness.

What pasta is best with White Bolognese?

Wide, flat noodles like pappardelle, tagliatelle, or fettuccine are ideal for holding the thick sauce.

Can I make this ahead of time?

Yes, it tastes even better the next day and stores well in the fridge or freezer.

Is White Bolognese authentic?

It’s a regional variation of traditional Bolognese, often made in Northern Italy, where dairy is used more than tomatoes.

Can I use only one type of meat?

Absolutely. You can use all pork, beef, or veal depending on what you have on hand.

Can I make it dairy-free?

Yes, though the flavor will change. Use plant-based milk or broth and skip the cheese.

How do I keep the sauce from getting too thick?

Add extra broth or reserved pasta water while tossing with the pasta.

Can I add vegetables?

Yes, finely chopped mushrooms, spinach, or peas can be added during or after cooking.

Does it have to simmer for a full hour?

Longer simmering develops better flavor, but you can reduce time to 30–40 minutes in a pinch.

What wine should I use?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well.

Conclusion

White Bolognese is a rich, velvety, and comforting dish that proves tomato sauce isn’t the only way to enjoy a hearty Italian meat sauce. With its complex flavor and elegant texture, it’s a delightful twist on tradition that’s sure to become a new favorite at your table. Whether you serve it for guests or a cozy night in, this dish delivers every time.

White Bolognese

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White Bolognese is a creamy and savory Italian meat sauce made without tomatoes, using a blend of ground meat, white wine, aromatics, broth, and dairy for a rich and elegant twist on the classic red version. Perfect for pairing with wide pasta like pappardelle.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1/2 lb ground pork
• 1/2 lb ground veal or beef
• 1 cup dry white wine
• 1 cup whole milk or heavy cream
• 1 cup chicken or vegetable broth (plus more as needed)
• 1 sprig fresh thyme or rosemary
• 1 bay leaf
• 1/8 tsp ground nutmeg
• Salt, to taste
• Black pepper, to taste
• 12 oz pappardelle or wide pasta
• Grated Parmesan cheese (for serving)

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Instructions

1. In a large Dutch oven or skillet, heat olive oil and butter over medium heat.
2. Add onion, carrot, and celery. Sauté until softened, about 8–10 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add ground pork and veal (or beef). Cook until browned and cooked through, breaking up the meat as it cooks.
5. Pour in white wine and simmer until reduced by half.
6. Stir in milk or cream, broth, herbs, nutmeg, salt, and pepper.
7. Reduce heat to low and let simmer gently for 45–60 minutes, stirring occasionally. Add more broth if needed to keep the sauce loose.
8. Discard thyme and bay leaf. Taste and adjust seasoning.
9. Meanwhile, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain pasta.
10. Toss pasta with sauce, adding a splash of reserved pasta water if needed to loosen.
11. Serve hot, topped with grated Parmesan cheese.

Notes

• Use a mix of pork and veal for traditional flavor, or substitute with other ground meats.
• Simmering the sauce slowly builds depth and richness.
• Reserve pasta water to adjust sauce consistency as needed.
• Perfect for freezing—store sauce separately from pasta.

Nutrition

• Serving Size: 1.5 cups
• Calories: 580
• Sugar: 5g
• Sodium: 420mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 110mg