Why You’ll Love This Recipe
I love White Bolognese because it gives me all the comforting richness of a slow-simmered meat sauce while offering something completely different from a tomato-based ragù. The combination of beef and pork creates a flavorful base, while milk softens the sauce and gives it a subtle creaminess.
I also love how the pappardelle works with this sauce. Its broad ribbons catch the finely cooked meat and vegetables, so I get plenty of ragù in every bite. Although the sauce needs some time to simmer, most of that time is hands-off, and I find the final result well worth the wait.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 teaspoon salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1 1/2 cups chicken or beef broth
- 1 cup whole milk
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Extra Parmesan, for serving
Directions
- I heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- I add the onion, carrot, and celery and cook for about 6 to 8 minutes. I stir occasionally until the vegetables are soft but not deeply browned.
- I add the garlic and cook for about 30 seconds, just until fragrant.
- I add the ground beef and pork. I break the meat into small pieces with a wooden spoon and cook for about 7 to 10 minutes, until it is browned and no longer pink.
- I season the meat with salt and black pepper. If there is a large amount of excess fat in the pot, I carefully spoon some of it out.
- I pour in the white wine and scrape the bottom of the pot to release any flavorful browned bits. I simmer for about 4 to 5 minutes, until the wine has reduced considerably.
- I add the broth, bay leaf, thyme, and nutmeg. I reduce the heat to low and let the sauce simmer gently, partially covered, for about 35 to 45 minutes. I stir occasionally as the liquid reduces.
- I stir in the milk and continue cooking uncovered for another 15 to 20 minutes. I let the sauce become rich and creamy while making sure it doesn’t boil aggressively.
- While the sauce finishes, I bring a large pot of generously salted water to a boil. I add the pappardelle and cook until al dente according to the package directions.
- Before draining the pasta, I reserve about 1 cup of pasta cooking water.
- I remove the bay leaf from the White Bolognese. I add the remaining tablespoon of butter and about 1/2 cup of Parmesan, stirring until incorporated.
- I transfer the drained pappardelle to the sauce and gently toss everything together. I add a little reserved pasta water as needed until the sauce becomes silky and coats the pasta.
- I finish with fresh parsley and taste for seasoning. I serve immediately with the remaining Parmesan and freshly ground black pepper.
Servings and Timing
This White Bolognese with Pappardelle recipe makes approximately 4 generous servings. I allow about 1 hour and 30 minutes from start to finish so the sauce has enough time to develop its rich flavor.
- Prep time: 15 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 30 minutes
- Servings: 4
Variations
White Bolognese with Italian Sausage
When I want an even more intensely seasoned sauce, I replace the ground pork with mild Italian sausage. I remove the sausage from its casing and crumble it into the pan with the beef.
All-Beef White Bolognese
If I only have ground beef, I use it for the entire sauce. I prefer beef with some fat because it keeps the ragù rich and prevents it from tasting dry.
White Bolognese with Mushrooms
I add finely chopped mushrooms with the onion, carrot, and celery when I want an earthier sauce. I cook them until they release their moisture and begin to brown before adding the meat.
White Bolognese Without Wine
When I don’t want to cook with wine, I replace it with additional broth. I sometimes add a small squeeze of lemon juice at the end to provide a touch of acidity.
Creamier White Bolognese
For an extra-creamy version, I stir in a small splash of heavy cream during the final few minutes. I don’t use too much because I still want the flavor of the meat and aromatics to remain prominent.
Different Pasta Shapes
Pappardelle is my favorite choice because its broad ribbons hold the chunky sauce so well, but I can also use tagliatelle, fettuccine, rigatoni, or another sturdy pasta shape.
Storage/Reheating
I store leftover White Bolognese with Pappardelle in an airtight container in the refrigerator for up to 3 to 4 days. When possible, I prefer storing extra sauce separately from the pasta because this prevents the pappardelle from absorbing too much moisture.
I reheat the sauce gently in a saucepan or skillet over medium-low heat. I add a splash of broth, milk, or water if it has thickened in the refrigerator and stir occasionally until it is completely heated through.
When the pasta and sauce are already combined, I reheat them together in a skillet with a splash of broth or water. I toss gently so I don’t break the wide pappardelle ribbons.
I can also freeze the White Bolognese sauce without the pasta for up to 3 months. I let it cool completely before transferring it to a freezer-safe container. I thaw it in the refrigerator overnight and reheat it gently before tossing it with freshly cooked pappardelle.
FAQs
What is White Bolognese?
White Bolognese, sometimes called a white ragù, is a meat-based pasta sauce that I make without tomatoes. Instead, I build its flavor with browned meat, aromatic vegetables, white wine, broth, milk, herbs, and Parmesan. The result is savory, rich, and lightly creamy rather than tomato-forward.
Why is pappardelle good with White Bolognese?
I love using pappardelle because the pasta has broad, flat ribbons that pair especially well with substantial meat sauces. The sauce clings to the wide surface of the pasta, allowing me to get tender meat and creamy sauce in every forkful.
Can I make White Bolognese without milk?
Yes. I can replace the milk with additional broth if I need a dairy-free sauce, although the final result will be less creamy. If I avoid dairy entirely, I also leave out the butter and Parmesan and use additional olive oil instead.
Can I make White Bolognese ahead of time?
Yes. I actually like making the sauce a day ahead because the flavors have additional time to develop. I cool it, refrigerate it in an airtight container, and gently reheat it before tossing it with freshly cooked pappardelle.
How do I keep White Bolognese from becoming dry?
I simmer my sauce gently and keep an eye on the liquid as it reduces. If it becomes too thick, I add a little broth. When I combine it with the pappardelle, I also use reserved pasta water as needed to loosen the sauce and help it coat the pasta.
Conclusion
White Bolognese with Pappardelle is one of my favorite alternatives to a traditional tomato-based meat sauce. I love how beef, pork, aromatic vegetables, white wine, broth, milk, and Parmesan slowly come together into a deeply savory ragù. Tossed with broad ribbons of pappardelle, the finished dish is rich, comforting, and satisfying while still offering a completely different experience from classic red Bolognese.
PrintWhite Bolognese with Pappardelle Recipe
White Bolognese with Pappardelle is a rich Italian-inspired pasta featuring a savory tomato-free ragù made with beef, pork, aromatic vegetables, white wine, broth, milk, and Parmesan. Wide pappardelle ribbons capture the silky meat sauce for a deeply comforting meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 teaspoon salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1 1/2 cups chicken or beef broth
- 1 cup whole milk
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Extra Parmesan, for serving
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the onion, carrot, and celery and cook for 6 to 8 minutes, stirring occasionally, until soft but not deeply browned.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the ground beef and pork. Break the meat into small pieces and cook for 7 to 10 minutes, until browned and no longer pink.
- Season with salt and black pepper. Carefully remove some excess fat if necessary.
- Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer for 4 to 5 minutes, until the wine has reduced considerably.
- Add the broth, bay leaf, thyme, and nutmeg. Reduce the heat to low and simmer gently, partially covered, for 35 to 45 minutes, stirring occasionally.
- Stir in the milk and continue cooking uncovered for 15 to 20 minutes, keeping the sauce at a gentle simmer until rich and creamy.
- Meanwhile, bring a large pot of generously salted water to a boil. Add the pappardelle and cook until al dente according to the package directions.
- Reserve about 1 cup of pasta cooking water before draining the pappardelle.
- Remove the bay leaf from the sauce. Stir in the remaining tablespoon of butter and about 1/2 cup of the Parmesan until incorporated.
- Add the drained pappardelle to the sauce and toss gently. Add reserved pasta water a little at a time as needed until the sauce is silky and coats the pasta.
- Stir in the fresh parsley, adjust the seasoning, and serve immediately with the remaining Parmesan and additional freshly ground black pepper.
Notes
- For an Italian sausage variation, replace the ground pork with mild Italian sausage removed from its casing.
- For an all-beef version, replace the pork with additional ground beef, preferably with enough fat to keep the ragù rich.
- For a mushroom variation, cook finely chopped mushrooms with the onion, carrot, and celery until their moisture evaporates and they begin to brown.
- For a wine-free version, replace the white wine with additional broth and optionally add a small squeeze of lemon juice at the end.
- For extra creaminess, add a small splash of heavy cream during the final few minutes of cooking.
- Tagliatelle, fettuccine, or rigatoni can be substituted for pappardelle.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Store extra sauce separately from the pasta when possible.
- Reheat gently with a splash of broth, milk, or water to loosen the sauce.
- The White Bolognese sauce can be frozen without the pasta for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving with freshly cooked pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 790 kcal
- Sugar: 9 g
- Sodium: 1050 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 125 mg
