Bookmark
This white Bolognese is my go-to when I want something deeply flavorful yet creamy and comforting. The richness of the meat and dairy, balanced with the acidity of white wine and warmth of nutmeg, creates an indulgent yet elegant dish that’s perfect over pasta or vegetables.
I made this one winter night for close friends and it quickly became the most requested dish at gatherings ever since
Ingredients
- Ground meat: adds savory depth use a mix of beef and pork with some fat content for richness
- Olive oil: builds the foundation use extra virgin for best flavor
- Yellow onion: brings sweetness and aroma go for firm glossy bulbs
- Carrot: adds natural sweetness pick bright firm carrots
- Celery: adds herbal flavor base choose crisp stalks
- Garlic: deepens the savoriness use fresh cloves for best punch
- Dry white wine: balances richness pick something like Sauvignon Blanc
- Milk or cream: creates that signature velvety texture go for full fat
- Nutmeg: warms up the flavor freshly grated makes a big difference
- Salt and pepper: round out the flavor use sea salt and cracked pepper
- Parmesan: adds umami richness always grate fresh from a wedge
Step-by-Step Instructions
- Sauté the Base:
- Warm olive oil in a heavy pot on medium heat add onion carrot and celery Cook gently for eight minutes until soft and fragrant without browning This step lays the aromatic foundation that defines the dish
- Brown the Meat:
- Add ground meat breaking it apart as it cooks Raise heat to medium high Cook for eight minutes until browned and no pink remains Let the meat caramelize slightly on the bottom for extra flavor
- Deglaze with Wine:
- Pour in wine and stir well scraping up all the flavorful browned bits Let it simmer briskly for four minutes until the alcohol evaporates and the sauce base reduces slightly
- Simmer in Cream:
- Lower heat and slowly stir in milk or cream Add nutmeg salt and pepper Let it simmer gently for about forty minutes Stir now and then to prevent burning This low slow simmer develops a silky rich sauce
- Finish with Parmesan:
- When the sauce has thickened enough to coat a spoon stir in Parmesan Taste and adjust seasoning The sauce should be smooth creamy and deeply flavorful
Bookmark
My favorite part of this dish is the nutmeg My grandmother swore by adding a pinch to all cream sauces I tried skipping it once and the difference was obvious That single spice ties everything together
Perfect Pasta Pairing
Choose pastas that catch the sauce like pappardelle rigatoni or shells Cook them just to al dente and save a splash of cooking water Toss pasta directly in the sauce with some of that water for a smooth finish
Bookmark
Making Ahead and Storage
This sauce is a lifesaver for busy weeks Let it cool fully before storing in airtight containers Refrigerate up to three days or freeze for longer To reheat go low and slow adding a touch of cream if needed
Transforming Leftovers
Use leftovers in white lasagna with béchamel or as filling for savory crepes Try spooning over baked potatoes or folding into eggs for a frittata It also makes an incredible base for a puff pastry pot pie
Frequently Asked Questions About Recipes
- → What type of meat works best for white Bolognese?
A combination of ground beef and pork gives the best flavor balance. Veal can also be used for added richness.
- → Can I make this dairy-free?
Yes, you can use plant-based milk and a dairy-free Parmesan substitute to keep the sauce creamy without dairy.
- → What pasta pairs best with white Bolognese?
Wide noodles like pappardelle or tagliatelle are ideal. Tube pasta like rigatoni also works well to catch the sauce.
- → Does this sauce freeze well?
Yes, white Bolognese freezes beautifully for up to three months. Reheat gently over low heat before serving.
- → What can I do with leftovers?
Use leftovers in white lasagna, baked potatoes, savory crepes, or as a frittata filling. It’s very versatile.