White Bolognese Sauce Recipes

WHITE BOLOGNESE SAUCE

Steps:

• Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add butter and when the foaming subsides, add the meat, breaking up with a spoon as it cooks. Once browned, add carrot, celery, onion, garlic, bay leaf, nutmeg and allspice to pan and cover. Cook 10-12 minutes, to sweat the vegetables, stirring occasionally. Add the white wine and allow to boil and evaporate. Add broth and milk, bring to a boil, reduce heat and simmer for 30 minutes over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente, reserving 1 cup of the cooking liquid before draining. Drain pasta and add to the sauce along with the parmesan and reserved pasta water. Season with salt and pepper, to taste.

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

WHITE BOLOGNESE SAUCE

Steps:

• To me, until recently, a Bolognese sauce has always meant a tomato and meat sauce. So I was blown away when I saw Lidia Bastianich take a totally different spin on the recipe, creating a White Bolognese. This sauce, still with meat, drops most of the tomato, adding a bit more cream and ricotta...which leaves it...well...white. The flavor is still wonderfully rich, yet very different from a traditional tomato based Bolognese. Like the original, it freezes really well, so I make large batches, and then have a bunch of meals ready to go any time. Give it a try and let me know how you like it. Recipe Overview and Keys to Success To make the best White Bolognese make sure you do the following: This isn't a sauce you can rush, so make sure you've got a few hours to let it simmer on the stove top Taste, taste and taste. Seasoning and balance is key in a sauce like this, and rather than blindly following the ingredient list, taste as you go, and adjust...especially the salt and pepper Use both beef and pork. I love the combination of two meats which bring different flavors and textures Finally, know that it's easy to control the consistency of the sauce. If you over reduce, you can add some more water to thin it out. If it's too thin, simmer uncovered which will evaporate some water and thicken it. White Bolognese Ingredients 1 large onion 1 large carrot 1 celery stalk 4 cloves garlic 2 tablespoons butter 2 tablespoon olive oil 1 ounce pancetta diced 1 lbs ground pork 1 lbs ground beef 1 cup white wine 1.5 cups of cream 1 tablespoon rosemary 1 tablespoon thyme 2 tablespoons tomato paste 1 dash nutmeg 2 bay leaves 1 cup chicken stock 3 tablespoons parmesan cheese 3 tablespoons ricotta cheese White Bolognese Coarsely chop the carrot, onion, celery and garlic and put in a food processor - pulse until minced (you can also do by hand, but it will take a bit longer) Heat a large, high sided sauté pan, or pot, over medium heat and add the minced vegetables Season with salt and pepper Cook for 5 - 7 minutes, until the veggies are soft, but not browned Add the meat and stir together, cooking until browned, and fully cooked (about 15 - 20 minutes) Add the white wine to deglaze the pan, and then reduce by half Season again with salt and pepper, then add the cream, herbs, tomato paste, and bay leaves Bring to a simmer, cover and cook for 1 - 2 hours Add enough chicken stock to ensure nothing is sticking and the sauce is loose Cook for another 2 hours and add a dash of nutmeg, and the parmesan and ricotta cheese Mix thoroughly, and taste for salt and pepper If needed, you can thin with more chicken stock, or simmer uncovered to thicken Serve it up with your favorite pasta! Wine Recommendation This is a really rich sauce, that can use an equally rich wine. Since it's also Italian, we'll stick with Italy, and I'll recommend a Barolo. These wines are the biggest and boldest out of Italy. They age well, and go great with rich dishes like this one. Enjoy!

BOLOGNESE SAUCE

Steps:

• Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
• Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
• Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.

RIGATONI WITH WHITE BOLOGNESE

Steps:

• Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
• Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
• Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
• When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

WHITE BOLOGNESE SAUCE

Steps:

• Place onion, carrot, fennel, garlic and celery in food processor and mince to an even textured paste (aka a pastata. Fancy!).
• Pour oil and butter in a saucepan over medium-high heat. Add pastata and a dash of salt. Cook for around 5 minutes, or until all the liquid evaporates and is beginning to stick to the pan.
• Crumble in meat and stir with the pestata. Sprinkle with salt and cook until browned.
• Pour in wine and bring to a simmer. Cook for 3 minutes for the alcohol to evaporate. Pour in the milk mixed with cornstarch and tomato paste. Stir around for 1-2 minutes.
• Ladle in the hot stock and add bay leaf, italian seasoning, salt and pepper. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally. Uncover and cook for 20 more minutes, or until the sauce thickens. Taste and add salt and pepper, if needed. Serve with hot cooked pasta and fresh parsley.

BOLOGNESE SAUCE

Steps:

• Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat.
• Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes.
• Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

TRADITIONAL WHITE BOLOGNESE SAUCE

Steps:

• To a high-sided sauté, pan add the oil over medium heat. When the oil is hot, add the onion, carrot and celery and a little of the salt. Cook for 5 minutes until they start to soften.
• Turn up the heat to medium-high, add the beef and sausage and rest of the salt. Cook, breaking up the meat until lightly browned. Add the garlic, rosemary and sage, cook for 1 minute. Sprinkle in the flour and stir to mix well. Cook for a minute.
• Add the wine and cook until it starts to evaporate. Add the beef broth and bring to a simmer. Cook for 30 minutes until thickened but still a little saucy. Taste for seasoning and add more salt if needed (this will depend on how salty your stock/broth is).