If you love rich, comforting pasta dishes with a creamy twist, this White Bolognese Pasta Recipe will quickly become one of your all-time favorites. Unlike the classic red Bolognese, this version swaps tomatoes for luxurious dairy, creating a silky sauce that clings perfectly to every strand of fettuccine or tagliatelle. The combination of tender ground meat, aromatic vegetables, and a delicate blend of milk, cream, and Parmesan results in a dish that’s indulgent without feeling heavy. Ready to bring a little Italian magic to your kitchen? Let’s dive into this truly special White Bolognese Pasta Recipe that’s sure to impress at any dinner table.
Ingredients You’ll Need
This White Bolognese Pasta Recipe calls for simple ingredients, each chosen to build layers of flavor and texture. Every component, from the olive oil to the Parmesan cheese, plays a crucial role in creating the rich, creamy sauce and satisfying bite that define this dish.
- Olive oil: Adds a fruity, slight peppery note as the base for sautéing.
- Unsalted butter: Brings a velvety richness that balances the acidity in the wine.
- Small onion, finely diced: Provides sweetness and depth when softened.
- Celery stalk, finely diced: Offers subtle bitterness for complexity.
- Carrot, finely diced: Adds natural sweetness and vibrant color.
- Garlic cloves, minced: Gives a fragrant, aromatic boost to the sauce.
- Ground beef or beef/pork mix: The hearty protein base for satisfying umami flavors.
- Dry white wine: Deglazes the pan and infuses a delicate acidity.
- Whole milk: Softens and mellows the sauce with creamy texture.
- Heavy cream: Lends luscious richness for that signature silky finish.
- Ground nutmeg: Adds a warm, subtle spice that enhances the creaminess.
- Grated Parmesan cheese: Imparts savory depth and sharpness to the sauce.
- Salt and pepper: Essentials to season and brighten all the flavors.
- Fettuccine or tagliatelle: Wide, flat pasta that captures the luscious sauce beautifully.
- Fresh parsley, chopped: Provides a fresh, herbaceous garnish for color and contrast.
How to Make White Bolognese Pasta Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil and butter in a large skillet over medium heat. This combination of fats sautéing together creates a fragrant, rich base that will carry the flavors of the dish. Then, add the finely diced onion, celery, and carrot, cooking until they soften and become tender. This takes about 6 to 8 minutes and lays the foundation of the sauce with a subtle sweetness and aroma that you’ll notice filling your kitchen.
Step 2: Add Garlic and Brown the Meat
Stir in the minced garlic and cook for about a minute until fragrant, making sure it doesn’t burn. Next, add your ground beef or beef-pork mix, breaking it up with your spoon and cooking until the meat is nicely browned. This step builds the savory heart of your White Bolognese Pasta Recipe and caramelized meat bits will deepen the overall taste.
Step 3: Deglaze with White Wine
Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. Simmer gently until the wine reduces by about half. This not only concentrates its elegant acidity but also ensures no bite is left bland in the sauce.
Step 4: Simmer with Milk
Next, stir in whole milk and let the mixture simmer for 10 minutes. The milk tenderizes the meat further and adds a subtle creaminess. You’ll notice the sauce starting to thicken and mellow, making each future spoonful irresistible.
Step 5: Add Cream and Nutmeg
Pour in the heavy cream along with a pinch of ground nutmeg. The cream is the luscious star that turns this into a White Bolognese, bringing a rich silkiness that coats the pasta perfectly. The nutmeg adds a faint warmth that elevates the flavor to something truly memorable. Let the sauce simmer for an additional 15 to 20 minutes, stirring occasionally to prevent sticking and ensure a smooth texture.
Step 6: Finish with Parmesan and Seasonings
Stir in the grated Parmesan cheese, which melts into the sauce to enhance its savory depth. Finish by seasoning with salt and freshly ground black pepper to taste. This final step is where you balance the sauce perfectly, turning it into that crave-worthy comfort food everyone will love.
Step 7: Cook the Pasta and Combine
While the sauce is finishing, cook your fettuccine or tagliatelle according to the package instructions until al dente. Don’t forget to reserve some pasta cooking water before draining—it’s a little trick that helps bind the sauce to the noodles beautifully. Toss the drained pasta with your White Bolognese sauce, adding a splash of reserved water if the sauce feels too thick or clumpy. The result is a perfectly coated, silky pasta dish.
How to Serve White Bolognese Pasta Recipe
Garnishes
To bring your White Bolognese Pasta Recipe to life visually and in flavor, sprinkle freshly chopped parsley and extra Parmesan cheese on top just before serving. The parsley adds a fresh herbal brightness and a pop of green that contrasts beautifully with the creamy sauce.
Side Dishes
Pair this indulgent pasta with a crisp green salad or steamed vegetables, like asparagus or broccoli, to add a refreshing balance. A warm garlic bread or a rustic baguette is also perfect for mopping up any leftover sauce—you definitely won’t want to waste a single drop!
Creative Ways to Present
For a special dinner, try serving this White Bolognese Pasta Recipe in large shallow bowls, garnished with a twist of lemon zest to brighten the richness. Alternatively, plate it atop a bed of sautéed spinach for a colorful contrast. A drizzle of good quality extra virgin olive oil or a few grinds of fresh black pepper right before serving adds that final gourmet touch.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover White Bolognese pasta in an airtight container for up to 3 days. The sauce thickens as it chills, so before reheating, sprinkle a bit of water or milk to help loosen it and maintain that creamy consistency.
Freezing
This White Bolognese Pasta Recipe also freezes well. Store the sauce separately from the pasta in freezer-safe containers for up to 2 months. When you’re ready, thaw overnight in the fridge and gently reheat to keep it tasting fresh and delicious.
Reheating
Warm leftovers on the stove over low heat, stirring frequently to prevent scorching, and adding a splash of milk or reserved pasta water as needed. Avoid the microwave if possible, as slow, gentle reheating preserves the sauce’s silky texture far better.
FAQs
Can I use other meats besides beef or pork?
Absolutely! While ground beef or a beef/pork mix works wonderfully, you can experiment with ground turkey or chicken for a lighter option. Just keep in mind the cooking times and seasoning may vary slightly.
Is this recipe suitable for gluten-free diets?
Yes, you can make this White Bolognese Pasta Recipe gluten-free by swapping the pasta for your favorite gluten-free alternative. The sauce itself is naturally gluten-free, making it a versatile dish for many diets.
Can I make this sauce ahead of time?
Definitely! The sauce can be prepared up to two days in advance and stored in the fridge. In fact, allowing the flavors to meld overnight can deepen the taste, making your White Bolognese even more delicious upon serving.
What type of wine works best for this recipe?
A dry white wine like Pinot Grigio or Sauvignon Blanc is ideal for this recipe. These varieties add brightness without overpowering the delicate creaminess of the sauce.
How do I know when the pasta is perfectly cooked?
For this White Bolognese Pasta Recipe, aim to cook your pasta until it’s al dente, which means it should be tender but still have a slight bite in the center. This texture helps the noodles hold up well under the creamy sauce.
Final Thoughts
This White Bolognese Pasta Recipe is a delightful twist on the traditional red sauce that feels both comforting and a little luxurious. It’s one of those dishes that’s perfect for cozy weeknight dinners or impressing guests without too much fuss. Give it a try—you might just find yourself making it on repeat!
Print
White Bolognese Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy White Bolognese Pasta recipe offers a rich twist on the traditional red sauce by using milk, cream, and Parmesan cheese to create a velvety, flavorful sauce. Ground beef combined with finely diced vegetables simmers slowly with white wine and nutmeg, resulting in a comforting and elegant pasta dish perfect for any occasion.
Ingredients
Sauce Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 3 garlic cloves, minced
- 1 pound ground beef or beef/pork mix
- 1/2 cup dry white wine
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/8 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- Salt and pepper, to taste
Pasta and Garnish
- 12 oz fettuccine or tagliatelle
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the fat: In a large skillet, heat olive oil and unsalted butter over medium heat until melted and shimmering.
- Sauté vegetables: Add finely diced onion, celery, and carrot to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until vegetables are soft and translucent.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute to release its aroma, being careful not to burn it.
- Brown the meat: Add the ground beef or beef/pork mix to the pan. Break it up with a spoon and cook until browned evenly with no pink remaining.
- Deglaze with wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half to concentrate the flavor.
- Simmer with milk: Stir in the whole milk and allow the sauce to simmer gently for about 10 minutes to infuse richness and balance acidity.
- Add cream and nutmeg: Pour in the heavy cream and sprinkle the ground nutmeg into the sauce. Let it simmer for another 15 to 20 minutes, stirring occasionally, until thickened.
- Incorporate Parmesan and season: Stir grated Parmesan cheese into the sauce until melted and well combined. Season with salt and freshly ground black pepper to taste.
- Cook pasta: Prepare the fettuccine or tagliatelle according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
- Toss pasta with sauce: Drain the pasta and return it to the pot or a large bowl. Add the white Bolognese sauce and toss well to coat. Add reserved pasta water as necessary to loosen the sauce to your desired consistency.
- Serve: Plate the pasta hot, garnished with freshly chopped parsley and extra grated Parmesan cheese for added flavor and presentation.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
- If you prefer, substitute the ground meat with ground turkey or chicken for a lighter version.
- Be careful not to boil the dairy ingredients at high heat to prevent curdling.
- Reserve pasta water to adjust sauce consistency as it helps the sauce cling better to the noodles.
- This sauce pairs beautifully with wide noodles like fettuccine or tagliatelle but can also work with pappardelle or rigatoni.
