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
Scale
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.
