Imagine a sauce that’s rich, cozy, and comforting without being heavy. That’s exactly what this White Bolognese Sauce brings to your table. It’s a beautiful twist on the classic, packed with tender pork, aromatic vegetables, fresh herbs, and a hint of creamy goodness.
Every bite feels like a warm hug, making it perfect for Sunday family dinners or whenever you want something special but still incredibly simple. Whether you’re tossing it with fresh pasta or savoring it by the spoonful, this sauce promises to be your new go-to for hearty, satisfying meals.
Why You’ll Love This Recipe
- It’s deeply flavorful but surprisingly light.
- Uses simple, fresh ingredients you probably already have.
- Perfect for making ahead — the flavors only get better!
- Great for casual family meals or impressing dinner guests.
White Bolognese Sauce Recipe
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Servings: 6-8
Equipment Needed:
- Dutch oven or large heavy pot
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 4 oz pancetta, diced — adds a salty, rich base flavor.
- 2 carrots, diced — brings natural sweetness and a subtle crunch.
- 2 stalks celery, diced — adds aromatic depth.
- 1 onion, diced — provides savory sweetness.
- 4 cloves garlic, minced — boosts the aroma and flavor.
- 2 pounds ground pork — the heart of the sauce, tender and juicy.
- Salt, to taste — enhances all the other flavors.
- 1 cup dry white wine — deglazes the pan and adds brightness.
- 2 cups chicken broth — gives a rich, savory base.
- 2 bay leaves — infuse subtle herbal notes.
- 10 sprigs fresh thyme — earthy, aromatic freshness.
- 2 sprigs fresh rosemary — sharp and woodsy flavor.
- 1/4 tsp nutmeg — adds warmth and depth.
- 2-inch parmesan rind — infuses an umami boost.
- 1 cup whole milk — rounds everything out with creamy smoothness.
Instructions
- Sauté the Pancetta: In a Dutch oven or large heavy pot, cook diced pancetta over medium-high heat for 5-10 minutes until golden and crisp. Scoop it out and set aside.
- Cook the Vegetables: Lower the heat to medium. Add carrots, celery, and onion to the pot. Stir often and cook for 10-15 minutes until everything softens and smells amazing.
- Brown the Pork: Turn the heat back up to medium-high. Toss in the ground pork and garlic. Break up the pork with your spoon or spatula, cooking for 5-8 minutes. Season lightly with salt.
- Deglaze and Simmer: Pour in the white wine, scraping up all the flavorful bits stuck to the bottom. Let it simmer for about 5 minutes until slightly reduced.
- Add Broth and Herbs: Stir in the chicken broth, bay leaves, thyme, rosemary, nutmeg, and parmesan rind. Bring to a gentle simmer. Cover and cook on medium-low for 1 hour, giving it a stir now and then.
- Finish with Milk: Stir in the milk. Cover and let it cook for another 45-60 minutes. Uncover toward the end if you want a thicker sauce.
- Final Touches: Skim off any extra grease, give it a good stir, taste, and adjust salt as needed.
- Serve: Spoon generously over pappardelle, spaghetti, or rigatoni. Dive in and enjoy!
Variations to Try
- Swap the ground pork for ground turkey or chicken for a lighter version.
- Stir in a handful of spinach or kale during the last 10 minutes for a pop of green.
- Add a splash of cream at the end for an extra luxurious sauce.
Storing Leftovers and Reheating
- Storage: Let the sauce cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the sauce.
Serving Suggestions
- Serve over wide pasta like pappardelle or tagliatelle to catch every drop of sauce.
- Spoon over creamy polenta for a cozy, comforting twist.
- Add a sprinkle of fresh parmesan and cracked black pepper just before serving.
Pro Tips
- Browning the pork properly is key — don’t rush this step! It builds deep flavor.
- Save your parmesan rinds in the freezer; they’re magic in sauces like this.
- If you want a slightly silkier sauce, stir in a tablespoon of butter right at the end.
This White Bolognese Sauce is pure comfort in a bowl. It’s the kind of recipe that feels fancy but is easy enough for a cozy weeknight. Once you make it, you’ll find yourself craving it again and again. Trust me — your future self will thank you!
Print White Bolognese Sauce
This creamy, luxurious White Bolognese Sauce offers a cozy, tomato-free take on the classic favorite. It’s loaded with savory pancetta, tender ground pork, fragrant fresh herbs, and just a hint of nutmeg, creating a rich and hearty sauce that pairs beautifully with pappardelle, spaghetti, or rigatoni.
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 4 oz pancetta, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 pounds ground pork
- Salt, to taste
- 1 cup dry white wine
- 2 cups chicken broth
- 2 bay leaves
- 10 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/4 tsp nutmeg
- 2-inch parmesan rind
- 1 cup whole milk
Instructions
- Sauté the Pancetta: In a Dutch oven or large heavy pot, cook diced pancetta over medium-high heat for 5-10 minutes until golden and crisp. Scoop it out and set aside.
- Cook the Vegetables: Lower the heat to medium. Add carrots, celery, and onion to the pot. Stir often and cook for 10-15 minutes until everything softens and smells amazing.
- Brown the Pork: Turn the heat back up to medium-high. Toss in the ground pork and garlic. Break up the pork with your spoon or spatula, cooking for 5-8 minutes. Season lightly with salt.
- Deglaze and Simmer: Pour in the white wine, scraping up all the flavorful bits stuck to the bottom. Let it simmer for about 5 minutes until slightly reduced.
- Add Broth and Herbs: Stir in the chicken broth, bay leaves, thyme, rosemary, nutmeg, and parmesan rind. Bring to a gentle simmer. Cover and cook on medium-low for 1 hour, giving it a stir now and then.
- Finish with Milk: Stir in the milk. Cover and let it cook for another 45-60 minutes. Uncover toward the end if you want a thicker sauce.
- Final Touches: Skim off any extra grease, give it a good stir, taste, and adjust salt as needed.
- Serve: Spoon generously over pappardelle, spaghetti, or rigatoni. Dive in and enjoy!
Notes
- Meat Variations: Swap the ground pork for ground veal or ground beef to change up the flavor.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- No Parmesan Rind? No problem—stir ¼ cup of grated parmesan into the sauce when adding the milk.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
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