Name: White Bolognese Sauce with Pork and Herbs Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 4 oz pancetta, diced; 2 pounds ground pork; 1 cup whole milk; 2-inch parmesan rind; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups chicken broth; 2 bay leaves; 10 sprigs fresh thyme; 2 sprigs fresh rosemary; ¼ tsp nutmeg; Salt, to taste

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Introduction

White Bolognese sauce offers a flavorful twist on the classic Italian meat sauce, using ground pork and aromatic herbs for a rich, creamy dish. It’s perfect for a comforting family meal served over your favorite pasta.

A white bowl filled with a bed of light yellow fettuccine pasta at the bottom, showing its smooth and slightly curled ribbon shape. On top of the pasta is a thick layer of brown ground meat sauce, chunky and moist, covering most of the pasta. Small green herb pieces are sprinkled evenly over the meat sauce, adding a fresh and colorful touch. The bowl rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¼ tsp nutmeg
2-inch parmesan rind
1 cup whole milk

Instructions

Step 1: In a Dutch oven or large pot, cook the diced pancetta over medium-high heat for 5 to 10 minutes until browned. Remove the pancetta and set aside.
Step 2: Reduce heat to medium and add the diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10 to 15 minutes until softened.
Step 3: Increase heat to medium-high. Add the ground pork and minced garlic, breaking the meat up with a spatula. Cook for 5 to 8 minutes, seasoning lightly with salt.
Step 4: Pour in the white wine and stir, scraping up any browned bits from the bottom. Simmer for 5 minutes until slightly reduced.
Step 5: Stir in the chicken broth, bay leaves, thyme, rosemary, nutmeg, and parmesan rind. Bring to a simmer, cover, and cook over medium-low heat for 1 hour, stirring occasionally.
Step 6: Stir in the whole milk, cover again, and cook for 45 to 60 minutes until the sauce thickens. Uncover toward the end if a thicker consistency is desired.
Step 7: Skim any excess grease from the top. Stir, taste, and adjust salt as needed.
Step 8: Serve the sauce tossed with or spooned over pappardelle, spaghetti, or rigatoni. Enjoy!

Tips & Variations

For added depth, use a mix of ground pork and veal or chicken for a lighter version.
If you don’t have a parmesan rind, adding extra parmesan at the end can enhance flavor.
Simmering the sauce low and slow ensures tender meat and developed flavors.
Replace chicken broth with vegetable broth for a slightly different profile.

Storage

Store leftover White Bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This sauce also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl filled with flat, yellow pasta noodles, topped with a thick layer of brown ground meat sauce mixed with small bits of red, possibly tomato, and sprinkled with chopped green herbs. The pasta is smooth and slightly curled, while the meat sauce looks rich and textured. The bowl is white and set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make White Bolognese sauce ahead of time?

Yes, the flavors often improve after resting. Prepare the sauce a day in advance and refrigerate for the best taste.

What pasta pairs best with White Bolognese?

Wide noodles like pappardelle or rigatoni work wonderfully as they hold the creamy sauce well, but spaghetti is a good option too.