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White Bolognese Sauce with Pork and Herbs Recipe

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★★★★★

5 from 85 reviews

This rich and creamy White Bolognese Sauce features tender ground pork slow-simmered with aromatic vegetables, fresh herbs, and a touch of white wine for depth. Finished with whole milk and parmesan rind, it creates a velvety texture perfect for hearty pasta dishes like pappardelle, spaghetti, or rigatoni.

Ingredients

Scale

Meat and Dairy

  • 4 oz pancetta, diced
  • 2 pounds ground pork
  • 1 cup whole milk
  • 2-inch parmesan rind

Vegetables

  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 4 cloves garlic, minced

Liquids and Broth

  • 1 cup dry white wine
  • 2 cups chicken broth

Herbs and Spices

  • 2 bay leaves
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • ¼ tsp nutmeg
  • Salt, to taste

Instructions

  1. Sauté Pancetta: In a Dutch oven or large pot, cook the diced pancetta over medium-high heat for 5-10 minutes until it becomes browned and crispy. This renders flavorful fat for cooking the vegetables.
  2. Remove Pancetta: Use a slotted spoon to remove the pancetta from the pot and set it aside for later use.
  3. Cook Vegetables: Reduce the heat to medium, then add the diced carrots, celery, and onion to the pot. Sauté, stirring frequently, for 10-15 minutes until the vegetables soften and start to caramelize, which builds the base flavor.
  4. Brown the Pork: Increase the heat back to medium-high. Add the ground pork along with the minced garlic into the pot, breaking the meat apart with a spatula. Cook for 5-8 minutes until browned, seasoning lightly with salt to enhance flavor.
  5. Deglaze and Simmer: Pour in the white wine, stirring constantly to scrape up any browned bits stuck to the bottom of the pot. Let it simmer for 5 minutes until the wine slightly reduces, concentrating the flavor.
  6. Add Broth & Herbs: Stir in the chicken broth, bay leaves, fresh thyme and rosemary sprigs, nutmeg, and the parmesan rind. Bring the mixture to a simmer.
  7. Simmer Covered: Cover the pot and cook the sauce over medium-low heat for 1 hour, stirring occasionally. This slow simmer allows flavors to meld and the sauce to develop a rich depth.
  8. Finish with Milk: Add the whole milk to the sauce, stir it in fully, then cover and continue cooking for another 45-60 minutes until the sauce thickens to a velvety consistency. Towards the end, uncover the pot if a thicker sauce is preferred.
  9. Final Touches: Skim any excess grease from the surface. Taste and adjust seasoning with salt as needed to balance the flavors.
  10. Serve: Toss the finished White Bolognese sauce with cooked pappardelle, spaghetti, or rigatoni for a comforting, flavorful pasta dish.
  11. Enjoy! Relish this creamy and aromatic sauce that elevates your pasta experience.

Notes

  • If parmesan rind is unavailable, substitute with a handful of grated parmesan added during simmering for flavor.
  • Dry white wine can be replaced with additional chicken broth if alcohol is a concern.
  • For a leaner version, substitute ground pork with ground turkey or chicken and use low-fat milk.
  • Stir sauce regularly during simmering to prevent sticking and promote even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Keywords: White Bolognese, Pork Bolognese Sauce, Creamy Bolognese, Italian Pasta Sauce, White Meat Sauce, Comfort Food

Find it online: https://victoriablair.com/white-bolognese-sauce-with-pork-and-herbs-recipe/