White Bolognese Sauce
This past weekend I made a batch of White Bolognese Sauce. It’s pretty much the same approach to making the classic tomato-based sauce but in this case the tomatoes are absent and there’s some cream to finish the sauce. Afterall it’s a white sauce.
6
servings
15
minutes
45
minutes
-
1/2 cup pancetta, finely diced
-
1/4 cup extra virgin olive oil
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1 1/2 cups diced white onion
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4 cloves of garlic, minced
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1 cup diced carrot
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1 cup diced celery
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1 1/2 lbs. of lean ground beef
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1 cup dry white wine
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3 bay leaves
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4 sprigs of fresh thyme
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3 cups of chicken stock (or light beef or vegetable)
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1 cup heavy cream
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sea salt and fresh ground pepper
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1 cup grated Parmesan cheese
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250 gr. of tagilatelle, fettucine or pappardele pasta, cooked according to package instructions.
- Place a large skillet on your stovetop over medium heat. Add the pancetta and brown while occasionally stirring.
- Add the olive oil, onions, carrot, celery, some salt and pepper and stir in. Cook/sweat for under 6-7 minutes.
- Add the ground beef, raise heat to medium high. Add some salt and pepper and brown the beef while stirring occasionally.
- Add the wine, bay leaves, thyme and simmer until wine has almost cooked off. Add the stock and cream and bring up to a simmer. Cook for about 35-40 minutes or until sauce has thickened. Add salt and pepper to taste.
- Take off the heat, remove bay leaves and thyme and add grated cheese in increments. Serve with pasta and top with more grated cheese and serve.
- Can’t find pancetta? You can use bacon but nothing too smoky.
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