Description
This White Bolognese Sauce recipe features a luxurious blend of ground beef and sweet Italian sausage simmered with aromatic vegetables, white wine, broth, and milk to create a silky, rich, and delicately spiced sauce. Perfectly paired with your favorite pasta, this sauce is an elevated take on the classic Bolognese, offering a creamy and flavorful alternative that’s sure to impress.
Ingredients
Main Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 1 pound ground beef
- 3/4 pound sweet Italian sausage (casings removed)
- 2 medium carrots (finely chopped)
- 2 stalks celery (finely chopped)
- 1/2 onion (minced)
- 3 cloves garlic (minced)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 bay leaf
- 1 1/2 cups white wine (or dry vermouth)
- 1 cup chicken broth
- 1 cup 2% milk
- 3/4 cup grated parmesan cheese
- 2 Tablespoons chopped fresh parsley
- Salt and pepper (to taste)
Instructions
- Brown the Meat: Heat olive oil in a dutch oven or large skillet over medium-high heat. Add butter and when the foaming subsides, add the ground beef and Italian sausage, breaking the meat up with a spoon. Cook until browned.
- Sweat the Vegetables: Add the finely chopped carrot, celery, onion, minced garlic, bay leaf, nutmeg, and allspice to the pan. Cover and cook for 10-12 minutes, stirring occasionally, allowing the vegetables to soften and release their flavors.
- Deglaze and Simmer: Pour in the white wine and bring it to a boil, letting it reduce and evaporate the alcohol. Then add the chicken broth and milk, bring back to a boil, reduce the heat to low, and let it simmer gently for 30 minutes to meld the flavors.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook your preferred pasta until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Combine Sauce and Pasta: Add the drained pasta to the sauce along with the grated parmesan cheese and reserved pasta water. Stir to combine, adjusting the sauce consistency with the pasta water as necessary.
- Finish and Serve: Season the sauce with salt and pepper to taste. Garnish with chopped fresh parsley and, if desired, additional grated parmesan cheese. Serve immediately and enjoy!
Notes
- Make Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to five days. The sauce can also be frozen in individual portions for up to three months.
- Reheating: Thaw frozen portions overnight in the refrigerator and reheat gently over low heat on the stove to prevent curdling or separation.
- Substitutions: White wine can be substituted with dry vermouth or additional chicken broth if preferred.
- Serving Suggestions: Serve this sauce with fettuccine, tagliatelle, or pappardelle pasta for the best experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
