White Bolognese

I love traditional bolognese. It -was- probably my ultimate comfort food. But there’s a new sheriff in town.

I don’t know why I was so hesitant to try white bolognese. I kept seeing recipes kicking around but I never really had any desire to even look at them. Finally on a whim I made it for dinner and it is AMAZING. So rich and creamy and each individual flavor truly shines. This one is an all day endeavor but it’s also a set it and forget it situation. And, as is true with all bolognese, this one really is better the next day.

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White Bolognese

Yield: 4-6

Author: Erika Turk

Prep time: 20 MinCook time: 8 HourTotal time: 8 H & 20 M

Unbelievably rich and creamy white bolognese made with beef, pork and fresh herbs.

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Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 4 oz pancetta, diced
• 2 stalks celery, diced
• salt & pepper
• 5-8 cloves garlic, finely minced
• 1 lb ground pork
• 1 lb ground beef
• 3 tablespoons fresh rosemary, stemmed and finely chopped (plus more to serve)
• 3 tablespoons fresh sage, finely chopped (plus more to serve)
• 2 cups white white (preferably dry like sauv blanc)
• 1.5 cups whole milk
• 2 cups water
• 2 teaspoons better than bouillon (chicken or beef)
• 1 tablespoon white wine vinegar
• 1/4 cup heavy cream
• fresh parmesan cheese, to finish
• fresh herbs, to finish
• cooked pasta to serve

Instructions

1. In a large dutch oven or heavy pot, heat olive oil over medium high heat. Sauté onion, carrot, pancetta and celery until becoming translucent and beginning to brown, stirring often, about 8-10 minutes.
2. Add garlic, pork and beef and stir well, breaking up the meat as best you can. Add a generous pinch of salt and pepper and stir. Allow to sit undisturbed for a few minutes to get some color on the meat, then stir well. Cook until meats are no longer pink, about another 10 minutes.
3. Add the rosemary and sage and stir well.
4. Add the wine and let it cook off until mostly evaporated and the smell of alcohol has mostly burned off, 4-5 minutes. Stir to loosen any browned bits on the bottom of the pan.
5. Add the milk, water and better than bouillon and stir well to combine. Bring to a simmer and add another pinch of salt and pepper.
6. Reduce heat to very low and cook for 6-8 hours, stirring every once in a while until there's barely any liquid left in the meat mixture and the texture becomes very silky.
7. Add in the white wine vinegar and cream and stir well. Taste for seasonings and season again if needed.
8. Serve over cooked pasta topped with fresh parmesan and fresh herbs.

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