AW Eats
About the Recipe
Great Italian has always been one of my favorites—bold, honest, and built on skill. I’ve always believed that if you start with high-quality ingredients and cook with intention, you don’t need to overcomplicate things. This White Bolognese is exactly that: a rich, savory ragu made with good sausage, pork, and proper technique. It’s not traditional, but it’s deeply satisfying—and it’s how I like to cook.
Ingredients
For the Sauce:
4 oz pancetta, finely diced
1/2 lb sweet Italian sausage, casings removed
1/2 lb ground pork
1 medium yellow onion, peeled and chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
5 cloves garlic, minced
1/2 cup dry white wine
2 cups chicken stock (preferably homemade)
1 cup whole milk
1 Parmigiano-Reggiano rind
1/4 tsp freshly grated nutmeg
2 sprigs rosemary
4 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
Olive oil, as needed
For Serving:
1 lb fresh pappardelle
Reserved pasta water
Freshly grated Parmigiano-Reggiano, to finish
Chopped parsley or thyme, optional garnish
Preparation
Render the Pancetta:
In a large Dutch oven or heavy-bottomed pot, cook pancetta over medium heat until fat is rendered and pieces are lightly crisp. Add a drizzle of olive oil if needed.
Brown the Meat:
Add sausage and pork. Break up with a spoon and cook until deeply browned, allowing fond to develop on the bottom. Season lightly with salt and pepper.
Prepare the Mirepoix:
While the meat browns, pulse onion, carrots, and celery in a food processor until finely chopped (almost paste-like).
Add the mirepoix to the browned meat and stir well, using the vegetables' moisture to deglaze the pan. Cook until soft and more fond develops, about 8–10 minutes.
Add Garlic and Deglaze:
Stir in minced garlic and cook for 1–2 minutes until fragrant.
Pour in the white wine and scrape up all browned bits. Simmer until nearly evaporated.
Simmer the Sauce:
Add chicken stock and milk. Stir in the Parmesan rind, nutmeg, rosemary, thyme, and bay leaf.
Reduce heat to low and simmer uncovered for 1.5–2 hours, stirring occasionally, until sauce is thick and richly flavored. Remove herb stems and Parmesan rind before serving.
Cook the Pasta:
In a large pot of salted boiling water, cook pappardelle until just shy of al dente. Reserve 1 cup of the pasta water, then drain.
Finish the Dish:
Add drained pasta directly into the sauce and toss to coat. Add reserved pasta water as needed to loosen the sauce and achieve a silky consistency.
Serve:
Plate immediately and top with freshly grated Parmigiano-Reggiano. Garnish with chopped parsley or thyme if desired.