Luscious and creamy white bolognese sauce (bolognese bianco) is very similar to classic Italian ragu alla bolognese – just without the tomatoes. Slowly simmer ground pork with pancetta, aromatic vegetables, fresh herbs, and white wine, then finish with heavy cream and parmesan cheese to create a rich and hearty meat sauce with the best velvety texture. Toss with orecchiette pasta and enjoy the ultimate cozy and comforting dinner.
The ground pork bits nestle into the orecchiette pasta and the light sauce coats everything tying all of the ingredients together.
We used 25% less pasta at 12 ounces instead if a pound. And the package of pancetta weighed only 4 ounces, while the recipe calls for 5 ounces.
Orecchiette with White Bolognese
Ingredients
- 1 4-oz. pkg. diced pancetta
- 8 oz. cremini mushrooms, cut into 1/2″ pieces
- 4 small carrots, peeled and cut into 1/2″ pieces
- 1 medium yellow onion, chopped
- 3 celery stalks, trimmed and chopped
- 2 Tbsp. unsalted butter
- 1 tsp. fennel seeds
- 1 tsp. dried oregano
- 1 tsp. kosher salt, plus more to taste
- 1/4 tsp. crushed red pepper
- 2 Tbsp. minced garlic, about 6 cloves
- 1 lb. ground pork
- 1/2 tsp. black pepper
- 1 cup dry white wine
- 1 cup chicken broth or water
- 1/3 cup heavy cream
- 1 lb. uncooked orecchiette pasta
- 1/4 cup fresh flat-leaf parsley
- Grated Parmesan cheese for serving
Directions
Recipe from Food & Wine Magazine
Accounting for Taste 