Bolognese in Bianco Recipe
Ingredients:
- 1 lb (450g) ground beef or a mix of beef and pork
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup whole milk or heavy cream
- 2 cups chicken or vegetable broth
- 2-3 tbsp olive oil or butter
- Salt and pepper, to taste
- Fresh thyme, rosemary, or sage (optional)
- Grated Parmesan cheese, for serving
- Pasta of choice (tagliatelle, pappardelle, or rigatoni work well)
Instructions:
- Prepare the Vegetables: Begin by finely chopping the onion, carrots, and celery. These vegetables form the base of the sauce, adding sweetness and depth. Ensure they are chopped evenly for a consistent texture in the final dish.
- Cook the Meat: Heat a large pan over medium heat and add 2-3 tablespoons of olive oil or butter. Once hot, add the ground meat. Break it up with a wooden spoon and cook until browned all over. This process usually takes about 5-7 minutes. Once browned, remove the meat from the pan and set it aside, leaving the fat behind.
- Sauté the Vegetables: In the same pan, add the chopped onions, carrots, and celery. Sauté over medium heat until the vegetables soften and the onions become translucent, about 10 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer until reduced by half, which should take about 3-4 minutes. This step adds acidity and complexity to the sauce, balancing the richness of the meat.
- Combine and Simmer: Return the browned meat to the pan. Stir in the broth, ensuring everything is well combined. Add a sprig of fresh thyme, rosemary, or sage for extra flavor if desired. Lower the heat to a gentle simmer and cook for 45 minutes to an hour. Stir occasionally and add more broth if the sauce becomes too thick.
- Add Milk or Cream: About 10 minutes before the sauce is done, stir in the milk or cream. This addition makes the sauce rich and silky, giving it a unique character that distinguishes Bolognese in Bianco from its tomato-based counterpart. Simmer for the final 10 minutes, allowing the flavors to meld together.
- Cook the Pasta: While the sauce is finishing, cook your pasta according to the package instructions. Reserve a cup of the pasta cooking water before draining.
- Combine Pasta and Sauce: Toss the cooked pasta with the sauce, adding a bit of the reserved pasta water if needed to loosen the sauce. The starch from the pasta water helps the sauce cling to the noodles.
- Serve: Serve the Bolognese in Bianco immediately, topped with freshly grated Parmesan cheese. The result is a hearty and comforting dish that showcases the meat’s depth of flavor, elevated by the creaminess of the milk or cream.
Tips:
- For a more authentic experience, use a combination of ground beef and pork. The pork adds a subtle sweetness that complements the beef.
- The sauce can be made ahead of time and reheated. In fact, like many stews and braises, it often tastes even better the next day.
- Don’t rush the simmering process. The longer, the better, as the flavors will deepen and develop over time.
Bolognese in Bianco is a wonderful alternative to traditional tomato-based Bolognese. It’s a dish that highlights the richness of the meat and the subtle sweetness of the vegetables, all brought together by the creaminess of milk or cream. Serve it on a chilly evening with a glass of white wine for a truly comforting meal.
