Ragu Bianco with Pappardelle (White Bolognese Sauce)
This Ragù Bianco, made with ground pork and mascarpone cheese is a creamy twist on your traditional bolognese! It’s rich, hearty, and the kind of comforting meal you’ll want to serve on a cozy winter night—perfect for a large group or a family dinner! This recipe is made easily without a food processor and has rich flavors thanks to the slow cooking method on very low heat. You’ll love this hearty meat sauce!
I love slow-cooked meat sauces (fusilli bolognese, gnocchi bolognese, tagliatelle bolognese, short rib bolognese… you name it!). It was finally time to share my creamy white bolognese sauce! This white bolognese meat sauce is similar to my traditional bolognese sauce, however, it does not have tomato paste. We don’t use tomatoes of any kind in this dish, so the ragu bianco recipe is white thanks to wine, mascarpone cheese, and heavy cream. I love to use pork but you can use any ground meat you’d like for this white fagu sauce. If you want something luxurious yet meat-free, check out my Pappardelle ai Funghi. And for a baked dish, try my baked bolognese pasta!
Highlights: Ragu Bianco Recipe
- Inspiration: A classic Northern Italian “white Bolognese” (ragù bianco) riff: pork, soffritto, white wine, and milk slowly simmered with a Parmesan rind and thyme—think Bologna meets Tuscany, no tomatoes needed.
- Best Served For: Cozy Sunday pasta, date-night in, or a small dinner party first course. Pairs beautifully with Pinot Grigio or Vermentino and a simple green salad.
- What Makes It Special: Silky, clingy sauce thanks to milk + a touch of cream + mascarpone; depth from the Parmesan rind and thyme; a little nutmeg and sage to round it out.
- My Little Secret: Salt the pasta water generously and save a splash to loosen the sauce before tossing with pappardelle. The sauce is even better the next day; it doubles and freezes nicely. Tagliatelle works, too—finish with a shower of Parmigiano Reggiano and torn basil.
Key Ingredients for Ragu Bianco Sauce
- Ground pork: The star of my white ragù recipe, ground pork adds a slightly sweet and savory flavor that balances beautifully with the rich sauce. Fresh, local pork is always best, and make sure to check fat content for a nice blend of juiciness without being greasy.
- Celery, onion, and carrot: These aromatic veggies form the base of the sauce and give it a subtle sweetness. When purchasing, look for fresh, firm stalks and bright orange carrots.
- Garlic cloves: Fresh garlic cloves release a bold flavor that will infuse the sauce. Crushing them with the flat side of a wooden spoon helps release their natural oils for an extra flavor punch.
- Mascarpone cheese: This creamy Italian cheese adds a luxurious, smooth texture to the sauce. Look for it in the specialty cheese section—don’t substitute with cream cheese, as mascarpone is much richer and silkier.
- Parmesan cheese rind: A hidden gem for infusing deep umami into your sauce. Don’t discard the rind! Store it in the freezer for future use, and toss it in your sauce to get that rich parmesan flavor.
- Heavy cream: This brings a velvety finish to the sauce. Make sure it’s full-fat for that decadent, rich texture.
- White wine (Pinot Grigio): A dry white wine balances the richness of the sauce. When purchasing, avoid overly sweet wines—something dry and crisp works best.
- Milk: Milk helps to add creaminess to the dish and helps tenderize the meat.
- Ground Sage and Nutmeg: Sage and pork pair perfectly together – this adds earthiness to the dish. Nutmeg adds a subtle warmth to the ragu.
Ingredient Substitutions
- Ground pork: If you don’t eat pork, you could try ground veal or ground beef instead! You could even try Italian sausage or a combination of ground meats.
- Sage leaves: Swap fresh thyme for sage leaves for a more robust, earthy flavor that pairs wonderfully with pork. You can use any fresh herbs you have on hand like fresh rosemary or bay leaf.
- Chicken Stock: Don’t have wine? Use fresh chicken stock or chicken broth instead!
What Pasta to Serve with Ragu Bianco
Pappardelle pasta is a wide, flat ribbon of pasta that is ideal for a creamy white Bolognese recipe. When shopping, opt for a fresh variety or artisanal pappardelle for the best texture. If possible, splurge on pasta fresca or fresh pasta – it’s so worth it! You can also use short pasta if you prefer, like rigatoni!
Step by Step Instructions: White Bolognese Sauce
- Sweat the soffritto: In a Dutch oven, heat 3½ Tbsp olive oil + 3½ Tbsp unsalted butter over medium. Add 1½ cups finely diced onion, 1 cup carrot, 1 cup celery, and ½ tsp salt.
2. Cover and Cook: Cover and cook 5–10 minutes until soft. Uncover, add 3 crushed garlic cloves, and cook 1 minute.
3. Brown the pork: Add 16 oz ground pork, ½ tsp pepper. Raise to medium-high heat and cook 8–10 minutes, breaking up with a wooden spoon, until no longer pink and well browned (get those brown bits on the bottom of the pan).
4. Deglaze: Pour in 1 cup white wine (or dry vermouth). Stir and scrape up the fond. Let it simmer 2–3 minutes to reduce slightly.
5. Build the sauce: Add 1 cup whole milk, 1 Parmesan rind (2–3 inches), 1 sprig thyme (or a bay leaf), ¼ tsp ground nutmeg, ½ tsp ground sage, and ½ tsp salt. Reduce heat to low, cover partially, and simmer gently 1½ hours, stirring occasionally. Add a splash of chicken stock/broth if it gets too tight.
Finish creamy & balanced: Remove rind and herbs. Stir in 2 Tbsp mascarpone and ¼ cup heavy cream. Taste and adjust salt and pepper. (A bit of lemon zest is lovely here.)
6. Cook the pasta: In a large pot of salted water, boil 1 lb of pappardelle (or your favorite pasta shape) until al dente. Reserve 1 cup of pasta water, then drain.
Combine the sauce + pasta: Add pasta to the pot with the sauce over low heat. Splash in ¼–½ cup pasta water and toss until glossy and coated. Finish with freshly grated Parmesan cheese.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Ragù Bianco (White Bolognese) with Pappardelle
Equipment
- wooden spoon
- Large pot
- Colander or strainer
Ingredients
- 3.5 tablespoons olive oil
- 3.5 tablespoons unsalted butter
- 1.5 cups finely diced yellow onion
- 1 cup finely diced celery
- 1 cup finely diced carrot
- 3 cloves garlic crushed
- 16 ounces ground pork
- 1 cup dry white wine Pinot Grigio or similar
- 1 cup whole milk or half-and-half for extra richness
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground sage
- Parmesan rind about 2-3 inches
- 1 sprig fresh thyme
- 2 tablespoons mascarpone cheese
- 1/4 cup heavy cream
- 1 pound pappardelle pasta
- Freshly grated Parmigiano Reggiano for serving
- Fresh basil for garnish
Instructions
- In a Dutch oven or heavy-bottomed pan, heat 3.5 tablespoons olive oil and 3.5 tablespoons unsalted butter over medium heat. Add the 1.5 cups finely diced yellow onion, stir, cover, and cook for 5-10 minutes until translucent.
- Stir in the 1 cup finely diced celery and 1 cup finely diced carrot. Cover and cook for another 5-10 minutes until softened and slightly browned. Add 3 crushed garlic cloves and cook for 1 minute.
- Add 16 ounces ground pork, breaking it up with a wooden spoon. Increase to medium-high heat and cook for 8-10 minutes, until the pork is browned and no longer pink.
- Pour in 1 cup dry white wine, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Add 1 cup whole milk and bring to a simmer. Add 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon ground sage.
- Add the Parmesan rind and the sprig of thyme.
- Reduce the heat to low, cover, and simmer for about 1 ½ hours, stirring occasionally. If the sauce thickens too much, add a little pasta water as needed to adjust the consistency.
- Once the sauce has thickened and developed rich flavor, remove the parmesan rind and thyme sprig. Stir in 2 tablespoons mascarpone cheese and 1/4 cup heavy cream. Adjust seasoning to taste.
- In a large pot of salted water, cook 1 pound pappardelle pasta until al dente according to package instructions. Drain and toss with the white bolognese sauce.
- Top with freshly grated Parmigiano Reggiano and torn fresh basil. Enjoy!
Notes
Expert Tips From My Kitchen
- Sear your ground pork well: Don’t rush this step! Browning the pork creates those delicious browned bits at the bottom of the pan that add tons of flavor to your white bolognese sauce.
- Low and slow is key: Let the sauce simmer on medium-low heat for at least 1 ½ hours so all the flavors meld together into a rich, hearty sauce.
- Use a little pasta water: Reserve some cooking water before draining your pappardelle—it helps thin the sauce slightly and makes it cling better to the pasta.
- Toss the pasta in the sauce: Once your pappardelle is cooked, toss it directly in the creamy sauce so it absorbs all that flavor.
Serving Suggestions
- Wine pairing: A dry white wine like Pinot Grigio or even a light Chardonnay pairs beautifully. Prefer red? Go for a light-bodied Pinot Noir.
- Appetizer ideas: Start with a light arugula salad with lemon vinaigrette to cut through the richness, or serve bruschetta with fresh tomatoes for contrast.
- Not just for pasta: Try it over creamy polenta or use it as the filling in a white lasagna.
Storage & Reheating
- Store leftovers: Keep any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat with a splash of chicken broth or milk to bring back its creamy texture.
- Freezer-friendly: Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating—it’s even better the next day.
I had all the ingredients for this recipe except for ground pork, so I used sausage instead. This was to die for. 10/10 one of the best things I’ve made all year. I can’t wait to try it with ground pork next time.
This was the perfect NYE dinner. I started it in the early afternoon and let it simmer for 4 hours. We made homemade pasta too and it was delicious.
Absolutely delicious! No notes
This was FANTASTIC! I did not read ahead about the 1.5 hour simmer time and did 20 minutes with the lid off. It was delicious, but I can’t wait to try it with the longer simmer time. Make this!!!!
Very good! I served with rigatoni.
Made this for dinner tonight and it did not disappoint. I only wish we doubled the batch for leftovers!
One of the cardinal rules of recipe writing is listing the ingredients in order of use. The ingredient list for this recipe is all over the place. I think you might get a better response if this was corrected.
Thanks, Becky! I don’t think I’ve gotten a single negative response to this recipe. In fact, people seem to love it with 6 five-star reviews. I’ll take the time to update the ingredient list and hope to see you come back to review the recipe once you’ve made it 🙂