White Bolognese Sauce Recipe (Pasta with Ragú Bianco)
Get ready for a mouthwatering, creamy twist on your traditional bolognese! This White Bolognese, made with ground pork, mascarpone cheese, and the aromatic touch of fresh thyme and parmesan rind, will elevate your pasta night to an entirely new level. 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!
I love a traditional bolognese (fusilli bolognese, gnocchi bolognese, tagliatelle 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 bolognese recipe is white, thanks to wine, mascarpone cheese, milk, and heavy cream. I love to use pork but you can use any ground meat you’d like.
Why You’ll Love This Recipe
- Flavor-packed, creamy goodness: The combination of mascarpone cheese and parmesan rind creates a smooth, savory sauce that will have everyone coming back for more.
- Hearty yet light: Ground pork brings just the right amount of richness without being too heavy, making it perfect for a comforting dish that doesn’t feel overly indulgent.
- Simple steps, big rewards: With a few key ingredients and easy-to-follow instructions, you’ll end up with a dish that feels like an expert-level meal, all without the need for extra tools or complicated techniques.
Ingredients
- Pappardelle pasta: This wide, flat ribbon of pasta is ideal for a creamy sauce like this one. When shopping, opt for a fresh variety or artisanal pappardelle for the best texture.
- Ground pork: The star of today’s 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 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.
- Yellow onion: A classic bolognese ingredient that adds depth and sweetness to the sauce. Go for a firm, dry onion to avoid a watery sauce.
- 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: Sage and pork pair perfectly together – this adds earthiness to the dish.
- Ground Nutmeg: Nutmeg adds a subtle warmth to the ragu.
Substitutions
- Ground chicken: Swap ground pork for ground chicken for a lighter version while maintaining a similar texture. It’s great if you’re looking for something a little leaner. Or, you could try ground veal or ground beef.
- Sage leaves: Swap fresh thyme for sage leaves for a more robust, earthy flavor that pairs wonderfully with pork.
- Chicken Stock: Don’t have wine? Use fresh chicken stock or chicken broth instead!
Additions
- Italian sausage: Add a bit of Italian sausage (sweet or spicy) for an extra layer of flavor and a hint of heat. Break it up with your wooden spoon, just like the ground pork.
- A pinch of fennel seeds: These bring a subtle sweetness and a lovely aromatic flavor that pairs beautifully with ground pork. Toast them in a dry skillet before adding to the sauce for an extra fragrant hit.
Step by Step 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!
Tips and Notes
- 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. This allows all the flavors to meld together and create that rich, hearty sauce.
- Use a little pasta water: Don’t forget to reserve some cooking water before draining your pappardelle. It’ll help thin the sauce slightly and make it cling to the pasta better.
- Toss the pasta in the sauce: Once your pappardelle is cooked, toss it directly in the creamy sauce to allow it to absorb the flavors.
Serving Suggestions
- Wine pairing: A dry white wine like Pinot Grigio or even a light Chardonnay will complement the creamy white sauce perfectly. If you prefer red, a light-bodied red like a Pinot Noir would also work well.
- Appetizer ideas: Start with a light arugula salad with lemon vinaigrette to cut through the richness of the bolognese. You could also serve bruschetta with fresh tomatoes for a nice contrast before the main course.
- Not just for pasta: This would be delicious over polenta, too! Or, you could use this white bolognese for a white lasagna!
Storage and Reheating Instructions
- Store leftovers: Store any leftover white bolognese 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 it back to a creamy consistency.
- Freezer-friendly: This sauce freezes wonderfully! Place the cooled sauce in a freezer container and it will keep for up to 3 months. Let it thaw in the fridge overnight before reheating—it’s even better the next day!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
White Bolognese Sauce Recipe (Pasta with Ragú Bianco)
Equipment
- wooden spoon
- Large pot
- Colander or strainer
Ingredients
- 1 pound pappardelle pasta
- 16 ounces ground pork
- 1 cup finely diced celery
- 1 cup finely diced carrot
- 1.5 cups finely diced yellow onion
- 3 cloves garlic crushed
- 3.5 tablespoons olive oil
- 3.5 tablespoons unsalted butter
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry white wine Pinot Grigio or similar
- 1 cup whole milk or half-and-half for extra richness
- 1/4 cup heavy cream
- 2 tablespoons mascarpone cheese
- Parmesan rind about 2-3 inches
- 1 sprig of fresh thyme
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground sage
- Fresh basil for garnish
- Freshly grated Parmigiano Reggiano
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!
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!!!!