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Pappardelle with white bolognese in a bowl topped with grated parmesan, zoomed in.

Ragù Bianco (White Bolognese) with Pappardelle

Allie Hagerty
A classic ragù bianco: ground pork gently simmered with soffritto, white wine, and milk, enriched with a Parmesan rind, thyme, cream, and mascarpone. Silky, savory, and perfect for wide pappardelle.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Pasta
Servings 4 servings

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.

Nutrition Facts

Calories: 949kcalCarbohydrates: 96gProtein: 39gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 209mgSodium: 748mgPotassium: 1016mgFiber: 6gSugar: 11gVitamin A: 5962IUVitamin C: 9mgCalcium: 196mgIron: 4mg
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