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White Bolognese (Ragù Bianco)

This White Bolognese is (as the name suggests) a meat sauce made without tomatoes – an absolutely delicious variation on the more well known Bolognese sauce that's rich, meaty and well worth adding to your repertoire.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 6
Calories: 737 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the sauce
  • 2 tbsp olive oil plus more, as needed
  • 7 oz cubed pancetta or thick cut bacon
  • 1 pound (450g) ground beef
  • 1 pound ( 450g) ground pork
  • 1 ½ tsp salt flakes (kosher salt), divided
  • ½ tsp black pepper
  • 1 large onion , finely diced
  • 2 carrots , finely diced
  • 2 celery stalks , finely diced
  • 1 tsp fennel seeds , ground in pestle and mortar
  • ⅓ tsp celery salt
  • 4 cloves garlic , sliced or minced
  • ¾ cup dry white wine , I used Sauvignon Blanc
  • 2 cups chicken broth , or chicken stock
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • small piece Parmesan rind
  • ½ cup (125ml) cream, heavy / double
  • ⅓ cup (80ml) reserved pasta water , optional you can add more cream
  • ¾ cup Parmesan Cheese , freshly grated
To serve
  • salt and pepper , to taste
  • 2 tbsp chopped fresh parsley
  • grated parmesan

Instructions

    Cup of Yum
  1. Heat the olive oil in a large Dutch oven or skillet, add the cubed pancetta and cook over medium-high heat until it starts to crisp up and render its fat.
  2. Add the ground beef and pork to the pan, sprinkle with half the salt and cook for a few minutes until the meat starts to brown, breaking it up with a wooden spoon.
  3. Use a slotted spoon to remove the meat from the pot and set aside. Add a splash more olive oil, the diced onion, carrots, celery, spices, seasoning and sugar and cook over medium-low heat, stirring often, for about 10 minutes.
  4. Stir in the garlic and cook until fragrant, a couple of minutes, then add the white wine. Cook until the wine aroma dissipates, using your spoon to scrape any browned bits (a.k.a the fond) stuck to the pot loose.
  5. Return the browned meat to the pot, add the chicken broth and bring to a simmer. Add the rosemary, thyme, bay leaves and Parmesan rind. Simmer gently over low heat for 45 minutes or up to an hour, stirring occasionally. If the pot is getting too dry you can add a little hot water or extra broth.
  6. Stir in the cream, reserved pasta water if using and grated Parmesan and simmer for a further 10 minutes. Discard the Parmesan rind, bay leaves and herbs stalks. Have a taste and adjust the seasoning if needed.
  7. Serve over tagliatelle, spaghetti, rigatoni or your fave pasta with a sprinkling of chopped parsley and extra grated Parmesan. You can also use this white bolognese sauce to make lasagna or serve it over soft creamy polenta.

Nutrition Information

Calories 737kcal (37%) Carbohydrates 9g (3%) Protein 36g (72%) Fat 59g (91%) Saturated Fat 23g (115%) Polyunsaturated Fat 5g Monounsaturated Fat 25g Trans Fat 1g Cholesterol 162mg (54%) Sodium 1550mg (65%) Potassium 704mg (20%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 3997IU (80%) Vitamin C 7mg (8%) Calcium 221mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 737

% Daily Value*

Calories 737kcal 37%
Carbohydrates 9g 3%
Protein 36g 72%
Fat 59g 91%
Saturated Fat 23g 115%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 25g 125%
Trans Fat 1g 50%
Cholesterol 162mg 54%
Sodium 1550mg 65%
Potassium 704mg 15%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 3997IU 80%
Vitamin C 7mg 8%
Calcium 221mg 22%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.