This past weekend I made a batch of White Bolognese Sauce. It’s pretty much the same approach to making the classic tomato-based sauce but in this case the tomatoes are absent and there’s some cream to finish the sauce. Afterall it’s a white sauce.
Recipe by Peter MinakiCourse: MainCuisine: Italian, AmericanDifficulty: Easy
Servings
6
servings
Prep time
15
minutes
Cooking time
45
minutes
Ingredients
1/2 cup pancetta, finely diced
1/4 cup extra virgin olive oil
1 1/2 cups diced white onion
4 cloves of garlic, minced
1 cup diced carrot
1 cup diced celery
1 1/2 lbs. of lean ground beef
1 cup dry white wine
3 bay leaves
4 sprigs of fresh thyme
3 cups of chicken stock (or light beef or vegetable)
1 cup heavy cream
sea salt and fresh ground pepper
1 cup grated Parmesan cheese
250 gr. of tagilatelle, fettucine or pappardele pasta, cooked according to package instructions.
Directions
Place a large skillet on your stovetop over medium heat. Add the pancetta and brown while occasionally stirring.
Add the olive oil, onions, carrot, celery, some salt and pepper and stir in. Cook/sweat for under 6-7 minutes.
Add the ground beef, raise heat to medium high. Add some salt and pepper and brown the beef while stirring occasionally.
Add the wine, bay leaves, thyme and simmer until wine has almost cooked off. Add the stock and cream and bring up to a simmer. Cook for about 35-40 minutes or until sauce has thickened. Add salt and pepper to taste.
Take off the heat, remove bay leaves and thyme and add grated cheese in increments. Serve with pasta and top with more grated cheese and serve.
Notes
Can’t find pancetta? You can use bacon but nothing too smoky.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
