Creamy White Bolognese Sauce Recipe

This White Bolognese Sauce combines beef & Italian sausage in this silky, rich & delicately spiced sauce that’s perfect for topping a bowl of pasta!

This recipe was originally published in 2019. It was updated in 2024 to add new photographs. The white bolognese recipe remains the same. Enjoy!

I’m definitely a pasta fiend. Give me bowls topped with Vodka Sauce, Broccoli Pesto, or my Nana’s Sunday Gravy any night of the week and I’ll be a happy girl. 

Today I’m sharing a new recipe for white sauce bolognese.

Typically you’ll find Bolognese as a red sauce (I’ve shared by slow cooker bolognese sauce previously). It’s typically made with tomatoes and maybe even a splash of  red wine. I actually tend not to make it at home, just because my go-to red meat sauce is my Nana’s Sunday Gravy. But, a few months back, while browsing through one of my Rachael Ray magazines, I came across a recipe where she made a white meat sauce.

It had me totally intrigued.

While her version uses a combination of beef and veal, I chose to spice things up a bit with my White Bolognese Meat Sauce by swapping out the veal for some Italian sausage. I also left out the sage (it just reminds me too much of Thanksgiving stuffing) and upped the amount of white wine.

Because, in my book, you can never have too much wine.

A blend of spices – nutmeg, allspice and bay, up the comfort factor, and the result is a big pot of the most silky, rich, and delicately spiced sauce that’s perfect for topping a bowl of al dente pasta. You can devour it as is, or sprinkle on a bit of parmesan cheese and fresh parsley for even more flavor.

I can tell you that I ate this White Bolognese Meat Sauce for both lunch and dinner, four days straight, and I didn’t get tired of it… And, although my Nana’s Sunday Gravy will always reign supreme in my book for it’s nostalgia, this White Bolognese Sauce definitely comes in at a close second and will be filling in on those days when I get bored of our family’s traditional red sauce.

Ingredients needed

• Meat – I use a combination of ground beef and sweet Italian sausage. Feel free to use all ground beef if you prefer. Or, try adding swapping the Italian sausage for ground pork.
• Olive Oil & Butter – I prefer to use unsalted butter so that I can control the seasoning.
• Onion, Carrot, Celery – The holy trifecta of veggies. Feel free to leave any out.
• Garlic – I use 3 cloves, but feel free to throw caution to the wind and use more!
• Allspice, Nutmeg, Bay Leaf, Kosher Salt + Pepper
• White Wine – A dry wine like Pinot Gris or Sauvignon Blanc works best. The wine is optional and can be left out. Just add a splash more of the chicken broth.
• Milk – Lends a silkiness to the sauce.
• Chicken Broth – Or, swap in some of my homemade slow cooker bone broth.
• Fresh Parsley
• Parmesan Cheese

How to make it

Step 1: Brown the Meat

• Heat olive oil in a Dutch oven or large skillet over medium-high heat.
• Add butter and when the foaming subsides, add the meat, breaking up with a spoon as it cooks.

Step 2: Add the Aromatics

• Once the meat is browned, add the carrot, celery, onion, garlic, bay leaf, nutmeg and allspice to the pot and cover with a lid.
• Cook 10-12 minutes, to sweat the vegetables, stirring occasionally.

Step 3: Simmer

• Add the white wine and allow to boil and evaporate.
• Add broth and milk, bring to a boil, reduce heat and simmer for 30 minutes over low heat.

Step 4: Cook the Pasta & Serve

• While the sauce is simmering, bring a large pot of salted water to a boil.
• Cook the pasta to al dente, reserving 1 cup of the cooking liquid before draining.
• Drain the pasta and add to the sauce along with the parmesan and reserved pasta water.
• Season with salt and pepper, to taste.
• Garnish with fresh parsley and additional parmesan. Enjoy!

How to serve it

• Serve this meat sauce over noodles like pappardelle or spaghetti, potato gnocchi, or serve it over a bed of creamy polenta. 
• Use it in place of marinara sauce when making these tortellini in cream sauce.
• Garnish plates with a sprinkling of fresh grated parmesan cheese and chopped fresh basil or parsley. 

How to make ahead & store

Store any leftovers in an airtight container in the fridge for up to five days. You can also freeze it for up to three months. I like to freeze it in individual portions. When ready to use, thaw overnight in the fridge, or heat over very low heat on the stove. 

What to serve with it

• Italian Chopped Salad
• Radicchio Salad
• Easy Sauteed Spinach
• Kale Caesar Salad
• Balsamic Glazed Brussel Sprouts
• Arugula Salad
• MORE —> the BEST sides for pasta.

Wine pairings

Try an Italian wine with this White Bolognese Meat Sauce –

• If you’re feeling fancy, and looking to splurge, try a Barolo or Barbera wine – Their round fruit flavors will compliment this dish nicely.
• For a lower priced option, try a Chianti – It’s tannins and acidity will pair well with the creamy flavors in this pasta.
• Looking for something a bit lighter? Try a Lambrusco – Its slight effervescence and acidity will stand up nicely to the rich meat sauce.

More pasta recipes

• Squid Ink Pasta with Shrimp & Cherry Tomatoes
• Butter Roasted Tomato Sauce
• Easy Lemon Pasta
• Roasted Fennel Pasta with Ricotta
• BLT Pasta
• Slow Cooker Bolognese Sauce
• More → 30+ Ground Beef Pasta Recipes

Did you try this white meat sauce?

If you loved this white bolognese recipe, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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