White Bolognese Sauce

Course: Main Dish

Cuisine: Italian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 606kcal

Author: Platings and Pairings

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

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Equipment

Ingredients

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
1 pound ground beef
3/4 pound sweet Italian sausage casings removed
2 medium carrots finely chopped
2 stalks celery finely chopped
1/2 onion minced
3 cloves garlic minced
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 bay leaf
1 1/2 cups white wine or dry vermouth
1 cup chicken broth
1 cup 2% milk
3/4 cup grated parmesan cheese
2 Tablespoons chopped fresh parsley
Salt and pepper to taste

Instructions

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.
Once browned, add carrot, celery, onion, garlic, bay leaf, nutmeg and allspice to pan and cover. Cook 10-12 minutes, to sweat the vegetables, stirring occasionally.
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.
Meanwhile, 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 pasta and add to the sauce along with the parmesan and reserved pasta water.
Season with salt and pepper, to taste. Garnish with the fresh parsley and additional parmesan, if desired. Enjoy!

Notes

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.

Nutrition