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 olive oil extra virgin
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 milk 2%
3/4 cup parmesan cheese grated
2 Tablespoons fresh parsley chopped
Salt and pepper to taste

Instructions

Heat 2 Tablespoons olive oil in a dutch oven or large skillet over medium-high heat. Add 2 Tablespoons butter and when the foaming subsides, add the 1 pound ground beef and 3/4 pound sweet Italian sausage, breaking up with a spoon as it cooks.
Once browned, add 2 medium carrots, 2 stalks celery, 1/2 onion, 3 cloves garlic, 1 bay leaf, 1/4 teaspoon nutmeg and 1/8 teaspoon allspice to pan and cover. Cook 10-12 minutes, to sweat the vegetables, stirring occasionally.
Add the 1 1/2 cups white wine and allow to boil and evaporate. Add 1 cup chicken broth and 1 cup 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 3/4 cup parmesan cheese 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