White Bolognese Sauce Recipe (Ragù Bianco)
This white bolognese sauce combines veal, pork, pancetta, and mild Italian sausage with fennel, white wine, and milk. A gentle simmer and a final touch of lemon create a mellow, creamy ragù to toss with any pasta, plus plenty of Parmigiano-Reggiano.
Servings 12 servings
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1 small onion, minced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1 tsp fennel seeds, crushed
- 1 tsp kosher salt, divided, or fine sea salt
- 4 oz pancetta, finely diced
- 1 lb ground veal
- 1 lb ground pork
- 2 mild Italian sausages, casings removed and discarded (about 7 oz/200 g)
- ½ cup dry white wine
- 1 tbsp cornstarch
- 2 cups chicken stock
- 1 cup milk
- 1 tsp dried Italian seasoning, or ½ tsp (2.5 ml) dried rosemary
- Juice of ½ lemon, about 2 tbsp (30 ml)
For Serving
- Dry pasta, about 3 oz (85 g) per serving
- Finely grated Parmigiano-Reggiano, 1 tbsp (15 ml) per serving, plus more for serving
- Fresh basil leaves, optional
Instructions
- In a large stainless steel pot over medium heat, heat the olive oil and butter until the butter is melted. Add the onion, celery, garlic, crushed fennel seeds, and ½ tsp (2.5 ml) of the salt. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the pancetta and cook until golden and crisp, about 10 minutes.
- Add the ground veal and cook, breaking it up with a wooden spoon, until well browned. Add the ground pork and cook the same way, breaking it up as it cooks. Add the sausage meat and cook, breaking it up, until no pink remains. Adding the meats gradually allows excess liquid to evaporate so the meat browns instead of steaming.
- Continue cooking all the meat for another 10 minutes, stirring occasionally, to allow it to caramelize and develop crisp, golden bits on the bottom of the pot. Watch carefully and reduce the heat as needed to prevent burning.
- Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Stir and scrape until the wine has evaporated, about 2 to 3 minutes.
- Stir in the cornstarch, then add the chicken stock, milk, dried Italian seasoning or rosemary, and remaining ½ tsp (2.5 ml) salt. Bring to a boil, then immediately lower the heat to its lowest setting.
- Half-cover the pot and simmer gently for 1 hour, stirring every 20 minutes. The ragù is ready when it is rich, creamy, and thick like oatmeal. No separate liquid should pool when you push the sauce to one side of the pot. Taste and adjust the seasoning, then stir in the lemon juice.
- SERVING: For each serving, allow about 3 oz (85 g) dry pasta and ½ cup (125 ml) ragù bianco.
- Warm the amount of sauce you need in a large saute pan or skillet. Stir in 1 tbsp (15 ml) finely grated Parmigiano-Reggiano per serving until the cheese melts and the sauce is creamy and silky.
- Cook the pasta in generously salted water for 1 minute less than the package directions. Transfer it directly to the pan with tongs or a slotted spoon; do not drain or rinse it. Add 2 tbsp (30 ml) pasta cooking water per serving and toss well. Bring to a gentle simmer, stirring to coat the pasta evenly.
- Serve immediately in warm bowls. Top with fresh basil leaves, if desired, and a final sprinkle of Parmigiano-Reggiano.
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