Melissa Jo’s Bolognese Bianco 🇮🇹
Today I am going to show you how to make the most exquisitely delicious Bolognese Bianco you will ever have! Now, I already showed you how to make my Creamy Bolognese, but in Bolognese Bianco there are no tomatoes allowed! In place of the tomatoes you’re going to get something I fear is even better: aromatic herbs, white wine, and a creamy base. This dish is known in Northern Italy and especially popular in Tuscany and once you make it it is going to be the most popular recipe in your household! You are not going to believe how this simplicity of flavors simmered together is going to make the most richest, authentic Italian sauce you will ever have! Are you ready? Let’s party!
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🗒 More Delicious Pasta Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3 – 5 days in the refrigerator.
🤔 Common Questions
Yes! You can use also ground beef, turkey, chicken, pork, or a combination of all of the above.
The wine adds depth and flavor, but if you prefer not to use it, you can substitute with chicken broth and a small splash of white wine vinegar or lemon juice to mimic the acidity.
It’s a time-saver and helps the peas stay tender while blending perfectly with the pasta. They’ll cook just right in those last few minutes!
🎥 Items Featured in the Video
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Melissa Jo’s Bolognese Bianco
Ingredients
- 4 tbsp butter
- 2 stalks of celery finely diced
- 2 carrots peeled & finely diced
- ½ a sweet onion finely diced
- Salt & black pepper to taste
- 6 garlic cloves minced
- 1 lb bulk mild pork italian sausage
- 4 oz pancetta
- 1 lb fettuccine
- 1 cup of white wine I used pinot grigio
- ½ cup of pasta water add more if needed
- 8 oz frozen peas
- 1 sprig of fresh rosemary
- 1 bay leaf
- 2 cups heavy cream
- Grated pecorino and chopped fresh parsley for garnish
Instructions
- Heat up a pot with butter. Once the butter is melted, add in the celery, carrots, onion, salt, and pepper. Saute the veggies on medium heat for about 15 minutes until translucent and soft. Next, add in the garlic and saute that for another 2 – 3 minutes. Add in the sausage and break it up using a wooden spoon or meat masher. Saute the meat on medium – low heat until it’s cooked all the way through. Then, add in the pancetta and saute it on medium heat for 5 minutes.
- Boil the fettuccine in salted water according to package directions until al dente.
- Now, pour in the wine and let that cook on a medium heat for about 5 minutes, so the alcohol can burn out. Next, pour in a ½ cup of pasta water, give it a stir, and let everything simmer for a few minutes on a medium – low heat.
- A few minutes before the pasta is done boiling, pour the peas into the pot of water with the pasta, and let the peas boil with the pasta for the last few minutes. Once the pasta is al dente, drain the pasta and peas and set it aside in a serving bowl. (save a cup of pasta water in case you need to add more water to your sauce).
- In the sauce pot, add the fresh rosemary and bay leaf. Next, pour in the heavy cream and salt and black pepper (to taste). Stir and bring the pot to a boil. Once it comes to a boil, lower to a simmer, and leave the lid ajar while simmering. Simmer for 15 – 20 minutes. Remove the sprig of rosemary and bay leaf before serving. (If thickens too much add some of the reserved pasta water).
- Serve the sauce over the pasta and peas and garnish it with grated pecorino and chopped fresh parsley. Enjoy!
Video
Nutrition
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