White Bolognese
White Bolognese
Ingredients
- 2 tablespoons olive oil
- 50 g butter
- 200 g pancetta
- 2 carrots, diced
- 2 celery sticks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 250 g beef mince
- 250 g pork mince
- 150 ml white wine
- 500 ml milk
- 500 ml chicken stock
- 2 bay leaves
- as needed salt
- as needed pepper
- as needed Parmesan cheese, to serve
- as needed pasta, to serve
Instructions
- 1
Add 2 tablespoons of olive oil to a large pot over medium heat.
⏱️ 1 min
- 2
Add 50 grams of butter to the pot and let it melt.
⏱️ 1 min
- 3
Add 200 grams of pancetta to the pot and fry until it is crispy. Once crispy, remove the pancetta from the pot and set aside.
⏱️ 8 min
- 4
Add the 2 diced carrots, 2 diced celery sticks, and 1 large diced onion to the same pot. Cook until the vegetables have softened.
⏱️ 7 min
- 5
Add 4 minced garlic cloves and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Add 250 grams of beef mince and 250 grams of pork mince to the pot. Brown the meat, breaking it up with a spoon.
⏱️ 10 min
- 7
Pour in 150ml of white wine, scraping up any browned bits from the bottom of the pan to deglaze.
⏱️ 3 min
- 8
Add 500ml of milk to the pot and bring it to a simmer. Cook until the milk has almost completely evaporated, stirring occasionally.
⏱️ 15 min
- 9
Add 500ml of chicken stock and 2 bay leaves.
⏱️ 1 min
- 10
Season generously with salt and pepper to taste.
⏱️ 1 min
- 11
Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and cook for at least 2 hours, or up to 4 hours, stirring occasionally to prevent sticking. For this recipe, we will assume a 2-hour simmer.
⏱️ 120 min
- 12
While the sauce is finishing, cook your desired pasta according to package directions.
⏱️ 10 min
- 13
Serve the White Bolognese sauce over the cooked pasta, topped with a generous amount of grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
White Bolognese
- 2 tablespoons olive oil
- 50 g butter
- 200 g pancetta
- 2 carrots, diced
- 2 celery sticks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 250 g beef mince
- 250 g pork mince
- 150 ml white wine
- 500 ml milk
- 500 ml chicken stock
- 2 bay leaves
- as needed salt
- as needed pepper
- as needed Parmesan cheese, to serve
- as needed pasta, to serve
Instructions
- 1
Add 2 tablespoons of olive oil to a large pot over medium heat.
⏱️ 1 min - 2
Add 50 grams of butter to the pot and let it melt.
⏱️ 1 min - 3
Add 200 grams of pancetta to the pot and fry until it is crispy. Once crispy, remove the pancetta from the pot and set aside.
⏱️ 8 min - 4
Add the 2 diced carrots, 2 diced celery sticks, and 1 large diced onion to the same pot. Cook until the vegetables have softened.
⏱️ 7 min - 5
Add 4 minced garlic cloves and cook for 1 minute until fragrant.
⏱️ 1 min - 6
Add 250 grams of beef mince and 250 grams of pork mince to the pot. Brown the meat, breaking it up with a spoon.
⏱️ 10 min - 7
Pour in 150ml of white wine, scraping up any browned bits from the bottom of the pan to deglaze.
⏱️ 3 min - 8
Add 500ml of milk to the pot and bring it to a simmer. Cook until the milk has almost completely evaporated, stirring occasionally.
⏱️ 15 min - 9
Add 500ml of chicken stock and 2 bay leaves.
⏱️ 1 min - 10
Season generously with salt and pepper to taste.
⏱️ 1 min - 11
Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and cook for at least 2 hours, or up to 4 hours, stirring occasionally to prevent sticking. For this recipe, we will assume a 2-hour simmer.
⏱️ 120 min - 12
While the sauce is finishing, cook your desired pasta according to package directions.
⏱️ 10 min - 13
Serve the White Bolognese sauce over the cooked pasta, topped with a generous amount of grated Parmesan cheese.
⏱️ 2 min