Bolognese Bianco

40m
Serves 6
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Directions

  1. 1Add a drizzle of olive oil to a Dutch oven over medium heat. Add diced pancetta and cook until browned and crispy. Remove pancetta, leaving the grease/oil.
  2. 2Add chopped onion, celery, and carrot. Add salt, pepper, and red pepper flakes. Stir and let soften for 4-5 minutes.
  3. 3Add ground pork and break it apart with a wooden spoon. Cook until no longer pink.
  4. 4Add minced garlic, chopped thyme and rosemary, and ground fennel. Stir and cook until garlic is fragrant (about 1 minute).
  5. 5Add white wine and scrape up brown bits. Let reduce until almost evaporated.
  6. 6Add chicken stock, heavy cream, Parmesan cheese rind, bay leaves, salt, and pepper. Stir, bring to a boil, then simmer for 30 minutes.
  7. 7Taste and season as needed. Remove bay leaves and cheese rind.
  8. 8Cook pasta in salted water until slightly undercooked, reserving some pasta water.
  9. 9Add the pasta to the sauce along with a ladle of pasta water and grated Parmesan cheese. Stir vigorously.
  10. 10Add butter and cooked pancetta. Stir to incorporate.
  11. 11Serve, topping with more black pepper and grated cheese.

Ingredients

  • 1 drizzle Olive oil
  • 4 oz Pancetta
  • 1 lb Ground pork
  • 1 Carrot
  • 1 Celery stalk
  • 0.5 Red onion
  • 5 Garlic cloves
  • 1 TBL Fresh rosemary
  • 1 TBL Fresh thyme
  • 1 cup Dry white wine
  • 1 pinch Red pepper flakes
  • 1 TBL Ground fennel seeds
  • 1 cup Chicken stock
  • 0.5 cup Heavy cream
  • 1 Parmesan cheese rind
  • 2 Bay leaves
  • 0.5 cup Grated Parmesan
  • 2 TBL Butter
  • 1 lb Pasta
  • 2 pinches Salt
  • 2 pinches Pepper

Equipment

Dutch ovenwooden spoonknifecutting boardlarge pot

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