Bolognese Bianco www.instagram.com 40 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Add 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. Add chopped onion, celery, and carrot. Add salt, pepper, and red pepper flakes. Stir and let soften for 4-5 minutes. 3. Add ground pork and break it apart with a wooden spoon. Cook until no longer pink. 4. Add minced garlic, chopped thyme and rosemary, and ground fennel. Stir and cook until garlic is fragrant (about 1 minute). 5. Add white wine and scrape up brown bits. Let reduce until almost evaporated. 6. Add chicken stock, heavy cream, Parmesan cheese rind, bay leaves, salt, and pepper. Stir, bring to a boil, then simmer for 30 minutes. 7. Taste and season as needed. Remove bay leaves and cheese rind. 8. Cook pasta in salted water until slightly undercooked, reserving some pasta water. 9. Add the pasta to the sauce along with a ladle of pasta water and grated Parmesan cheese. Stir vigorously. 10. Add butter and cooked pancetta. Stir to incorporate. 11. Serve, topping with more black pepper and grated cheese. 1. Add 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. Add chopped onion, celery, and carrot. Add salt, pepper, and red pepper flakes. Stir and let soften for 4-5 minutes. 3. Add ground pork and break it apart with a wooden spoon. Cook until no longer pink. 4. Add minced garlic, chopped thyme and rosemary, and ground fennel. Stir and cook until garlic is fragrant (about 1 minute). 5. Add white wine and scrape up brown bits. Let reduce until almost evaporated. 6. Add chicken stock, heavy cream, Parmesan cheese rind, bay leaves, salt, and pepper. Stir, bring to a boil, then simmer for 30 minutes. 7. Taste and season as needed. Remove bay leaves and cheese rind. 8. Cook pasta in salted water until slightly undercooked, reserving some pasta water. 9. Add the pasta to the sauce along with a ladle of pasta water and grated Parmesan cheese. Stir vigorously. 10. Add butter and cooked pancetta. Stir to incorporate. 11. Serve, topping with more black pepper and grated cheese. Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Dutch oven wooden spoon knife cutting board large pot Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
