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