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White Bolognese Pasta

White Bolognese Pasta
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White Bolognese Pasta is a creamy, savory twist on the classic Italian meat sauce, replacing tomatoes with a luscious combination of heavy cream and white wine. This rich and comforting dish features tender ground meat, aromatic onions and garlic, and a smooth sauce infused with herbs like thyme and bay leaves. Perfect for cozy dinners or entertaining, it pairs beautifully with wide, flat pasta like tagliatelle, offering a velvety texture and a delicate balance of flavors.

Ingredients

Scale

Meat and Aromatics

  • 1 lb ground meat (beef, pork, turkey, or a blend)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil or butter

Liquids and Dairy

  • 1 cup dry white wine
  • 1 cup heavy cream (or half-and-half/whole milk for lighter version)
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup freshly grated Parmesan cheese

Herbs and Seasonings

  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes or chili powder for heat
  • Optional: fresh basil, rosemary, or sage for additional herb flavors

Pasta

  • 12 oz tagliatelle, fettuccine, or pappardelle pasta

Instructions

  1. Prepare the base: Finely chop the onions and mince the garlic. Heat olive oil or butter in a large pan over medium heat and sauté the onions and garlic until translucent and fragrant, building the savory foundation of the sauce.
  2. Brown the meat: Add your choice of ground meat to the pan. Cook thoroughly, breaking it apart as it browns to ensure even cooking and maximum flavor absorption.
  3. Deglaze with white wine: Pour in the white wine. Scrape the bottom of the pan to lift browned bits, then let the wine simmer until reduced by half to intensify the flavors.
  4. Add cream and broth: Stir in the heavy cream and chicken or vegetable broth, combining everything into a smooth, velvety sauce. Add thyme sprigs and bay leaves, letting the sauce simmer gently for 20–30 minutes.
  5. Cook the pasta: While the sauce simmers, boil a large pot of salted water. Cook pasta until al dente according to package instructions, then drain and set aside.
  6. Finish the sauce: Remove the thyme sprigs and bay leaves from the sauce. Stir in freshly grated Parmesan cheese for richness and seasoning. Adjust salt and pepper to taste.
  7. Combine and serve: Toss the cooked pasta in the sauce, ensuring every strand is luxuriously coated. Serve immediately, optionally topped with extra Parmesan or fresh herbs.

Notes

  • Use room temperature cream to blend smoothly into the hot sauce without curdling.
  • Simmer the sauce low and slow to develop deeper, richer flavors.
  • Reserve some pasta water to loosen the sauce if it becomes too thick.
  • Always freshly grate Parmesan cheese for the best texture and flavor.
  • Do not skip the white wine—it adds essential acidity and balance to the sauce.

Nutrition

Keywords: white bolognese, creamy pasta, Italian pasta, white wine pasta sauce, comfort food, easy dinner, tagliatelle recipe, gluten-free pasta option

Find it online: https://dailydishez.com/white-bolognese-pasta/