Print

One-Pot White Bolognese Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

This One-Pot White Bolognese Sauce is a rich and flavorful Italian-inspired dish combining tender ground veal, spicy Italian sausage, and a medley of finely chopped vegetables simmered slowly with white wine, chicken stock, and cream. Finished with crispy sage and parmesan cheese, this comforting sauce perfectly coats pappardelle pasta for a hearty meal that delivers depth of flavor and creamy texture all in one pot.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Meat and Dairy

  • 2 tablespoons unsalted butter
  • 4 oz pancetta, finely diced
  • 1 lb ground veal
  • 1 lb ground hot Italian sausage, removed from casings
  • 1 cup heavy cream (divided: 1 cup initially, 1/2 cup later)
  • 4 oz wedge parmesan cheese, rind reserved
  • Grated parmesan cheese for serving (about 1/2 cup plus extra for topping)

Vegetables and Aromatics

  • 8-10 large sage leaves
  • 4 cloves garlic, minced
  • 1 leek, light green and white parts only, chopped
  • 1 large shallot, halved
  • 3 ribs celery, roughly chopped
  • 1 fennel bulb, cored and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 bay leaves

Liquids and Spices

  • 1 1/2 cups dry white wine
  • 2 cups homemade chicken stock
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 8-16 oz pasta (recommended egg pappardelle noodles)
  • 1 cup reserved pasta water

Instructions

  1. Prep the vegetables: Add the chopped carrots, shallot, leek, celery, and fennel to a food processor and pulse until finely chopped but not mushy. If you don’t have a food processor, finely dice all vegetables by hand to ensure they melt seamlessly into the sauce.
  2. Render sage and butter: In a large braiser or Dutch oven, melt butter over medium heat. Once foamy, add sage leaves and fry 3-4 minutes, flipping once, until crispy. Remove the sage leaves and drain on paper towels.
  3. Cook pancetta and meat: Add pancetta to the pan and cook 5-6 minutes until crisp. Transfer pancetta to a bowl. Add ground veal and Italian sausage, breaking up meat and cooking until browned and most liquid evaporates. Transfer cooked meat to the pancetta bowl.
  4. Sauté vegetables and add garlic: Add the pulsed vegetables to the pan and cook about 5 minutes, stirring occasionally, until softened and lightly browned. Add minced garlic and cook 1 more minute until fragrant.
  5. Deglaze with wine and combine meat: Return the cooked meat and pancetta to the pan. Pour in white wine, simmer for 3-4 minutes while scraping browned bits from the bottom of the pan, enhancing flavor.
  6. Add stock, cream, and aromatics: Stir in chicken stock, 1 cup heavy cream, nutmeg, bay leaves, and parmesan rind. Season lightly with salt and pepper. Cover loosely and reduce heat to low. Simmer gently for about 2 hours, stirring occasionally, until thickened. Remove bay leaves and parmesan rind before serving.
  7. Cook pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  8. Finish sauce and combine with pasta: In a large skillet or pan, combine half the sauce with reserved pasta water and bring to a simmer. Cook about 10 minutes until some liquid evaporates. Add 1/2 cup heavy cream and the pasta, cooking another 4-5 minutes until sauce is glossy and coats pasta well. Stir in 1/2 cup freshly grated parmesan cheese, adjust salt and pepper to taste.
  9. Serve: Transfer pasta and sauce to a serving bowl. Top with crispy sage leaves and additional freshly grated parmesan cheese. Serve immediately and enjoy the rich, creamy flavors.

Notes

  • Use a food processor for finely chopping vegetables to ensure the sauce is smooth without large chunks.
  • If pancetta is unavailable, substitute with thick-cut bacon for a smoky flavor.
  • Slow simmering for 2 hours develops depth and tenderizes the meat, don’t rush this step.
  • Reserve pasta water is important to help bind sauce and pasta for a silky finish.
  • Fresh sage adds a crispy herbal contrast, don’t skip frying the leaves in butter.
  • Adjust the amount of pasta according to preference, 8 oz for lighter meals, up to 16 oz for heartier servings.

Find it online: https://cheftinaskitchen.com/one-pot-white-bolognese-sauce-recipe/