Bolognese Bianco Recipe

Preparation

1. 1

   Cook the Meat

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the ground beef and ground pork, breaking it up with a spatula. Cook until browned, about 5-7 minutes.

2. 2

   Add Vegetables

   Add the chopped onion, carrot, celery, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5-6 minutes.

3. 3

   Deglaze the Pan

   Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Cook until most of the wine has evaporated, around 3-4 minutes.

4. 4

   Simmer with Broth

   Add the chicken or vegetable broth to the skillet. Bring to a gentle simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.

5. 5

   Add Cream and Seasoning

   Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Continue to cook for an additional 5 minutes until the sauce thickens slightly.

6. 6

   Cook the Pasta

   While the sauce is simmering, cook your pasta according to the package instructions in salted boiling water until al dente. Drain and reserve a little pasta water.

7. 7

   Combine and Serve

   Toss the cooked pasta with the Bolognese Bianco sauce. If the sauce is too thick, add a little reserved pasta water. Garnish with fresh basil and additional Parmesan cheese if desired.