Bolognese Bianco Recipe
slow cooked blend of beef, veal and pork, sherry, cream, parmesan reggiano
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Ingredients
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Meats
Liquids
Dairy
Aromatics
Seasoning
Method
Preparation
- 1
Chop the Aromatics
Finely dice the onion, carrot, celery, and garlic cloves. Set aside.
- 2
Prepare the Meats
In a large bowl, combine the ground beef, veal, and pork. Mix well and set aside.
Cooking
- 3
Sauté the Aromatics
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
- 4
Brown the Meats
Add the mixed meats to the pot and cook over medium-high heat until browned, breaking it up with a spoon, about 10 minutes.
- 5
Deglaze with Sherry
Pour in the dry sherry and scrape the bottom of the pot to deglaze. Allow it to simmer until most of the liquid has evaporated, about 5 minutes.
- 6
Simmer the Sauce
Reduce the heat to low, cover the pot, and let the sauce simmer for 1.5 to 2 hours, stirring occasionally. If it gets too thick, add a splash of water or broth.
- 7
Finish with Cream and Cheese
Stir in the heavy cream and grated Parmesan Reggiano. Season with salt, black pepper, and a pinch of nutmeg. Cook for an additional 10 minutes, allowing the flavors to meld.
Serving
- 8
Serve the Bolognese
Serve the Bolognese Bianco over your choice of pasta or polenta. Garnish with additional grated Parmesan if desired.