White Bolognese (Ragù Bianco)
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

White Bolognese (Ragù Bianco)

NUTRITION · PER SERVING95M COOK
CAL 35%·PRO 79%
CARBS 10G6% OF CAL
2G FIBER5G OTHER4G TOTAL SUGAR
FAT 54G69% OF CAL
22G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, meaty tomato-free Bolognese made with beef, pork, and pancetta, enriched with cream and served over pasta. Deep, savory, and creamy.

mainitalianpastabeefpork
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tbsp olive oil (plus more, as needed)
  • 7 oz cubed pancetta (or thick cut bacon)
  • 1 pound (450g) ground beef
  • 1 pound ( 450g) ground pork
  • 1 ½ tsp salt flakes ((kosher salt), divided)
  • ½ tsp black pepper
  • 1 large onion (, finely diced)
  • 2 carrots (, finely diced)
  • 2 celery stalks (, finely diced)
  • 1 tsp fennel seeds (, ground in pestle and mortar)
  • ⅓ tsp celery salt
  • 4 cloves garlic (, sliced or minced)
  • ¾ cup dry white wine (, I used Sauvignon Blanc)
  • 2 cups chicken broth (, or chicken stock)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • small piece Parmesan rind
  • ½ cup (125ml) cream, heavy / double
  • ⅓ cup (80ml) reserved pasta water (, optional you can add more cream)
  • ¾ cup parmesan cheese (, freshly grated)
  • Salt and pepper (, to taste)
  • 2 tbsp chopped fresh parsley
  • grated Parmesan
PREP
15M
SODIUM
1563MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.