Bolognese Bianco

40 mins
Serves 6
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Directions

  1. 1Add a drizzle of olive oil to a Dutch oven over medium heat. Add diced pancetta and cook until browned and crispy. Remove pancetta, leaving the grease/oil.
  2. 2Add a drizzle of olive oil to a Dutch oven over medium heat. Add diced pancetta and cook until browned and crispy. Remove pancetta, leaving the grease/oil.
  3. 3Add a drizzle of olive oil to a Dutch oven over medium heat. Add diced pancetta and cook until browned and crispy. Remove pancetta, leaving the grease/oil.
  4. 4Add chopped onion, celery, and carrot. Add salt, pepper, and red pepper flakes. Stir and let soften for 4-5 minutes.
  5. 5Add chopped onion, celery, and carrot. Add salt, pepper, and red pepper flakes. Stir and let soften for 4-5 minutes.
  6. 6Add chopped onion, celery, and carrot. Add salt, pepper, and red pepper flakes. Stir and let soften for 4-5 minutes.
  7. 7Add ground pork and break it apart with a wooden spoon. Cook until no longer pink.
  8. 8Add ground pork and break it apart with a wooden spoon. Cook until no longer pink.
  9. 9Add ground pork and break it apart with a wooden spoon. Cook until no longer pink.
  10. 10Add minced garlic, chopped thyme and rosemary, and ground fennel. Stir and cook until garlic is fragrant (about 1 minute).
  11. 11Add minced garlic, chopped thyme and rosemary, and ground fennel. Stir and cook until garlic is fragrant (about 1 minute).
  12. 12Add minced garlic, chopped thyme and rosemary, and ground fennel. Stir and cook until garlic is fragrant (about 1 minute).
  13. 13Add white wine and scrape up brown bits. Let reduce until almost evaporated.
  14. 14Add white wine and scrape up brown bits. Let reduce until almost evaporated.
  15. 15Add white wine and scrape up brown bits. Let reduce until almost evaporated.
  16. 16Add chicken stock, heavy cream, Parmesan cheese rind, bay leaves, salt, and pepper. Stir, bring to a boil, then simmer for 30 minutes.
  17. 17Add chicken stock, heavy cream, Parmesan cheese rind, bay leaves, salt, and pepper. Stir, bring to a boil, then simmer for 30 minutes.
  18. 18Add chicken stock, heavy cream, Parmesan cheese rind, bay leaves, salt, and pepper. Stir, bring to a boil, then simmer for 30 minutes.
  19. 19Taste and season as needed. Remove bay leaves and cheese rind.
  20. 20Taste and season as needed. Remove bay leaves and cheese rind.
  21. 21Taste and season as needed. Remove bay leaves and cheese rind.
  22. 22Cook pasta in salted water until slightly undercooked, reserving some pasta water.
  23. 23Cook pasta in salted water until slightly undercooked, reserving some pasta water.
  24. 24Cook pasta in salted water until slightly undercooked, reserving some pasta water.
  25. 25Add the pasta to the sauce along with a ladle of pasta water and grated Parmesan cheese. Stir vigorously.
  26. 26Add the pasta to the sauce along with a ladle of pasta water and grated Parmesan cheese. Stir vigorously.
  27. 27Add the pasta to the sauce along with a ladle of pasta water and grated Parmesan cheese. Stir vigorously.
  28. 28Add butter and cooked pancetta. Stir to incorporate.
  29. 29Add butter and cooked pancetta. Stir to incorporate.
  30. 30Add butter and cooked pancetta. Stir to incorporate.
  31. 31Serve, topping with more black pepper and grated cheese.
  32. 32Serve, topping with more black pepper and grated cheese.
  33. 33Serve, topping with more black pepper and grated cheese.

Ingredients

  • 1 drizzle Olive oil
  • 1 drizzle Olive oil
  • 1 drizzle Olive oil
  • 4 oz Pancetta
  • 4 oz Pancetta
  • 4 oz Pancetta
  • 1 lb Ground pork
  • 1 lb Ground pork
  • 1 lb Ground pork
  • 1 Carrot
  • 1 Carrot
  • 1 Carrot
  • 1 Celery stalk
  • 1 Celery stalk
  • 1 Celery stalk
  • 0.5 Red onion
  • 0.5 Red onion
  • 0.5 Red onion
  • 5 Garlic cloves
  • 5 Garlic cloves
  • 5 Garlic cloves
  • 1 TBL Fresh rosemary
  • 1 TBL Fresh rosemary
  • 1 TBL Fresh rosemary
  • 1 TBL Fresh thyme
  • 1 TBL Fresh thyme
  • 1 TBL Fresh thyme
  • 1 cup Dry white wine
  • 1 cup Dry white wine
  • 1 cup Dry white wine
  • 1 pinch Red pepper flakes
  • 1 pinch Red pepper flakes
  • 1 pinch Red pepper flakes
  • 1 TBL Ground fennel seeds
  • 1 TBL Ground fennel seeds
  • 1 TBL Ground fennel seeds
  • 1 cup Chicken stock
  • 1 cup Chicken stock
  • 1 cup Chicken stock
  • 0.5 cup Heavy cream
  • 0.5 cup Heavy cream
  • 0.5 cup Heavy cream
  • 1 Parmesan cheese rind
  • 1 Parmesan cheese rind
  • 1 Parmesan cheese rind
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 0.5 cup Grated Parmesan
  • 0.5 cup Grated Parmesan
  • 0.5 cup Grated Parmesan
  • 2 TBL Butter
  • 2 TBL Butter
  • 2 TBL Butter
  • 1 lb Pasta
  • 1 lb Pasta
  • 1 lb Pasta
  • 2 pinches Salt
  • 2 pinches Salt
  • 2 pinches Salt
  • 2 pinches Pepper
  • 2 pinches Pepper
  • 2 pinches Pepper

Equipment

Dutch ovenwooden spoonknifecutting boardlarge pot
Bolognese Bianco | Clip Recipe