Pasta "Bolognese-Bianco"

Votes: 2

Time: 1 hour 50 min.
Complexity: easily
Servings: 4 - 6

Pasta Bolognese without tomato sauce may seem odd, but this "white" version is no less delicious. The meat sauce is cooked in cream, and thanks to white wine, aromatic herbs, pancetta, and a pinch of garam masala, its flavor is incredibly deep and rich. Don't be surprised by the garam masala in this recipe. This Indian spice blend is somewhat similar to that used in Tuscan cuisine, especially if you find a blend with minimal cumin (it should be near the end of the ingredients list). Serve Bolognese Bianco with tubular pasta to soak up as much of the delicious sauce as possible.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g ground beef, 15% fat
450 g of minced pork
2 tbsp. l. olive oil
1 medium red onion, finely diced (about 1 cup)
1 medium carrot, finely diced (about 0.5 heaping cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, thinly sliced
60 g pancetta, cut into small cubes
2 bay leaves
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
0.5 tsp. garam masala
1.5 cups dry white wine
2 cups lightly salted chicken broth
1 cup heavy cream
1 Parmesan rind (optional)
450 g ziti rigate, rigatoni, or penne pasta, cooked in salted water, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, minced pork, rigatoni pasta, white wine, cream, Parmesan cheese, garam masala, bay leaf, rosemary, thyme, pancetta

Cooking the dish according to the recipe:

In a large Dutch oven, combine the olive oil, onion, carrot, celery, garlic, pancetta, bay leaf, rosemary, and thyme and heat over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is cooked through and the vegetables are tender and golden brown throughout, 16-18 minutes. If the vegetables are browning too quickly, reduce the heat.
Add the ground beef, ground pork, and garam masala and continue to cook, stirring frequently, until the meat is cooked through and most of the liquid has evaporated, about 10 minutes. Season with 1 teaspoon of salt and a pinch of freshly ground black pepper.

Add the wine and simmer, stirring occasionally, until almost evaporated, 10-15 minutes. Add the chicken broth, cream, and Parmesan rind, if using, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce thickens and the flavors meld, about 45 minutes.
Remove the bay leaf and Parmesan rind, and season with salt and pepper to taste. Serve Bolognese Bianco with cooked pasta and extra grated Parmesan.

Categories:

recipe / Comfort food / Main courses / Pasta / Meat / Food Network - recipes / Italian cuisine

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