Rich White Bolognese (Print Version)
# Ingredients:
01 -
Ground pork, veal, or beef blend
02 -
Extra virgin olive oil
03 -
Chopped onion (fine)
04 -
Carrot, grated or diced small
05 -
Celery, finely diced
06 -
Garlic, minced
07 -
Dry white wine for deglazing
08 -
Heavy cream or milk
09 -
Small sprinkle of nutmeg
10 -
Adjust salt as needed
11 -
Black pepper, to taste
12 -
Fresh Parmesan, grated
# Instructions:
01 -
Add some olive oil to a big pan and warm over medium heat. Toss in the onion, celery, and carrot. Stir and cook for about 5-7 minutes until they soften and smell amazing.
02 -
Put the ground meat into the pan. Let it cook while stirring occasionally until there’s no pink left. Break it apart as it cooks for even pieces.
03 -
Pour the wine into the pan and scrape the bottom to loosen browned bits. Let it bubble away until most of the liquid is gone—shouldn’t take more than 3-5 minutes.
04 -
Mix in the milk or cream and bring it up to a very light simmer. Toss in a sprinkle of nutmeg along with salt and pepper. Lower the heat and let it gently cook for 30-45 minutes, stirring every now and then to keep it rich and smooth.
05 -
When the sauce texture is how you want it, stir in the fresh Parmesan. Mix until it melts completely into the sauce.
06 -
Serve warm over your choice of pasta, then dig in and enjoy!
# Notes:
01 -
Cooking your sauce slowly over low heat boosts the flavor.
02 -
Want a lighter version? Try ground chicken or turkey, or swap in non-dairy milk.
03 -
Freeze leftovers to save time later.
04 -
Grating fresh Parmesan gives better flavor and melting than pre-shredded varieties.