This white bolognese recipe tastes like something you would order at a nice Italian restaurant, but it comes together in a handful of simple steps on the stovetop. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
Once you make it once, this becomes a recipe you can almost do on autopilot, which is exactly what I want in a special but doable dinner.
INGREDIENTS FOR THE BOLOGNESE
– Rigatoni
– Pancetta
– Leek
– Fennel
– Carrot
– Celery
– Calabrian chilies
– Salt and black pepper
– Pork
– Garlic
– Dry white wine and more
Add the pancetta to a large skillet.Turn the heat to medium and cook until golden and crisp, about 5 to 8 minutes. Use a slotted spoon to transfer the pancetta.
STEP 1: CRISP THE PANCETTA
STEP 2: BUILD THE AROMATIC BASE
In the same pan, add the sliced leek, fennel, carrot, and celery. Season with salt and black pepper.. Sauté over medium heat for 8 to 10 minutes, stirring occasionally.
STEP 3: BROWN THE MEAT
Add the ground pork or beef to the pan. Let the meat cook undisturbed for about 5 minutes breaking the meat apart. Continue cooking until it is browned and cooked through.
STEP 4: ADD GARLIC AND DEGLAZE WITH WINE
Stir in the garlic and cook for about 1 minute. Pour in the wine and scrape up any browned bits. Let the wine simmer for 2 to 3 minutes until evaporated.
STEP 5: SIMMER THE WHITE BOLOGNESE
Add the bay leaf, rosemary, and thyme. Return the pancetta to the pot and stir to combine. Add chicken broth and Parmesan rind. Simmer for 20 to 25 minutes.
STEP 6: COOK THE RIGATONI
While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni, reserving a cup of pasta water.
STEP 7: FINISH THE SAUCE
Remove the herb stems and Parmesan rind. Stir in the heavy cream, butter, grated Parmesan, and the frozen peas. Let the sauce simmer on low for 2 to 3 minutes.
STEP 8: ADD THE LEMON AND PASTA
Turn off the heat and stir in the lemon zest. Add the cooked rigatoni to the pan and gently toss.
STEP 9: TASTE AND SERVE
Taste the pasta and adjust the seasoning. Serve the white Bolognese rigatoni warm, topped with extra Parmesan, a bit more lemon zest, and freshly cracked black pepper.
PRO TIPS
- Start cooking pancetta in a cold pan to slowly render the flavorful fat
- Adjust the richness with butter and parmesan
- Use ground chicken or turkey for a lighter version
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.