White Bolognese Recipe (Creamy Ragu Bianco with Rigatoni)

This white bolognese takes everything you love about a slow-simmered meat sauce and turns it into a lighter, creamier, totally addictive pasta. Instead of a heavy tomato base, you get a rich white wine and chicken broth base, finished with Parmesan and lemon zest. Toss it with rigatoni and savory ground meat, and you have a cozy, high-protein ragu bianco that tastes like a fancy Italian restaurant dinner but comes together in a few simple steps on the stovetop. I loosely built this off a TikTok recipe, and if you’ve made my Ditalini Pasta or Tini’s Mac and Cheese, you already know I have a knack for recreating viral recipes, and this white Bolognese is one of my favorites.

Why I Love This White Bolognese Rigatoni Recipe

Traditional Bolognese is one of my favorite cold-weather comfort foods, but sometimes I want something a little bit lighter, without a big tomato flavor. That's where this white Bolognese comes in. Instead of a red sauce, the base is built on pancetta, ground beef, leeks, fennel, and carrot, cooked down with white wine and chicken broth. It still has that slow-cooked, layered flavor you expect from Bolognese, but it feels a little brighter and more elegant. The lemon zest at the end pulls everything together and keeps the sauce from ever feeling heavy.

I also love how many little flavor details are packed into this recipe. Crisp pancetta, Calabrian chilies, a Parmesan rind, and a fresh herb bundle all quietly boost the sauce while it simmers. The heavy cream and butter give it that velvety restaurant-style finish, and the Parmesan melts in so you get a thick, glossy sauce that clings to every piece of rigatoni. It's the kind of pasta that makes everyone go quiet at the table for a second when they take the first bite.

Even though the end result tastes very “chef-y,” the actual process is simple. Everything cooks in one pot, and most of the time, it's just letting the sauce simmer while you boil pasta. Once you make it once, it becomes a recipe you can almost do on autopilot, which is exactly what I want in a special but doable dinner.

Serve it for date night at home, dinner with friends, or just when you want a white sauce pasta that feels a little more grown-up than Alfredo.

Ingredients For White Bolognese Rigatoni

• 1lb Rigatoni
• 4 oz pancetta
• 1 large leek
• ½ medium fennel bulb
• 1 large carrot
• 1 large stalk of celery
• Salt and black pepper, to taste
• 1 lb ground lean pork or beef
• 6 cloves garlic, minced
• 1 cup dry white wine
• ½ cup heavy cream
• 1 cup freshly grated Parmesan
• 2-4 tablespoon butter, to taste
• 2 cups low-sodium chicken broth
• Zest of 1 lemon
• 1 bay leaf (optional)
• 1 sprig fresh rosemary (optional)
• 2–3 sprigs fresh thyme (optional)
• 1 parmesan rind (optional)
• 1-2 teaspoon calabrian chilies, to taste (optional) 

How To Make White Bolognese with Rigatoni

Step 1: Crisp the pancetta

Add the pancetta to a large, cold skillet or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 to 8 minutes. Use a slotted spoon to transfer the pancetta to a small bowl and leave the rendered fat in the pan.

Step 2: Build the aromatic base

In the same pan, add the sliced leek, fennel, carrot, and celery. Season with a pinch of salt and black pepper, and add a spoonful of Calabrian chilies if you are using them. Sauté over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are soft, sweet, and fragrant.

Step 3: Brown the meat

Add the ground pork or beef to the pan with the vegetables. Season lightly with salt and pepper. Let the meat cook undisturbed for about 5 minutes so it can develop a golden crust on the bottom, then break it apart with a wooden spoon and continue cooking until it is browned and cooked through.

Step 4: Add garlic and deglaze with wine

Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine and use your spoon to scrape up any browned bits stuck to the bottom of the pan, those are flavor. Let the wine simmer for 2 to 3 minutes until it is mostly evaporated.

Step 5: Simmer the white Bolognese

Tie the bay leaf, rosemary, and thyme together with kitchen twine if you like, or just add them straight to the pan. Return the crisp pancetta to the pot and stir to combine. Pour in the chicken broth and add the Parmesan rind if using.

Bring the mixture up to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. The sauce should reduce and thicken, and the flavors will concentrate. Stir occasionally so nothing sticks.

Step 6: Cook the rigatoni

While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until it is just shy of al dente, usually 1 to 2 minutes less than the package directions. Before draining, scoop out a cup of starchy pasta water and set it aside. Drain the pasta.

Step 7: Finish the sauce

Once the white Bolognese sauce has reduced, remove the herb stems and Parmesan rind. Stir in the heavy cream, 2 tablespoons of butter to start, the grated Parmesan, and the frozen peas if you are using them. Let the sauce simmer on low for 2 to 3 minutes until it thickens slightly and looks glossy. If it ever looks too thick, splash in a little reserved pasta water or broth.

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 until every piece of pasta is coated in the sauce. If the sauce seems too thick, loosen it with a little pasta water. If you want it richer, add another tablespoon of butter or a sprinkle of Parmesan until it looks silky and clings to the pasta.

Step 9: Taste and serve

Taste the pasta and adjust the seasoning with more salt, pepper, or a touch of Calabrian chilies if you like heat. Serve the white Bolognese rigatoni warm, topped with extra Parmesan, a bit more lemon zest, and freshly cracked black pepper.

My Expert Tips For The Best White Bolognese

• Let the pancetta start in a cold pan: Adding pancetta to a cold pan and slowly bringing up the heat helps more fat render out and gives you crisp pieces plus a flavorful base to cook your vegetables in. If you add it to a hot pan, the outside browns too fast, and you lose some of that rendered fat.
• Take your time with the vegetables: Do not rush the leek, fennel, carrot, and celery step. Let them soften and turn sweet before you add the meat. This is your soffritto, and it builds the foundation for the whole sauce. If they are still crunchy, the sauce will not taste as deep or mellow.
• Brown the meat fully: When you add the ground pork or beef, give it a few minutes undisturbed so it can really brown on the bottom. Those caramelized bits give the white Bolognese a rich, almost nutty flavor. If you stir constantly, the meat steams instead of browns.
• Use a dry, drinkable white wine: Choose a dry white wine that you actually like to drink. Something crisp and not too sweet, such as Pinot Grigio, Sauvignon Blanc, or a dry Italian white, works best. The wine reduces into the sauce, and you will taste it, so avoid anything very sweet or heavily oaked.
• Do not skip the simmer time: The 20 to 25 minute simmer is where the magic happens. The broth reduces, the pancetta, herbs, and Parmesan rind infuse into the sauce, and the flavors marry. If you cut this time short, the sauce will taste thinner and less complex.
• Finish the pasta in the sauce:  Cooking the rigatoni just shy of al dente and then finishing it in the pan with the sauce helps the pasta absorb flavor and starch, which makes the sauce cling better. Use your reserved pasta water to adjust the consistency as needed.
• Add lemon at the end for brightness: Wait until the very end to add the lemon zest so the flavor stays bright and fresh. It cuts through the richness of the cream and cheese and keeps the white Bolognese from feeling heavy.
• Adjust the richness to your taste: Start with 2 tablespoons of butter, then taste and decide if you want more. You can also play with how much Parmesan you add at the end. Less will give you a lighter sauce, more will make it thicker and cheesier.

White Bolognese Recipe FAQs

What is white Bolognese sauce?

White Bolognese is a twist on classic Bolognese that skips the heavy tomatoes and uses white wine, broth, aromatics, and cream instead. You still get a slow cooked meat sauce with pancetta, vegetables, and herbs, but the color is pale and the flavor is a little lighter and more delicate than a traditional red Bolognese.

Do I have to use wine in white Bolognese?

Wine adds a lot of depth and restaurant style flavor, but if you prefer not to cook with alcohol, you can leave it out. Replace the wine with extra chicken broth and a small squeeze of lemon juice. The sauce will still reduce nicely and taste rich and savory.

What pasta shape is best for white Bolognese?

Rigatoni is a great choice because the ridges and hollow center hold onto the sauce. Other short, sturdy shapes like mezze rigatoni, penne, ziti, or shells also work really well. You want something with curves or ridges so the meat and sauce have something to cling to.

Can I make white Bolognese ahead of time?

Yes, this sauce is actually even better after it sits. You can make the white Bolognese sauce a day in advance, cool it, and refrigerate it. When you are ready to serve, reheat the sauce gently on the stove, cook your pasta, and toss everything together with cream, Parmesan, and lemon zest if it needs a little refresh.

How do I store and reheat leftover white bolognese?

Let leftover white Bolognese pasta cool completely, then store it in an airtight container in the fridge for 3 to 4 days. The sauce will thicken as it chills, which is normal. To reheat, add the pasta to a skillet with a splash of water, broth, or cream and warm it over low to medium heat, stirring often, until it is hot and the sauce loosens up again. You can also reheat individual portions in the microwave with a little splash of liquid, stirring halfway through. Add a fresh sprinkle of Parmesan and a bit of lemon zest before serving to bring the flavors back to life.

Can I freeze white Bolognese sauce?

You can freeze the sauce on its own without the pasta. Let it cool completely, then freeze in an airtight container for up to a few months. Thaw overnight in the fridge, reheat on low, and loosen with a splash of broth or cream if it seems thick. Toss with freshly cooked pasta and finish with cheese and lemon.

Why is my white Bolognese sauce too thin or too thick?

If the sauce is too thin, it likely needs more time to simmer and reduce. Let it bubble gently, stirring often, until it coats the back of a spoon. If it is too thick, add a splash of broth or reserved pasta water and stir until it loosens to your preferred consistency.

Pasta Recipes To Make Next

• Tuscan chicken pasta
• Saffron pasta
• Baked Boursin pasta
• New Orleans pasta
• Garlic parmesan chicken pasta
• Chicken bacon ranch pasta