White Bolognese Pasta

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Creamy, rich, and deeply comforting, White Bolognese Pasta is a luxurious twist on the traditional Italian meat sauce. Instead of tomatoes, this version is made with a white wine and cream base, allowing the savory depth of the meat and aromatics to shine through. It’s velvety, hearty, and pairs beautifully with wide noodles that soak up all that luscious sauce.

Whether you’re planning a cozy dinner or a dish that will impress guests, this pasta fits the bill. The slow-simmered sauce develops layers of flavor from ground meat, white wine, and a touch of nutmeg, creating a refined yet rustic dish that’s hard to resist.

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What Kind of Pasta Should I Use for White Bolognese?

While you can technically use any pasta shape, the ideal choice for White Bolognese is one that can hold up to a hearty sauce. Fettuccine, tagliatelle, or pappardelle work especially well thanks to their wide, flat surfaces. These noodles cradle the sauce perfectly, giving you a flavorful bite every time.

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Ingredients for the White Bolognese Pasta

Ground Meat (beef, pork, or a mix)
The foundation of the dish, ground meat brings hearty depth and protein to the sauce. A blend of beef and pork adds richness and complexity.

Onion, Celery, and Carrot
This classic soffritto builds the aromatic base of the sauce, adding sweetness and depth.

Garlic
A few cloves of garlic provide warm, savory notes that tie everything together.

White Wine
Dry white wine deglazes the pan and adds acidity that balances the richness of the sauce.

Milk and Heavy Cream
Milk helps tenderize the meat while heavy cream gives the sauce its signature silky texture.

Nutmeg
A hint of nutmeg adds subtle warmth and depth, elevating the creaminess of the sauce.

Parmesan Cheese
Freshly grated Parmesan adds salty, umami flavor and enhances the sauce’s creaminess.

Butter and Olive Oil
Used for sautéing and enriching the sauce, this duo builds flavor from the very first step.

Salt and Pepper
For seasoning and balance—essential to any great sauce.

Fresh Parsley
A sprinkle at the end brightens the dish and adds color.

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How To Make the White Bolognese Pasta

Step 1: Build the Flavor Base

Heat butter and olive oil in a large skillet over medium heat. Add diced onion, celery, and carrot. Cook until soft and translucent, about 6–8 minutes. Add minced garlic and cook for another minute.

Step 2: Brown the Meat

Add the ground meat to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, stirring occasionally so it doesn’t clump.

Step 3: Deglaze with White Wine

Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let the wine simmer until reduced by half.

Step 4: Add Milk and Simmer

Stir in the milk and allow it to gently simmer for 10 minutes. This step helps mellow the meat and build a creamy base.

Step 5: Cream and Nutmeg

Add the heavy cream and a pinch of nutmeg. Simmer everything together for another 15–20 minutes, stirring occasionally. The sauce should thicken and become silky.

Step 6: Finish with Parmesan

Turn off the heat and stir in freshly grated Parmesan cheese until fully melted. Taste and adjust with salt and pepper.

Step 7: Combine with Pasta

Cook your pasta until al dente. Reserve a bit of pasta water, then drain and toss the noodles into the sauce. Add a splash of pasta water if needed to loosen the sauce.

Step 8: Serve with Garnish

Plate the pasta and top with chopped fresh parsley and more Parmesan. Serve hot and enjoy every creamy, meaty bite.

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How to Serve and Store White Bolognese Pasta

White Bolognese Pasta is best served fresh and hot, straight from the skillet. Plate it up with an extra sprinkle of Parmesan and chopped parsley for a fresh finish. Add a side of crusty bread or a green salad to round out the meal.

For leftovers, store the pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce’s silky texture. You can also make the sauce ahead and refrigerate it separately for up to 4 days or freeze for up to 1 month.

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Frequently Asked Questions

Can I use ground turkey or chicken instead?

Yes, ground turkey or chicken can be used for a lighter version. Just note the flavor will be milder, so you might want to boost the aromatics.

Can I make this sauce ahead of time?

Absolutely. The sauce actually develops more flavor after sitting. Just store it in the fridge or freezer and reheat gently when ready to use.

Is this recipe gluten-free?

The sauce is naturally gluten-free, but you’ll need to use gluten-free pasta to make the entire dish safe for gluten sensitivities.

What wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines, as they can throw off the balance of the sauce.

Can I make this vegetarian?

You can! Swap the meat for finely chopped mushrooms and use vegetable broth instead of wine. The result is still savory and satisfying.

Why use both milk and cream?

Milk helps tenderize the meat and mellow the sauce, while cream brings the rich, velvety texture White Bolognese is known for.

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Want More Pasta Ideas?

If you love this White Bolognese Pasta, you’ll definitely want to try these cozy and creamy favorites too:

• Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken
• Creamy Broccoli and Chicken Penne
• Creamy Cajun Shrimp Pasta
• Cowboy Butter Chicken Linguine
• One Pot Creamy Sweet Smoky BBQ Sausage Pasta

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you mix meats or go with all beef? Did you try it with pappardelle or something else?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better, together.

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