White Bolognese: Creamy No‑Tomato Meat Sauce for Pasta Night

# What this recipe is and why it works White Bolognese is a no‑tomato interpretation of classic Bolognese that relies on browned meat, rendered bacon (or pancetta), white wine, chicken broth, cream, and plenty of Parmesan to build flavor and texture. Cream and cheese give the sauce a silky finish while the mixed meats deliver savory depth. The technique is straightforward and requires only basic kitchen tools.

# Ingredients at a glance Keep these on hand before you start: 1 lb ground beef, 1 lb ground pork, 1 cup chopped thick‑cut bacon or pancetta, onions, carrots, celery, garlic, 1 1/2 cups dry white wine, 2 cups chicken broth, herbs (rosemary, thyme, sage), heavy cream, Parmesan, and 16 oz pappardelle or tagliatelle.

# Step‑by‑step method

1. 1Brown the meats: In a large Dutch oven over medium‑high heat, brown the ground beef and pork until mostly cooked, about 5 minutes. Remove and set aside.
2. 2Render the bacon: Cook the chopped bacon until crisp (3–4 minutes). Remove and reserve with the meat. Drain excess fat, leaving about 2 tablespoons.
3. 3Sweat the vegetables: Cook diced onion, carrots, celery, and garlic in the reserved fat until the onion is soft and translucent (about 5–6 minutes).

1. 1Simmer the sauce: Return meat and bacon to the pot, add chicken broth, bring to a simmer and cook for about 10 minutes.
2. 2Cook the pasta: While the sauce simmers, boil pasta according to package directions. Reserve at least 1 cup of pasta water before draining.
3. 3Finish the sauce: Stir heavy cream and freshly grated Parmesan into the meat mixture and simmer 4–5 minutes until slightly thickened. Add cooked pasta and toss to coat, using reserved pasta water as needed to loosen and smooth the sauce.

# Practical tips and swaps

• Wine alternatives: If you prefer not to use wine, substitute apple juice, white grape juice, or additional chicken broth.
• Dairy options: Heavy cream gives the richest result. Half‑and‑half or milk will work but the sauce will be less creamy.

# Tools and servings You'll want a large Dutch oven or deep skillet for the sauce and a large pot for the pasta. The recipe as presented lists prep at 20 minutes, cook at 45 minutes, and total time around 1 hour 5 minutes, yielding multiple servings (the site lists 8 servings). Serve with a simple green salad and crusty bread to soak up sauce.

# Storage and reheating Reserve pasta water before draining and keep extras in the refrigerator. When reheating, add a few tablespoons of reserved pasta water to restore the sauce's creaminess and loosen any that has thickened.

# Quick takeaway This White Bolognese is an accessible way to make a more decadent, cream‑forward meat sauce without tomatoes. The steps are routine: brown meat, render bacon, reduce wine, simmer with broth, finish with cream and Parmesan, and toss with wide noodles. The result is a comforting pasta that feels elevated without complex technique.