Recipe courtesy of Tiffany Derry
White Bolognese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 775
- Total Fat
- 36
- Saturated Fat
- 14
- Carbohydrates
- 68
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 39
- Cholesterol
- 102
- Sodium
- 923
- Total: 1 hr
- Active: 30 min
Ingredients
2 tablespoons canola oil
2 carrots, finely diced
2 stalks celery, finely diced
1 yellow onion, finely diced
5 cloves garlic, minced
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup dry white wine
2 cups chicken stock
1/2 cup whole milk
1 piece Parmesan rind
Kosher salt and freshly ground black pepper
1/4 teaspoon chile flakes
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
6 fresh sage leaves
1 dried bay leaf
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 cup grated Pecorino Romano, plus more for serving
2 tablespoons unsalted butter
About 1 pound pasta, cooked to al dente, for serving
Directions
- Heat the canola oil in a heavy-bottomed pot over medium-high heat. Sauté the carrots, celery and onion until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about another minute.
- Add the ground beef, pork and veal, season with salt and pepper and cook, stirring and breaking up the meat occasionally with a wooden spoon, until browned, about 5 minutes. Deglaze the pot with the white wine, scraping up any brown bits stuck to the bottom. Add the stock, milk and Parmesan rind. Season with the chile flakes, nutmeg, allspice, sage, bay leaf and salt and pepper to taste.
- Reduce the heat to low and simmer, stirring occasionally, 30 to 45 minutes. Adjust the seasoning with salt and pepper. Finish with the fresh basil and parsley, grated Pecorino Romano and butter. Serve with your favorite pasta with some more Pecorino Romano grated over the top!!