There’s something magical about a creamy, velvety white bolognese sauce that feels like a hug on a plate. It’s my go-to when I want Italian comfort without the heaviness of tomatoes. This White Bolognese Sauce is rich, aromatic, and surprisingly light, making it perfect for cozy nights or impressing guests with a new twist on classic pasta. I first tried it years ago after a trip to Bologna, and it’s been a staple in my kitchen ever since. The secret? Slow-cooked meat, fragrant herbs, and a splash of cream that brings everything together. Let me show you how to make this creamy Italian pasta magic at home.

Why You’ll Love White Bolognese Sauce

Unlike traditional red bolognese, this White Bolognese Sauce skips the tomatoes, relying instead on milk, cream, and a medley of fresh herbs to create a luscious, silky texture. It’s a great choice for those who want a lighter, more delicate pasta sauce, and it’s especially popular in Italian Recipes With White Sauce. The balance of flavors is just right—savory, creamy, and slightly sweet, with a hint of lemon to brighten things up. Plus, it’s incredibly versatile, working with a range of pasta shapes, from tagliatelle to rigatoni. If you’re searching for the Best Italian Pasta dish, this one is a strong contender.

How to Make White Bolognese Sauce

Creating this sauce is all about layering flavors. Start with browning the meat and pancetta, then gently cook your soffritto (onion, carrot, celery) until it’s deeply caramelized. Deglaze with white wine, add milk and stock, and let it simmer low and slow. The cream goes in at the end for that final velvety touch. Here’s the full list of ingredients you’ll need:

300 grams ground pork
300 grams ground beef
120 grams pancetta, chopped
1 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
2 teaspoons fennel seeds
5 garlic cloves, finely diced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh sage, finely chopped
1.5 cups white wine (Sauvignon Blanc or Pinot Grigio)
1 cup whole milk
2 cups chicken stock
½ tablespoon lemon juice
¼ cup cream (optional)
Grated parmesan, for serving
Fresh rosemary, for garnish

The key to perfect results is getting the right texture. You want that balance.

Now let’s talk about the secret technique that elevates this dish. After browning the meat and pancetta, remove them from the pot but leave the fat behind. Sauté the soffritto in that flavorful fat until soft and fragrant. Add the herbs and garlic, then return the meat and pancetta to the pot. Deglaze with white wine, let it reduce, then add the milk and stock. Simmer for 2.5 to 3 hours, stirring occasionally, until the sauce is rich and thick. Finish with lemon juice and cream, then toss with al dente pasta and a splash of pasta water. Top with parmesan and fresh rosemary for the perfect finish.

Pro Tips for the Best White Bolognese Sauce

Here are a few tips I’ve picked up after making this recipe dozens of times:

Finely dice your vegetables for a smoother sauce.
Don’t rush the simmering—low and slow is the way to go.
Season as you go; this builds layers of flavor.
Use the parmesan rind for extra depth.
Undercook your pasta slightly so it finishes cooking in the sauce.

Variations and Ingredient Substitutions

This recipe is super flexible. You can swap out the meats, use different herbs, or even make it vegetarian by using mushrooms. Here are some ideas:

Use all pork or all beef for a different flavor profile.
Try thyme or marjoram instead of rosemary and sage.
For a lighter version, substitute milk for cream or use low-fat milk.
Add mushrooms for a vegetarian twist.
Use vegetable broth instead of chicken stock.

Troubleshooting Tips

If your sauce is too thin, simmer it uncovered to reduce. If it’s too thick, add a splash of pasta water or stock. If it lacks flavor, add a pinch of salt or a squeeze of lemon juice. Don’t be afraid to taste and adjust as you go.

Storage and Serving Suggestions

White Bolognese Sauce stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Reheat gently on the stove, adding a splash of water or stock if needed. Serve with your favorite pasta, and don’t forget the parmesan and fresh herbs. This dish is perfect for family dinners or special occasions.

Frequently Asked Questions

Here are some common questions about making White Bolognese Sauce:

Can I use other meats? Yes, try veal, sausage, or even turkey.
Can I make it ahead? Absolutely, it tastes even better the next day.
Can I freeze it? Yes, freeze for up to 3 months.
Can I use a slow cooker? Yes, follow the same steps and cook on low for 4-6 hours.
What pasta works best? Tagliatelle, pappardelle, or rigatoni are ideal.
Can I make it vegetarian? Yes, use mushrooms instead of meat.
Can I skip the cream? Yes, but the sauce will be less rich and creamy.

White Bolognese Sauce Recipe: Creamy Italian Pasta Magic

Emily

A creamy, tomato-free Italian pasta sauce with ground beef, pork, pancetta, herbs, and cream. Perfect for cozy nights and family dinners.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Equipment

Heavy-bottomed pot
Wooden spoon

Ingredients

300 grams ground pork
300 grams ground beef
120 grams pancetta chopped
1 onion finely diced
1 carrot finely diced
1 stalk celery finely diced
2 teaspoons fennel seeds
5 garlic cloves finely diced
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh sage finely chopped
1.5 cups white wine Sauvignon Blanc or Pinot Grigio
1 cup whole milk
2 cups chicken stock
0.5 tablespoon lemon juice
0.25 cup cream optional
grated parmesan for serving
fresh rosemary for garnish

Instructions

Prepare and render the pestata: Add the pancetta and garlic to a food processor. Pulse until the garlic disappears into the pancetta fat. Transfer to a heavy-bottomed pot and cook over medium heat until golden and fragrant. Remove and set aside.
Brown the meats: Add the ground pork and beef to the pot with the rendered pestata. Cook until lightly browned, then transfer to a plate and set aside.
Brown the soffritto: Add the onion, carrot, and celery to the pot. Cook over medium heat until deeply browned and fragrant, about 15-20 minutes.
Deglaze the pot: Return the meat and pestata to the pot. Pour in the white wine and simmer until reduced, scraping up any browned bits.
Simmer the sauce: Add the milk, chicken stock, herbs, and bay leaves. Simmer gently for 2.5-3 hours, stirring occasionally, until thick and rich.
Finish the sauce: Remove the herbs and bay leaves. Stir in the lemon juice and cream. Simmer for 5-10 minutes more.
Boil the pasta: Cook your pasta in salted water until al dente. Reserve some starchy pasta water.
Toss with sauce: Add the cooked pasta to the sauce, tossing to coat. Add pasta water as needed to adjust consistency.
Serve: Plate with extra parmesan and fresh rosemary.