White Bolognese Sauce with Pappardelle

White Bolognese Recipe (Tomato-Free Pasta Sauce)

Serves 2
Prep time 25 minutes
Cook time 2 hours, 40 minutes
Total time 3 hours, 5 minutes
Meal type Main Dish
Misc Child Friendly, Serve Hot
By author Andrew Carmellini

Ingredients

  • 3 Tablespoons extra virgin oil
  • 1lb ground veal
  • 1/2lb ground pork
  • 1/2 cup dry white wine
  • 1 1/4 Cups half-and-half
  • 1 cup chicken stock
  • 1 Spring thyme
  • 1 sprig rosemary
  • 2 Leaves sage
  • 1 leaf bay
  • 1 clove garlic (minced)
  • 1/4 teaspoon pink peppercorns (fresh ground)
  • pinch red pepper (crushed)
  • pinch nutmeg (fresh grated)
  • Kosher Salt and Fresh Ground Pepper
  • 1/4 cup bacon (finely chopped)
  • 1 cup onion (finely chopped)
  • 1/4 cup cremini mushrooms (finely chopped)
  • 1/4 cup celery root (peeled and finely chopped)
  • 1/2lb pappardelle
  • Parmigiano-Reggiano cheese (freshly grated, for serving)

Directions

Step 1
In a large enabled dutch oven casserole, heat the olive oil. Add your veal, pork and cook over medium-high heat, stir occasionally, until most of the liquid has evaporated and the meet is nearly cooked through. This should take about 6-8 minutes.
Step 2
Add the wine and continue to cook, scrape up any of the brown bits from the bottom of the casserole - until all the wine is evaporated. This should take another 3 minutes.
Step 3
Add the chicken stock and half-and-half to the casserole, add the thyme, rosemary, sage, bay leaf, garlic, peppers, nutmeg and a healthy pinch of kosher salt and black pepper. Bring this to the simmer. Cover and allow to cook over medium to low heat, stir occasionally until the sauce has thickened slightly and the meat is very tender. This will take about 2 hours.
Step 4
While this is cooking, in a medium skillet cook your bacon over medium heat, stirring until you have rendered the fat from the bacon. This should take 5 minutes. Add your onion, mushrooms and celery root and allow to cook until this has softened. This should take about 7 minutes.
Step 5
Stir this new mixture into your bolognese sauce, and cover. Allow to cook over medium-low heat, again stirring occasionally, until the sauce again has reduced just a bit, for about 25 minutes. Remove the thyme, rosemary sprig and the bay leaf. Season the bolognese sauce with salt and black pepper to adjust the seasoning and keep warm over very low heat.
Step 6
In a large pot of boiling, salted water cook the pappardelle until al dente. Drain, be sure to reserve 1/4 cup of the cooking water. Add the pasta and cooking water to the bolognese sauce and toss until the pasta is well coated.
Step 7
Transfer the pasta to a large, serving dish and serve and top with the Parmigiano-Reggiano!

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