Welcome, pasta enthusiasts! If you’re looking to elevate your pasta game, this White Bolognese Rigatoni recipe is a perfect blend of elegance and rich flavors. Unlike the traditional tomato-based Bolognese, the white sauce version combines the delicate flavors of ground veal and spicy Italian sausage for a unique dining experience. Get ready to indulge in a luxurious White Bolognese sauce that’s both satisfying and easy to prepare.
Introduction:
This White Bolognese Rigatoni takes a modern approach to the classic Italian dish by incorporating a creamy sauce base instead of the usual tomato-heavy version. Originating from the region of Emilia-Romagna in Italy, Bolognese is traditionally made with a variety of meats, and this version pairs tender veal and spicy Italian sausage for an exquisite depth of flavor. If you’re a fan of pasta dishes or looking for something to impress at your next dinner party, this White Bolognese recipe is a must-try!
For more delightful pasta recipes, explore this creamy parmesan Italian sausage soup or Baked Rigatoni Alla Norma.
Ingredients for White Bolognese Rigatoni:
- 2 tablespoons unsalted butter
- 8-10 large sage leaves
- 4 oz pancetta, finely diced
- 1 lb ground veal
- 1 lb ground hot Italian sausage, removed from casings
- 4 cloves garlic, minced
- 1 leek (light green and white parts only), finely diced
- 1 large shallot, finely diced
- 3 ribs celery, finely diced
- 1 fennel bulb, cored and finely diced
- 2 carrots, peeled and finely diced
- 1 ½ cups dry white wine
- 12 oz (1 ½ cups) homemade chicken stock
- 1 cup heavy cream
- 2 bay leaves
- 1/8 teaspoon freshly grated nutmeg (optional)
- 4 oz parmesan cheese rind, reserved
- Kosher salt
- Freshly cracked black pepper
For Serving:
- 16 oz rigatoni pasta
- 1 ½ cups reserved pasta water
- 1/3 cup heavy cream
- Grated parmesan cheese
Optional Substitutions:
- For a vegetarian version, replace the veal and sausage with a combination of finely chopped mushrooms and plant-based sausage.
- If you’re gluten intolerant, opt for gluten-free rigatoni pasta.
- For a dairy-free option, substitute the heavy cream with coconut cream.
How to Make White Bolognese Rigatoni – Step by Step:
Step1: Prepare the Sauce Base
- In a large braiser or Dutch oven, melt the butter over medium heat. Once foamy, add sage leaves and fry for 3-4 minutes until crispy. Transfer the leaves to a paper towel-lined plate.
- Add pancetta and cook for 5-6 minutes until crispy. Using a slotted spoon, transfer the pancetta to a bowl.
Step2: Cook the Meat
- Add ground veal and Italian sausage to the pan. Break up the meat and cook until browned and most of the liquid evaporates. Using a slotted spoon, transfer the meat to the pancetta bowl.
Step3: Sauté the Aromatics
- Add the diced leek, shallot, fennel, carrot, and celery to the pan and cook for 5 minutes until veggies soften. Add minced garlic and cook for another minute.
Step4: Deglaze and Simmer
- Return the ground meat and pancetta to the pan. Add white wine and simmer for 3-4 minutes, scraping up any browned bits on the bottom.
- Add chicken stock, cream, nutmeg, bay leaves, and parmesan cheese rind. Bring to a simmer, season lightly with salt and pepper, then reduce heat to low. Simmer for 2 hours, stirring occasionally.
Helpful Tips for White Bolognese Rigatoni:
- Use fresh herbs: Fresh sage and bay leaves add a much richer aroma compared to dried.
- Make ahead: Prepare the sauce a day ahead and let the flavors meld overnight in the refrigerator.
- Use high-quality Parmesan: The rind enhances the sauce’s umami, so don’t skip it!
Cooking Tips for the Best White Bolognese Rigatoni:
- Low and Slow Cooking: For the best flavor, simmer the sauce on low for a long period. This allows the flavors to meld and the meat to become tender.
- Use a Dutch Oven: This type of pot distributes heat evenly, ensuring that your sauce cooks gently without burning.
- Don’t Rush the Meat Browning: Browning the meat properly adds depth to the sauce, so take your time during this step.
Serving Suggestions for White Bolognese Rigatoni:
Serve White Bolognese Rigatoni with a fresh green salad and a side of crusty garlic bread. Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti for a complete Italian dining experience. If you’re looking to balance the richness, a zesty cucumber-tomato salad works beautifully.
Nutritional Information:
This White Bolognese provides a balance of protein, fats, and carbs, making it a hearty meal for any occasion.
Nutritional Information (per serving):
- Calories: 580
- Total Fat: 32g
- Carbohydrates: 48g
- Protein: 25g
- Vitamins: High in Vitamin A and Calcium
Storage and Leftovers for White Bolognese Rigatoni:
Store leftover White Bolognese sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pan over medium heat, adding a splash of water or chicken stock to loosen the sauce. For longer storage, freeze in a sealed container for up to 2 months.
Frequently Asked Questions (FAQs) for White Bolognese Rigatoni:
1. Can I use a different type of pasta?
Yes! Pappardelle or tagliatelle also work well for this sauce.
2. How can I make the sauce spicier?
Add crushed red pepper flakes along with the garlic for an extra kick.
3. What if I can’t find veal?
You can substitute ground turkey or beef if veal is not available.
4. Can I make this sauce dairy-free?
Use coconut cream instead of heavy cream and omit the parmesan.
Related Recipes for White Bolognese Lovers:
For more delightful pasta recipes, check out this creamy parmesan Italian sausage soup and Baked Rigatoni Alla Norma.
Conclusion:
Now that you have the complete guide, it’s time to bring this White Bolognese Rigatoni to life in your own kitchen. Whether for a special dinner or a cozy night in, this recipe will leave your guests asking for seconds. Don’t forget to share your experience and let us know your favorite variations in the comments below!
Enjoy cooking, and buon appetito!
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White Bolognese Rigatoni Recipe – Silky and Rich Pasta Dish
Description
Welcome, pasta enthusiasts! If you’re looking to elevate your pasta game, this White Bolognese Rigatoni recipe is a perfect blend of elegance and rich flavors. Unlike the traditional tomato-based Bolognese, the white sauce version combines the delicate flavors of ground veal and spicy Italian sausage for a unique dining experience. Get ready to indulge in a luxurious White Bolognese sauce that’s both satisfying and easy to prepare.
Ingredients
- 2 tablespoons unsalted butter
- 8–10 large sage leaves
- 4 oz pancetta, finely diced
- 1 lb ground veal
- 1 lb ground hot Italian sausage, removed from casings
- 4 cloves garlic, minced
- 1 leek (light green and white parts only), finely diced
- 1 large shallot, finely diced
- 3 ribs celery, finely diced
- 1 fennel bulb, cored and finely diced
- 2 carrots, peeled and finely diced
- 1 ½ cups dry white wine
- 12 oz (1 ½ cups) homemade chicken stock
- 1 cup heavy cream
- 2 bay leaves
- 1/8 teaspoon freshly grated nutmeg (optional)
- 4 oz parmesan cheese rind, reserved
- Kosher salt
- Freshly cracked black pepper
For Serving:
- 16 oz rigatoni pasta
- 1 ½ cups reserved pasta water
- 1/3 cup heavy cream
- Grated parmesan cheese
Optional Substitutions:
- For a vegetarian version, replace the veal and sausage with a combination of finely chopped mushrooms and plant-based sausage.
- If you’re gluten intolerant, opt for gluten-free rigatoni pasta.
- For a dairy-free option, substitute the heavy cream with coconut cream.
Instructions
Step 1: Prepare the Sauce Base
- In a large braiser or Dutch oven, melt the butter over medium heat. Once foamy, add sage leaves and fry for 3-4 minutes until crispy. Transfer the leaves to a paper towel-lined plate.
- Add pancetta and cook for 5-6 minutes until crispy. Using a slotted spoon, transfer the pancetta to a bowl.
Step 2: Cook the Meat
- Add ground veal and Italian sausage to the pan. Break up the meat and cook until browned and most of the liquid evaporates. Using a slotted spoon, transfer the meat to the pancetta bowl.
Step 3: Sauté the Aromatics
- Add the diced leek, shallot, fennel, carrot, and celery to the pan and cook for 5 minutes until veggies soften. Add minced garlic and cook for another minute.
Step 4: Deglaze and Simmer
- Return the ground meat and pancetta to the pan. Add white wine and simmer for 3-4 minutes, scraping up any browned bits on the bottom.
- Add chicken stock, cream, nutmeg, bay leaves, and parmesan cheese rind. Bring to a simmer, season lightly with salt and pepper, then reduce heat to low. Simmer for 2 hours, stirring occasionally.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh herbs: Fresh sage and bay leaves add a much richer aroma compared to dried.
- Make ahead: Prepare the sauce a day ahead and let the flavors meld overnight in the refrigerator.
- Use high-quality Parmesan: The rind enhances the sauce’s umami, so don’t skip it!
