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
Scale
- 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.
Notes
- 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!