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!