Bolognese Bianco Recipes

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RIGATONI WITH WHITE BOLOGNESE



Rigatoni With White Bolognese image

White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Sea salt
Freshly ground black pepper
1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef (not lean)
1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  • Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
  • Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
  • When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

PENNE ALLA BOLOGNESE BIANCO



Penne Alla Bolognese Bianco image

I first became aware of this recipe while reading a book. While the author gave an outline of ingredients for the sauce, there were no amounts or directions. So - I made it my mission to find a recipe similar to the one I read about. This is what I have created based on several online recipes and what I like. I hope you like it too.

Provided by KelBel

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
3 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 teaspoon salt
1 teaspoon ground pepper
1 lb mild Italian sausage, removed from casings and crumbled
1/2 lb ground beef
1 cup dry white wine
1 cup beef stock
1 cup chicken stock
8 ounces cremini mushrooms, chopped
1/3 cup half-and-half cream
1 lb penne pasta
1/2 cup flat leaf parsley
1/2 cup parmesan cheese, divided

Steps:

  • Pour a very thin coat of olive oil over the bottom of a large sauté pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and sauté, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.
  • Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Mix together the beef and chicken stock and pour 1 1/2 cups into the pan. Continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occasionally. Bring a large pot of salted water to a boil.
  • Stir in the chopped mushrooms and the remaining 1/2 cup stock mixture. Continue simmering another 10 minutes. Pour over the Half & Half and fold to mix, then turn off heat and cover.
  • When the pasta water is at a full boil, add penne and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsley and most of the grated cheese (reserve some for garnish).
  • Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little pasta water if too thick. Serve hot, with grated parmesan on top.

Nutrition Facts : Calories 769, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.3, Sodium 1688.1, Carbohydrate 74.1, Fiber 10.2, Sugar 4.9, Protein 33.9

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS



Spring Pasta Bolognese With Lamb and Peas image

This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.

Provided by Kay Chun

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
6 garlic cloves, minced (about 2 tablespoons)
1 pound ground lamb (or ground beef, pork or veal)
Kosher salt and black pepper
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 large fresh rosemary sprig
1 pound spaghetti
1 cup thawed frozen peas (about 5 ounces)
5 ounces fresh baby spinach
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/2 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for garnish
1/4 cup coarsely chopped fresh parsley, plus more for garnish

Steps:

  • In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
  • As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  • Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

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