The aroma of simmering meat mingled with the warm notes of white wine and fragrant herbs is enough to bring anyone to the kitchen. As you stand over the pot, the rich scent of White Bolognese (Ragù Bianco) fills the air, stirring feelings of comfort and nostalgia. With every bubble that breaks the surface, you can almost hear the dinner bell ringing, inviting friends and family to gather around the table. The creamy sauce glistens, hugging each luscious strand of Pappardelle pasta, making it nearly impossible to resist a taste.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Bolognese (Ragù Bianco)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Bolognese (Ragù Bianco)

Growing up, Sunday dinners at my grandma’s house were always a feast for the senses. The kitchen would be swirling with laughter, stories, and, of course, the aroma of her trademark dishes. Her version of Bolognese was rich and hearty, but this lighter take, the White Bolognese (Ragù Bianco), holds a special place in my heart. It’s perfect for any occasion, whether you’re cozying up for a quiet evening or hosting a stylish dinner party. So grab your apron and let’s create something delicious together!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, with only 20 minutes of prep time.
Irresistible Flavor: A silky-smooth sauce featuring savory ground turkey and aromatic herbs.
Eye-Catching Appeal: The creamy white sauce over perfectly cooked Pappardelle is a feast for the eyes!
Flexible Serving: Perfect for a cozy family dinner or an impressive dish for gatherings.
Diet-Friendly Options: Easily swap ground turkey for beef or make it gluten-free with suitable pasta.

Ingredients You’ll Need

1 medium fennel bulb, trimmed and cored: Adds a subtle anise flavor and sweetness to the sauce. If unavailable, try celery for a different yet delightful crunch.
1 medium yellow onion, peeled: Essential for building the flavor base; you can substitute with shallots if you prefer a milder taste.
1 large carrot, peeled: Adds natural sweetness and texture. Feel free to swap it with parsnips for a twist!
1 Tbsp. extra-virgin olive oil: Used for sautéing; it can be replaced with avocado oil for a different flavor profile.
1 lb. ground turkey (85-93% lean): Provides a light yet hearty texture. Different ground meats like chicken, or even lean beef, can be used.
8 oz. (or 2 links) mild Italian sausage, casings removed: Imparts a savory depth. Turkey sausage is a lighter option if preferred.
4 garlic cloves, minced: For that unmistakable aromatic punch. Fresh garlic is best, but jarred can work in a pinch.
1 1/2 Tbsp. finely chopped fresh rosemary: Offers a fragrant, earthy quality; substitute with thyme if needed.
1 1/4 tsp. kosher salt: Enhances all flavors; sea salt can also be a good alternative.
1/2 tsp. cracked black pepper: Adds warmth; adjust according to your taste preferences.
1 cup dry white wine (such as Pinot Grigio): Very important for deglazing and flavor depth. If you want to skip the wine, low-sodium chicken broth is a perfect substitute.
2 cups low sodium chicken broth: Provides the sauce’s body. Vegetable broth is a great vegetarian alternative.
1/2 cup heavy cream: For that luxurious creaminess. Use full-fat coconut milk for a dairy-free version.
2 bay leaves: Infuse the sauce with subtle notes; don’t forget to remove them before serving!
A pinch of freshly grated or ground nutmeg: Just a hint elevates the overall taste.
1 Parmesan rind (optional): Adds incredible umami to the sauce. If cheese isn’t on hand, skip it without issue.
1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish: Essential for a finishing touch! You can use pecorino for a sharper profile.
1 lb. DeLallo Pappardelle Pasta: This broad noodle perfectly captures the sauce. Tagliatelle or rigatoni also work wonderfully!

How to Make White Bolognese (Ragù Bianco)

Prepare Veggies: Start by finely mincing the fennel, onion, and carrot. You can do this by hand or save time by using a food processor; just be careful not to over-blend! Set the finely chopped mixture aside and admire that beautiful medley of colors. The scent alone will entice anyone to join you in the kitchen!

Sauté Meat: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the ground turkey and sausage, breaking the meat apart with a wooden spoon. Cook until it’s mostly done, about 6 minutes, with a hint of pink remaining. Next, add the previously minced vegetables and sauté until they soften and release their enticing aroma, about 6-7 minutes. Stir in the minced garlic and rosemary for an additional 1-2 minutes, seasoning with salt and black pepper to taste.

Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan to pick up all those flavorful bits. Allow the mixture to simmer and reduce until it’s nearly evaporated, about 7-8 minutes. The fragrant essence of the wine will elevate this sauce to new heights!

Add Broth and Cream: Once the wine has reduced, add the chicken broth, heavy cream, bay leaves, nutmeg, and the Parmesan rind, if you’re using it. Bring this delightful mixture to a gentle simmer, uncovered for about 20-25 minutes. It’s crucial to let the sauce thicken to your desired consistency, so don’t rush it! Stir occasionally and watch the magic happen.

Incorporate Cheese: Stir in the grated Parmigiano-Reggiano and let it simmer for another 5 minutes. The cheese should melt beautifully, enriching the sauce with creaminess, so indulge your senses and taste right before serving!

Boil the Pasta: About 15 minutes before your sauce is ready, bring a pot of generously salted water to a boil. Toss in the Pappardelle and cook until just shy of al dente. Remember, the pasta will continue to cook when combined with the sauce!

Combine Pasta and Sauce: Use tongs to transfer the cooked pasta directly into the pot of Bolognese. Toss it all together, cranking the heat to medium-high. Incorporate splashes of reserved pasta water until the noodles are perfectly coated and the sauce hugs each strand. This method creates that signature creamy texture we adore!

Serve and Garnish: Dish out the pasta into bowls and don’t skimp on garnishing! Add an extra sprinkle of freshly grated Parmigiano-Reggiano, a crack of black pepper, and a drizzle of olive oil. The final touch makes every bite so inviting—enjoy the orchestra of flavors!

Storing & Reheating

This White Bolognese (Ragù Bianco) is best enjoyed fresh, but it also stores beautifully. Let the sauce cool before transferring it to an airtight container; it can sit at room temperature for about 2 hours. In the fridge, it will last up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When ready to enjoy again, gently reheat in a saucepan over low heat, adding splashes of chicken broth or cream to restore its luscious texture.

Chef’s Helpful Tips

Avoid overcooking the vegetables during sautéing, as they should retain some texture for the sauce.
Ensure all meat is at room temperature before cooking for even browning.
Flavor develops over time; consider making this sauce a day ahead for enhanced taste.
If your sauce seems too thick, don’t hesitate to add reserved pasta water to loosen it.
For a fresh touch, finish with a squeeze of lemon juice to elevate flavors even further.

The magic of White Bolognese (Ragù Bianco) lies in its simplicity and the robust flavors that dance in your mouth. It’s creamy, savory, and downright satisfying—Perfect for any day of the week! Don’t be afraid to experiment with the herbs and spices; after all, cooking is all about that personal touch. Gather your favorite people, twirl those noodles, and enjoy a comforting bowl—the kind every kitchen needs!

Recipe FAQs

Can I make this recipe ahead of time?

Absolutely! This White Bolognese (Ragù Bianco) actually tastes better the next day as the flavors marry and deepen. Just refrigerate it once cooled, then gently reheat before serving.

What can I substitute for the heavy cream?

If you’re looking for a lighter option, you can use whole milk or half-and-half. For a dairy-free version, opt for coconut cream or unsweetened almond milk, but keep in mind that the texture and flavor will slightly differ.

Can I use a different type of pasta?

Definitely! While Pappardelle is a wonderful match, feel free to experiment with any shape you love. Tagliatelle or rigatoni work beautifully and will still capture the sauce perfectly.

How can I make this sauce spicier?

If you’re a fan of heat, simply add red pepper flakes while sautéing the vegetables or use spicy sausage for an extra kick! Adjust to taste as the flavors develop.

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White Bolognese (Ragù Bianco)

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Author: Jennifer
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Italian

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Description

This White Bolognese (Ragù Bianco) is a comforting dish with a rich creamy sauce and tender Pappardelle. Simple to make and irresistible, it’s perfect for dinner gatherings or an easy weeknight meal!

Ingredients

Scale

1 medium fennel bulb, trimmed and cored
1 medium yellow onion, peeled
1 large carrot, peeled
1 Tbsp. extra-virgin olive oil
1 lb. ground turkey (85-93% lean)
8 oz. (or 2 links) mild Italian sausage, casings removed
4 garlic cloves, minced
1 1/2 Tbsp. finely chopped fresh rosemary
1 1/4 tsp. kosher salt
1/2 tsp. cracked black pepper
1 cup dry white wine (such as Pinot Grigio)
2 cups low sodium chicken broth
1/2 cup heavy cream
2 bay leaves
A pinch of freshly grated or ground nutmeg
1 Parmesan rind (optional)
1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 lb. DeLallo Pappardelle Pasta

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Instructions

Finely mince the fennel, onion, and carrot, then set aside.
Heat olive oil and sauté ground turkey and sausage until mostly cooked, about 6 minutes.
Add minced vegetables, sauté for 6-7 minutes, then add garlic and rosemary, cooking 1-2 more minutes.
Deglaze the pan with white wine; simmer until nearly evaporated, about 7-8 minutes.
Stir in chicken broth, heavy cream, bay leaves, and nutmeg; simmer uncovered for 20-25 minutes.
Add grated cheese, simmer for another 5 minutes until melted.
Cook Pappardelle in salted water until just shy of al dente, then drain.
Combine pasta with sauce, adding reserved pasta water as needed to coat.
Serve garnished with extra cheese, black pepper, and olive oil.

Notes

Vegetables should retain some texture during sautéing.
For a lighter version, use ground chicken or turkey sausage instead of pork sausage.
This sauce develops flavor over time, so consider making it ahead of serving.