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.

Nutrition

Serving Size: 1 cup
Calories: 600
Sugar: 4g
Sodium: 900mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg