This white Bolognese is a fun twist on the classic Bolognese. We take out the tomato paste and introduce mushrooms and sausage to make a delicious creamy pasta. It’s as if Bolognese and stroganoff had a beautiful bebe. Shout out to Kristin for sending this recipe in!
We are still staying truthful to the Bolognese framework which is meat, mirepoix and wine. Just changing up some details to make it a new dish. This one was very fun to make and perfect for those who want a hearty pasta without any tomato!
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0:00 Introduction
1:07 Ingredient Overview
2:42 Prep Ingredients
3:30 Cook Sauce
5:20 Add Pasta
5:38 Taste Test
6:47 Conclusion
INGREDIENTS
¼ lbs guanciale or pancetta or bacon
1 lbs Italian sausage
1 onion
1 carrot
1 celery stalk
4 cloves garlic
8 Oz mushroom
Bay leaf
Nutmeg
1 beef bouillon in 2 cup water
1 ½ Oz dried porcini mushroom in 3 cup water, use 1 cup for cooking
1 cup cream
Parsley
RECIPE
1. Soak porcini mushrooms in 3 cups of lukewarm water, set to the side.
2. Dice onion, celery & carrot.
3. Thinly slice mushrooms.
4. Squeeze out excess water from porcini mushrooms and chop finely.
5. Dice guanciale.
6. Heat dutch oven to medium-high heat. Add drizzle of oil and add sausage. Spread out in even layer and develop a crust. Flip and repeat on the other side. Set aside on to plate.
7. Wipe out pot, reduce heat to medium. Add guanciale and cook until crispy.
8. Increase heat to medium-high, add mirepoix and cook until vegetables soften.
9. Crush garlic into pot and black pepper.
10. Add mushrooms with pinch of salt. Cook until all water from mushrooms evaporate, about 10 minutes.
11. Deglaze with white wine, scraping the bottom of the pot to retrieve all the fond. Cook until half the wine has reduced, about 10 minutes.
12. Add two cups of water with bay leaves. Grate nutmeg in. Stir well.
13. Add porcini mushrooms with mushroom water.
14. Keep heat on medium-high, boil for 30 minutes, stirring occasionally.
15. Start boiling pasta water.
16. Add cream and stir well.
17. Cook pasta 1 minute less than package instructions. Add 2 ladles of pasta water to sauce while cooking.
18. Transfer pasta into sauce with 1 ladle of pasta water. Stir and cook until pasta is cooked through and evenly coated with sauce.
19. Add parsley and stir well.
20. Plate and garnish with Parmigiano Regianno.
21. Enjoy 🙂