White Bolognese is the Italian uncle who never quite made it out of the old country. The red sauce cousin came to America, grabbed all the attention, got the Hollywood agent, and turned into a global superstar.
The truth is that the earliest Bolognese sauces weren’t red at all. They began as gentle ragus built from chopped veal or pork, softened with vegetables, and coaxed into silkiness with milk or stock.
When American diners see a pale ragu, they assume it is missing something. In truth, It is a completely different pleasure, one built on quiet depth rather than loud brightness. Here’s my prediction: in the age of comfort food reinvention, white Bolognese is ready for the comeback tour. Once people try it, really try it, they discover something elemental, almost primeval. Just muscle, bone, meat, milk, and memory.
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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.
42 Comments
Grt rid off the bracelet's! Yow old are you? 15 and a Girl?😂😂😂
Hey Andrew – fellow Minnesotan here. How long do you cook the bolognese sauce? I believe the traditional red is simmered for hours. Thanks
What are the braclets for?
Thank you brother.
Looks great! Thanks, Chef! 😊
thats mac and cheese dog
Years ago, I went to my Italian cousins wedding in, you guessed it, Italy. It had a 12 course meal with three lasagnas. One traditional Bolognese, one spinach, and one white Bolognese. The white one was the highlight of the twelve courses hands down.
That looks amazing, Chef.
what vegetables you have just processed? what is this orange paste?
Amazing
Looks great! Thanks, Chef! 🥰
Conveniently doesn’t tell you which vegitables, or quantity, has you sign up for a website for the recepie.
Just made ragu alla genovese
I cant even imagine what this tastes like
jewish?
Chef, may I ask where one can get that oil dispenser?
Had never heard of this variant, looks very exciting to try – great video!
Waiting for the Vincenzo's plate review….
Looks scrumptious…
True chef! Always chasing flavor 🙂
I made this last night. He didn’t include cooking times so be ready for this to take awhile. I let my red sauce simmer for an hour so I had this in mind. My son was in town and can be quite the critic. He and my husband loved it!!! It is special but take your time with the saute time.
Bolognese on Pizza bagels is diabolical. lol bottom line
Yuck. Traif. 🐖
My Cypriot grandmother made this for me with all pork…..was amazing and memorable! Of course she topped it with greek grated cheese.
OH! MY! GOD! I've never had this, much less made it, until now. It's one of the most amazing foods I've ever had. The only changes I made were using lamb in place of veal and no vermouth. I paired it with a 2 day fermented, rosemary, garlic, Parm focaccia; finished with a lemon, garlic, homemade butter. 🤌
Miss the old TAG.
Breitling transocean is nice though. Love their bands.
Food looks good too😂
Yummy!
Looks good but I can’t have alcohol.
i want Pasta..with White Bolognaise. what i did nit know i wanted and Now Need.
Thanks. I'm absolutely going to make this soon.
Looks like shit 🤮
Bolognese or ragu… the pork fat is the best fat, and the beef muscle meat is the best meat… imo… I usually use some streaky bacon with lean beef mince…
Bolognese Alla Bianco ?
What are the vegetable ratios?
Remember an Italian girl tried to make a lasagna in this style and tasted like biscuits and gravy. She was appalled at America's Italian sausage, everything we knew as Italian was wrong.
I have to try this.
Yum
It's fucking delicious 😋… I just use it as a direction but amazing!
Short armed cheapskates
Definitely planning this at the earliest convenience. Looks like a real winner to me!!
Hello Andrew, huge fan of the bizarre foods, but I have asked numerous times over the last two years am still eagerly waiting to know if the shark n bake sandwich you had on the beach in Trinidad is still to date one of your all time top 5 food please, can you please put me out of my misery 😖😖😖, Dhanyavad
I had to stop the video because I've never seen fresh bay leaves before.