Are you familiar with pasta Bolognese bianco? This is a "white" version of the traditional tomato-based red pasta sauce. A delicious and flavorful sauce that is ready in half an hour. The secret? Fresh herbs and Parmesan cheese. A fantastic pasta to lick your fingers at.
Pasta bolognese bianco
20 minutes
Superfast
Pasta bolognese bianco
Pasta Bolognese, also known as Ragù alla Bolognese, is a classic Italian pasta sauce that originated in Bologna, a city in the Emilia-Romagna region. Named after this city, the dish is a rich sauce made from meat, tomatoes, wine and various herbs and spices. The first known recipes for ragù date back to the 18th century, although the sauce as we know it today was standardized in the late 19th and early 20th centuries. Traditionally, it is served with tagliatelle, a broad ribbon pasta, although outside Italy it is often eaten with spaghetti.
Pasta Bolognese Bianco, also known as white Bolognese, is a variation of the classic ragù that does not contain tomatoes. Instead, the sauce is made with white wine, broth and sometimes milk or cream to create a rich but lighter sauce. This version probably arose from a need for variety and a desire to better bring out the natural flavors of the meat without the addition of tomatoes. Although less well known than the red version, pasta Bolognese Bianco offers an elegant and delicate twist on the traditional sauce.
The evolution of Bolognese Bianco reflects the creativity within Italian cuisine, where chefs play with traditional ingredients and techniques to create new and delectable dishes that still remain rooted in Italy's rich culinary traditions.
More pasta inspiration
Looking for more pasta inspiration? How about this gnocchi bolognese with burrata, this vegetarian pasta bolognese or this lasagnette bolognese. Three fantastic variations on pasta bolognese and all are quick, easy and delicious.
What you need:
2
1 carrot
2 stalks of celery
1 white onion
2 cloves of garlic
50 gr pancetta
200 gr minced pork
100 ml beef or chicken stock
50 ml dry white wine
1 sprig of fresh rosemary
4 sprigs of fresh thyme
200 gr papardelle
50 ml of cooking cream
40 gr Parmesan cheese
freshly grated from a block
salt and pepper
What to do:
1
Finely chop the carrot and celery. Chop the onion and squeeze the garlic.
2
Heat a pan over medium heat (without oil or butter) and fry the pancetta until golden brown. Add the carrot, celery and onion and fry for 5 min. Add the minced meat with a generous pinch of salt and pepper and fry until golden brown.
3
When the minced meat is ready add the garlic, broth, white wine and the sprig of rosemary all together. Bring to a boil and turn the heat down to low. Let simmer for about 15 minutes until almost all the liquid is absorbed/evaporated.
4
Bring a pan of water to a boil and cook the pasta according to the package directions. Catch a cup of the cooking liquid when draining.
5
Next, gather the sprigs of thyme. Remove the rosemary from the pan and add the cooking cream, Parmesan cheese and thyme. Mix everything together and simmer for a few more minutes. Now also add the cooked pasta to the pan with a dash of cooking liquid. Season everything with a pinch of salt and pepper.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
