Today I’ll show you how to make an exquisitely delicious Bolognese Bianco — a white, tomato-free version of the classic meat sauce. Unlike the red bolognese, this version relies on aromatic herbs, white wine, and a rich cream base to build deep, comforting flavor. It’s a traditional style from northern Italy, especially popular in Tuscany, and its simple, slow-simmered flavors make it feel both rustic and elegant. Once you make it, it will likely become a family favorite.
Why Bolognese Bianco?
Bolognese Bianco highlights the savory richness of meat and cream without the acidity of tomatoes. White wine lifts the flavors and aromatic herbs like rosemary and bay leaf add an herbal backbone. The result is a silky, flavorful sauce that pairs beautifully with pasta shapes like fettuccine and wide ribbon pastas that can hold the sauce.
More Delicious Pasta Recipes
Try these popular pasta ideas for more inspiration: Creamy Bolognese, Marry Me Chicken & Pasta, Sausage and Peppers Creamy Fettuccine, and Chicken Creamy Fettuccine.
How to Store Leftovers
Store Bolognese Bianco in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop over low heat, adding a splash of reserved pasta water or cream if needed to loosen the sauce.
Common Questions
Yes. You can use ground beef, turkey, chicken, pork, or a combination to suit your preference. Each option will change the flavor slightly but will still make a delicious sauce.
If you prefer not to cook with wine, substitute chicken broth and add a small splash of white wine vinegar or lemon juice for acidity. This will help replicate the brightness wine provides.
Adding frozen peas to the boiling pasta water during the last few minutes is a time-saver and keeps the peas tender while allowing them to mingle with the pasta. They cook perfectly in those final minutes.
Items Featured in the Video
Tools and cookware used in this recipe include a heavy Dutch oven, wooden spoon, tongs, measuring cup, ladle and a colander for draining pasta.
Melissa Jo’s Bolognese Bianco
A creamy, white meat sauce made with pork Italian sausage, pancetta, white wine, fresh herbs and heavy cream. Serve over fettuccine with grated pecorino and chopped parsley.
Cook Time: 50 mins |
Total Time: 1 hr |
Servings: 8 people |
Calories: 762 kcal
Ingredients
- 4 tbsp butter
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- ½ sweet onion, finely diced
- Salt and black pepper, to taste
- 6 garlic cloves, minced
- 1 lb bulk mild pork Italian sausage
- 4 oz pancetta, diced
- 1 lb fettuccine
- 1 cup white wine (Pinot Grigio recommended)
- ½ cup reserved pasta water (add more if needed)
- 8 oz frozen peas
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 cups heavy cream
- Grated pecorino and chopped fresh parsley for garnish
Equipment
- Heavy Dutch oven or large deep skillet
- Wooden spatula or spoon
- Tongs
- Measuring cup
- Ladle
- Colander
Method
- Heat the pot over medium heat and melt the butter. Add the celery, carrots, onion, salt and pepper. Sauté for about 15 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Add the minced garlic and sauté for 2–3 minutes more, taking care not to let it brown.
- Add the pork sausage, breaking it up with a wooden spoon or meat masher. Cook over medium-low heat until the sausage is fully browned. Stir in the pancetta and cook for about 5 minutes more.
- Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
- A few minutes before the pasta finishes, add the frozen peas to the pasta pot so they cook with the pasta. Reserve one cup of pasta water before draining.
- Pour the white wine into the sauce and cook over medium heat for about 5 minutes to let the alcohol cook off and the flavors concentrate. Add ½ cup of reserved pasta water, stir, and let everything simmer on medium-low for a few minutes to combine flavors.
- Add the rosemary sprig and bay leaf to the sauce. Pour in the heavy cream, season with additional salt and pepper to taste, and bring to a gentle boil. Reduce to a simmer, leave the lid slightly ajar, and simmer for 15–20 minutes to thicken. Remove the rosemary and bay leaf before serving. If the sauce becomes too thick, loosen it with reserved pasta water.
- Toss the drained pasta and peas with the sauce, or serve the sauce spooned over the pasta. Garnish with grated pecorino and chopped parsley, then enjoy.
Nutrition (per serving)
- Calories: 762 kcal
- Carbohydrates: 50 g
- Protein: 22 g
- Fat: 51 g (Saturated Fat: 25 g)
- Sodium: 543 mg
- Fiber: 4 g
- Sugar: 6 g
Notes and Tips
- Choose a quality Italian sausage and pancetta for the best flavor. Removing sausage from casings (bulk sausage) makes it easier to break up and brown evenly.
- Reserve pasta water to adjust the sauce consistency; the starchy water helps the cream cling to the pasta.
- If you prefer a lighter sauce, reduce the heavy cream by a quarter and add more pasta water or a splash of low-sodium stock to balance texture.
- For an even deeper flavor, gently brown the pancetta first to render some fat, then add the butter and vegetables to the same pot.
Video
Watch the cooking demonstration on the creator’s channel for step-by-step visual guidance.
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