Bolognese Bianco

Updated at: Thu, 17 Aug 2023 04:46:30 GMT

Step 1

Heat a dutch oven over medium high heat. Add about 1 TBL of olive oil. Add the ground pork and a pinch of salt and pepper. Once the pork is no longer pink, add the chopped carrot, celery, and onion. Sweat that for about 4-5 minutes and then add the garlic. Once the garlic is fragrant, add the red pepper flakes, ground fennel, and fresh herbs. Deglaze the pan with the white wine and let it cook out (about 3-4 minutes). Add the stock, heave cream, Parmesan rind, and bay leaves. Season with salt and pepper. Reduce the heat to low let simmer for about 25-30 minutes. While the sauce is simmering, make your pasta of choice. I used Calamarata. Make sure to salt the pasta water and reserve about a half cup of it. Cook your pasta a touch shorter than Al dente. Remove parmesan rind and bay leaves. Add the pasta to the sauce. Add about 1/4 cup of the pasta water, more salt and pepper, and some grated parm cheese on top. Stir vigorously and let the pasta continue to cook in the sauce. Once the pasta looks glossy and is perfectly Al dente, it is done. Top with more black pepper and grated cheese.

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