White Bolognese with Tagliatelle Pasta

Rich, velvety, and full of comforting depth, creamy White Bolognese with Tagliatelle is the kind of pasta dish that feels both rustic and luxurious.

Course Pasta Recipes

Cuisine Italian

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 464kcal

Author Lea Ann Brown

Ingredients

1 Tablespoons Extra Virgin Olive Oil
½ Cup Sweet or Yellow Onion Fine diced
½ Cup Celery Fine diced
½ Cup Leeks Fine Diced
½ pound Lean Ground Beef
½ pound Ground Pork
½ pound Ground Veal Or Ground Chicken, a mix of thighs and breast meat
½ teaspoon Kosher Salt
¼ teaspoon Freshly Ground Pepper
½ Cup Chicken Stock Or Veal Stock or white wine
1 ½ Cups Whole Milk
1 ½ Cup Heavy Cream
Pieces of Parmesan Rind
1 Pound Tagliatelle Pasta
Minced sage, rosemary and shaved Parmesan Cheese For Garnish

Instructions

Heat the olive oil in a large skillet over medium high heat. Add the onion, celery and leeks. Saute until vegetables are translucent, about 5 minutes.
Add the ground beef, veal and pork and cook until no longer pink. Season with salt and pepper then deglaze the pan by adding stock, gently scraping the bottom of the pan to pull up the browned bits. Simmer for two minutes.
Add milk, cream, parmesan rinds and bring to a low simmer. Cook uncovered stirring occasionally until sauce reduces and thickens. About 1 - ½ hours. Remove cheese rinds.
Cook pasta in salted boiling water according to package directions for al dente (an extra firm bite). Drain pasta and toss together with the white bolognese sauce. Garnish with fresh chopped sage, rosemary and shaved Parmesan cheese. Serve immediately.

Notes

Tips For Success

Mise en Place: As with any recipe that features a lot of ingredients, gather, measure and organize everything before starting the cooking process. A well organized kitchen inspires a well organized mind.

Don't Overcook the pasta. Follow directions of a-la-dente. The pasta will continue to cook a bit when it meets the sauce. A mushy pasta will simply ruin the dish.

Nutrition