White Bolognese Sauce – Rich, Creamy, and Comforting Italian Classic

Hi There! Let’s Talk About a Creamy White Bolognese Pasta You’ll Love

If you’re anything like me, pasta nights are some of the coziest and most comforting meals of the week. I recently fell in love with this creamy white Bolognese sauce paired with tagliatelle or fettuccine. It’s rich, flavorful, and a bit different from the classic red sauce—you’ll find it creamy, comforting, and perfect for a special dinner or even a simple family meal. I’m excited to share the recipe with you, plus a few tips and ideas that make it even better!

The Nutritional Benefits of This Dish

Now, I know creamy sauces can sound indulgent, but this recipe includes some good-for-you ingredients too! The finely chopped onion, carrot, and celery (often called soffritto) are packed with vitamins, minerals, and fiber—they add great flavor and a little nutritional boost. Using either whole milk or heavy cream in moderation gives a creamy, satisfying texture along with calcium and vitamin D. And let’s not forget the lean ground beef or pork, which provides protein and iron to keep you energized.

If you’re looking for a balanced meal, pairing this pasta with a fresh green side salad or steamed vegetables adds even more vitamins and minerals to your plate without extra calories.

Easy Ways to Adapt This Recipe for Your Needs

• For a Lighter Version: Use whole milk instead of heavy cream and lean ground turkey or chicken instead of beef and pork. It’s just as tasty but lighter on calories and fat.
• Vegetarian Option: Skip the meat and use plant-based ground “meat” or finely chopped mushrooms for that hearty texture and flavor. Increase the vegetable stock a bit for more depth.
• Make It Gluten-Free: Use gluten-free pasta varieties—you can find tagliatelle or fettuccine made from rice, corn, or lentils at many grocery stores.
• Extra Creaminess: Stir in a little mascarpone cheese or cream cheese at the end for an ultra-rich finish.

Here’s How You Make This Creamy White Bolognese Pasta

Ingredients

• 12 oz (340g) tagliatelle or fettuccine pasta
• 1 lb (450g) ground beef and/or pork
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced (optional)
• 2 tbsp olive oil or unsalted butter
• 1/2 cup dry white wine
• 1 cup whole milk or heavy cream
• 1/2 cup chicken or vegetable stock
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Heat the olive oil or butter in a large skillet or saucepan over medium heat. Add the finely chopped onion, carrot, celery, and garlic (if you like). Sauté for about 5-7 minutes, until the vegetables are soft and smelling amazing.
2. Add the ground meat to the pan. Use your spoon to break it up and cook for about 8-10 minutes until it’s browned and cooked all the way through. Don’t forget to season lightly with salt and pepper now.
3. Pour in the white wine and use your spoon to scrape up any browned bits from the pan. This adds so much flavor! Let the wine simmer and mostly evaporate for about 3-4 minutes.
4. Next, stir in the chicken or vegetable stock. Turn the heat down a little and let the sauce gently simmer for about 10 minutes until it reduces slightly.
5. Lower the heat again and add the milk or heavy cream. Stir frequently now and let it simmer gently for 10-15 minutes, keeping an eye it doesn’t curdle. You’ll notice the sauce getting thick, creamy, and luscious. Taste and add more salt and pepper if needed.
6. While you’re prepping the sauce, cook the tagliatelle pasta in a big pot of salted boiling water following the package instructions, until it’s just tender but still a little firm (al dente). Drain the pasta well.
7. Place the pasta on plates and spoon the creamy white Bolognese sauce all over. Sprinkle generously with freshly grated Parmesan cheese and chopped parsley for a fresh finish.
8. Serve right away while it’s warm and enjoy the comforting blend of creamy sauce and hearty meat!

My Best Tips for Success

• Use fresh ingredients for the soffritto (onion, carrot, celery), it really makes a difference in flavor and texture.
• If you’re worried about the sauce curdling when adding milk or cream, make sure to keep the heat low and stir often.
• Always save a bit of pasta water—if the sauce seems too thick, a splash of that silky pasta water helps loosen it perfectly.
• Leftovers? This sauce tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.
• For easier cleanup and perfect pasta shape, use a good colander and a large pot for boiling water.

Equipment You’ll Need

• Large skillet or saucepan for the sauce
• Cutting board and sharp knife for chopping veggies
• Wooden spoon or spatula for stirring and breaking up meat
• Large pot for boiling pasta
• Colander to drain the cooked pasta
• Grater for the Parmesan cheese
• Measuring cups and spoons for liquids and seasonings

Frequently Asked Questions About White Bolognese Pasta

1. Can I use just beef or just pork? Definitely! Use whichever you prefer or even a mix for extra flavor.
2. What kind of white wine works best? A dry white wine like Sauvignon Blanc or Pinot Grigio works great. Don’t use cooking wine—it’s better to use something you’d drink.
3. Can I make the sauce ahead of time? Yes! The sauce keeps well in the fridge for up to 3 days and actually tastes better as flavors develop.
4. Is the garlic necessary? It’s optional, but I love the subtle kick it adds. Feel free to leave it out if you don’t like garlic.
5. Can I freeze leftovers? You can freeze the sauce (without pasta) for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

Let’s Get Cooking!

I can’t wait for you to try this creamy white Bolognese pasta. It feels like a warm hug on a plate and is surprisingly simple to make. When you try it, come share your photos or tips with me on Pinterest—I love seeing your kitchen wins! Happy cooking, friend!