White Truffle Bolognese Sauce

White Truffle Bolognese Sauce

On these chilly Spring days… you might be needing a cozy meal! Maybe looking for an entrée for your dinner party or family dinner? Pure comfort food for any gathering too... Can be made ahead, so all you have to do is cook pasta! Truffle flavor makes it amazing too.

White Truffle Bolognese

Yield: 6 - 8 servings

Ingredients:

  • 2 tablespoons olive oil (or truffle oil)

  • 3 – 4 slices bacon, regular or turkey

  • 1-pound lean ground beef or pork

  • 1-pound of your choice of the following: Italian sausage, ground veal or lamb

  • 1 medium onion, diced

  • 3-4 cloves garlic, minced

  • 1 cup carrots, small diced

  • 1 1/2 cup white wine

  • 1/2 cup chicken stock

  • 1 teaspoon thyme

  • 1/2 teaspoon rosemary

  • 2 sage leaves

  • 1 bay leaf

  • 1/4 teaspoon nutmeg

  • 1/4 t ground pepper

  • 1/2 teaspoon kosher salt or truffle salt

  • 3/4 cup half & half

  • 2 tablespoons flour

  • 1/2 cup fresh mushrooms, chopped

  • 2 tablespoons truffle paste or 2 tablespoons truffle oil

  • Garnish: Shaved Parmesan cheese

  • Ribbon or tubular spaghetti pasta

Equipment needed:

  • 6-quart Dutch oven or pot with lid

  • Rubber spatula

  • Cutting board

  • Chef knife

  • Measuring spoons

  • Liquid measuring cup

  • Serving spoon

Do you love sauces that make your favorite pasta amazing? This White Bolognese is so tasty! White Bolognese doesn’t contain tomatoes, making it white with a thicker consistency. Truffle flavor makes it SOOO good! Even without truffle oil or paste, it is truly the best dish ever. I make mine with a pound of lean ground beef or pork and another pound of half ground veal and lamb or Italian sausage. The flavors are amazing!! Other ingredients add to the savory blend that will wake up your taste buds and leave you wanting more! Grab your Dutch oven and let’s start the sauté process!!

First Step…

1) In your 6-quart Dutch oven or pot, heat the 2 tablespoons olive oil. Add beef, bacon, onions, carrots, garlic and other ground meats and brown together.

2) Add wine, I use a less dry variety or white blend. Pour in chicken stock and sprinkle in seasonings. Bring ingredients to a boil. Add mushrooms and reduce to a simmer.

**If using Truffle paste or truffle oil, place in pot now. Stir well. Place on a low burner for 60 - 90 minutes.

Pasta Time!!

The sauce is best on a wide ribbon pasta, like Pappardelle pasta or a thick spaghetti like bucatini. Bucatini has a hole in the middle which helps to absorb the sauce too!

3) When ready to eat, bring a large pot of salted water to a boil. Cook pasta for 8-9 minutes or al dente (slightly chewy) in texture. Drain and drizzle with a little olive oil to prevent sticking until ready to serve.

Almost finished!

4) Last step is to add flour into half and half and stir well. (To further reduce fat content, use 1/2 milk and 1/2 half and half) Add to sauce, heat and stir until sauce thickens. Keep warm until serving.

For serving, place about 1 – 1 1/2 cup of pasta in a bowl, depending on appetite of your guest. Spoon White Bolognese sauce on top and garnish with shaved Parmesan and chopped fresh basil.

**Serve with a side salad, like Mixed Green Salad and crusty Italian bread... Enjoy!!

EntreesLynn Kaufmanbolognese sauce, white sauce, pasta, italian food, holiday recipe, yummyComment