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When it comes to pasta sauces, few can rival the rich, hearty essence of Bolognese. This Italian classic is renowned for its deep, complex flavors and comforting texture, making it a staple in kitchens around the world. Traditionally, Bolognese sauce is crafted with ground meats, tomatoes, and a medley of vegetables and spices, simmered to perfection. However, the culinary world is vast, with numerous interpretations of this beloved sauce emerging over the years. One such variation that has captured the hearts of many food enthusiasts is the "Heavenly White Bolognese." This unique twist on the traditional recipe swaps out the usual tomato base for a creamy, white sauce that elevates the dish to new heights.

White Bolognese Sauce

Discover the delightful fusion of tradition and creaminess with Heavenly White Bolognese, a modern twist on an Italian classic. This recipe forgoes the standard tomato base in favor of a rich, creamy sauce made with tender ground meat, aromatic vegetables, dry white wine, and whole milk. Perfectly paired with your favorite pasta, each bite is an indulgent experience. Elevate your culinary skills and impress guests with this luxurious comfort dish.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 carrot, finely diced

1 celery stalk, finely diced

1 pound ground beef (or a mix of beef and pork)

1 cup dry white wine

1 cup whole milk

1 cup vegetable or chicken broth

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes, or until the vegetables have softened and the onion is translucent.

    Brown the Meat: Increase the heat to medium-high, add the ground meat to the skillet, and cook until browned, breaking it up with a wooden spoon. This should take about 8-10 minutes. Once browned, drain any excess fat if necessary.

      Deglaze with Wine: Pour in the dry white wine, stirring to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for about 5 minutes, until it reduces slightly.

        Add the Milk: Reduce the heat to low and gradually add the whole milk. Stir well and let it simmer gently for about 10 minutes, allowing the milk to absorb into the meat mixture.

          Simmer with Broth and Herbs: Pour in the vegetable or chicken broth, add the dried thyme, bay leaf, and season with salt and pepper. Bring the mixture to a simmer, then lower the heat. Let it cook uncovered for about 30-45 minutes, stirring occasionally. The sauce should be thick and creamy; add a bit more broth if it gets too thick.

            Serve: Remove the bay leaf before serving. Spoon the White Bolognese over your favorite pasta, garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings