For so many of us, Sunday means a big bowl of delicious steaming pasta. I like to ladle it with lots of luscious sauce ( no gravy in this house) with some meat. As much as I love that, I decided to skip the tomatoes today and make a meaty white sauce. I created Pasta Bianco, a mouth-watering white bolognese sauce. I sauteed two kinds of meat and simmered them with white wine, broth, and milk. The result is a luxurious satisfying, and delectable sauce. Once tossed with perfectly cooked pasta, this dish is heavenly. And with a name like Bianco, it can only mean family to me.
Ingredients for Pasta Bianco:
1 pound rigatoni, cooked according to package directions
1 pound ground pork
3/4 pound sweet Italian sausage, casings removed
4 tablespoons olive oil
1 medium onion, minced
3/4 cup diced carrots
3/4 cup diced celery
4 cloves garlic, minced
1/4 teaspoon nutmeg
2 cups chicken broth
1 1/2 cups white wine or dry vermouth
3/4 cup whole milk
1/4 pepper kosher salt
1/4 teaspoon black pepper
grated pecorino romano or parmesan cheese for serving.
Time-Saving Tip: Prepare the sauce in advance and gently reheat before serving, adding chicken broth as needed to loosen up the sauce.
Let's see what we need.
We're ready to cook.
Heat olive oil in a large pot and add the onion, carrots, and celery. Saute 5 minutes until starting to soften.
Add the pork, sausage, garlic, salt, pepper, and nutmeg. Saute until the meat is no longer pink and starts to brown.
Pour in the wine and simmer.
When nearly all evaporated, add the broth and milk. Simmer for 30-40 minutes.
Once the liquid reduces and the sauce has thickened. Toss the cooked pasta with the sauce and serve with grated parmesan cheese.
It's ready! Pasta Bianco is pure deliciousness. A white bolognese which is perfectly seasoned and simmered makes a great meal any day of the week.
Enjoy!
Pasta Bianco:
1 pound rigatoni, cooked according to package directions
1 pound ground pork
3/4 pound sweet Italian sausage, casings removed
4 tablespoons olive oil
1 medium onion, minced
3/4 cup diced carrots
3/4 cup diced celery
4 cloves garlic, minced
1/4 teaspoon nutmeg
2 cups chicken broth
1 1/2 cups white wine or dry vermouth
3/4 cup whole milk
1/4 pepper kosher salt
1/4 teaspoon black pepper
grated pecorino romano or parmesan cheese for serving.
Heat olive oil in a large pot and add the onion, carrots, and celery. Saute 5 minutes until starting to soften.
Add the pork, sausage, garlic, salt, pepper, and nutmeg. Saute until the meat is no longer pink and starts to brown.
Pour in the wine and simmer.
When nearly all evaporated, add the broth and milk. Simmer for 30-40 minutes.
Once the liquid reduces and the sauce has thickened. Toss the cooked pasta with the sauce and serve with grated parmesan cheese. Time-Saving Tip: Prepare the sauce in advance and gently reheat before serving, adding chicken broth as needed to loosen up the sauce.