Ingredients
- 4 ounces pancetta, roughly chopped
- 6 cloves garlic
- 1 ½ pounds ground pork
- 2 large carrots, diced
- 1 stalk celery, diced
- 1 large yellow onion, diced
- 1 cup dry, unoaked white wine, such as Pinot Grigio
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- 2 dried bay leaves
- optional: 1 parmesan rind
- up to 4 cups chicken stock
- ½ cup heavy cream
- ½ cup grated parmesan
- 24 ounces pasta of choice, such as tagliatelle, pappardelle, or rigatoni
- kosher salt and ground black pepper, to season
Instructions
- Prepare and render the pestata: Add the pancetta and garlic to the bowl of the food processor. Pulse to break the pestata mixture down into fine pieces—the garlic should disappear into the pancetta fat. Transfer the pestata to a large, heavy-bottomed pot (at least 4-quart capacity) over medium heat. Cook, stirring occasionally, until the pestata renders, about 4-5 minutes. The pancetta will be golden and garlic will be fragrant.
- Brown the pork: Season the ground pork generously with 1 ½ teaspoons kosher salt. Add the seasoned pork to the pot with the rendered pestata. Using a wooden spoon to break the ground pork apart into fine pieces, cook 4-5 minutes or until the pork is lightly browned. Transfer the browned pork and pestata to a plate and set aside. Use a spoon to drain all but 2-3 tablespoons of the rendered pork fat from the pot and discard. Return the pot to medium-high heat.
- Brown the soffritto. Add the diced carrots, celery, and onion to the pot. Season with 1 teaspoon kosher salt and stir to combine well. Cook, stirring occasionally, until the soffritto is deeply browned and fragrant, 15-20 minutes. If the vegetables begin to brown too quickly, reduce the heat to medium or medium-low.
- Deglaze the pot: Add the browned pork and pestata mixture from Step 2 back into the pot, stirring to combine with the soffritto. Slowly pour in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Simmer until the wine is nearly cooked off, 4-5 minutes.
- Build the white bolognese sauce: Use kitchen twine to tie the fresh herbs together (or finely chop if you do not have twine). Add the herbs, bay leaves, and parmesan rind (if using) to the pot. Stir in the chicken stock—I like starting with about 3 cups at first, then stirring more in as the white bolognese sauce simmers if needed.
- Simmer the white bolognese sauce. Bring the bolognese sauce to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot (place the lid on the pot such that it’s just partially covered, allowing some steam to escape as the sauce simmers). Simmer, stirring occasionally, for about 45 minutes. If the bolognese sauce begins to reduce too much, add in a splash of stock/broth and/or turn the heat down further.
- Finish the white bolognese sauce: Once the white bolognese sauce is simmered, remove the spent herbs, bay leaves, and parmesan rind from the pot and discard. Stir in the heavy cream and parmesan cheese. Simmer over low heat for 5-10 minutes longer, stirring occasionally.
- Boil the pasta: About 30 minutes before the bolognese sauce is ready, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta—do not rinse it!
- White pasta bolognese assembly: Add the cooked pasta to the pot with the white bolognese sauce, tossing to coat. The sauce should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the white bolognese sauce.
- Serve: Portion the white pasta bolognese into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired. Serve immediately. Enjoy!