Sugo alla Bolognese is certainly one of those classic recipes that everyone has tried at least once in their life. One variation of this classic dish is the Bolognese Bianca, which is prepared without tomato sauce. The first documented recipe dates back to 1891, in Pellegrino Artusi‘s book “La scienza in cucina e l’arte di mangiare bene” (Science in the Kitchen and the Art of Eating Well). Artusi is considered the father of modern cookery and had a great passion for cooking and literature, writing several publications.
Chef Roberto Fracchioni shows us step by step instructions to replicate a delicious Bolognese Bianca in our own kitchens. Make sure to check out Chef Roberto’s previous video recipes as well: True Italian Crostini and Bagna Cauda.
Enjoy the video and keep scrolling for the full recipe.
RECIPE: Bolognese Bianca
350 g Ground white meat like Chicken, Pork, Pheasant, Rabbit, Veal or a mix of any of these
1 pc. Onion – Finely diced
1 pc. Carrot – Finely diced
1 pc. Celery – Finely diced
2 cloves Garlic – Finely diced
3 tbsp. Extra Virgin Olive Oil DOP
250 ml. White Wine
1 tsp. Fresh Thyme
1 tsp. Fresh Rosemary
1 tsp. Fresh Parsley
- In a pot slowly cook the meat over a low flame in the olive oil not letting the meat brown at all.
- Add the vegetables and all the herbs except the parsley and continue to cook over a low flame until the carrots are soft.
- Add the white wine and cook until evaporated by half.
- Add the fresh parsley.
- Toss with pasta, top with Parmigiano Reggiano DOP.
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