Name: RECIPE: Bolognese Bianca
Ingredients: 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

RECIPE: Bolognese Bianca

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Author: Roberto Fracchioni

Ingredients

Scale

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

Instructions

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.

Find it online: https://buonissimo.ca/recipe-bolognese-bianca/