Name: White Bolognese with Pappardelle Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 medium fennel bulb, trimmed and cored; 1 medium yellow onion, peeled; 1 large carrot, peeled; 4 garlic cloves, minced; 1 tbsp finely chopped fresh rosemary; 1 lb ground turkey (85-93% lean, avoid ground turkey breast); 8 oz mild Italian sausage (pork or turkey), casings removed; 2 tbsp extra-virgin olive oil, divided; 1 cup dry white wine (such as Pinot Grigio); 2 cups low sodium chicken broth; 1/2 cup heavy cream; 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish; 1 Parmesan rind (optional); 1 1/4 tsp kosher salt; 1/2 tsp cracked black pepper; 2 bay leaves; A pinch of freshly grated or ground nutmeg; 1 lb DeLallo Pappardelle pasta (tagliatelle or rigatoni also work well)

Jump to Recipe· 4.3 from 70 reviews

If you’re craving a comforting yet sophisticated pasta dish that feels like a warm hug from Italy, this White Bolognese with Pappardelle Recipe is an absolute must-try. Rich and creamy with the perfect balance of savory ground turkey, aromatic herbs, and a luscious white sauce, it transforms simple ingredients into an elegant meal that’s both satisfying and impressive. The silky pappardelle noodles are the ideal canvas to soak up every bit of this velvety sauce, making each bite a delightful experience you’ll want to savor again and again.

Ingredients You'll Need

The image shows many ingredients laid out on a white marbled surface, each in clear glass bowls and measuring cups. There are six nests of pale yellow tagliatelle pasta in a large bowl on the right side, with a round bowl of light pink ground meat just beside it. Next to them is a large measuring cup filled with light brown broth and a smaller one with golden olive oil. On the left side, diced bright green bell peppers, light green celery, and finely chopped pale yellow onions are arranged in small bowls. There is also a bowl of deep red crushed tomatoes and several tiny clear bowls containing different spices in shades of black, red, beige, and green. A small square of pale yellow butter and a small bowl of minced garlic complete the setup. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this White Bolognese with Pappardelle Recipe is straightforward but each one plays a crucial role in creating the deep flavors and inviting textures that make this dish shine. From fragrant fennel to creamy Parmigiano-Reggiano, these essentials work together beautifully.

Fennel bulb: Adds subtle anise-like sweetness and a fresh crunch when minced finely.

Yellow onion: The backbone flavor, providing sweetness and a savory base when sautéed.
Carrot: Brings natural sweetness and color to balance the hearty meat.
Extra-virgin olive oil: Used for sautéing, it adds a rich, fruity depth to the sauce.

Ground turkey (85-93% lean): Offers a lean yet flavorful protein base—avoid breast-only for moisture and taste.
Mild Italian sausage: Enhances the sauce with a hint of spice and porky richness.
Garlic cloves: Freshly minced to infuse the sauce with warm, aromatic notes.

Fresh rosemary: Finely chopped for a lovely herbaceous kick.
Kosher salt: Essential for seasoning layers and balancing flavors.
Cracked black pepper: Adds gentle heat and complexity.
Dry white wine (Pinot Grigio recommended): Deglazes the pan and brightens the sauce with acidity.
Low sodium chicken broth: Builds a savory, comforting base.
Heavy cream: Enriches the sauce with silkiness and depth.
Bay leaves: Infuse subtle earthy undertones.
Freshly grated nutmeg: Just a pinch to add warmth and complexity.
Parmesan rind (optional): Slowly dissolves to deepen umami flavor.
Grated Parmigiano-Reggiano: Stirred in for sharp, nutty richness, plus extra for garnish.

DeLallo Pappardelle Pasta: Wide ribbons that catch every bit of sauce perfectly; tagliatelle or rigatoni can also work wonderfully.

How to Make White Bolognese with Pappardelle Recipe

Step 1: Prepare the Vegetables

Start by finely mincing the fennel, onion, and carrot. You can take your time with a sharp knife or, for ease and uniformity, pulse them in a food processor until minced — I promise it’s a game-changer and saves so much time. Setting these aside prepped perfectly primes the base for your sauce’s incredible flavor.

Step 2: Brown the Meat

Warm 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium heat. Add your ground turkey and sausage, breaking the meat apart with a wooden spoon as it browns. Cook until it’s almost fully cooked through, about 6 to 7 minutes. This step is crucial — browning develops deep, savory flavors that elevate the dish from everyday to extraordinary. Once browned, transfer the meat to a bowl and set it aside for now.

Step 3: Sauté the Vegetables and Garlic

In the same pot, add your remaining tablespoon of olive oil and introduce the minced veggies. Cook them down slowly, allowing their sweetness to gently emerge and soften in about 8 to 10 minutes. Stir in the garlic and rosemary, stirring just until fragrant, about 1 to 2 minutes — this will fill your kitchen with an inviting aroma that hints at the magic about to happen.

Step 4: Combine Meat and Deglaze

Add the browned meat back into the pot. Season the entire mixture with kosher salt and cracked black pepper. Pour in your white wine to deglaze the pan, scraping up those beautifully browned bits stuck to the bottom. Let the wine simmer and reduce until nearly evaporated, about 7 to 8 minutes — this step brightens the sauce and layers on complexity.

Step 5: Simmer the Sauce

Next, add the chicken broth, heavy cream, bay leaves, nutmeg, and Parmesan rind if you’re using it. Bring everything to a gentle simmer and let it cook uncovered for 20 to 25 minutes. This slow simmer thickens the sauce and melds all the flavors into a harmonious, creamy masterpiece. Stir in grated Parmigiano-Reggiano, simmer a little longer for about 5 minutes, then remove bay leaves and rind. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Cook the Pappardelle

About 15 minutes before the sauce finishes, bring a large pot of generously salted water to a boil. Add your pappardelle and cook until just shy of al dente. This timing means the pasta will finish cooking tossed in the sauce, soaking up all the lusciousness.

Step 7: Toss Pasta in the Sauce

Using tongs, transfer the pasta straight from the water into the simmering sauce. Turn the heat up to medium-high and toss everything together, adding pasta water a splash at a time until the sauce clings beautifully and the noodles are perfectly tender, about 3 minutes. This technique is what makes this White Bolognese with Pappardelle Recipe truly memorable, uniting sauce and pasta in the most delicious embrace.

How to Serve White Bolognese with Pappardelle Recipe

A bowl of wide egg pasta ribbons colored light yellow, mixed with a creamy sauce that has small bits of light brown meat and tiny orange carrot pieces, topped with grated white cheese and black pepper sprinkled over the surface. The pasta strands look soft and folded, sitting in a white bowl with a faint brown rim on a white marbled surface. Next to it, there is a small glass of yellow liquid, a block of pale yellow cheese, and parts of a pasta bag partially visible beside a light gray cloth. The photo shows a cozy meal setting with natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches elevate your dish from delicious to irresistible. Sprinkle freshly grated Parmigiano-Reggiano cheese over the top, add a touch of freshly cracked black pepper, and drizzle a little extra-virgin olive oil for shimmer and richness. These simple garnishes add layers of flavor and a beautiful presentation that invite everyone to dig in.

Side Dishes

Serve your White Bolognese with a crisp green salad dressed lightly with lemon and olive oil to balance the creaminess. Garlic bread or a crusty artisan loaf is perfect for mopping up every last bite of sauce. Roasted vegetables like asparagus or Brussels sprouts also bring vibrant color and a subtle texture contrast.

Creative Ways to Present

For a dinner party or special occasion, twirl the pappardelle neatly onto warmed plates or shallow bowls for a refined look. Garnish with a sprig of fresh rosemary or a few fennel fronds for an elegant, rustic touch. You can also layer in small ramekins with sauce and pasta for charming individual servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and sometimes it’s hard to resist), store them in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the dish even better the next day.

Freezing

This White Bolognese with Pappardelle Recipe freezes beautifully. Cool the bolognese sauce completely, then place it separately from the pasta into freezer-safe containers or bags. Sauces freeze better on their own, while pasta may lose some texture but still tastes great once reheated.

Reheating

For leftovers, reheat the sauce gently on the stove over low heat until steaming, adding a splash of broth or water to loosen it if needed. If pasta and sauce are combined, warm them together carefully, stirring often to keep the sauce silky and avoid sticking. A quick microwave zap with a damp paper towel cover also works in a pinch.

FAQs

Can I use other types of meat for this recipe?

Absolutely! While ground turkey and mild Italian sausage bring the perfect balance of flavors and texture in this White Bolognese with Pappardelle Recipe, you can substitute ground beef, pork, or even a mix depending on your preference. Just keep in mind cooking times might vary slightly.

What if I don’t have pappardelle pasta?

No worries! Tagliatelle or rigatoni are excellent alternatives that also hold the sauce well thanks to their shape and texture. Feel free to use your favorite wide or tubular pasta to enjoy this sauce.

Is the Parmesan rind necessary?

Including the Parmesan rind is an optional but wonderful trick to add extra depth of umami to the sauce as it simmers. If you don’t have one on hand, the sauce will still be flavorful without it.

Can I make this recipe dairy-free?

You can! To keep it dairy-free, substitute the heavy cream with full-fat coconut milk or a creamy non-dairy alternative, and use a vegan Parmesan substitute or nutritional yeast instead of Parmigiano-Reggiano. The flavor profile will change slightly but still delicious!

How long does it take to prepare this White Bolognese with Pappardelle Recipe?

The entire process takes about 1 hour and 5 minutes, including prep and simmering time, which is perfect for a weekend dinner or special meal that’s worth every minute invested.

Final Thoughts

Diving into this White Bolognese with Pappardelle Recipe will reward you with a gorgeous, silky sauce and tender pasta that feels both comforting and indulgent. It’s a dish that combines simple ingredients lovingly cooked to create something spectacular. Trust me, once you make it, you’ll want to keep this recipe close for cozy dinners or impressing guests alike. Go ahead and make a batch—you won’t regret it!

White Bolognese with Pappardelle Recipe

Ingredients You'll Need