Description
A rich and creamy White Bolognese recipe featuring ground turkey and mild Italian sausage simmered with fennel, carrot, onion, white wine, and cream. This comforting pasta sauce is infused with fresh rosemary, nutmeg, and Parmesan cheese, served over pappardelle or your favorite pasta for a delightful twist on a classic Italian favorite.
Ingredients
Vegetables
- 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
Meat
- 1 lb ground turkey (85-93% lean, avoid ground turkey breast)
- 8 oz mild Italian sausage (pork or turkey), casings removed
Liquids & Dairy
- 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)
Seasonings
- 1 1/4 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 bay leaves
- A pinch of freshly grated or ground nutmeg
Pasta
- 1 lb DeLallo Pappardelle pasta (tagliatelle or rigatoni also work well)
Instructions
- Prepare veggies. Finely mince the fennel, onion, and carrot either by hand with a chef’s knife or by pulsing large chunks in a food processor until finely minced. Set aside.
- Brown meat. Heat 1 tablespoon olive oil in a large stock pot or Dutch oven over medium heat. Add ground turkey and sausage; cook while breaking apart the meat with a wooden spoon until almost fully cooked, about 6 to 7 minutes. Transfer the meat to a bowl.
- Sauté veggies. Add remaining 1 tablespoon olive oil to the pot along with the minced vegetables. Sauté until softened, about 8 to 10 minutes. Stir in garlic and fresh rosemary and cook 1 to 2 more minutes until fragrant. Return the meat to the pot and season with kosher salt and cracked black pepper.
- Deglaze with wine. Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer until the wine is almost fully reduced, about 7 to 8 minutes.
- Add liquids and simmer. Add chicken broth, heavy cream, bay leaves, nutmeg, and Parmesan rind (if using). Bring to a simmer and gently simmer uncovered for 20 to 25 minutes until the liquid slightly reduces. Stir in grated Parmigiano-Reggiano cheese and simmer uncovered for another 5 minutes. Remove bay leaves and Parmesan rind. Taste and adjust seasoning with additional salt and pepper as needed. Lower heat and keep warm until pasta is ready.
- Cook pasta. Around 15 minutes before the sauce finishes, bring a large pot of generously salted water to boil. Add pasta and cook, stirring occasionally, until just shy of al dente.
- Combine pasta and sauce. Using tongs, transfer pasta directly into the pot with the Bolognese sauce. Toss well to coat. Turn heat to medium-high and continue tossing the pasta, adding reserved pasta cooking water in splashes as needed, until noodles are al dente and sauce thickens and clings to the pasta, about 3 minutes. Alternatively, if draining pasta, reserve about 3/4 cup pasta water before draining to loosen sauce as needed.
- Serve. Portion pasta into bowls and garnish with extra freshly grated Parmigiano-Reggiano cheese, cracked black pepper, and a drizzle of olive oil if desired.
Notes
- Using a food processor to mince vegetables saves time and ensures even chopping.
- Avoid ground turkey breast for better flavor and moisture.
- Parmesan rind adds depth and richness but is optional.
- Reserve some pasta cooking water before draining to help thicken and bind the sauce.
- Can substitute pappardelle with tagliatelle or rigatoni pasta.
- Adjust seasoning at the end to taste.
