White Bolognese is a lesser-known yet equally comforting variation on the classic Italian meat sauce. While traditional Bolognese (or ragù alla Bolognese) is built around tomatoes and often includes milk for richness, the white version skips the tomatoes entirely. Instead, it relies on white wine, broth, and cream to build depth, along with finely chopped aromatics and a mix of pork sausage and beef. The result is a more delicate, slightly sweet sauce that still delivers plenty of savory flavor.
This variation originates from the northern region of Emilia-Romagna, where Bolognese cuisine is traditionally found. In cities like Bologna and Modena, local cooks have long experimented with ragù recipes, adapting them to available ingredients and regional preferences. The white version is sometimes referred to as ragù bianco, and it’s especially popular in home kitchens where cooks want something hearty but a little more subtle than the usual red sauce.
What sets white Bolognese apart is its use of ingredients like rehydrated porcini mushrooms, which add an earthy richness, and heavy cream, which gives the sauce a silky finish. White wine is used instead of red, maintaining a light yet layered flavor profile.
If you’re looking for something that feels both rustic and refined, this version is worth trying. It’s comforting yet not heavy, making it a great choice for cooler nights when you want something warming without the acidity of tomatoes. It also reheats well, making it a good option for leftovers or make-ahead meals. Whether you’re already a fan of traditional Bolognese or just looking to try something new, white Bolognese brings a fresh perspective to a familiar classic.
Fettuccine with White Bolognese (Bolognese Bianco)
Ingredients
Instructions
Step 1: Cook the Vegetables and Meat
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Heat a large, deep sauté pan over medium-high. Add just enough olive oil to coat the bottom.
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When the oil is shimmering, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring frequently, until the vegetables are soft and starting to turn translucent.
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Season lightly with salt and pepper.
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Add the sausage and ground beef to the pan, breaking them up into small chunks. Cook until well browned.
Step 2: Deglaze and Simmer
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Pour in the white wine. Bring it to a strong simmer and let it cook until most of the liquid has evaporated.
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Add 1½ cups of the prepared bouillon to the pan.
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Lower the heat to medium and let it simmer uncovered. Stir occasionally and cook until the liquid is nearly gone.
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While the sauce simmers, finely chop the rehydrated porcini mushrooms. Reserve the soaking liquid.
Step 3: Build the Sauce
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In a separate pot, bring a large amount of salted water to a boil for the pasta.
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Add about 1 cup of the mushroom soaking liquid to the meat sauce—just enough to cover it halfway.
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Stir in the chopped mushrooms.
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Let the sauce simmer gently for around 10 minutes, until it has thickened slightly but is still loose.
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Taste and adjust with salt and pepper.
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Once the sauce is balanced and flavorful, stir in the cream.
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Remove from heat and cover the pan.
Step 4: Cook the Pasta and Combine
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Add the fettuccine to the boiling water and cook until al dente.
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Right before draining, reserve 1 cup of the pasta water.
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Drain the fettuccine and return it to the pot.c
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Pour the sauce over the pasta and gently mix using a wooden spoon.
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The pasta should be coated but not dry. If needed, add a bit of the reserved pasta water or more mushroom liquid to loosen it up.
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Serve immediately in a large bowl or divide among individual plates.
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Top with grated Parmesan and serve any extra cheese at the table.
