Bolognese Bianca with Egg Pasta and Parm.

Hey soooooooo been a while.

Anyhoo…… I finally tried out this recipe which I have been drooling over for months…. and it turned out great so I happy to share it with ya.

It is heavily based on this one:

White Bolognese New York Times Original

But I will show you what I did differently so you can decide whether to try your hand at the original or go with mine. I like to break things down a bit and make it simpler, ’cause while I love to cook and love to read… I don’t really like doing these things at the same time. And I can’t be bothered with dried mushrooms, so I just used fresh, and I didn’t bother measuring the amount of meat I just picked what looked right.

Ingredients: (my changes are marked with an * per usual)

  • Extra virgin olive oil
  • 1* red onion finely diced 
  • 2 medium carrots or 1 large peeled and finely diced 
  • 2* stalks celery, finely diced
  • Dried Oregano*
  • 1 large mild Italian sausage* removed from casing
  • 1 small* package of ground beef (or bison, or elk) 
  • Himalayan* salt to taste
  • Freshly ground Rainbow* pepper
  • cup-ish  (may  have been more) dry white wine
  • 1 cup* beef or chicken stock 
  • 4 crimini or 1 small portobello mushroom* halved then sliced
  • 1/2* cup whipping* cream
  • Egg pasta* fresh or dried (cooked al dente and coated with melted butter)
  • Freshly grated Parmigiano-Reggiano cheese

How To:

Sautee onions  in olive oil on medium  heart til golden and browning.

Toss in celery and carrots and cook til softened. Dash on a bunch of Oregano. I like a lot, but you may want to start small if you find it too strong a flavour.

Create a circle in the middle of the pan, add more oil. Toss in mushrooms. Brown a bit and then mix into the rest of the veggies.

Create a circle in middle of pan. Add broken up sausage and ground beef.

Let meat brown and bit and move about. Then incorporate into the veggie/mushroom mixture.

Salt, pepper.  

Once the meat is close to cooked pour in the white wine. Reduce. Then pour in the stock. Reduce. 

What it looks good. Turn down the heat and drizzle in cream. Add more salt and pepper to taste. 

Serve over cooked pasta with Parmesan all over and perhaps some hot chili flakes. Some freshly chopped Italian parsley would be a nice addition but this was an afterthought.

Drink white wine with it! It works trust me! You can drink red if you want, but the sauce has white wine, so the flavours mesh even though it’s red meat.

You may also want a salad. It’s a heavy dish. But then you may not, ’cause you are too  lazy to make one… and then you can just have a smoothie for breakfast the next day. BALANCE 😉



Olive oil, onion, celery, carrot, oregano.


Adding crimini mushrooms and more oil.


Mushrooms doing stuff.


Adding in Italian sausage and ground beef…


Cooking down meat and then adding white wine and stock.


Adding in cream and reducing til thick.


Yup that’s pasta.


Pasta with sauce and cheese. Yup. Forgive the crappy picture. I forgot to edit it and now I am just telling you that instead of just going back and editing it. Yup good plan. Night! 

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