If you love traditional Bolognese, you’ll probably love this Bianco Bolognese version whose sauce features white wine and no tomatoes. For best pasta results make sure to use a large pot with heavily salted water for cooking the pasta!

Bolognese Bianco
Serves about 6

INGREDIENTS:
1 lb bowtie pasta, cooked according to package instructions
2 carrots, minced
2 celery stalks, minced
1 onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 lb ground beef
1 lb ground sweet Italian pork sausage
2 bay leaves
1-1/2 cup white wine
1 cup beef stock
salt and pepper, to taste
2 cups heavy cream
parsley, as garnish
shaved parmesan, as garnish

DIRECTIONS: 
1. Using a food processor, finely mince the carrots, celery, onions, and garlic until a very fine texture is reached.

2. Add the minced vegetables to a large Dutch oven, and sauté with olive oil until the onion is translucent.

3. Add the ground beef and pork sausage, and sauté until cooked through, breaking meat into small pieces as you cook it.

4. Add the bay leaves and white wine, and reduce until wine has been fully absorbed.

5. Add the beef stock and simmer on low for 30-45 minutes until all of the flavors have combined. Salt and pepper to taste.

6. Stir in the heavy cream, and bring to a simmer.

7. Serve hot over cooked bowtie pasta with a garnish of parsley and shaved parmesan.