Ingredients:
For the White Bolognese Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground veal
- 1 pound ground pork
- 1 cup dry white wine
- 1 cup whole milk
- 1 cup chicken broth
- Salt and pepper to taste
- Pinch of nutmeg
- 1 cup heavy cream
For the Rigatoni:
- 1 pound rigatoni pasta
- Salt for pasta water
- Grated Parmesan cheese for serving
- Chopped parsley for garnish
Instructions:
1. Prepare the White Bolognese Sauce:
a. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
b. Add minced garlic, chopped carrot, and chopped celery. Cook for an additional 5 minutes until vegetables are softened.
c. Add ground veal and pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through.
d. Pour in the white wine and cook until most of the liquid has evaporated, about 5 minutes.
e. Stir in the whole milk, chicken broth, salt, pepper, and nutmeg. Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer gently for about 1 hour, stirring occasionally.
f. Pour in the heavy cream and simmer for an additional 10-15 minutes until the sauce has thickened slightly. Adjust seasoning if necessary.
2. Cook the Rigatoni:
a. In a large pot, bring water to a boil. Season generously with salt.
b. Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente.
c. Once cooked, drain the pasta, reserving about 1 cup of pasta water.
3. Combine the Pasta and Sauce:
a. Return the drained rigatoni to the pot.
b. Pour the white Bolognese sauce over the cooked pasta, tossing gently to combine. If the sauce seems too thick, add some of the reserved pasta water to loosen it up.
c. Continue to toss the pasta and sauce together until the rigatoni is well coated.
4. Serve:
a. Divide the rigatoni with white Bolognese among serving plates.
b. Sprinkle with grated Parmesan cheese and chopped parsley for garnish.
c. Serve hot and enjoy your delicious rigatoni with white Bolognese!
This recipe yields a creamy and flavorful pasta dish that’s perfect for a cozy dinner at home. Enjoy!