Pappardelle White Bolognese
Pappardelle White Bolognese. We’ve all tried the classic bolognese sauce…but have you ever had white bolognese ? In a creamy sauce that’s herby and delicious. Topped with lots of Parmesan cheese. This is a classic sunday pasta. Because Sunday is always for pasta. And decadent pasta is even better. Happy Sunday…don’t forget your wine !!
You guys know by now the only way to cure the Sunday scaries is with a good classic Italian pasta and wine night. And a Sunday coming off a really nice and relaxing beach weekend is definitely feeling a little scary. So tonight we are breaking out the bolognese sauce. But were doing it up a little different tonight with a white sauce bolognese.
This sauce is super creamy, a little herby, and a totally delicious twist on the classic bolognese that we all know and love. And it definitely gives the comfy, cozy, warm your bones kinda vibes that we totally need today because it’s actually freezing out. Which is a big upsetting turn around from the weather we’ve been having lately. Needless to say this pasta is definitely a hearty and warming dish to make the cold seem a little more bearable.
Anyway, I am quite depressed about Sunday since this weekend has been a really nice and relaxing one at the beach. I am always extra sad when it’s time to leave the beach and get back to reality. But thankfully it is just the beginning of beach season. And it’s just the beginning of beach season eats. So be prepared because there is a lot more beach content coming your way !!
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 small onion; chopped
7 sage leaves; chopped
2 teaspoons rosemary; chopped
1/4 pound prosciutto; finely chopped
1 pound ground pork
1 cup white wine
1 1/2 cups whole milk
salt and pepper
1/2 cup heavy cream
grated parmesan for serving
Directions
Heat the butter and olive oil in large dutchoven. When the butter foams, add the onion, sage, and rosemary. Cook until the onion is translucent for about 5 minutes.
Add the prosciutto. Stir, breaking apart for about 2 - 3 minutes. Crumble the pork over top. Cook until no longer pink and breaking it up with a wooden spoon. Add the wine. Bring to a boil and reduce. Cook for about 10 minutes. Pour in the milk. Season with salt and pepper. Cover and reduce to a low simmer for 1 hour.
Remove the lid. Milk will have separated and curdled. Stir in the cream. Taste and adjust seasonings. Keep warm.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the sauce. Continue to cook for another few minutes, adding pasta water as needed.
Serve topped with parmesan cheese.
