What is white bolognese made of?

White bolognese (or ragu bianco) is made with ground meat, pancetta, soffritto (onion, carrot, celery), white wine, milk, and chicken stock. It’s finished with parmesan, herbs, and lemon zest instead of tomatoes.

How to make white sauce for bolognese?

The “white sauce” comes naturally from simmering milk and stock with the browned meat. As the mixture reduces over low heat, it creates a creamy, flavorful sauce without needing flour or heavy cream.

How does white bolognese differ from red?

Red bolognese uses tomatoes and red wine for depth and acidity, while white bolognese relies on milk, stock, and white wine for a lighter, creamier finish. Both are slow-cooked for richness, but the flavors are distinctly different.

What is white sauce for spaghetti?

In this context, the white sauce is the tomato-free ragu bianco that coats the spaghetti. It’s not the same as Alfredo sauce—white bolognese has a savory, meaty base instead of relying on cream and butter.

White Spaghetti Bolognese (Creamy Ragu Bianco Recipe)

Name: White Spaghetti Bolognese Recipe (Rich & Creamy Italian Classic)
Prep time: 15 min
Cook time: PT-489785H40M42S
Total time: PT-489785H40M42S
Cuisine: Italian
Ingredients: 2 tbsp olive oil, divided; 300 g (10 oz) ground pork; 300 g (10 oz) ground beef; 120 g (4 oz) pancetta, diced (or bacon); 1 medium onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 2 tsp fennel seeds; 4–5 garlic cloves, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh sage, chopped; 1 1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio); 1 cup whole milk; 2 cups chicken stock; 1/2 tbsp fresh lemon juice (plus zest to finish); 1/4 cup cream (optional); 450 g (1 lb) spaghetti; Salt and freshly ground black pepper, to taste; Freshly grated parmesan, for serving

White Spaghetti Bolognese Recipe (Rich & Creamy Italian Classic)

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A rich, tomato-free ragu bianco simmered with white wine, milk, pancetta, and herbs, tossed with spaghetti for a creamy, elegant pasta dinner.

Author: Olivia Bennett
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Yield: 4–6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

2 tbsp olive oil, divided

300 g (10 oz) ground pork

300 g (10 oz) ground beef

120 g (4 oz) pancetta, diced (or bacon)

1 medium onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

2 tsp fennel seeds

4–5 garlic cloves, minced

2 tbsp fresh rosemary, chopped

2 tbsp fresh sage, chopped

1 1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio)

1 cup whole milk

2 cups chicken stock

1/2 tbsp fresh lemon juice (plus zest to finish)

1/4 cup cream (optional)

450 g (1 lb) spaghetti

Salt and freshly ground black pepper, to taste

Freshly grated parmesan, for serving

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Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add pork and beef; sear until browned. Remove and set aside.

2. Add remaining oil; cook pancetta until golden and crisp. Remove with a slotted spoon, leaving the fat in the pot.

3. Add onion, carrot, celery, and fennel seeds. Cook 8–10 minutes until softened; stir in garlic, rosemary, and sage.

4. Return browned meat and pancetta. Pour in white wine; simmer 3–4 minutes, scraping up browned bits.

5. Stir in milk and chicken stock. Bring to a gentle simmer; reduce heat to low. Cook uncovered 2 1/2–3 hours, stirring occasionally.

6. Stir in lemon juice and optional cream; season with salt, pepper, and parmesan to taste.

7. Boil spaghetti 1 minute less than package directions. Add to the sauce with a splash of pasta water; simmer 2–3 minutes.

8. Top with lemon zest, fresh rosemary, and extra parmesan. Serve hot.

Notes

Undercook pasta by 1 minute so it finishes in the sauce.

White bolognese tastes even better the next day—great for make-ahead.

Reheat gently with a splash of stock or pasta water to loosen.

This content is for educational purposes only and does not replace professional veterinary advice.

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 3g
Sodium: 720mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 28g
Cholesterol: 105mg

Find it online: https://www.flavourrecipe.com/white-spaghetti-bolognese/