Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Shop the Saldi to save 10%! Join The Membership and use code SALDIMEMBERS for an extra discount

Photo Credit: Elizabeth Newman

White Bolognese

10 MINPrep Time
50 MINCook Time
6Servings
(1)
by Giadzy
Photo Credit: Elizabeth Newman
You must be signed in to print this content

This bolognese is somehow light and rich at the same time! Packed with tons of satisfying flavor and textures, we might be curling up with a bowl of white Bolognese all winter long.

star

White Bolognese

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

50 minutes

Calories

735

Author:

Giadzy

Image of White Bolognese

Ingredients

  • 1 tablespoon olive oil
  • 4-ounces diced pancetta
  • 1 pound ground turkey
  • 1 teaspoon kosher salt, divided
  • 1 carrot, finely diced
  • 1 fennel bulb, finely diced
  • 1/2 onion, finely diced
  • 2 cloves garlic, smashed and peeled
  • 1 cup dry white wine
  • 1 3/4 cups low-sodium chicken broth
  • 1 (2-inch) piece parmesan cheese rind
  • 2 basil sprigs
  • 1/2 cup heavy cream
  • 1-pound short pasta, such as Fiorentini
  • 1 cup freshly grated parmesan cheese

Instructions

  1. Heat a braiser or large straight-sided skillet over medium heat. Add the oil and the pancetta and cook, stirring often, until the pancetta is lightly browned and starting to crisp, 7 to 8 minutes. Add the turkey and 1/2 teaspoon salt. Cook, breaking apart the turkey with the back of a wooden spoon, until the turkey is almost fully cooked and a little pink remains, about 6 minutes. Add the carrot, fennel, onion, garlic and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are fragrant and beginning to soften, another 5 minutes. Stir in the white wine and simmer until almost fully reduced, 7 minutes. Add the chicken broth, parmesan rind and basil sprigs. Simmer until the mixture is reduced by half, 10 to 12 minutes. Stir in the cream and simmer until slightly reduced, 5 to 6 minutes longer. Remove and discard the parmesan rind and basil sprigs.

  2. Meanwhile, bring a large pot of water to a boil. Season generously with salt. Cook the pasta until just barely al dente or 2 minutes less than package directions, about 12 minutes. Using a pasta spider, scoop the pasta directly into the sauce along with 1/2 cup of the pasta water. Sprinkle the bare pasta with the parmesan cheese and toss well coat. Simmer, adding more pasta water as needed until the pasta is al dente and the sauce lightly clings to the pasta, another 2 to 3 minutes. Serve with more parmesan cheese if desired.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
735
Amount/Serving % Daily Value
Carbs
65 grams
Protein
41 grams
Fat
31 grams
Saturated Fat
14 grams
Cholestrol
107 milligrams
Sodium
909 milligrams
Fiber
4 grams
Sugar
6 grams

Join The Membership

Enjoy the best that Giadzy has to offer, from exclusive content to all-access experiences

Begin Your Journey

2 reviews & comments

  • Author's avatar image
    Cathy - Mar 04
    ★★★★★
    ★★★★★

    I love this recipe. I make pasta every Sunday and it’s a nice change from our family repertoire. The only thing that I do differently is use ground organic chicken as I’m not crazy about ground turkey. It is company worthy and my friends. Also love this recipe..

  • Author's avatar image
    Scott - Jun 05
    ★★★★★
    ★★★★★

    Love this recipe. So much flavor. I passed on the ground turkey and used store bought rotisserie chicken. A keeper.

Please become a member or sign in to your membership to review or comment on recipes.