We typically think of bolognese being a red or orange colour. This sauce is made similarly but the addition of double cream makes it lighter, so it’s more of a white version of the traditional bolognese sauce. I love this sauce and could nearly eat it on its own, but it’s perfect for just about any shape of pasta and so flavourful. For me, this is a comfort food, perfect for chilled out evenings at home when I want to cozy up on the couch with a good movie and a hot bowl of delicious pasta.
I haven’t specified how much pasta to use here because this recipe makes quite a lot of sauce, so you can choose. I would suggest about 100g to 150g per person depending on whether you’re serving anything on the side or how hungry you are. The beauty of this sauce recipe is that you can freeze the leftovers in whatever portion sizes you like to have for quick & easy dinners at a later time.
Ingredients
- 2 tablespoons olive oil
- 50g unsalted butter
- 1 onion, peeled and quartered
- 1 celery stick, cut into thirds
- 1 carrot, peeled and cut into thirds
- 50g pancetta cubes
- 400g minced beef
- 400g minced pork
- 200ml dry white wine
- 400ml chicken stock
- 250ml double cream
- Sea salt flakes & freshly ground black pepper
- Pasta (any shape you like)
- Parmesan cheese (optional)
Method
- Put the peeled and cut vegetables into the bowl of a food processor and blitz until finely chopped. If you don’t have a food processor, chop them as finely as possible.
- Heat the olive oil and butter in a saucepan over medium heat. Add the vegetable mixture and the pancetta, cooking for about 15 minutes until soft, stirring and pushing about the pan occasionally. Increase the heat to high and add the meat, breaking it up with a wooden spoon and mixing together until browned.
- Once the meat is browned and well mixed with the pancetta and vegetable mixture, add the wine and cook until it evaporates.
- Season with a bit of salt & pepper and add half of the chicken stock.
- Lower the heat to med-low and cook for 45 minutes, after which you can add the rest of the stock and cook for a further 45.
- At this point you can boil your pasta in salted water with a drop of oil according to packet instructions and strain when it’s done.
- Increase the heat to medium-high and stir in the double cream. Continue stirring until it begins to bubble. Adjust seasoning to taste if needed. Reduce heat, but keep warm until your pasta is ready.
- Serve hot over your pasta of choice with grated Parmesan cheese. Cool any leftovers completely before storing in the fridge (if you want to eat them soon) or putting into freezer-safe bags or containers to freeze.
