This is the non-tomato version of my Traditional Bolognese Sauce, with a few hours shaved off the cooking time, which is only 30 minutes. Though not technically white in color, it just means that there is no tomato in the recipe. Beef, veal, and/or pork is usually used along with mild Italian sausage (spicy can also be used) which brings just the right amount of flavor. To keep it simple, I like to use just beef and Italian sausage. This is a less rich sauce than it’s tomato-based counterpart but just as meaty, and just as tasty. This sauce freezes very well in a sealed container. When you are ready to use it, defrost in the fridge overnight, then reheat in a pan. Because this is a very meaty sauce, it holds up better to a wider noodle like pappardelle or a large pasta tube like rigatoni. I also love it with potato gnocchi. In addition to mixing with pasta, I like to use Bolognese sauce in lasagna. My Lasagna Bolognese is very popular and would work well with this white sauce also. If you have vegetarians in your family, I have a Mushroom Vegetarian Bolognese Sauce that they would love and has all the same flavors as a traditional Bolognese sauce. If you’ve made this Traditional White Bolognese Sauce or have a question, leave them below. I love to hear from my readers.
