Sophia Langley
Rich, creamy, and irresistibly comforting, White Bolognese Pasta takes the classic meat sauce to a whole new level. Instead of a tomato-heavy base, this recipe uses a luscious white sauce infused with ground meat, aromatic herbs, and just the right amount of Parmesan to create a decadent yet cozy dinner that feels straight out of an Italian trattoria.
This pasta is perfect for chilly nights when you crave something hearty but still crave the elegance of a restaurant-style dish. With its silky sauce clinging to every ribbon of pasta, bursts of fresh herbs, and a sprinkle of cheese, each bite is a perfect balance of comfort and sophistication.
What Kind of Pasta Works Best for White Bolognese Pasta?
Wide, flat noodles like tagliatelle or pappardelle are excellent choices because they hold onto the creamy sauce beautifully. Egg noodles are another fantastic option for a slightly softer, homey feel. If you prefer short pasta, rigatoni or penne work well, catching the sauce in their ridges for extra flavor in every bite.
Ingredients for the White Bolognese Pasta
- Ground beef or pork – Provides the hearty, meaty base that makes Bolognese so satisfying.
- Butter and olive oil – A blend of fats for rich flavor and perfect sautéing.
- Carrots and celery – Adds a subtle sweetness and depth of flavor, creating a well-rounded sauce.
- Onion and garlic – Essential aromatics that build the savory base of the dish.
- Heavy cream – Gives the sauce its luxurious, velvety texture.
- Parmesan cheese – Adds a nutty, salty kick that enhances the creamy sauce.
- White wine – Brightens the flavors and balances the richness.
- Fresh parsley – Brings a pop of color and freshness to each bite.
- Tagliatelle or pappardelle pasta – Wide noodles that soak up every bit of the creamy goodness.
How To Make the White Bolognese Pasta
Step 1: Sauté the Aromatics
In a large skillet or Dutch oven, heat a mix of butter and olive oil over medium heat. Add finely chopped onions, carrots, and celery, cooking until they soften and release their aroma, about 5-7 minutes.
Step 2: Brown the Meat
Add ground beef or pork to the skillet. Break it apart with a wooden spoon, cooking until browned and slightly crispy on the edges. Season with salt and freshly cracked pepper.
Step 3: Deglaze with Wine
Pour in white wine to deglaze the pan, scraping up any browned bits at the bottom. Let it simmer for 2-3 minutes until the alcohol evaporates and the flavor concentrates.
Step 4: Create the Creamy Base
Reduce heat to low and stir in heavy cream. Let it simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken.
Step 5: Add Parmesan and Herbs
Stir in freshly grated Parmesan cheese until melted and creamy. Toss in chopped fresh parsley for a bright, fresh finish.
Step 6: Cook the Pasta and Combine
Cook your tagliatelle or pappardelle according to package instructions until al dente. Reserve a cup of pasta water, then toss the pasta directly into the sauce, adding a splash of pasta water if needed to achieve a silky texture.
Step 7: Serve and Garnish
Plate the pasta generously, topping with extra Parmesan and a sprig of parsley. Serve immediately while hot and creamy.
Serving and Storing White Bolognese Pasta
White Bolognese Pasta is best enjoyed fresh, straight from the pan, when the sauce is at its silkiest. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to bring back its creamy consistency.
Freezing is not recommended because the cream-based sauce can separate when thawed, losing its smooth texture.
What to Serve With White Bolognese Pasta?
Garlic Bread with Herbs
The crispy edges and buttery garlic flavor make it perfect for soaking up extra sauce.
Simple Green Salad with Lemon Vinaigrette
A refreshing, tangy salad balances the richness of the creamy pasta.
Roasted Parmesan Potatoes
For extra indulgence, these crispy, cheesy potatoes complement the hearty pasta.
Steamed Asparagus with Butter
A light, slightly crisp vegetable side keeps the meal balanced.
Italian Antipasto Platter
Add a small plate of cured meats, olives, and cheeses for a true Italian dining experience.
Creamy Tomato Basil Soup
A warm, comforting soup that pairs beautifully with the creamy pasta.
Crispy Air Fryer Mozzarella Sticks
A fun appetizer that pairs perfectly with the cheesy richness of the pasta.
Want More Pasta Ideas?
If you love this creamy White Bolognese Pasta, you’ll probably enjoy these other pasta favorites:
• Creamy Carbonara with Crispy Chicken Bacon – For a rich, smoky twist on a classic.
• Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce – Perfect for a veggie-packed creamy delight.
• Loaded Bacon Cheeseburger Alfredo Pasta – If you’re craving comfort food with a fun twist.
• One-Pot Pizza Pasta Recipe – When you want all your favorite pizza flavors in pasta form.
• Rigatoni Bolognese – A Comfort Classic – A must-try for fans of traditional Bolognese.
Save This White Bolognese Pasta
Hit that Save button if you’re planning to make this for your next family dinner or cozy night in – you’ll want this creamy goodness within reach when pasta cravings strike.
Tried this White Bolognese Pasta? I’d love to hear how it turned out! Did you stick with classic tagliatelle or experiment with other pasta shapes? Share your thoughts and any tweaks you made in the comments below.
📌 Pin this recipe to your “Comfort Food Pasta” board on Pinterest – because once you’ve tasted this, you’ll be making it again and again!
Want more crowd-pleasing recipes? Follow TasteBursts Recipes on Pinterest for endless inspiration and discover your next pasta obsession!
White Bolognese Pasta
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Pasta pot
Ingredients
Ingredients
- 1 pound ground beef or pork
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 12 ounces tagliatelle or pappardelle pasta
- Salt and black pepper to taste
Instructions
- Heat butter and olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery, cooking for 5-7 minutes until softened.
- Add the ground beef or pork, breaking it apart with a spoon. Cook until browned and slightly crispy. Season with salt and pepper.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes until the alcohol evaporates.
- Lower the heat, stir in heavy cream, and let it simmer for 8-10 minutes until thickened.
- Add Parmesan cheese and chopped parsley, stirring until creamy and smooth.
- Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
- Toss the pasta with the sauce, adding a splash of pasta water if needed.
- Serve hot, topped with extra Parmesan and parsley.