Short introduction
White Bolognese with Pappardelle is a delicious twist on the traditional meat sauce, offering a creamy and flavorful dish that is lighter than the classic red Bolognese. This dish combines ground turkey and Italian sausage, simmered in a savory blend of white wine and chicken broth, served over wide, flat noodles known as pappardelle. It’s a perfect comfort food for any occasion, whether a cozy family dinner or entertaining guests.
Why you’ll love it
There are several reasons to enjoy White Bolognese with Pappardelle. First, it’s an easy-to-make recipe that takes about an hour from start to finish, making it great for busy weeknights or special gatherings. The combination of lean meats and aromatic ingredients makes it a healthier alternative to traditional Bolognese, while still delivering rich flavors. Additionally, the creamy texture of the sauce combined with the hearty pasta is incredibly satisfying, leaving you feeling both full and happy.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 pound Italian sausage, casings removed
- 1 cup white wine
- 1 cup chicken broth
- 1 teaspoon fennel seeds
- Salt and pepper to taste
- 1 pound pappardelle pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Substitutions & key variations
If you can’t find pappardelle pasta, you can use wide egg noodles or fettuccine as alternatives. For the meat, you can easily swap ground turkey with lean beef or chicken if preferred. If you’d like a vegetarian option, try using plant-based sausage and replace the chicken broth with vegetable broth. You can also add a bit of cream or half-and-half to the sauce for a creamier texture.
Step-by-step
Step 1: Sauté the aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-5 minutes, or until the onion is soft and translucent.
Step 2: Cook the meat
Add the ground turkey and Italian sausage to the skillet. Cook the mixture until browned, breaking it up with a spoon as it cooks, which should take about 6-8 minutes.
Step 3: Add the wine
Pour in the white wine and let it simmer for about 5-7 minutes. The wine should reduce by half, concentrating the flavors.
Step 4: Simmer the sauce
Add the chicken broth and fennel seeds to the skillet. Season with salt and pepper to taste. Let the sauce simmer for 30 minutes, stirring occasionally. This will allow the flavors to meld together beautifully.
Step 5: Cook the pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain the pasta, reserving a bit of the pasta water.
Step 6: Combine and serve
Toss the drained pappardelle with the sauce in the skillet. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency. Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Success tips
To ensure your dish turns out perfect, keep an eye on the texture of the sauce. You want it to be creamy but not too thick. If it thickens too much during cooking, simply add more chicken broth or reserved pasta water to loosen it. Additionally, avoid cooking the meat on too high of a heat to prevent it from toughening.
Common mistakes to avoid include skipping the simmering step, as this allows the flavors to develop. Also, don’t overcook the pasta; it should be slightly firm to the bite (al dente).
How to serve
Serve White Bolognese with Pappardelle hot, topped with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. A side salad and crusty bread pair wonderfully and complete this satisfying meal.
Storage & reheating
If you have leftovers, store the White Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat or in the microwave until heated through. You may need to add a splash of water or broth to bring back the sauce’s creamy consistency if it thickens while stored.
Frequently Asked Questions
Can I make White Bolognese with Pappardelle in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to three days. Cook the pasta fresh when you are ready to serve.
Can I freeze White Bolognese?
Absolutely! The sauce can be frozen for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating.
Is White Bolognese sauce gluten-free?
To make the dish gluten-free, use gluten-free pappardelle or any suitable gluten-free pasta.
Can I use different kinds of meat in White Bolognese?
Yes! Ground beef, pork, or chicken work well in this recipe. You can also try a meat-free option with plant-based sausage.
What type of wine is best for White Bolognese?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best as it adds a nice flavor without overpowering the sauce.
Nutrition notes / equivalents
White Bolognese with Pappardelle is a good source of protein from the turkey and sausage. It also contains vegetables from the onions and garlic, making it a balanced dish when paired with a salad or vegetables on the side.
Conclusion
White Bolognese with Pappardelle is a delectable recipe that brings comfort and flavor to your dining table. Whether enjoyed as a weeknight meal or a special occasion feast, it is sure to please. Give it a try, and experience the joy of making this delightful dish yourself!
Links to related recipes
- Classic Bolognese Sauce
- Creamy Mushroom Pasta
- Turkey and Spinach Lasagna
- One-Pot Pasta Primavera
- Spaghetti Aglio e Olio
White Bolognese with Pappardelle
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey Can substitute with lean beef or chicken.
- 1 pound Italian sausage, casings removed Can substitute with plant-based sausage.
- 1 cup white wine A dry wine like Sauvignon Blanc or Pinot Grigio is recommended.
- 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
- 1 teaspoon fennel seeds
- to taste Salt and pepper
For the Pasta
- 1 pound pappardelle pasta Can substitute with wide egg noodles or fettuccine.
For Garnish
- Fresh parsley, chopped For garnish.
- Grated Parmesan cheese For serving.
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-5 minutes, or until the onion is soft and translucent.
- Add the ground turkey and Italian sausage to the skillet. Cook the mixture until browned, breaking it up with a spoon, which should take about 6-8 minutes.
- Pour in the white wine and let it simmer for about 5-7 minutes until reduced by half.
- Add the chicken broth and fennel seeds to the skillet. Season with salt and pepper to taste. Let the sauce simmer for 30 minutes, stirring occasionally.
Cooking the Pasta
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain the pasta, reserving a bit of the pasta water.
Combining and Serving
- Toss the drained pappardelle with the sauce in the skillet. If the sauce is too thick, add some reserved pasta water to achieve desired consistency.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.