White Bolognese with Pappardelle
A delicious twist on the traditional meat sauce, this creamy White Bolognese is made with ground turkey and Italian sausage, served over pappardelle pasta for a comforting meal.
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.
Notes
Keep an eye on the sauce texture; it should be creamy but not too thick. Add chicken broth or reserved pasta water if it thickens too much. Avoid cooking the meat on too high a heat to prevent toughening. Skip the simmering step, as this allows the flavors to develop. Don’t overcook the pasta; it should be slightly firm to the bite (al dente).
