Orecchiette with White Bolognese

A luxurious spin on classic Bolognese made with pancetta, sautéed vegetables, white wine, and a splash of cream. Perfectly paired with a green salad and a glass of white wine.

Orecchiette with White Bolognese

Cook time: 60 minutes

Servings: 5

Ingredients

  • 0 kosher salt
  • 4 ounces pancetta cubed
  • 8 ounces cremini mushrooms ½-inch diced
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 1.5 cups carrots ½-inch diced
  • 1 cup celery ½-inch diced
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 0.25 teaspoon crushed red pepper flakes
  • 2 tablespoons garlic minced
  • 1 pound ground pork
  • 2 teaspoons kosher salt
  • 0.5 teaspoon black pepper
  • 1 cup dry white wine such as Pinot Grigio
  • 1 cup low-sodium chicken broth or water
  • 0.375 cup heavy cream
  • 1 pound orecchiette pasta
  • 0 grated Parmesan cheese for serving
  • 0.25 cup fresh parsley chopped
  • 0 crushed red pepper flakes for serving

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat a 10-inch Dutch oven over medium heat. Once hot, cook the pancetta until browned, 3 to 5 minutes.
  3. Add the mushrooms and cook, tossing occasionally, until they release their water and the liquid in the pan evaporates, about 3 minutes.
  4. Add the butter, onion, carrots, celery, fennel seeds, oregano, and crushed red pepper flakes. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.
  5. Add the garlic and cook for 1 more minute, until fragrant.
  6. Add the pork, 2 teaspoons salt, and ½ teaspoon black pepper. Cook, breaking up the meat into chunks with a wooden spoon, until browned, about 4 minutes.
  7. Add the wine and bring to a simmer over medium heat, scraping any browned bits from the bottom of the pan. Add the broth and cream and bring to a boil. Reduce the heat and simmer, uncovered, until slightly reduced and thickened, about 15 minutes. Set aside off the heat.
  8. Add the pasta to the boiling water and cook until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta.
  9. Return the sauce to low heat. Add the drained pasta to the sauce, tossing well. Add a splash of reserved pasta water if needed to loosen up the sauce.
  10. Serve hot with grated Parmesan cheese and a sprinkle of parsley. Add additional crushed red pepper flakes if desired.
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