A riff on traditional bolognese with pork, pancetta and rosemary. This version hits all the winter comfort notes but feels lighter and perfect for January.
Bolognese is pretty much the ultimate pasta dish in our house. This is a great option to mix it up in a way that feels a little lighter, but has depth of flavor from loads of fresh herbs, garlic, and crispy pancetta bits throughout.
January is a month where so many of us dial in on resolutions and healthier habits, but it’s also a time for great self care, and we could all use a little of that right now. Wherever you are, I’d like to make a case for bolognese Bianco to cure all the things; at least what we can control.
Bolognese Bianco with Pancetta and Rosemary
A pork version of this legendary pasta dish.
Ingredients
- 2 Tbsp extra-virgin olive oil
- 4 oz. diced pancetta
- 1 medium sweet onion diced
- 2 carrots diced
- 2 stalks celery diced
- 5 cloves garlic minced
- 2 tsp fennel seeds, chopped
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh thyme
- 1 pound ground pork
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 bay leaves
- 1 piece Parmigiano-Reggiano cheese rind
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 Tbsp butter
- 1 pound pasta of your choice rigatoni or ziti work great
- grated parm and sliced fresh basil for serving
Instructions
- In a large sauté pan, or a dutch oven, heat the olive oil over medium heat and add the diced pancetta. Cook until crisp, then remove to a paper towel lined plate for later. Leave the oil in the pan, and add the onion, carrot, and celery, stirring to soften for about 4-5 minutes. Add the garlic, rosemary, thyme and fennel seeds, along with a good pinch of kosher salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the vegetables are very tender and golden, about 10 minutes total. (If the vegetables are browning too quickly, lower the heat.). Add the ground pork and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, about 7 minutes.
- When the pork is no longer pink, add the white wine, stirring until almost evaporated, about 3 minutes. Add the chicken broth, bay leaves, and parmesan cheese rind, and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 15 minutes. Add the cream and grated parmesan, along with the butter, stirring to combine. Discard the bay leaves and cheese rind, and season to taste with salt and pepper.
- Meanwhile, cook the pasta as directed, but making sure to keep it just under al dente. When done, reserve about 1 cup of the pasta cooking water. Toss the cooked pasta into the still warm bolognese sauce, finishing with extra pasta water to thin as needed. Top with sliced fresh basil, extra grated parmesan and cracked black pepper. Finish with the cooked pancetta bits as a delicious garnish.
