White Bolognese

Cozy up to a new twist on a classic favorite with this White Bolognese from @dishingouthealth featuring hearty Italian sausage and sweet fennel. Instead of the usual tomato base, this creamy sauce gets its rich flavor from white wine, aromatic vegetables, and a splash of cream. Savory sausage and fresh fennel add a hint of sweetness and a gentle crunch, making each bite deliciously comforting. Toss with pappardelle pasta for a dinner that feels both rustic and elegant—a guaranteed crowd-pleaser for any night of the week!

Ingredients

1 medium fennel bulb, trimmed and cored

1 medium yellow onion

1 large carrot, peeled

2 tablespoons DeLallo Extra Virgin Olive Oil

1 lb. ground turkey (85-93% lean; avoid turkey breast)

8 ounces (2 links) mild Italian sausage (pork or turkey), casings removed

4 garlic cloves, minced

1 1/2 tablespoons minced fresh rosemary

1 1/4 teaspoons kosher salt, or more to taste

½ teaspoon cracked black pepper

1 cup dry white wine (such as Pinot Grigio)

2 cups chicken broth

2 bay leaves

1 Parmesan rind (optional)

1/3 cup heavy cream

½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

1 (8.8-ounce) bag DeLallo Pappardelle

Directions

Either finely mince the fennel, onion, and carrot by hand with a chef’s knife, or cut them into large chunks and place in the bowl of a food processor and pulse until finely minced. Set aside. (I prefer the food processor method.)

Heat 2 Tbsp. extra-virgin olive oil in a stock pot or Dutch oven over medium. Add ground turkey and sausage and cook, breaking apart the meat with the back of a wooden spoon, until the meat is almost fully cooked and a little pink remains, about 6 minutes.

Sautè until the veggies are fragrant and softened, about 6 to 7 minutes. Stir in garlic and rosemary; cook 1 to 2 more minutes. Season with salt and black pepper.

Pour in white wine to deglaze the pan. Simmer until almost fully reduced, about 6 to 7 minutes.

Add broth, bay leaves, and Parmesan rind (if using); bring mixture to a simmer. Partially cover the pot (the lid should be slightly ajar) and gently simmer, stirring occasionally, for about 30 minutes, until reduced.

Remove lid and stir in the heavy cream and freshly grated Parmigiano-Reggiano cheese. Simmer, uncovered, for another 5 to 10 minutes. Remove bay leaves and Parmesan rind. Taste and season with additional salt and/or black pepper, if needed.

About 15 minutes before the Bolognese is ready, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is just shy of al dente.

Use a set of tongs to transfer the cooked pasta into the pot of Bolognese; toss well coat. Simmer and continue tossing the pasta, adding a splash of pasta cooking water as needed until the pasta is al dente and the sauce lightly clings to the noodles, another 2 to 3 minutes.

Portion into bowls and garnish with extra freshly grated Parmigiano-Reggiano cheese, cracked black pepper, and a drizzle of olive oil, if desired.