Benefits: This elegant white Bolognese is rich in protein, healthy fats, and skin-supporting minerals that help maintain a firm, youthful complexion. Beef and Italian sausage provide zinc and amino acids essential for collagen production, while mushrooms contribute selenium to help protect the skin from oxidative stress. White truffle and olive oil supply antioxidant compounds that support healthy skin aging, making this luxurious pasta as nourishing as it is satisfying.
Skin Concern: Anti-Aging
Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Serves: 6
Ingredients
White Truffle Bolognese
- 8 oz Italian sausage, casings removed
- 8 oz ground beef
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 8 oz cremini mushrooms, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 tsp fresh thyme
- 1 tsp chopped rosemary
- Salt and freshly cracked black pepper
- 1–2 tsp white truffle oil (or freshly shaved white truffle)
Pasta
- 1 lb pappardelle
- Fresh parsley, chopped
- Freshly grated Parmigiano Reggiano
Instructions
Brown the Meat: Heat olive oil and butter in a Dutch oven over medium-high heat. Add the sausage and ground beef, breaking them into small pieces until browned. Remove and set aside.
Build the Aromatics: Add onion, carrots, celery, and mushrooms to the same pot. Cook for 8–10 minutes until softened. Stir in the garlic and cook for another minute.
Deglaze: Pour in the white wine, scraping the browned bits from the bottom of the pot. Simmer for 3–4 minutes until slightly reduced.
Create the White Bolognese: Return the meat to the pot. Add the stock, heavy cream, milk, thyme, rosemary, salt, and pepper. Reduce the heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until thick and silky.
Cook the Pasta: Cook the pappardelle in generously salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
Finish the Sauce: Stir the Parmigiano Reggiano into the sauce. Add the white truffle oil just before serving. If needed, loosen the sauce with a splash of reserved pasta water.
Serve: Toss the pasta with the sauce and garnish generously with fresh parsley, extra Parmigiano Reggiano, and shaved white truffle if available.
Shopping Tips
- Use authentic Italian pappardelle for the best texture.
- Choose high-quality Italian sausage without fillers.
- Fresh cremini or porcini mushrooms add deep umami flavor.
- Buy real white truffle oil made with white truffle extract rather than artificial flavoring.
Cooking Tips
- Finely dice the vegetables so they melt into the sauce during cooking.
- Simmer gently to develop a rich, velvety texture without reducing the cream too quickly.
- Add the truffle oil only after removing the sauce from the heat to preserve its delicate aroma.
- Finish with freshly cracked black pepper and plenty of Parmigiano Reggiano for restaurant-quality flavor.
This creamy white truffle Bolognese transforms simple ingredients into a luxurious Italian comfort dish that's rich, velvety, and perfect for special occasions.
