Orecchiette with White Bolognese

Active Time:

40 mins

Total Time:

1 hr 20 mins

Servings:

This white Bolognese sauce from Lidey Heuck, author of Cooking in Real Life, puts the spotlight on soffritto (sautéed onions, carrots, and celery), which is enhanced with salty pancetta, fennel seeds, ground pork, and a splash of heavy cream and white wine to make a rich and delicious pasta sauce. Adding the starchy pasta cooking liquid to the Bolognese sauce gives it just enough body to coat the al dente orecchiette.

Frequently Asked Questions

What is Bolognese?

Bolognese is an Italian pasta sauce typically made from a variety of ground meats (usually beef, veal, and pork). Red versions include tomatoes; white versions do not.
Is orecchiette the same thing as shells?

Orecchiette translates to “little ears,” referring to the pasta’s gently concave, earlike shape. Pasta shells (known as conchiglie in Italian) have a more dramatic curve, similar to conch shells, for which they are named. You can substitute shells, rigatoni, or another short pasta for the orecchiette in this recipe.

Notes from the Food & Wine Test Kitchen

Like most pasta dishes, pulling the pasta when it just hits al dente is important, as it will continue to cook and become more tender as it is finished in the Bolognese sauce.

Suggested Pairing

We recommend serving this pasta with a fresh, citrusy Italian white, such as Livio Felluga Pinot Grigio.

Make ahead

Bolognese can be made through step 2, cooled, and stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Bring Bolognese to a simmer over low heat, and proceed with step 3 as directed.

Cook Mode (Keep screen awake)

Ingredients

4 ounces diced pancetta
8 ounces cremini mushrooms, cut into 1/2-inch pieces
4 small carrots, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
1 medium yellow onion, chopped (about 1 1/3 cups)
3 celery stalks, trimmed and chopped (about 1 cup)
2 tablespoons unsalted butter
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon crushed red pepper
2 tablespoons minced garlic (about 6 cloves)
1 pound ground pork
1/2 teaspoon black pepper
1 cup dry white wine
1 cup lower-sodium chicken broth
1/3 cup heavy cream
1 pound uncooked orecchiette pasta
1 cup chopped fresh flat-leaf parsley
Grated Parmesan cheese, for serving

Directions

Heat a large Dutch oven over medium. Add pancetta, and cook, stirring often, until browned, about 6 minutes. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 minutes. Increase heat to medium-high; add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute.
Add pork and black pepper; cook, stirring constantly with a wooden spoon to break meat into small pieces, until browned, about 4 minutes. Add wine, and bring to a simmer over medium-high. Add broth and cream, and return to a simmer. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.
While Bolognese cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Add cooked pasta and 1/2 cup reserved pasta cooking liquid to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes, adding remaining 1/2 cup pasta cooking liquid as needed to loosen sauce. Season with salt to taste. Divide evenly among serving bowls, and sprinkle with parsley and cheese.