White Bolognese

This weather has me looking for herb-forward hearty dishes and an excuse to showcase mushrooms. This white bolognese recipe provides both and I hope will become a favorite of yours.

Predating the tomato bolognese we all know and love, this recipe will invoke crackling fires, falling leaves and a cozy blanket. I add more sage than listed here for myself, so play around with your favorite herbs. Enjoy!

Serves 4
Ingredients:
8 oz cremini mushrooms, chopped
Olive oil
½ onion, diced
2 carrots, diced
1 stalk celery, diced
1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef
3 tbsp sage leaves, chopped
2 tbsp rosemary, chopped
2 tbsp thyme, chopped
Salt
Pepper
1 cup white wine
2 cups stock 
1/2 cup heavy cream
1/2 tsp ground nutmeg
1 cup Parmigiano-Reggiano cheese, grated
1 pound of pasta

Procedure:
In a large, deep, dry pan (not a pot, more of a braiser)  over medium heat, cook the mushrooms for 5-10 min to develop some color.
Push them aside, add 2 tbsp oil and add onion, carrot and celery. Cook for 5 min.
Remove all the vegetables from the pan and set aside.
In the pan, brown the pork and beef in batches, careful not to crowd the pan. 
Season each batch with a pinch of salt and pepper.
Reserve each batch with the vegetables.
Return all of the meat and vegetables to the pan and add herbs. Stir to combine.
Add in the wine and cook until it is mostly evaporated. 
Add the stock and bring to a boil. Reduce to low and cover.  
Cook for 30-60 min, occasionally stirring and adding more stock if it dries out.
Uncover and raise the temperature to bring it to a simmer. 
Cook until the stock is nearly evaporated and add the cream. 
Remove from heat, add the nutmeg. Stir to combine. 
When pasta is done, reserve 1/4 cup of pasta water.
Toss the pasta with the sauce and the cheese. Add water if needed to loosen the mixture.
Serve with more cheese.

Pair with…
There are many great choices to drink with this recipe. Look for white wines that have a savory and floral quality, rather than ripe fruit. For me, Pinot Grigio or an unoaked Chardonnay work well. Even better, try an Albana from Emilia-Romagna. This wine has more structure than most whites and brings notes of almond and stone fruits.

For reds, head to Piedmont where wines there always pair will with mushrooms. A Barbera or Nebbiolo wine will provide notes of spice, dark fruit and earthiness aligned with bright acidity and integrated tannins.