Dairy Farmers of Canada

White Bolognese with Pappardelle

Creamy and delicious, this tomato-free Bolognese sauce with ground pork and mushrooms is flavourful and very satisfying.

  • Prep: 35 minutes
  • Cooking: 1 hour
Yields 4 to 6
White Bolognese with Pappardelle

Ingredients

  • 12 oz (375 g) pappardelle
  • 3 tbsp (45 mL) Canadian butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1/2 cup (125 mL) diced carrots
  • 1/2 lb (250 g) brown mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 lb (250 g) lean ground pork
  • 2 slices prosciutto, finely chopped
  • 1/2 cup (125 mL) dry white wine
  • 1 cup (250 mL) Canadian whipping cream, 35%
  • 2 sprigs fresh rosemary
  • 2 tbsp (30 mL) chopped fresh sage
  • 1/2 tsp (2 mL) red chili flakes
  • 2 tsp (10 mL) salt
  • 2 tsp (10 mL) pepper
  • 1 tbsp (15 mL) all-purpose flour
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh parsley, divided

Preparation

Melt butter in large skillet set over medium-high heat; cook onion, celery, carrots, mushrooms and garlic for 3 to 5 minutes or until vegetables are softened.

Add pork and prosciutto; cook for 8 to 10 minutes or until starting to brown.

Stir in wine; bring to boil. Cook for 3 to 5 minutes or until most of the wine has evaporated. Stir in broth, Canadian cream, rosemary, sage and chili flakes; return to boil. Season with salt and pepper.

Sprinkle flour over top; reduce heat to medium-low. Simmer, stirring occasionally, for 25 to 30 minutes or until thickened. Remove rosemary sprigs.

Meanwhile, cook pasta according to package directions; drain and set aside.

Toss pasta with sauce. Toss with Canadian Parmesan cheese and 1 tbsp (15 mL) parsley. Sprinkle remaining parsley over top.

Tips

Substitute tagliatelle or fettuccine for pappardelle if desired.

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Nutritional information

Per serving
1/6 of recipe
Energy: 580 Calories
Protein: 22 g
Carbohydrate: 54 g
Fat: 28 g
Fibre: 4 g
Sodium: 1180 mg