Rigatoni With White Bolognese Recipe • 5★ • 1 hr
Source: cooking.nytimes.com
- Sauté onions, carrots, celery, then brown 1 lb Italian sausage and 1 lb ground beef for a rich base.
- Simmer with white wine, beef bouillon, rehydrated porcini mushrooms, and their liquid until loose but not soupy.
- Fold in heavy cream, toss with al dente rigatoni, and finish with Parmigiano-Reggiano.
Rigatoni with white Bolognese is a creamy pasta dish that skips tomatoes for white wine, mushrooms, and cream, creating a lighter take on classic meat sauce. It builds deep flavor fast through layered simmering and umami-packed ingredients. Home cooks love it for delivering restaurant-level comfort without all-day cooking.