Gelatin Free White Bolognese with Veal, Pork, and Sage
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Learn more →Ingredients
4 servings
For the soffritto
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
For the meat sauce
- 8 oz ground veal
- 8 oz ground pork
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp freshly grated nutmeg
- 1 cup dry white wine (such as pinot grigio or sauvignon blanc)
Ingredient noteSome brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
- 1 cup whole milk
- 1 cup low-sodium chicken broth
- 8 fresh sage leaves
- 1 sprig fresh thyme
For serving
- 1 lb tagliatelle or pappardelle
- ½ cup finely grated parmesan, for serving
- 2 tbsp unsalted butter, for finishing
- 4 fresh sage leaves, fried in butter (optional)
Instructions
- 1
Melt 2 tbsp butter with the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
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