rigatoni pasta from the ESR commissary

Rigatoni with Bolognese Bianco

This recipe transforms traditional Bolognese into a comforting yet elegant dish, perfect for those looking to impress with minimal fuss. Ground veal is sautéed with sweet onion, garlic, and carrot, then simmered in white wine, milk, and cream, creating a sauce rich in flavor and velvety texture. Seasoned with fresh herbs and Parmesan, it’s served over Rigatoni, capturing the essence of Italian cuisine. Ideal for a cozy dinner, it’s approachable enough for any home cook to master, promising a deliciously rewarding experience.

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For Bolognese:

  • olive oil
  • 1 lb ground veal
  • 1/2 sweet onion, minced
  • 3 cloves garlic, minced
  • 1/2 carrot, peeled and grated
  • 1/2 cup white wine (albarino)
  • 1/2 cup whole milk
  • 1/2 cup cream
  • 1 tbsp oregano, chopped
  • kosher salt
  • black pepper
  • 2 tbsp butter
  • 2 tbsp parsley, chopped
  • 1/2 cup parmesan, grated

For Pasta:

  • 24 oz fresh Rigatoni or 18 oz dried Rigatoni

For Garnish:

  • 1/4 cup parmesan, grated for garnish


Heat a medium-sized saute pan over medium-high heat. Cover the bottom of the pan with olive oil.

Add the veal to the pan and brown, stirring occasionally and breaking up the meat until cooked through, about 8-10 minutes.

While the veal is browning, prepare the onion and garlic. Grate half of the carrot; reserve the rest for another use.

Once the veal has cooked, add the onion, garlic, and carrot to the pan with the veal. Cook over medium heat until the vegetables are softened, about 5 minutes.

Add white wine to the pan to deglaze. Stir and cook for 8-10 minutes to reduce and cook off alcohol.

Add milk and cream, and cook over medium heat until the milk reduces. The sauce should be thick enough that when you run your spoon through it, you can see the bottom of the pan.

Remove from heat, stir in oregano, taste, and adjust salt and pepper as needed.

Cook pasta according to the package in salted water. Drain pasta, reserving 1 cup of pasta water.

Return the bolognese to the stove, add butter and ¼ C pasta cooking water. Stir, taste, and adjust seasonings.

When warm, add pasta to the sauce and gently mix until evenly coated. If the sauce is too thick, adjust by adding more pasta water.

Turn off the heat and fold in grated parmesan and parsley. Divide pasta evenly between 6 bowls and garnish with additional parmesan cheese. Serve immediately.