Ingredients for Penne Alla Bolognese Bianco
- 1 tablespoon olive oil
- 1 medium carrot, finely chopped
- 2 celery stalks, finely chopped
- Yellow Onion
- Salt
- Ground Pepper
- Mild Italian Sausage
- Ground Beef
- Dry White Wine
- Beef Stock
- Chicken Stock
- Cremini Mushrooms
- Half And Half Cream
- Penne Pasta
- Flat Leaf Parsley
- Parmesan Cheese
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How to Make Penne Alla Bolognese Bianco
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 medium onion, 1 medium carrot, and 2 celery stalks (finely chopped) and sauté for 4 minutes, until softened.
- Season with salt and pepper to taste.
- Add 1 pound Italian sausage (removed from casings), breaking it apart, and brown until cooked through.
- Pour in 1/2 cup dry white wine and simmer until almost evaporated.
- In a separate bowl, whisk together 1 1/2 cups beef broth and 1/2 cup chicken broth. Pour 1 1/2 cups into the skillet.
- Simmer uncovered until the broth reduces slightly, about 10 minutes, stirring occasionally.
- Stir in 8 ounces cremini mushrooms (sliced) and the remaining 1/2 cup broth mixture.
- Simmer for another 10 minutes.
- Stir in 1 cup heavy cream and gently fold to combine. Remove from heat and cover.
- Bring a large pot of salted water to a boil. Add 1 pound penne pasta and cook according to package directions until al dente.
- Reserve 1/2 cup pasta cooking water before draining.
- Return the drained pasta to the pot.
- Pour the sauce over the pasta, add 1/4 cup chopped fresh parsley, and 3/4 cup grated Parmesan cheese.
- Toss gently to coat. Add a little pasta water if needed to achieve a creamy consistency.
- Serve immediately, garnished with extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
19g
Fat
62g
Carbs
24g
