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White Bolognese Sauce

A creamy, flavorful alternative to traditional Bolognese, perfect for pasta or vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • Large pot For simmering the sauce
  • Wooden spoon For stirring

Ingredients
  

Aromatics

  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 cup celery finely chopped

Sauce Base

  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 28 ounces canned crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon dried oregano

Instructions
 

  • Sauté the onion, garlic, and celery in olive oil until softened.
  • Add the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate.
  • Stir in the crushed tomatoes, oregano, salt, and pepper.
  • Bring to a simmer and cook for at least 30 minutes, or up to an hour, stirring occasionally.
  • Stir in the heavy cream and heat through. Do not boil.
  • Taste and adjust seasoning as needed. Consider adding a pinch of nutmeg for warmth.
  • Serve over your favorite pasta or with roasted vegetables.

Notes

For a richer flavor, use whole milk instead of some of the heavy cream.