This bolognese is somehow light and rich at the same time! Packed with tons of satisfying flavor and textures, we might be curling up with a bowl of white Bolognese all winter long.
- 1 tablespoon olive oil
- 4-ounces diced pancetta
- 1 pound ground turkey
- 1 teaspoon kosher salt, divided
- 1 carrot, finely diced
- 1 fennel bulb, finely diced
- 1/2 onion, finely diced
- 2 cloves garlic, smashed and peeled
- 1 cup dry white wine
- 1 3/4 cups low-sodium chicken broth
- 1 (2-inch) piece parmesan cheese rind
- 2 basil sprigs
- 1/2 cup heavy cream
- 1-pound short pasta, such as Fiorentini
- 1 cup freshly grated parmesan cheese
Heat a braiser or large straight-sided skillet over medium heat. Add the oil and the pancetta and cook, stirring often, until the pancetta is lightly browned and starting to crisp, 7 to 8 minutes. Add the turkey and 1/2 teaspoon salt. Cook, breaking apart the turkey with the back of a wooden spoon, until the turkey is almost fully cooked and a little pink remains, about 6 minutes. Add the carrot, fennel, onion, garlic and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are fragrant and beginning to soften, another 5 minutes. Stir in the white wine and simmer until almost fully reduced, 7 minutes. Add the chicken broth, parmesan rind and basil sprigs. Simmer until the mixture is reduced by half, 10 to 12 minutes. Stir in the cream and simmer until slightly reduced, 5 to 6 minutes longer. Remove and discard the parmesan rind and basil sprigs.
Meanwhile, bring a large pot of water to a boil. Season generously with salt. Cook the pasta until just barely al dente or 2 minutes less than package directions, about 12 minutes. Using a pasta spider, scoop the pasta directly into the sauce along with 1/2 cup of the pasta water. Sprinkle the bare pasta with the parmesan cheese and toss well coat. Simmer, adding more pasta water as needed until the pasta is al dente and the sauce lightly clings to the pasta, another 2 to 3 minutes. Serve with more parmesan cheese if desired.