White Bolognese (Ragù Bianco)

• 2 tbsp olive oil (plus more, as needed) ↔ Replace
• 7 oz cubed pancetta (or thick cut bacon) ↔ Replace
• 1 pound (450g) ground beef ↔ Replace
• 1 pound ( 450g) ground pork ↔ Replace
• 1 ½ tsp salt flakes ((kosher salt), divided) ↔ Replace
• ½ tsp black pepper ↔ Replace
• 1 large onion (, finely diced) ↔ Replace
• 2 carrots (, finely diced) ↔ Replace
• 2 celery stalks (, finely diced) ↔ Replace
• 1 tsp fennel seeds (, ground in pestle and mortar) ↔ Replace
• ⅓ tsp celery salt ↔ Replace
• 4 cloves garlic (, sliced or minced) ↔ Replace
• ¾ cup dry white wine (, I used Sauvignon Blanc) ↔ Replace
• 2 cups chicken broth (, or chicken stock) ↔ Replace
• 2 sprigs fresh thyme ↔ Replace
• 1 sprig fresh rosemary ↔ Replace
• 2 bay leaves ↔ Replace
• small piece Parmesan rind ↔ Replace
• ½ cup (125ml) cream, heavy / double ↔ Replace
• ⅓ cup (80ml) reserved pasta water (, optional you can add more cream) ↔ Replace
• ¾ cup parmesan cheese (, freshly grated) ↔ Replace
• Salt and pepper (, to taste) ↔ Replace
• 2 tbsp chopped fresh parsley ↔ Replace
• grated Parmesan ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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