I have been to Italy over 20 times but I have never been to Bologna. I do not even know what there is to see there!  Maybe next time I shall make sure it is on my visit list.  One thing I do know is that I like Bolognese sauce so when I saw this recipe for white Bolognese on the NYT cooking website I thought I would give it a try.

Rigatoni with white Bolognese

Making the sauce was quite time consuming. There are a lot of steps where you have to add a lot of liquid and then let it reduce all the way down.  It’s not like you are doing a lot of active cooking but you need to be in the kitchen to keep an eye on things. Although the recipe did not call for it, I should have de-greased the pot early on because it turned out a little oily.  Between all the tasting to tweak the flavors, I was basically full before we had dinner.

The dish tasted quite good but for the leftovers I think I might put tomatoes in to make it more traditional and serve it with penne instead of rigatoni. Also, I think to make a lighter dish I might use ground turkey and chicken or turkey sausage with plenty of fish sauce to cut the sweetness.