Bolognese Bianco over Gluten-Free Plain Fettuccine

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 1 Hour, 40 Minutes
Total Time:  1 Hour, 55 Minutes


8-9 oz. Pappardelle's Gluten-Free Plain Fettuccine
4 oz. pancetta, roughly chopped
6 cloves garlic
1-½ lb. ground pork
2 large carrots, diced
1 stalk celery, diced
1 large yellow onion, diced
1 cup dry white wine
3–4 sprigs fresh rosemary
10–12 sprigs fresh thyme
2 bay leaves
1 Parmesan cheese rind
4 cups chicken stock
½ cup heavy cream
½ cup grated Parmesan, plus more for serving
Salt and pepper, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Rinse under cool water, drain and set aside.
  2. Add pancetta and garlic to a food processor. Pulse to break the mixture down into fine pieces (garlic should disappear into the pancetta fat). Transfer to a large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta fat renders and is golden, about 4-5 minutes. 
  3. Add in pork and cook until browned, about 10 minutes. Remove pork-pancetta from the pot, reserving some of the rendered fat in the oven. Shred pork into bite-sized pieces and set aside.
  4. Cook carrots, celery, and onion until deeply browned and nearly caramelized, about 15-20 minutes. 
  5. Stir pork-pancetta mixture into vegetables, then slowly pour white wine into the pot. Use a wooden spoon to scrape up any browned bits. 
  6. Add rosemary, thyme, bay leaves, Parmesan rind, and chicken broth. Simmer, stirring occasionally, until sauce is fragrant and reduced, about 45 minutes. 
  7. Once sauce is simmered, remove and discard the herbs, bay leaves, and Parmesan rind. Stir in cream and Parmesan cheese, letting simmer for 5 more minutes.
  8. Divide pasta into serving dishes and garnish with Parmesan. Serve and enjoy!