The ‘other’ pasta Bolognese better suits weeknight cooking

Classic, slow-simmered ragù Bolognese isn’t a weeknight dinner option, but its tomato-free cousin, white Bolognese, certainly can be. This rustic sauce made from ground meat, white wine, aromatics and olive oil is no less traditional and gets on the table in under 45 minutes.

In the version from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we use Italian sausage for ease, as it already is well seasoned. Though pork sausage would be the most typical, it has a fattiness that weighs down the dish. Spiced turkey or chicken sausage, mild or sweet, is a lighter alternative that makes sense just after the holidays.

Fresh sausage, not precooked, is key to the success of this recipe, as are dried porcini mushrooms. They provide a meaty, umami-packed backbone of flavor that’s harder to achieve with fresh mushrooms. Rather than rehydrate the dried mushrooms before use, we save time by simmering them directly in the sauce, where they soften and release their richness — so you won’t lose any flavor by discarding the soaking liquid.

A small measure of heavy cream lends a rich, silky consistency. Wide noodles such as pappardelle or tagliatelle are ideal here, but fettuccine is good, too.

Just make sure to break the porcini mushrooms into small pieces and rinse them before stirring them into the sauce. Otherwise, you may be left with a ragù flecked with grit.

Pasta with Sausage and Porcini Mushroom Ragù

https://www.177milkstreet.com/recipes/sausage-porcini-mushroom-ragu-tn-med

Start to finish: 40 minutes

Servings: 4 to 6

12 ounces dried pappardelle or tagliatelle pasta

Kosher salt...