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White Bolognese

A creamy, savory sauce made with halal ground beef that bursts with flavor, served over pasta for a comforting family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound halal ground beef
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 cup full-fat milk Can substitute with plant-based alternative for a lighter version.
  • ½ cup chicken or vegetable broth Use chicken broth for a richer flavor.
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley for garnish
  • Pasta of your choice (fettuccine or spaghetti recommended)

Method
 

Preparation
  1. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender and translucent.
  2. Add the minced garlic and cook for an additional minute.
Cooking the Meat
  1. Increase the heat to medium-high and add the halal ground beef to the skillet. Break up the meat with a spoon, browning it until it’s fully cooked and no longer pink, about 8-10 minutes.
Adding Liquids
  1. Pour in the chicken or vegetable broth, stirring it into the meat mixture. Allow it to simmer for about 5 minutes.
  2. Reduce the heat to low and gradually add in the milk, stirring continuously to avoid scorching it on the bottom. Simmer gently for about 10 minutes.
Final Seasoning
  1. Season your sauce with dried oregano, salt, and pepper. Let it cook for another 5 minutes.
Serving
  1. Cook your pasta according to package instructions. Drain and combine with the white bolognese sauce. Toss until the pasta is well-coated, adding more broth if necessary to loosen the sauce.
  2. Garnish with fresh parsley before serving.

Notes

For a lighter version, consider using a plant-based milk or lean ground beef. Don't rush the sautéing process, and ensure the vegetables are cooked thoroughly for maximum flavor. Store leftovers in an airtight container for up to 3 days or freeze the sauce for up to 3 months.