LITE AND SAVORY BOLOGNESE
- WineCheeseScallops
- Sep 27, 2024
- 4 min read
Updated: Jan 3
Say hello to your new favorite pasta sauce—Lite and Savory Bolognese! This isn’t your traditional heavy, meat-filled Bolognese. This version is rich in flavors yet light enough to enjoy even on warmer days, thanks to the fresh punch of lemon zest and fragrant sage. The blend of ground veal and prosciutto creates a savory depth, while fennel adds an unexpected but delightful sweetness. Serve it over bucatini, fettuccine, or penne, and don’t forget a sprinkle of shaved parmesan to seal the deal. This recipe is perfect for family dinners or a cozy night in with a glass of wine.
"Another one that I personally tasted and I can say that I could eat this daily and not get tired of it." -Mike Ferrari
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Ingredient Highlights:
Ground Veal: Veal’s delicate flavor is perfect for lighter, more refined meat sauces. It absorbs the surrounding flavors beautifully without overpowering the dish. If you’re new to using veal, this recipe is a great starting point!
Fennel: Fennel adds a subtle, anise-like sweetness to this sauce, elevating the flavor profile in a way that complements the richness of the veal and prosciutto.
Fresh Sage & Lemon Zest: Sage and lemon bring a unique twist to this Bolognese. Sage adds a woodsy, herbaceous note, while the lemon zest brightens up the sauce with its citrusy zing, making every bite feel refreshing yet savory.
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Recipe Origin:
The inspiration for this Lite and Savory Bolognese Sauce comes from the idea of lightening up a classic Italian comfort food. Traditional Bolognese sauces are often rich, heavy, and perfect for winter. But we wanted to create something you could enjoy all year round. By swapping in ground veal and adding the zest of lemon, we’ve crafted a sauce that still hits those deep, comforting flavors but with a bright and refreshing twist. The use of fresh sage and fennel keeps this sauce aromatic and balanced, making it both hearty and light.
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Tips, Serving Suggestions & Storage:
Pasta Pairings: While bucatini is a match made in heaven with this sauce, pappardelle or fettuccine also work beautifully. The wide noodles soak up the sauce, delivering full-bodied flavor in every bite.
Add More Zing: If you love lemon, garnish with extra lemon wedges for a fresh squeeze right before serving. It’s a great way to brighten up leftovers too!
Storage: Store any leftover sauce in an airtight container in the fridge for up to 3 days. The sauce actually develops more flavor as it sits, so it’s even better the next day. You can also freeze this sauce in portions for easy weeknight dinners.
Why This Recipe Is The Best:
Light & Refreshing: Unlike heavier Bolognese recipes, this version strikes the perfect balance between savory and light, thanks to the lemon and fresh herbs. You’ll feel satisfied without being weighed down.
Perfect for Any Season: Whether you’re cozying up on a chilly evening or dining al fresco on a summer night, this sauce works for any occasion.
Flavor-Packed & Versatile: Ground veal and prosciutto pack a punch, offering depth without overwhelming. The fennel and lemon zest brighten the sauce and add unique layers of flavor.
Make-Ahead Friendly: It’s a great recipe to make in advance—just warm it up, and it’s ready to go for a quick, satisfying meal.
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Lite and Savory Bolognese SauceServes 6-8
Ingredients:
1 onion, peeled and minced (about 1 cup)
1 carrot, peeled and minced (about 1 cup)
½ bulb fennel, minced (about 1 cup)
2 cloves garlic, minced
¼ cup extra virgin olive oil
4 Tbs unsalted butter
1 lb. ground veal
¾ cup prosciutto, chopped
1 cup dry white wine
2 (28 oz) cans diced tomatoes
1 Tbs coarse salt
1 ½ tsp ground black pepper
1 lemon (zested, chopped, and juiced)
2 Tbs fresh sage, coarsely chopped
Shaved parmesan for garnish
Lemon wedges for serving
Extra fresh sage for garnish
Instructions:
Finely mince the onion, carrot, and fennel bulb. Use a food processor for ease, but hand chopping is equally effective for a rustic texture.
Heat olive oil and butter in a heavy-bottomed pot over medium heat. Add minced vegetables and garlic. Sauté on low, stirring occasionally, until very soft (about 8-10 minutes).
Raise the heat, add veal and prosciutto. Cook until the meat is no longer pink, stirring frequently.
Pour in white wine and cook gently, stirring occasionally until most of the liquid evaporates (about 5 minutes).
Stir in diced tomatoes, salt, pepper, fresh sage, lemon zest, and juice. Cover the pan, lower the heat to medium-low, and simmer for 45 minutes until the sauce reaches a medium-thick consistency. Add water or stock if the sauce thickens too much.
Serve over bucatini or your favorite pasta, and garnish with shaved parmesan, extra sage, and lemon wedges.
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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After tasting this dish, I say that its all in the name.