The ‘other’ pasta Bolognese better suits weeknight cooking
By CHRISTOPHER KIMBALL Christopher Kimball’s Milk Street Slow-simmered ragù Bolognese is the classic. But for weeknights you can instead make its tomato-free cousin. The rustic white Bolognese is made from ground meat, white wine, aromatics and olive oil. It gets on the table in under 45 minutes. In their version, the cooks at Christopher Kimball’s Milk Street use Italian sausage for ease since it already is well seasoned. Spiced turkey or chicken sausage is a lighter alternative to pork that makes sense just after the holidays. Dried porcini mushrooms provide an umami-packed ...