this post was submitted on 26 Mar 2024
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Why is this the first time I'm hearing about white bolognese? As someone with the aversion for tomatoes, that sounds really appealing. What creates the saucy element here?
So I loosely followed a couple recipes and combined them. One had the meat and veggies simmer in vegetable stock until it was just about gone and than add a little corn starch slurry to thicken it up and than I added maybe a 1/4 cup of heavy cream.