Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and check for flour or modified food starch in pre-shredded cheese - it's best to grate your own from a block.


"No man is lonely eating spaghetti; it requires so much attention." -Christopher Morley

The refrigerator light goes on...

Of course, most of the time you think of Bolognese as being made with tomato sauce, but this version is fantastic. The slow cooking of the veggies and beef creates a rich, thick sauce. The balance is similar to Bolognese made with tomatoes, but it's softer and has richer umami flavors.


Linguine with White Bolognese

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking time: 45 minutes

This recipe can easily be multiplied and keeps well. Reheat gently.

1 tsp. olive oil
2 cloves garlic (minced)
1 medium onion (finely diced)
1 medium stalk celery (finely diced)
8 ounces white mushrooms (large dice)
6 ounces 95% lean ground beef
1/4 cup white wine
1 cup no salt added vegetable stock
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/8 tsp. dried tarragon
3 quarts water
4 ounces whole wheat or gluten free linguine
1 ounce goat cheese
1 ounce Parmigiano-Reggiano (grated)

White Bolognese recipe from Dr. Gourmet

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about one minute. Stir continuously.

Add the onion and celery and cook for about 5 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Stir frequently and adjust the heat to keep the mushrooms from browning.

Add the ground beef and cook until the beef is browned.

Add the white wine, stock, basil, oregano, marjoram, and tarragon.

Reduce the heat and simmer for 30 minutes. Stir occasionally. Add water 1/4 cup at a time as needed.

Place the water in a large sauce pan over high heat.

When the water boils, add the pasta and cook until al dente.

Just before the pasta is done, add the goat cheese and parmesan cheese to the pan with the sauce. Fold together until the cheese melts.

Drain the noodles and serve topped with the sauce.

Nutrition Facts

Serving size: 2 ounces pasta with sauce

Servings: 2

Amount Per Serving

Calories 515 Calories from Fat 126
  % Daily Value
Total Fat 14g 22%
    Saturated Fat 6g 30%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 73mg 25%
Sodium 406mg 17%
Total Carbohydrates 53g 18%
    Dietary Fiber 9g 36%
    Sugars 7g
Protein 38g
Vitamin A 6% Vitamin C 15%
Calcium 8% Iron 30%
Vitamin K 18mcg Potassium 843mg