White Wine Bolognese

29th April 2026

White Wine Bolognese

White wine is secretly our preferred wine for a bolognese. It adds acidity and freshness without overpowering the flavours - helping to balance the richness of the sauce. This gorgeous, silky, and moreish pork sausage, fennel and rocket pasta from The Hungry Cook is just what the doctor ordered for International Sauvignon Blanc Day!

SERVES 4

PREP TIME: 20 MINS

COOKING TIME: 30-35 MINS

INGREDIENTS:

20 grams butter

2 tablespoons olive oil

1 brown onion, finely diced

1 medium carrot, finely diced

1 celery stick, finely diced

450 grams good quality pork and fennel sausages

1 sprig of rosemary, leaves only

4 cloves garlic, crushed

150ml Yealands Reserve Sauvignon Blanc

200ml Cream

1 teaspoon cracked black pepper

Sea salt, optional

2 cups baby rocket leaves

350 grams rigatoni or other dried pasta

Parmesan cheese, finely grated to serve

Method

Melt the butter in a large pan over a low to medium heat. Add the oil then add the finely diced onion, carrot and celery. Fry for 8-10 minutes until softened but not taking on any colour, stir frequently.

Squeeze the sausages out of the casing and add to the pan. Break the sausage apart with a wooden spoon until it closely resembles mince.

Add the rosemary and garlic and fry for 2 minutes then add the Yealands Reserve Sauvignon Blanc. Bring to a simmer to allow the alcohol to cook off then add the cream and black pepper. Simmer for 5 minutes then fold through the rocket.

Taste the sauce and see if it needs any salt, sausages are usually quite salty so it might not need any.

Bring a large pot of salted water to the boil. Add the pasta and cook using packet instructions, then drain.

Add the pasta to the sauce and stir to combine.

Serve top with freshly grated Parmesan cheese.

Enjoy!

Recipe created for Yealands by The Hungry Cook.

Wine match: Yealands Reserve Sauvignon Blanc

Shop Sauvignon Blanc