1-First, start by heating 1 tablespoon of olive oil over medium-high heat in a large pot. Brown the 300 grams of ground pork and 300 grams of ground beef without breaking up the meat completely, which helps keep it tender then set it aside. This step builds a solid base for your white sauce and locks in that savory goodness.

2-Next, in the same pot, add the remaining tablespoon of olive oil and fry the 120 grams of chopped pancetta for about 10 minutes until it’s golden, then remove it while leaving the flavorful fat behind. Now, toss in the finely diced onion (about 185 grams), carrot, celery stalk, and 2 teaspoons of fennel seeds. Season with salt and pepper, and cook gently for around 10 minutes until softened.

3-Halfway through that cooking time, stir in the 5 finely diced garlic cloves, 2 tablespoons of finely chopped fresh rosemary, and 2 tablespoons of finely chopped fresh sage to boost the aroma. Once everything is nicely softened, return the browned meat and pancetta to the pot and mix it all together for even flavor distribution.

4-Pour in the 1.5 cups of white wine and let it reduce for 3 to 4 minutes, which adds a nice acidity. Then, add the 2 cups of chicken stock and 1 cup of whole milk, bring it to a simmer, and season with salt and pepper as needed. Lower the heat to maintain a gentle simmer and cook uncovered for 2.5 to 3 hours until the liquid is mostly absorbed and the sauce thickens up beautifully.

5-If you’re serving right away, stir in half a tablespoon of lemon juice and the quarter cup of cream for extra creaminess skip the cream if you’re saving it for later. Combine your cooked pasta, like 100 grams of dried or 150 grams of fresh per person, with the sauce and heat for 3 to 4 minutes, adding a splash of pasta water if it needs thinning. For the full experience, top with Parmesan cheese, lemon zest, and fresh rosemary. This method ensures your pasta absorbs all that creamy white Bolognese sauce flavor.