White Bolognese with Spring Peas, Spinach, and Banza Penne

White Bolognese

Gentle browning builds savory depth without making the sauce dark or crusty. Wine, stock, and a restrained amount of cream create a rich coating rather than a heavy cream sauce.

Ingredients

• 1 tablespoon ghee
• 1 medium yellow onion, finely diced
• 2 medium carrots, cut into small dice
• 2 stalks celery, cut into small dice
• 2 cloves garlic, finely chopped
• 8 ounces ground beef
• 8 ounces ground pork
• 1/2 cup dry white wine
• 1 cup unsalted gluten-free chicken stock, plus more as needed
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the ghee in a wide, heavy saucepan over medium heat. Add the onion, carrots, celery, and salt. Cook for 10–12 minutes, stirring occasionally, until softened but not deeply browned.
2. Add the garlic and cook for 30 seconds. Increase the heat to medium-high, add the beef and pork, and break them into small crumbles. Cook for 8–10 minutes, until no pink remains and the meat has developed a little golden color.
3. Pour in the wine and scrape up the browned bits. Simmer for 3–5 minutes, until nearly evaporated.
4. Add the stock, bay leaf, and pepper. Bring to a gentle simmer, partially cover, and cook over low heat for 30–40 minutes, stirring occasionally. Add a splash of stock if the pan becomes dry before the vegetables are tender.
5. Stir in the cream and simmer uncovered for 8–10 minutes. The sauce should be moist and spoonable, with liquid clinging to the meat rather than pooling around it. Remove the bay leaf and adjust the seasoning.

Notes

• Avoid aggressive browning: this is a pale, savory ragù, not a tomato Bolognese.
• The sauce can be made up to 3 days ahead and refrigerated; loosen with a little stock when reheating.

Banza Penne with Peas, Spinach, and Parsley

Penne catches the small meat crumbles, while peas and spinach add sweetness and freshness. Briefly tossing the pasta with sauce and cooking water gives a glossy finish without overworking the chickpea pasta.

Ingredients

• 12 ounces Banza gluten-free chickpea penne
• 1 cup shelled fresh peas or frozen peas
• 5 ounces baby spinach
• 1/2 cup finely grated Parmigiano Reggiano, plus more for serving
• 1/3 cup roughly chopped flat-leaf parsley, including tender stems
• to taste kosher salt and freshly ground black pepper
• 1 batch White Bolognese, prepared above

Instructions

1. Bring a large pot of water to a boil and salt it moderately. Cook the penne according to the package directions, stirring gently and beginning to taste 2 minutes before the earliest suggested cooking time.
2. Add fresh peas for the final 2–3 minutes of cooking, or frozen peas for the final minute. Reserve 1 cup of cooking water, then drain without rinsing.
3. While the pasta cooks, bring the Bolognese to a gentle simmer in a pan large enough to hold the finished dish. Fold in the spinach in batches and cook for 1–2 minutes, just until wilted.
4. Add the drained pasta and peas to the sauce with 1/4 cup of reserved cooking water. Fold gently over low heat for 30–60 seconds, adding more water a tablespoon at a time until the sauce coats the penne.
5. Remove from the heat and fold in the Parmigiano Reggiano and half the parsley. Taste for salt and pepper. Reserve the remaining parsley for serving.

Notes

• Chickpea pasta can soften quickly; finish it in the sauce only briefly and serve promptly.
• If the reserved pasta water is very thick or foamy, use hot water or stock for part of the loosening liquid.

Overall Timing / Workflow

Making the ragù first lets the vegetables soften fully while keeping the pasta and greens freshly cooked.

Instructions

1. 0:00 — Dice the soffritto and start the Bolognese.
2. 0:25 — Once the ragù is simmering, wash the spinach, prepare the peas, chop the parsley, and grate the cheese.
3. 0:50 — Bring the pasta water to a boil. Add the cream to the ragù when the meat and vegetables are tender.
4. 1:05 — Cook the penne and peas, wilt the spinach in the sauce, and combine just before serving. Allow extra simmering time if the ragù still needs to soften or reduce.

Plating

Wide, warm bowls show the vegetables and herbs while keeping the creamy sauce loose.

Instructions

1. Divide the pasta among four warm shallow bowls, distributing the meat, peas, and spinach evenly.
2. Scatter the reserved parsley generously over the top. Finish with black pepper and a little additional Parmigiano Reggiano if desired.
3. Serve immediately, while the sauce is glossy and the penne still holds its shape.

Leftover Path

Separate storage preserves the pasta's texture; gentle reheating with liquid restores the sauce.

Instructions

1. If planning ahead, reserve extra Bolognese before adding the spinach and pasta. Refrigerate sauce and cooked pasta separately in airtight containers within 2 hours.
2. Refrigerate the sauce for up to 3 days, or freeze it for up to 3 months. Refrigerate fully assembled pasta for up to 3 days; its texture will soften.
3. Reheat in a covered saucepan over low heat with a splash of stock or water, stirring gently until the meat sauce reaches 165°F. Finish with fresh parsley.
4. Thaw frozen sauce overnight in the refrigerator and pair it with freshly cooked penne for the best texture.