Pork Main

This quick blonde bolognese is a modern take on an Italian classic

Name: Quick blonde bolognese recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500g fettuccine; 40.00 ml extra virgin olive oil; 1 large onion, finely chopped; 3 celery stalks, finely chopped; 2 tsp thyme leaves; 500g pork sausages; 4 garlic cloves, thinly sliced; 125ml white wine; 80g parmesan; White pepper, to season; Freshly grated nutmeg, to serve

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by Lucy Nunes

Delicious Team

Mar 24, 2026

On the table in 30 minutes, this pasta is comforting and cheesy with hints of white wine, spices and yummy juicy pork. We used plain pork sausages, but you can use your favourite pork sausages, or even pork mince.

500g fettuccine
2 tbs extra virgin olive oil
1 large onion, finely chopped
3 celery stalks, finely chopped
2 tsp thyme leaves
500g pork sausages
4 garlic cloves, thinly sliced
1/2 cup (125ml) dry white wine
1 cup (80g) finely grated parmesan, plus extra, to serve
White pepper, to season
Freshly grated nutmeg, to serve

Method

1.

Cook the pasta in a large saucepan of boiling, salted water for a few minutes less than packet instructions.
2.

Meanwhile, heat oil in a large deep frypan over high heat. Cook onion, celery and thyme for 2 minutes, stirring often. Squeeze sausage meat out of casings into pan, discarding sausage casings. Cook, breaking up sausage meat with a wooden spoon, for 6-7 minutes, until meat starts to turn golden. Add garlic and cook, stirring occasionally, for 2 minutes. Add wine and stir to scrape up any browned bits from the base of the pan. Cook, stirring occasionally, until wine has evaporated.
3.

Using tongs or a spider, transfer pasta straight from the saucepan to the meat mixture (you want some cooking water to come across with the pasta). Add parmesan and stir to combine. Add ½ cup (125ml) pasta cooking water and stir over medium heat to finish cooking pasta and create a creamy sauce. Season with white pepper and freshly ground black pepper, and serve with extra parmesan and a fresh grating of nutmeg.