Burrata Bolognese
Burrata cheese on top of pasta is simply magical, and this Burrata Bolognese takes it to a whole new level of deliciousness!
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Growing up, my parents taught me many lessons about how to be a gentleman. Always offer your seat to your grandparents or other elderly people. Hold the door open for the person behind you. Always clean up behind yourself. Give the important ladies in your life flowers. I heard those lessons, and I like to think I still abide by them. Sometimes the kitchen is a bit of a mess at the end of the day. Sorry, Laura! (In my defense, I do clean it up every night.)
A couple of weeks ago, I found myself standing in a field at a dairy farm in the Finger Lakes region of New York. We were visiting Shtayburne Farm as part of the New York Dairy Tour, and we had the chance to watch them making a new batch of cheddar cheese. I personally love sharp cheddars, so the batch of cheese that was started that day won’t be ready until 12 months from now. Guess I’ll just have to go back next Autumn!
While at the farm, we were able to visit with a young calf. She was several months old, and she was quite excited to visit with us. It was at this point that I remembered my parents’ wisdom of giving flowers to the important ladies in your life. I’m a big fan of cheese, so I absolutely appreciate that calf (and all of her friends) for the milk that she supplies. With that said, I reached over and grabbed some flowers for her. However, instead of being appreciative, she tried to eat them. Maybe that was her way of showing appreciation? Either way, that calf certainly knew she was the center of attention, and she played it up!
On the New York Dairy Tour, I joined a handful of other food bloggers and nutritionists to learn more about the dairy industry here in the northeast. The Northeast arm of the American Dairy Association is one of several state and regional organizations that seeks to educate folks about modern dairy farming. To be honest, before starting this blog, I didn’t think much about where my milk and cheese came from. I just picked up a half-gallon of milk and 5 pounds of cheese each week at the store. (Ok, maybe not quite 5 pounds a week…but I do love cheese!) Thanks to this job, I’ve gotten the chance to meet and interact with the farmers who work tirelessly to put these products in our stores. And when I say work, I mean work!
The long hours dairy farmers spend taking care of their cows is what makes our lives more delicious. Think about it. From the splash of cream in your morning coffee to the slice of cheddar on your grilled backyard burger to that delicious scoop of ice cream in the evening – dairy farmers impact our lives each and every day. According to the US Department of Agriculture, 98% of farms are still family owned and operated.
From the health of their cows to the environmental impact of their farms, these dairy farmers have a lot on their plates. And thanks to their hard work, one gallon of milk today is produced with 90% less land, 65% less water and a 63% smaller carbon footprint than in 1944. That’s pretty cool! (To learn more about dairy farmers and the work they do, check out the American Dairy Association’s webpage.)
Speaking of milk, the milk you drink likely came from a dairy farm in your community. Milk travels an average of just 300 miles total from farm to store. As parents, Laura and I are always cognizant of Robbie’s diet. We want to make sure he’s eating wholesome, healthy foods. After all, he’s a growing boy…and he’s growing fast these days! Every morning, Robbie and I both drink a cup of milk before heading out to preschool. We sit and watch an episode of Mickey Mouse Clubhouse together while we drink our milk…then we do our own version of the “Hot Dog Dance” before heading to the car. It’s our morning routine, and I love it!
Burrata Bolognese
Burrata BologneseWhile on the New York Dairy Tour, I had the chance to try a number of delicious recipes involving dairy. For today’s recipe, I recreated a dish that I ordered at a restaurant out in the Finger Lakes. Burrata Bolognese. If you haven’t tried burrata yet, then stop reading this post now. Run (don’t walk!) to the store and get some burrata. Then come back and make this Burrata Bolognese.
Burrata is closely related to mozzarella. We had the chance to make mozzarella on the trip, and I am definitely planning on trying that one here at home again. As we learned, if you can make mozzarella, then you can make burrata. Burrata is simply a pouch of mozzarella filled with a bit of cream and scraps of leftover mozzarella. The ball is pinched closed, and there you have it. Burrata. The result? When you slice into that ball of cheese, the creamy filling slowly oozes out…if you can wait that long!
This Burrata Bolognese recipe features a classic bolognese sauce served over short pasta. The bolognese simmers for several hours on the stovetop, and I can assure you that your house will smell amazing once it’s done! Spoon several ladles of that sauce over hot pasta and top it with a ball of burrata cheese. Not only is this Burrata Bolognese delicious, but it’s impressive to serve to company. In fact, we put this recipe on our short list of options to make when we need a fun dinner for friends or family.
I hope you enjoy this Burrata Bolognese as much as we do! And if you ever get the chance to give a cow flowers, do it. She deserves ’em!
Did you make this Burrata Bolognese at home? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for other delicious, cheesy recipes? Try some of these favorites:
Sausage and Basil Campanelle with Burrata
Tomato and Burrata Caprese
3-Cheese Breakfast Grilled Cheese
Stuffed Italian Bread
Burrata Bolognese
Ingredients
For the Bolognese Sauce
- 2 Tbsp olive oil
- 1 large yellow onion diced
- 2 celery stalks diced
- 2 large carrots peeled and diced
- 16 oz. ground beef
- 4 oz. bacon finely diced
- 1 cup dry red wine
- 1 28-oz. can crushed tomatoes, undrained
- 3 Tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- pinch ground nutmeg
- 1 cup whole milk
For the Pasta
- 16 oz. gemelli pasta or penne if gemelli isn’t available
- 8 oz. burrata cheese
- ¼ cup Italian parsley chopped
- Parmesan cheese for garnish
Instructions
For the Bolognese Sauce
- Using a stockpot or Dutch oven, add olive oil and place over medium-high heat. Once hot, add onion, celery and carrots. Cook, stirring occasionally, for 8-10 minutes, or until vegetables have softened.
- Add beef and bacon. Continue cooking, stirring occasionally, for another 8-10 minutes, or until beef has browned.
- Add wine and let simmer for 2 minutes. Use a wooden spoon to scrape up any browned bits on bottom of pan.
- Add crushed tomatoes, tomato paste, salt, pepper, thyme and nutmeg; bring mixture to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, for 1½ hours.
- Add milk; let simmer, stirring occasionally, for 30-45 more minutes, or until milk has been completely absorbed and sauce has thickened again.
For the Pasta
- Cook pasta according to package directions.
- Add pasta to Bolognese Sauce and toss until well combined.
- Divide into bowls and top each bowl with a piece of burrata cheese.
- Before serving, garnish with chopped Italian parsley and freshly grated Parmesan cheese.
Disclosure: I participated in the New York Dairy Tour at no cost to myself. However, the opinions and recipe are entirely my own.
Awww – those lil’ cows are just so precious!! Dairy is definitely an important part of my life, because I do love cream in my coffee and I eat cheese on the daily – LOVE IT! Burrata is definitely something special and serve it with comforting bolognese? Pure foodie heaven right there, my friend. I could totally have this for breakfast right now. So yummy! Happy Monday to ya 🙂
I couldn’t agree more, Dawn. I didn’t realize how often dairy impacts my daily life until I stopped to think about it. From the yogurt or cereal in the morning (plus the splash of cream in the coffee!) to the cheese for lunch and/or dinner. I think I could make an entire meal out of cheese alone! Speaking of cheese, burrata. It’s so good! And over this bolognese sauce? Oh man, that’s the epitome of comfort food if you ask me! Thanks, Dawn!
David! I have to stop reading your posts about cattle ranching and dairy farming because your pics make me want a pet cow SO BAD. Especially if I can find one that will stay a baby forever. They’re just so cute with their giant eyes! And I’m not sure if you know but burrata is my obsession. Your advice to run, not walk, to go try it is a good one and I hope people listen. Now I’m craving cheesy pasta!
Hey, I texted Laura from the Finger Lakes to see if I could bring a calf back with me! You’re not the only one. 🙂 But, yes, calves have a tendency to turn into big cows…and that could be problematic. Haha! So I didn’t know about your burrata obsession, but now I do. I hope you got some cheesy pasta last night! Yum!
Be still my heart! That is lovely. Once we dined at a restaurant in Eataly, and for a starter we had strachiatella, which is the inside of burrata!!! Oh my, you can imagine what that was like, and with grilled bread. But buratta is fabulous, and on pasta!!! Fabulous.
Interesting! I didn’t know you could order strachiatella by itself. I bet that was amazing served with grilled bread. So I have a recipe here for making burrata, and I want to try my hand at it. Perhaps on one of the snow days that I know is coming soon…ugh snow. But burrata! 🙂 Thanks, Mimi!
David, you aren’t kidding about how hard farmers work!I got to see that for myself on the Kansas Farm Food Tour – their dedication and knowledge (among a boatload of other things) blew me away! I so loved reading about your behind the scenes on the New York Dairy Tour. BTW that picture of you and that calf trying to get at those flowers in your hand is adorable and epic all at the same time! Now getting back to this Burrata bolognese – dude I’d lick that plate clean! I got to try Burrata for the first time on the farm food tour earlier this year and wow!
Hey, I really wanted that calf to know how much I appreciated her! Too bad she tried to eat my flowers instead. 🙂 Burrata really is an amazing cheese, and I’m totally hooked on it. Glad you got a chance to try it out! Next, try serving it on top of pasta…with, say, a bolognese sauce underneath? (Hint: It’s delicious!) Haha. Thanks, Shashi!
My gosh, these cows look adorable. Let me also say that the photo of you and the calf is very cute; I can clearly see some chemistry going on…between the calf and the flowers haha. I’m also a person who cannot live without cheese, that’s why I try not to have it in the fridge on a regular basis). And being a fan of pasta, this one paired with a delicious sauce and burrata is a great choice!
Oh, there was some chemistry between that calf and the flowers alright. So much so that she almost made those flowers her mid-morning snack! 🙂 So this bolognese sauce + pasta + burrata is seriously one of our new addictions around this house, Ben. It’s so flavorful! Laura and I almost licked our plates when we were done. It’s that good! Haha. Thanks so much, my friend!
What a great trip to the Dairy Farm you took! My uncle was a dairy farmer, so I’ve seen the hours they put in 365 days a year. I have so much respect for farmers and all they do for us! This dish looks amazing, David. I’m a big fan of Burrata, it’s one of my all-time favorite cheeses! You can bet this will be on my table, soon!
No way! Your uncle was a dairy farmer? That’s so cool. Did you get a chance to hang out at his farm much when you were young? Like you said, I have immense respect for farmers. Their work is never-ending, and without them, we wouldn’t have all these amazing things (like burrata!) in our grocery stores. Definitely put this recipe on your short list of things to make soon. It’s seriously one of our favorites, Laura. Thank you!
I’ve never had burrata on pasta and now I suddenly feel deprived! Thanks for the recipe – I’m going to try it out!
Jeff, you need to run (not walk, not crawl, not meander) to the store and get some burrata today. And some short pasta. And perhaps the ingredients for this bolognese sauce. I’m not leading you astray here, my friend! #TrustMe
Those calves are too funny! I love all the pics! I am always fascinated by the operation of things. Watching cheese being made is such a great opportunity and what an art! I love how you’ve used the burrata. Looks delicious!
I’m with ya, Kathy! I’m fascinated with how farms work, and it’s amazing how much hard work goes into keeping a farm up and running. I think in another life, I was meant to be a farmer! 🙂 Thanks so much, my friend!
I do love a bolognese. I see I can get Burrata cheese here in one of our more “upmarket” supermarkets. I’ve added that to my list of “must tries” which grows daily! 🙂
Yes! Definitely look around for burrata…it is well worth the extra trip, Neil. Trust me on that one! It’s also possible to make burrata at home. It’s very similar to mozzarella. I’m thinking I might spend some time over the holidays (or on a snow day) playing around to figure it out!
Burrata is one of my favorite cheeses of all time. This recipe looks so comforting, cozy and delicious! LOVE the photo with the calf tongue and the flowers! 🙂
Yes! Burrata is such a magical cheese. Why did it take me all of these years to discover it?? Burrata + bolognese + pasta = comfort food central! Thanks so much, Valentina!
Those cows are adorable! I’m a huge cheese lover too! I probably really do buy 5 pounds in a week LOL 🙂 My parents tell my children that when I was born, I said the word “cheese.” Anyway, looks like you had a fun time on the tour! This burrata bolognese looks like happiness on a plate! YES! Hot dog, hot dog, hot diggity dog! 😉
Hah! I wish my first word was cheese. Come to think of it, I don’t actually know what my first word was. So maybe it was cheese! 🙂 This trip was really a great chance to learn about dairy farming and understand how hard farmers work. It was incredible to talk to folks and learn about their history with farming and cheesemaking! Also, I’m mad at you for reminding me of the hot dog dance. That happens before coffee every morning. Just sayin’. Haha!
I grew up on a dairy farm so I know how hard farmers work. Looks like you were having fun with the little calf. I love cheese too. The burrata bolognese looks wonderful.
Yes! I forgot that you grew up on a dairy farm. I bet you had some really unique experiences as a kid. I’m always blown away with how hard farmers work. It’s so impressive! Thanks, Dawn!
I am a huge buratta fan! The trip was so fun and so packed full of information. It was a great experience to share with fellow bloggers!
Yes! I couldn’t agree more, Shelby. It was a great chance to learn more about the local dairy industry…and also eat delicious cheese! 🙂
Dairy farms are fun to visit and explore, but I don’t recommend living next to one. We did for 10 years and although we had an abundance of fresh dairy products at hand, we still had to deal with what locals referred to as “night blooming jasmine” and I’m not talking about the flower.
Great recipe! I love burrata, but have never had it atop a bolognese. Great idea.
Hah! We actually have some really good friends here in the area who live next to a dairy farm. They say it’s best to avoid the area on days when they’re fertilizing the fields. 🙂 But, yes, I totally agree about burrata. Definitely try it on top of a bolognese. The combination is magical! Thanks, Ron!
What a delicious and comforting meal you created. It is one every dairy farmer would be pleased to serve at their table.
Thank you so much for the compliment, Karen! It was great to learn more about the dairy industry here in the northeast as we eat/drink dairy daily. Burrata is one of my favorite obsessions lately, and serving it over bolognese is definitely tasty! 🙂