Burrata Bolognese
Burrata cheese on top of pasta is simply magical, and this Burrata Bolognese takes it to a whole new level of deliciousness!
Servings: 6
Calories: 711kcal
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.
Nutrition
Calories: 711kcal | Carbohydrates: 75g | Protein: 36g | Fat: 40g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 841mg | Potassium: 1045mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4362IU | Vitamin C: 20mg | Calcium: 342mg | Iron: 5mg
