Burrata cheese on top of pasta is simply magical, and this Burrata Bolognese takes it to a whole new level of deliciousness!
Burrata is closely related to mozzarella. 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.
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 Pasta16 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.
