Pappardelle all Bolognese with Burrata Cheese
Pappardelle pasta noodles folded into a thick and rich Bolognese meat sauce topped with creamy pockets of burrata cheese!
- 2 T. olive oil divided
- 2 T. butter divided
- 1 lg. shallot finely diced
- 1 stalk celery finely diced
- 1 lg. carrot finely grated
- 1/2 lb. ground beef
- 1/2 lb. ground veal
- 1/2 lb. sweet Italian sausage casings removed
- Salt and finely ground black pepper
- 1/8 tsp. white pepper
- 2 lg. garlic cloves pressed
- 2 T. fresh sage thinly sliced
- 1 T. tomato paste
- 1 c. dry white wine
- 2 c. San Marzano crushed tomatoes
- 1 c. chicken stock or broth
- 1 lb. pappardelle pasta
- 1 c. freshly grated Parmigiano-Reggiano plus more for topping
- 1/4 c. heavy cream
- 1 lb. Burrata cheese for serving
- A handful fresh flat-leaf parsley finely chopped for garnish
- Prep all ingredients before you begin. Bring a large pot of salted water to a boil.
- Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Add the diced shallot, celery and grated carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Remove vegetables to a bowl or plate; set aside.
- Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add the ground beef, veal and sausage. Season with salt, black pepper, and white pepper. Cook, stirring occasionally, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Return the vegetable mixture to the pan. Add the garlic and sage, cook until fragrant about 1 minute.
- Add the tomato paste. Cook, stirring often, until combined, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 4 minutes. Add the crushed tomatoes and chicken stock. Reduce heat to low, simmer the sauce while the pasta cooks. Stir in heavy cream cook until heated through.
- Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and return to the pot. Pour the pasta and about 1 cup Parmesan cheese into the sauce. Gently toss to coat with sauce; add cooking water as needed if the pasta is too dry.
- Transfer pasta to a serving platter. Top pasta with parsley and more Parmesan cheese. At the table, break open the Burrata and toss the pasta again to coat.