Burrata Topped Pappardelle Bolognese
Burrata Topped Pappardelle Bolognese is one of our favorite winter dinners. I start this dish by making a big pot of rich Bolognese sauce. Then, I toss it with wide cut pappardelle pasta. Finally, I top my pasta with rich creamy burrata cheese. We like this dish for several reasons. First of all, I like that this recipe makes enough sauce for several meals. I store the extra sauce in the freezer. Secondly, I like that the sauce can be made well ahead of time. Then, I can just reheat it right before dinner. And, finally, we all love the delicious sauce and creamy Burrata cheese.
The Equipment I Used
- A Dutch Oven- I like to use my enameled cast iron Dutch oven to cook my Bolognese sauce, but you can use any pot that you like.
- A Large Pasta Pot- I like to use a large pasta pot with a built- in strainer.
The Ingredients Needed for Burrata Topped Pappardelle Bolognese
- Olive Oil-Use extra virgin olive oil. I like the California Olive Ranch brand.
- Bacon- I like the Niman Ranch brand.
- Garlic- I like the peeled cloves. I store them in my freezer.
- Beef- Use ground chuck, if you can. It’s much richer and moister.
- Tomato Paste- Store any leftover paste in a bag in the freezer.
- Wine- Use a good red wine. I recommend a Cabernet Sauvignon.
- Chicken Stock-I always use my homemade chicken stock. The recipe is below.
- Milk- Use whole milk.
- Tomatoes- Use canned crushed tomatoes. I like the Muir Glen tomatoes.
- Parmesan Rinds- Save you rinds for this recipe.
- Nutmeg- Buy whole nutmeg and grate it.
- Burrata- You can find this in the gourmet cheese section of your market.
How I Made my Pasta
- First, I made the sauce. Watch it carefully so that it doesn’t burn.
- Next, I tossed the sauce with the pasta.
- Finally, I topped the pasta with the burrata.
If you like meat sauce, you need to try this decadent and delicious Burrata Topped Pappardelle Bolognese.
Burrata Topped Pappardelle Bolognese
A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables on top of pappardelle pasta. Topped with Burrata cheese.
Ingredients
For the Bolognese Sauce:
- ¼ cup extra virgin olive oil
- 1 cup each chopped bacon and onions
- ¾ cup each diced carrots and celery
- 2 tbsp. minced garlic
- 1½ pounds ground chuck meat
- ¼ cup tomato paste
- 1½ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 cup Cabernet Sauvignon or other red wine
- 2 cups chicken stock
- 1 cup whole milk
- 28 ounces canned crushed tomatoes
- ¾ cup Parmesan cheese rinds
- ½ tsp. crushed red pepper flakes
- 2 bay leaves
- ¼ tsp. nutmeg
- 2 tbsp. fresh thyme leaves
To Finish the Dish:
- 12 ounces pappardelle pasta
- 4 burrata balls
- ¼ cup fresh basil leaves
Instructions
- Begin by making the Bolognese Sauce: Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
- Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
- Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
- Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
- When the sauce is almost done make the pappardelle pasta according to the package directions. Drain and put back in the pot.
- Stir about a quarter of the sauce into the cooked pasta. Add extra Parmesan and fresh basil and serve with a ball of burrata on top of each portion. Freeze the rest of the sauce in three separate containers. Use for three more dinners.
Nutrition
Calories: 520kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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