Burrata Topped Penne Bolognese
Burrata Topped Penne Bolognese is one of my all-time favorite dinners. I start this dish by making a rich and hearty Bolognese sauce. Then, I toss it with penne pasta and top it with parmesan cheese. Finally, I add a big ball of burrata cheese on top of each portion. We like this Bolognese pasta dinner for several reasons. First of all, I like that I can make this Bolognese pasta ahead of time. I like to make the sauce early in the day and then reheat it right before serving dinner. Then, I just toss it with the penne and add the toppings. Secondly, I like that I can freeze this sauce. I like to store the sauce in the freezer and then defrost it on busy days. And, lastly, we all love the rich sauce, the al dente penne, and the creamy burrata cheese.
The Equipment I Used
- A Dutch Oven- I like to make my sauce in an enameled cast iron Dutch oven. But you can use any large pot.
The Ingredients Needed for Burrata Topped Penne Bolognese
- Oil- Use a good quality extra virgin olive oil to make your sauce. I like the California Olive Ranch brand olive oil.
- Penne- I like the Barilla brand of pastas.
- Bacon- I like to use a good quality of bacon, like those made by Niman Ranch.
- Beef- You can use ground chuck meat, or a less fatty kind of ground beef. I like to use grass fed beef.
How I Made my Pasta Bolognese
- First, I cooked the vegetables for the sauce. Be sure to cook them until they are tender.
- Then, I added added the rest of the sauce ingredients and simmered it for an hour and a half.
- Finally, I added the sauce to the cooked penne and topped each portion with some burrata.
If you like pasta with meat sauce, you need to try this rich and hearty Burrata Topped Penne Bolognese.
Burrata Topped Penne Bolognese
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 penne 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 penne 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.
