Paccheri Bolognese with Burrata
Updated: Nov 22, 2021
2 large carrots, diced
1 celery stalk, diced
1 lb ground beef
8 oz ground pork
4 oz pancetta
half of a yellow onion
5 cloves garlic
1 can diced tomatoes or whole and crush them yourself
3 tbsp tomato paste
1/2 cup good red wine (I used Cabernet)
1 cup low sodium beef broth
1 lb paccheri
2 tbsp olive oil
1 tbsp unsalted butter
1 tsp nutmeg
2 bay leaves
salt and pepper to taste
In a saucepan, add the onions and garlic with olive oil and butter, on medium heat. Cook til fragrant and the onions are translucent. Add the pancetta and cook for about 4-5 mins til it renders. Add the celery and carrots, cook for about 6-7 mins.
Add in your ground beef and ground pork. Use a wooden spoon to break the meat apart into small pieces. Let it cook for about 5-6 mins, allowing it to brown deeply. Deglaze with the red wine and stir, scrape up any browned bits that may have formed at the bottom of the pan.
Add the beef broth, tomatoes, tomato paste, and nutmeg. Cook for about 10 mins on med to low heat with the lid covered, stirring occasionally, until the liquid is absorbed in the meat mixture. Add the pepper and salt to taste. Add more if needed. Add the parmesan and bay leaves. Simmer on low for 45 mins, stirring occasionally.
Once the bolognese has simmered and reduced. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is al dente. Reserve 1/4 cup of pasta water and add it to the bolognese. Add the pasta to the sauce. Grate fresh parmesan over the pasta and mix with the sauce.
Serve immediately with the pasta. Optional, add burrata and microgreens for a finished look.