Creamy Three Meat Ragu With Burrata And Pappardelle Recipes

PAPPARDELLE WITH PORK RAGù AND BURRATA

Steps:

• In a large bowl, toss the pork with the dried rosemary and season with salt and pepper.
• In a large fry pan or Dutch oven over medium-high heat, warm the 6 tbsp olive oil. Working in batches, sear the pork until browned on all sides, about 8 minutes per batch. Transfer the pork to a platter and set aside.
• Add the onion, carrot and garlic to the pan and sauté until softened (3 to 5 minutes). Season with salt and pepper. Add the wine and chicken stock and deglaze the pan. Add the crushed tomatoes and bring to a brisk simmer. Return the pork to the pot and stir to combine. Add more chicken stock if necessary so that the pork is mostly submerged in liquid. Reduce the heat to medium and cook, uncovered, until the liquid has reduced slightly and the pork is just starting to turn tender (20 to 25 minutes). Stir in the balsamic vinegar, fresh rosemary and fresh thyme. Lower the heat to medium-low, cover the pan and cook, stirring occasionally and adding more broth if necessary to keep the pork mostly covered, for about an hour; the pork should be very tender.
• Discard the thyme and rosemary sprigs. Continue cooking, uncovered, over medium-low heat for 5 minutes.
• Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Add the pappardelle and cook until al dente, 2 to 3 minutes, or according to the package directions. Drain the pasta and add to the ragù. Stir to coat the pasta with the sauce.
• To serve, tear the burrata into eight pieces and arrange on top of the pasta. Drizzle lightly with olive oil and serve immediately.

CREAMY THREE MEAT RAGU WITH BURRATA AND PAPPARDELLE

Steps:

• 1. Bring a large pot of water to a boil for the pasta. 2. In a Dutch oven or deep skillet, heat the oil, one turn of the pan, over medium-high. Add the butter. When it foams, add the beef, veal, and sausage. Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes. Season with salt, finely ground black pepper, and the white pepper. Add the carrot, shallot, sage, garlic, and nutmeg. Cover and reduce heat to medium. Cook, stirring often, until the vegetables soften, about 10 minutes. 3. Add the tomato paste. Increase heat to medium-high. Cook, stirring often, until fragrant, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 4 minutes. Add the passata and stock. Reduce heat to medium. Cook the sauce at a low bubble until the pasta is ready. 4. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Scoop out 1/2 to 3/4 cup of the pasta cooking water, then drain the pasta. Mix the pasta and about 1 cup Parm into the sauce. Toss for 1 minute to coat the pasta; add cooking water as needed if the pasta is too dry. 5. Place the Burrata in a serving bowl. Top with the pasta, parsley, and more Parm. At the table, break open the Burrata and toss the pasta again to coat.