Burrata Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Ragu

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides. Remove and set aside.

2. 2

   Cook the Aromatics

   In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Add Meats and Tomatoes

   Return the short ribs to the pot, add the ground pork, canned crushed tomatoes, and beef broth. Stir well to combine.

4. 4

   Slow Cook the Ragu

   Bring to a simmer, then reduce the heat to low. Cover and let it cook for about 2 hours, or until the short ribs are tender and easily shredded.

5. 5

   Cook the Pasta

   In a separate pot, bring salted water to a boil. Cook the gemelli pasta according to package instructions until al dente. Drain and set aside.

6. 6

   Combine and Serve

   Once the ragu is ready, shred the short ribs directly in the pot. Stir in the chopped fresh basil. Toss the cooked gemelli pasta with the ragu, ensuring it is well coated. Serve with pieces of mozzarella burrata on top.