Bucatini Al Ragù* Recipe
House-made burrata, basil oil, spring vegetable ragù
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Ingredients
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Pasta
Ragù
Burrata
Basil Oil
Method
Pasta Preparation
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the rest and set aside.
Ragù Preparation
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes or until the vegetables are softened.
- 3
Add Remaining Vegetables
Stir in the diced zucchini and bell pepper. Cook for an additional 5 minutes, stirring occasionally, until all vegetables are tender.
- 4
Add Garlic and Tomatoes
Add the minced garlic and cook for 1 minute until fragrant. Then, add the crushed tomatoes and vegetable broth. Stir to combine.
- 5
Season the Ragù
Add the chopped basil, salt, and black pepper to the mixture. Simmer on low heat for 20 minutes, stirring occasionally, until the ragù thickens slightly.
Basil Oil Preparation
- 6
Blend the Basil Oil
In a blender, combine the fresh basil leaves, olive oil, and a pinch of salt. Blend until smooth. Adjust seasoning if necessary.
Assembly
- 7
Combine Pasta and Ragù
Add the cooked bucatini to the ragù sauce in the skillet. Toss to combine, adding reserved pasta cooking water as needed to loosen the sauce.
- 8
Serve the Dish
Plate the bucatini al ragù, and top each serving with a piece of fresh burrata. Drizzle with basil oil before serving.
