Creamy Three-Meat Ragu with Burrata and Pappardelle

(from castro15’s recipe box)

Categories: Pasta


  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1/2 lb. ground beef
  • 1/2 lb. ground veal
  • 1/2 lb. sweet Italian sausage, casings removed
  • Salt and black pepper
  • 1 scant tsp white pepper
  • 1 carrot, peeled and grated or finely chopped
  • 1 large shallot, finely chopped
  • 2 tbsp. fresh sage, very thinly sliced
  • 2 large garlic cloves, chopped
  • Freshly grated nutmeg
  • 1 tbsp. tomato paste
  • 1 cup white wine
  • 2 cups passata or tomato puree
  • 1 cup chicken stock
  • 1 lb. pappardelle
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for topping
  • 8 oz. Burrata cheese
  • A handful of fresh parsley, finely chopped, for topping


  1. Bring a large pot of water to a boil for the pasta.

  2. In a Dutch oven, heat the oil 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 veggies 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 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.

  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.

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