Classic Bolognese with Burrata by Jack Munn

Ingredients

• 500g Beef mince (or a mix of beef, pork, and veal)
• 2 tbsp Olive oil
• 1 Large onion, finely diced
• 2 Celery stalks, finely diced
• 2 Carrots, finely diced (cut slightly larger if preferred for texture)
• 3-4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 200ml Dry red wine (such as Merlot or Chianti)
• 700g Tomato passata (strained tomatoes)
• 1 cup Beef or vegetable stock (if needed)
• To taste Salt
• To taste Black pepper
• 400g Pasta of your choice (e.g., tagliatelle, pappardelle)
• 1-2 balls Fresh burrata, for serving
• Freshly grated Parmesan cheese, for serving (optional)
• Fresh Basil or parsley, chopped, for garnish (optional)

Instructions

1. Prepare the sofrito: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion and celery. Cook for 8-10 minutes, stirring occasionally, until softened, translucent, and slightly sweet.
2. Add carrots and garlic: Stir in the finely diced carrots and cook for another 5 minutes, allowing them to soften slightly. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
3. Brown the tomato paste: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and caramelizes. This enhances its flavor.
4. Brown the mince: Add the beef mince to the pot, breaking it up with a spoon. Cook over medium-high heat for 8-10 minutes until deeply browned and no pink remains. Drain any excess fat if necessary.
5. Deglaze with wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a simmer and cook for 5-7 minutes until the alcohol has cooked off and the liquid has reduced by about half.
6. Add passata and simmer: Stir in the tomato passata, season generously with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and cook for at least 1.5 to 2 hours, or even longer, stirring occasionally.
7. Develop the sauce: The sauce should be bubbling gently. Stir every 20-30 minutes, adding a splash of beef or vegetable stock if it thickens too much. The longer it simmers, the more the flavors will meld and deepen. Taste and adjust seasoning as it cooks.
8. Cook the pasta: About 15 minutes before the bolognese is ready, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente.
9. Combine and serve: Drain the pasta, reserving a little pasta water. Add the cooked pasta directly to the bolognese sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
10. Plate and garnish: Serve the pasta and bolognese immediately in warm bowls. Top each serving with a generous portion of fresh burrata, torn gently, and a sprinkle of fresh Parmesan cheese and chopped basil or parsley, if desired.