Creamy Three-Meat
Ragu with Burrata &
Pappardelle
SERVES 4
1 tbsp. olive oil
2 tbsp. butter
8 oz. ground beef
8 oz. ground veal
8 oz. sweet Italian
sausage, casings
removed
Kosher salt and black
pepper
1 scant tsp. white
pepper
1 carrot, coarsely grated
or finely chopped
1 large shallot, finely
chopped
2 tbsp. fresh sage, ver y
thinly sliced
2 large cloves garlic,
chopped
Freshly grated nutmeg
1 tbsp. tomato paste
1 cup white wine
2 cups passata
(uncooked tomato
puree) 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 f lat-
leaf parsley, finely
chopped, for topping
■Bring a large pot of water
to a boil for the pasta.
■In a Dutch oven or deep
skillet, heat the olive oil over
medium-high. Add the
butter. When it foams, add
the beef, veal, and sausage.
Cook, stirring often and
breaking up the meat with
a spoon, until lightly
browned, about 5 minutes.
Season with salt, black
pepper, and white pepper.
Add the carrot, shallot, sage,
garlic, and nutmeg (grate
nutmeg while making one
pass over the pan). Cover
and reduce heat to medium.
Cook, stirring often, until
the vegetables soften, about
10 minutes.
■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. Simmer the sauce
until the pasta is ready.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
half to three-fourths of a
mug of the pasta cooking
water; drain the pasta.
Add the pasta and 1 cup
Parmigiano-Reggiano to the
sauce; toss for 1 minute to
coat the pasta. Add reserved
cooking water as needed if
the pasta is too dry.
■Place the Burrata in a
serving bowl. Top with the
pasta, parsley, and more
Parmigiano-Reggiano. At
the table, break open the
Burrata and toss the pasta
again to coat.