Creamy Three Meat Ragu with Pappardelle & Burrata

Happy Christmas! Happy holidays! Happy New Year!

Man what a year! And man am I ready to say goodbye to it and welcome in 2021!

But before we happily wave goodbye to 2020, let’s focus on the fun food we can enjoy while kicking 2020 into 2021.

Of course the state of California is closed down for any kind of dining other than take out. This posed a bit of a problem for Paul and me because we have a tradition of going out for Christmas Eve dinner with our dear friends, Tess and Willie.

Well, screw that! Since going out isn’t gonna happen, let’s stay in!

Paul and I volunteered to host the holiday traditional dinner at our house. I love hosting dinners for my friends and family. It’s my way of sharing my great love and appreciation for them.

So as I sang along with Bing Crosby, Julie Andrews, Frank Sinatra, and a plethora of other throwback greats as they crooned the amazing old school holiday carols that I adore, Paul and I chopped, sautéed, stirred, and pretty much played in the kitchen making this dish.

Now y’all know I can be a lazy cook but all the chopping of vegetables is totally worth it. This decadent, crazy delicious, ridiculously rich pasta will please even your biggest skeptics. I have only made this twice… once for Halloween and once for Christmas Eve. It really is a recipe that is so special that I only serve it for special occasions. Also, a little goes a long way.

Notes: I don’t cook with or eat veal so I just took the veal out and used 3/4 pounds of both ground beef and sweet Italian sausage. I also have know idea what white pepper is so I skipped that part. Finally, I only have ground nutmeg so I just used a pinch of that. Enjoy!

Creamy Three Meat Ragu with Pappardelle & Burrata (recipe care of

INGREDIENTS: 1 tablespoon olive oil, 2 tablespoons butter, ½ pound ground beef, ½ pound ground veal, ½ pound sweet Italian sausage (casings removed), salt and finely ground black pepper, 1 scant teaspoon white pepper, 1 carrot (peeled and grated or finely chopped), 1 large shallot (finely chopped), 2 tablespoons fresh sage (very thinly sliced), 2 large garlic cloves (chopped), finely grated nutmeg (grate it while making one pass over the pan), 1 tablespoon tomato paste, 1 cup white wine, 2 cups passata (or tomato puree), 1 cup chicken stock, 1 pound pappardelle (or 500 grams), 1 cup freshly grated Parmigiano-Reggiano (plus more for topping), 8 ounces Burrata cheese, a handful fresh flat-leaf parsley finely chopped (for topping)

DIRECTIONS: Bring a large pot of water to a boil for the pasta. In a Dutch oven or deep skillet, heat the oil, one turn of the pan, 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 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. Cook the sauce at a low bubble until the pasta is ready. 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 if the pasta is too dry. 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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