Creamy Burrata Bolognese with Crispy Garlic Breadcrumbs

This classic Bolognese recipe is elevated with the addition of fresh, luscious burrata, which adds a creamy tanginess to every bite. The key lies in the slow, steady process: browning and reducing the ingredients over medium heat in the Round Dutch Oven—which ensures depth of flavor and even cooking—before lowering to simmer to let it bubble away for a few hours, allowing the flavors to meld beautifully. The result? A perfectly balanced, velvety Bolognese that’s perfect for sharing at a big dinner with friends and family.

2 tablespoons olive oil

4 tablespoons unsalted butter

1 medium carrot, peeled

1 large yellow onion, peeled

1 rib celery

8 cloves garlic

1 pound ground beef

1 pound sweet Italian pork sausage

3 tablespoons tomato paste (preferably double-contrate)

4 cups whole milk

2 cups dry red wine, such as Chianti

56 oz. canned whole peeled tomatoes

2 cups chicken broth

2 sprigs fresh thyme

½ cup Panko breadcrumbs

8 oz. burrata (preferably 2 4-oz. pieces)

2 pounds cooked pasta

Kosher salt and pepper

Heat olive oil and unsalted butter over medium heat in a 5.5 qt. Dutch oven. Add carrot, onions, celery, and 7 cloves of garlic to a food processor and process until finely chopped. If you don’t have a food processor, you can finely dice with a knife.

When butter is melted and beginning to sizzle, add the vegetable mixture and season with Kosher salt and pepper. Sauté the mixture until it is significantly reduced and begins to brown, about 15 minutes.

Stir in the ground beef and sweet Italian sausage. Break up the meat with a wooden spoon and cook, stirring occasionally, until the liquid has evaporated and the meat starts to brown, about 15 minutes more. Season again with Kosher salt and pepper.

Stir in tomato paste and cook, stirring frequently, for 2 minutes, until the mixture is a dark red color. Add 2 cups of milk and cook, stirring occasionally, until most of the milk has evaporated, about 15 minutes.

Add 2 cups of red wine and cook, stirring occasionally, until most of the wine has evaporated, about 15 minutes more.

Use kitchen shears to cut up the tomatoes in the can, then add to the pot with the remaining 2 cups of milk and the chicken broth. Bring the mixture to a boil, then add thyme and reduce to a simmer, cooking uncovered for 3 hours. The sauce will reduce and thicken. Taste and season with more Kosher salt and pepper, as needed.

Meanwhile, prepare the garlic breadcrumbs. Add 1/2 cup of breadcrumbs with the remaining 2 tablespoons of olive oil to a skillet. Grate in the remaining clove of garlic and cook over medium heat, stirring constantly until toasted, about 4 minutes. Season with Kosher salt and pepper. Remove from the pan and reserve for garnishing.

When you are ready to serve, toss the sauce with cooked pasta. Using kitchen shears, cut the fresh burrata into pieces and stir into the pasta and sauce. Top each bowl with the garlic breadcrumbs.