Pasta Bolognese with Burrata and Tomatoes
Ingredients
- 1.5 kg mixed ground meat
- 3 carrots
- 3 small onions
- 2 celery stalks
- 1 bunch parsley
- 1/2 tomato paste
- 2-3 garlic cloves
- 30 g pine nuts
- 1 bottle of tomatoes and 1 can of tomatoes
- 2 bay leaves
- olive oil
- granulated broth
- salt and pepper
- 1 sprig rosemary
- thyme to taste
Preparation
Chop the carrots, onions, celery, and garlic.
Heat olive oil in a large pot over medium heat and sauté the chopped vegetables until softened.
Add the ground meat and cook until browned, breaking up any lumps.
Stir in the tomato paste and cook for a few minutes.
Add the tomatoes, granulated broth, bay leaves, rosemary, thyme, salt, and pepper.
Bring the mixture to a simmer and cook for at least one hour.
Cook pasta separately according to package instructions.
Serve the sauce over the pasta and top with burrata cheese and fresh tomatoes.
