Grandma’s Meat Sauce Pasta with Burrata Recipe
Few things evoke the pure comfort of a family kitchen quite like a bubbling pot of Grandma’s Meat Sauce Pasta with Burrata. Imagine a luscious, savory tomato sauce studded with ground beef, lovingly simmered and tossed with perfectly al dente pasta, and finally crowned with soft, creamy burrata and fresh basil. This dish is pure Italian-American soul food, striking just the right balance between hearty, rustic flavors and a touch of modern luxury thanks to that indulgent cheese topping. Whether you’re gathering around the table on a cozy weeknight or bringing everyone together for a special Sunday supper, this unforgettable meal truly brings generations together.
Ingredients You’ll Need
One of the true joys of Grandma’s Meat Sauce Pasta with Burrata is how it transforms simple pantry staples into something magical. Each ingredient brings its own secret note, whether it’s the warmth of sautéed onion or the creamy finish from burrata. Here’s what you’ll need and why each one is a star in this classic dish:
- Olive oil: The foundation for building flavor as you sauté your aromatics.
- Yellow onion (diced): Adds sweet depth and mellows out the acidity of the tomatoes.
- Garlic (minced): For an aromatic punch that makes the sauce irresistible.
- Ground beef: Provides hearty richness and turns a simple tomato sauce into a substantial meal.
- Salt: Essential for bringing out the flavors of both meat and sauce.
- Black pepper: Brings a touch of earthy sharpness to balance the richness.
- Dried oregano: Gives that classic Italian flavor we all crave in a comforting red sauce.
- Dried basil: Offers floral notes and tons of homey, herby aroma.
- Red pepper flakes (optional): For an optional hint of heat—totally adjustable to your tastes.
- Tomato paste: Deepens the tomato flavor and thickens the sauce beautifully.
- Crushed tomatoes (28-ounce can): The heart of the sauce, providing body and a tangy, rich base.
- Sugar: Just a little to mellow acidity and round out the sauce.
- Pasta (rigatoni, penne, or spaghetti): Choose your favorite; the sauce loves to cling to every nook.
- Fresh burrata cheese (2–3 balls): The dreamy, creamy topping that takes the whole dish over the top.
- Chopped fresh basil: A final sprinkle of freshness and color to finish.
How to Make Grandma’s Meat Sauce Pasta with Burrata
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet or Dutch oven over medium heat. When the oil shimmers, add the diced onion and cook gently for 3 to 4 minutes until soft and translucent, stirring so nothing browns too quickly. Once the onion is fragrant and sweet, stir in the minced garlic and let it sizzle for just about a minute. These simple steps set the flavor foundation for your whole sauce.
Step 2: Brown the Meat and Add the Herbs
Toss in the ground beef along with salt, pepper, dried oregano, dried basil, and, if you like things a little spicy, a pinch of red pepper flakes. Break up the meat with a wooden spoon as it cooks so you end up with tender little pieces throughout. Once the beef is nicely browned and no longer pink, you’ll start to smell the savory, herby magic in the air.
Step 3: Build the Tomato Sauce
Now, stir in the tomato paste and let it cook for about a minute. This helps intensify the tomato flavor and thickens the sauce. Pour in the crushed tomatoes and sprinkle in the sugar, which tames the acidity of the tomatoes and keeps your sauce rich and balanced. Reduce the heat and allow the sauce to gently simmer uncovered for 20–25 minutes, stirring occasionally as the flavors meld together and the sauce thickens.
Step 4: Cook the Pasta
While the sauce simmers, get a large pot of salted water boiling. Add your pasta—rigatoni, penne, or spaghetti all work beautifully—and cook according to the package directions until just al dente. Don’t forget to stir now and then so nothing sticks! Once perfect, drain the pasta and add it straight into the skillet with your bubbling meat sauce, tossing to coat every piece for ultimate flavor in each bite.
Step 5: Finish with Burrata and Basil
Divide the saucy pasta among your favorite serving bowls. Now comes the magic: place a ball (or hearty scoop) of fresh burrata on top of each serving. The creamy cheese will melt slightly into the hot pasta, making the whole dish feel so decadent. Scatter chopped fresh basil over the top so every bowl feels like a little garden. Serve Grandma’s Meat Sauce Pasta with Burrata immediately and watch the smiles appear.
How to Serve Grandma’s Meat Sauce Pasta with Burrata
Garnishes
There’s nothing quite like the final flourish that makes Grandma’s Meat Sauce Pasta with Burrata stand out on the table. I love a generous pinch of chopped fresh basil for a pop of color and fragrance. If you’d like, add a drizzle of good olive oil or a sprinkle of freshly cracked black pepper to finish. Sometimes a little grated Parmesan is welcome, but often the creamy burrata needs no extra help!
Side Dishes
This is a meal that shines all on its own, but you can absolutely round out the experience with a crisp, lemony arugula salad or a simple Caesar. Warm Italian bread or crunchy garlic toast is perfect for scooping up any leftover sauce. And for a special Sunday supper, consider a side of roasted vegetables or a platter of marinated olives to keep things festive.
Creative Ways to Present
Want to impress at a dinner party? Serve Grandma’s Meat Sauce Pasta with Burrata family-style in a big platter with the burrata balls nestled on top, letting everyone dig in and slice off their own creamy cheese. For a more elegant touch, try assembling the pasta in individual oven-safe dishes and broil for just a minute before topping with burrata, so the edges get a little crispy and golden.
Make Ahead and Storage
Storing Leftovers
Leftovers are a thing of beauty here. Simply transfer any extra pasta and sauce (without the burrata) into an airtight container and refrigerate for up to three days. Keep the burrata separate and add it fresh when you’re ready to serve again for best texture and flavor.
Freezing
If you’d like to freeze Grandma’s Meat Sauce Pasta with Burrata, the best approach is to freeze only the meat sauce portion. Portion it into freezer-friendly containers and keep it for up to three months. Thaw in the refrigerator before reheating. Pasta can lose some of its bite after freezing, so make new noodles and top with fresh burrata when serving.
Reheating
To reheat, warm the meat sauce gently in a skillet or saucepan over low heat, adding a splash of water or broth if it’s too thick. Cook fresh pasta and combine for the best results, then top with burrata just before serving to recreate that magical melty finish. If you must reheat assembled leftovers, microwave in short bursts and stir often to heat evenly.
FAQs
Can I use another cheese instead of burrata?
Absolutely. While burrata is the star here, fresh mozzarella or even a scoop of ricotta can provide a creamy finish if burrata isn’t available. The experience will be a little different, but still delicious!
Is this recipe gluten-free?
It certainly can be! Just use your favorite gluten-free pasta and follow all the other steps the same way. Everything else in Grandma’s Meat Sauce Pasta with Burrata is naturally gluten-free.
Can I add vegetables to the sauce?
You can sneak in extra veggies if you like. Finely chopped carrots, celery, or even bell peppers can be sautéed with the onion for more depth and a nutritional boost without losing the essence of Grandma’s classic.
What’s the best pasta shape to use?
It’s all about personal preference. Rigatoni and penne are fantastic because their shape helps trap the meaty sauce, but spaghetti works beautifully if you love long noodles. Truthfully, Grandma’s Meat Sauce Pasta with Burrata adapts to whichever pasta you have on hand!
Can I make the sauce ahead of time?
Yes, in fact, the flavors deepen and improve if you make the sauce a day in advance. Store it in the refrigerator and simply reheat while you cook your pasta for a quick and easy meal anytime.
Final Thoughts
There’s nothing more heartwarming than gathering friends and family for a meal, and Grandma’s Meat Sauce Pasta with Burrata is a dish that invites everyone to linger just a little longer at the table. I hope this recipe becomes as beloved in your kitchen as it is in mine—give it a try and experience true Italian-American coziness one bowl at a time!
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Grandma’s Meat Sauce Pasta with Burrata Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Savor the comforting flavors of Grandma’s Meat Sauce Pasta with Burrata, a delicious Italian-American dish that combines hearty meat sauce with creamy burrata cheese. This pasta dish is a perfect blend of savory and indulgent flavors, sure to please your taste buds.
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- ½ teaspoon sugar
For the Pasta:
- 12 ounces pasta (rigatoni, penne, or spaghetti)
For Serving:
- 2–3 balls fresh burrata cheese
- Chopped fresh basil for garnish
Instructions
- Prepare the Meat Sauce: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened. Stir in garlic, then add the ground beef, salt, pepper, oregano, basil, and red pepper flakes. Cook until browned. Stir in tomato paste and crushed tomatoes, then simmer for 20–25 minutes.
- Cook the Pasta: Cook pasta in salted water until al dente. Drain and toss with the meat sauce.
- Serve: Divide into bowls and top each portion with burrata cheese. Garnish with chopped basil and serve.
Notes
- For extra depth, simmer the sauce longer or add a splash of red wine.
- Burrata adds richness, so keep the pasta simple and hearty.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
