Pasta AL RAGÙ con BURRATA – alla The Lemon Kitchen
Preparation time
5 min
Cooking time
10 min
Dietary preference
Meat
Difficulty
Easy
Region
Servings
4
Jadis from The Lemon Kitchen has made a delicious recipe with the Bertolli Tradizionale pasta sauce and we would like to share it with you!
It is very easy and quick to make and you can of course vary it but the basis of a good ragù is always: tomato sauce, minced meat (or stew if you have more time to prepare it), onion (or garlic), carrot and celery.
In this case, we chose burrata to serve over it, but you can always vary with Parmigiano Reggiano should you prefer.
Find the original recipe at thelemonkitchen.nl.
In this recipe
Preparation
- Put a tall pan of water over medium-high heat, bring to the boil and add a teaspoon of salt.
- Chop a garlic clove and fry in a non-stick pan with a dash of Bertolli extra virgin olive oil. Stir the minced meat together with the carrot until the meat starts to colour, then also add the thinly sliced celery, halved cherry tomatoes and a bay leaf.
- When the water boils, add the pasta.
- Now pour in the Bertolli Tradizionale pasta sauce, stir briefly and leave to simmer on a medium heat to allow all the flavours to infuse.
- Taste the sauce and season with salt and/or pepper.
- Remove the tagliatelle from the water with a pair of pincers and add to the sauce. Stir briefly and serve in pasta plates.
- Divide the burrata among 4 plates, drizzle some more of your finest Bertolli Extra Vergin olive oil over it along with some fresh basil leaves. Buon apetito!
Ingredients
- 1 Bertolli Tradizionale – sugo per pasta bottle 690ml
- 4-500 g tagliatelle or Bertolli spaghetti
- 500 g Beef or Calfs mince
- 1 Stick of celery
- 1 Carrot
- 1 Clove of garlic
- 1-2 Balls of burrata
- 50 ml red wine (alcohol evaporates)
- 1 Bay leaf
- Salt & pepper
- 200 g Cherry tomatoes
- Dash of Bertolli Extra Vergin Olive Oil
View the nutritional value
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