Pasta with Meat Sauce and Burrata

Slippery noodles, smothered in a hearty/savory meat sauce, and then topped with creamy balls of burrata and crushed red pepper flakes. As you cut into the mozzarella pouches, the silky cream and curds of cheese ooze into the already fabulous sauce. This is one show-stopping, incredible meal. Oh, and did I mention that's it's EASY?

Yes. EASY. You can make a quick, Bolognese-style meat sauce with pantry staples. And, as the sauce simmers, the pasta boils. Copasetic. Everything comes together at the same time. No matter what pasta shape you choose ('cause the sauce can simmer, and simmer, and simmer... until you're ready).

And... About the pasta: I chose bucatini, a super cool, robust, spaghetti-like pasta with a hole running through the center. Like hollow spaghetti. It's thick and hearty, so it works well with copious amounts of meat sauce and a big ball of burrata.

About the burrata: Although it looks similar, and is sold with the mozzarella, burrata is not mozzarella. It's its own, very special type of Italian cheese. Burrata has a solid outer curd made from fresh mozzarella (either from cow or water buffalo milk), formed into a hollow pouch and filled with soft, stringy curd and fresh cream. The exterior is chewy, like fresh mozzarella, and the filling is milky, buttery and rich. One of life's most amazing culinary adventures. Burrata can be a little pricy (when it's not on sale), so I've given you the option of using 2 or 4 balls. The recipe serves 4, so you can choose whether folks get their own burrata, or they split one. It's a decent amount of cheese, so one burrata for 2 people is really plenty. We just eat more than most people... 

Pasta with Meat Sauce and Burrata

1 tablespoon olive oil
1/4 cup minced onion
2 cloves garlic, minced
1/2 pound lean ground beef
2 cups tomato sauce, from a carton or can
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
1 pound pasta of choice, I chose bucatini
2-4 balls burrata cheese (either 1 per person, or 1/2 per person, depending on your preference), room temperature (they ooze better at room temperature)
Crushed red pepper flakes for serving

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until soft. Add the beef and cook until browned and cooked through, breaking up the meat as it cooks. Add the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the tomato sauce and bring to a simmer. Reduce the heat to low, partially cover, and simmer for 15 minutes. Season to taste with salt and pepper.
Meanwhile, cook the pasta according to the package directions.
Drain the pasta and transfer it to individual plates. Top with the meat sauce. Top the meat sauce with the balls of burrata and sprinkle the red pepper flakes over top.
Serves 4