Recipe by Rachael Ray
1 tbsp. olive oil
2 tbsp. butter
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. sweet Italian sausage, casings removed
Salt and finely ground black pepper
1 scant tsp. white pepper
1 carrot, peeled and grated or finely chopped
1 large shallot, finely chopped
2 tbsp. fresh sage, very thinly sliced
2 large cloves garlic, chopped
Freshly grated nutmeg (grate it while making one pass over the pan)
1 tbsp. tomato paste
1 cup white wine
2 cups passata or tomato puree
1 cup chicken stock
1 lb. (or 500 grams) pappardelle
1 cup freshly grated Parmigiano-Reggiano, plus more for topping
8 oz. Burrata cheese
A handful of fresh flat-leaf parsley, finely chopped, for topping
1. Bring a large pot of water to a boil for the pasta.
2. In a Dutch oven or deep skillet, heat the oil, one turn of the pan, over medium-high. Add the butter. When it foams, add the beef, veal, and sausage. Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes. Season with salt, finely ground black pepper, and the white pepper. Add the carrot, shallot, sage, garlic, and nutmeg. Cover and reduce heat to medium. Cook, stirring often, until the vegetables soften, about 10 minutes.
3. Add the tomato paste. Increase heat to medium-high. Cook, stirring often, until fragrant, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 4 minutes. Add the passata and stock. Reduce heat to medium. Cook the sauce at a low bubble until the pasta is ready.
4. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Scoop out 1/2 to 3/4 cup of the pasta cooking water, then drain the pasta. Mix the pasta and about 1 cup Parm into the sauce. Toss for 1 minute to coat the pasta; add cooking water as needed if the pasta is too dry.
5. Place the Burrata in a serving bowl. Top with the pasta, parsley, and more Parm. At the table, break open the Burrata and toss the pasta again to coat.