A go-to pasta recipe in any season, but burrata in the Summer time makes it that much better. I spent a week in Montreal this summer and burrata was on every menu. It's also for when you want pasta but also a salad. Enjoy.
1lb ground beef or bison
3-4 chorizo or Italian sausages, removed from casing
4 shallots, finely sliced
3-4 celery stalks, sliced lengthwise and chopped finely
3 medium carrots, finely sliced
4 tbsp red wine vinegar + 1 tbsp extra for arugula
1 sprig fresh rosemary, finely chopped
1 tsp fennel seeds
1 tsp EACH of dried oregano, thyme, parsley
2-3 bay leaves
1 can la San Marzano whole peeled tomatoes, pureed
handful of arugula
2-3 lemon wedges
salt and pepper
Preheat your oven to 350F
Saute ground beef and chorizo meat on medium-high heat in some of the olive oil until the liquid has come out and they start to brown. Remove from the pot with a slotted spoon and set aside, leaving oil and juices in the pot.
Add shallots, carrots, celery and carrots to the pan and stir to coat in remaining oil and juices until tender. Add red wine vinegar.
Add rosemary, fennel, herbs, salt and pepper, then add the meat back into the pot and stir everything together. Add the pureed tomatoes and bay leaves then bring to a boil and reduce to a simmer. Transfer to your oven and bake for about 50 minutes. Remove from the oven and let rest until the pasta is cooked.
Cook your pasta to al dente and strain. When you're ready to eat, add the pasta back to the pot and ladle some of the pasta sauce in to coat the noodles. Make sure it gets into the little nooks and crannies of the fusilli noodle.
In a separate bowl, toss the arugula with a little olive oil, 1 tbsp red wine vinegar, salt and pepper. Break open the burrata.
Add pasta to bowls, top with dressed arugula and top with some burrata.
Enjoy with good company.