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Creamy Burrata Pasta with Spicy Wagyu Meat Sauce

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Servings: 6 people
Course: Main Course, Sauces and Dressings
Ingredients Method Notes

Ingredients
  

  • 1 lb Snake River Farms American Wagyu Gourmet Hamburger
  • 1 each can whole peeled tomatoes 28oz San Marzano Style
  • 2 Tbsp olive oil
  • 1 each sweet onion diced ½” pieces
  • 1 each sweet yellow bell pepper diced into ½” pieces
  • 5 each cremini mushrooms sliced
  • 1 Tbsp Meat Church Gourmet Garlic & Herb Seasoning *or alternatively see notes*
  • 1 Tbsp Trader Joe's Italian Bomba Sauce or Calabrian chilies to taste
  • 1 Tbsp Trader Joe's Italian Sofrito seasoning
  • 2 tsp sugar optional
  • 2 each fresh Bay leaves or 1 dried
  • 4 each sprigs fresh thyme leaves stems discarded
  • 3 each garlic cloves minced
  • 1 lb pasta cooked al dente (your favorite type: mafaldine, spaghetti, bucatini, etc.)
  • 1 cup pasta cooking water reserved
  • ¼ cup Fresh Italian parsley leaves chopped
  • 3 Tbsp Parmesan for garnish
  • 4 oz ball burrata cheese

Method
 

  1. In a large braiser or other large heavy bottom pot with a lid, heat the 2 Tbsp olive oil over medium-high heat.
  2. Add the onions, peppers and mushrooms and sauté the veggies until they just start to caramelize, 3-5 minutes.
  3. Add in the SRF Gourmet Hamburger and break it up with a wooden spoon.
  4. Season the beef and veggie mixture with the Meat Church Gourmet Garlic and Herb seasoning or alternative.
  5. Let the meat cook until the bottom starts to brown a bit before stirring.
  6. Reduce heat to medium and cook until the beef is almost fully cooked, stirring occasionally.
  7. Drain any excess fat, if desired.
  8. Stir in the Italian Bomba Sauce and Sofrito seasoning.
  9. Pour in the can of tomatoes, including the liquid and use a wooden spoon to break up the tomatoes. If desired, add the sugar.
  10. Add in the garlic, thyme, and bay leaves and stir.
  11. Cover and simmer on low for 20-25 minutes.
  12. While the sauce simmers, bring a large pot of water to a boil to cook the pasta.
  13. Cook the pasta in salted boiling water until al dente.
  14. Reserve at least 1 cup of the pasta cooking liquid for the sauce.
  15. Remove the bay leaves from the sauce and discard.
  16. Add the cooked pasta to the meat sauce, adding the reserved pasta water to thin the sauce as desired, and let simmer for 1-2 minutes.
  17. Stir in the parsley.
  18. Serve the pasta in bowls and garnish with bits of burrata, freshly grated parmesan, and additional parsley, if desired.

Notes

*Sub Gourmet Garlic & Herb for: 1 tsp dried basil, 1 tsp dried oregano, ½ tsp garlic powder, 1 tsp salt, ½ tsp pepper
Seasonings and Fermented Calabrian chilies can be easily substituted for what you can find or have on hand. A pinch of red pepper flakes will also work for adding some heat.
This recipe was written using things in my pantry. If feeding a family, you can omit the chilies and use the TJ’s Italian Bomba Sauce as a garnish for those who like it spicy.