Broccoli bolognese with burrata
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, sliced
- 500g Our Farm beef mince
- 1 tbs tomato paste
- 1 tsp chili flakes
- 1 x 400g can cherry tomatoes
- 1 bunch broccolini, roughly chopped
- 1 cup parsley leaves, finely chopped
- 500g dried casarecce pasta
- 1 ball of burrata cheese
Heat oil in a large saucepan over medium heat and cook onions for 8-9 minutes. Add garlic and cook for a further 2 minutes or until cooked. Add beef mince and cook, stirring, for 5-6 minutes, breaking up with a wooden spoon, until mince is browned all over.
Stir in tomato paste, chili flakes, cherry tomatoes and 1/2 cup (125ml) water and reduce heat to medium-low. Cook, stirring occasionally, for 15-20 minutes until thick and reduced.
In the last 10 minutes of cooking, stir through broccolini and parsley and season to taste.
Meanwhile, cook pasta according to packet instructions or until al dente.
Strain pasta and add to the sauce. Toss to combine and let it bubble together, then top with creamy burrata and serve immediately. Enjoy.