If you’re searching for a hearty, comforting bowl of pasta that weaves together nostalgia and gourmet flair, look no further than Grandma’s Meat Sauce Pasta with Burrata. This dish marries a robust, slow-simmered meat sauce with perfectly cooked pasta, then crowns it all with dreamy clouds of creamy burrata—making each forkful a tribute to classic Italian comfort food and a celebration worthy of any modern table. Whether it’s for a cozy weeknight dinner or impressing friends at a gathering, this recipe captures all the warmth, love, and flavor of grandma’s kitchen with a decadent twist.
Ingredients You’ll Need
Every ingredient in Grandma’s Meat Sauce Pasta with Burrata plays a starring role—it’s all about coaxing big, bold flavors from pantry staples and fresh accents. These ingredients come together effortlessly, creating a sauce that’s both deeply savory and elegantly creamy, while finishing touches bring the dish to life with color and fragrance.
- Ground beef (or a mix of beef and pork): This rich, savory foundation gives the sauce its depth and classic flavor—feel free to blend meats for extra nuance.
- Olive oil: Adds subtle fruitiness and helps sauté the aromatics to glossy, golden perfection.
- Onion (finely chopped): Introduces sweet, mellow undertones that balance the acidity of the tomatoes.
- Garlic (minced): Packs aromatic punch and classic Italian flavor into every bite.
- Crushed tomatoes (28-ounce can): The soul of the sauce—choose good-quality for the brightest, most robust taste.
- Tomato paste: Intensifies color and adds a rich, concentrated tomato note that makes the sauce truly memorable.
- Dried oregano: Classic Italian herb that infuses earthy, slightly minty aroma throughout the sauce.
- Dried basil: Brings a sweet, herbaceous lift that pairs beautifully with tomato and cheese.
- Red pepper flakes (optional): For those who love a bit of gentle heat and complexity—adjust according to your taste.
- Salt: Essential for coaxing out every layer of flavor from both the sauce and pasta.
- Black pepper: Provides gentle warmth and depth without overpowering the other flavors.
- Sugar: Just a touch to mellow tomato acidity and balance savory notes for pure harmony.
- Whole milk: Adds luscious creaminess, softening the sauce and making each spoonful satisfyingly rich.
- Pasta (rigatoni or spaghetti): The perfect vehicle for soaking up every drop of sauce—choose your favorite shape for different textures.
- Burrata balls: These decadent, creamy cheese rounds melt beautifully and create a restaurant-worthy finish.
- Fresh basil leaves (for garnish): A fresh, vibrant pop of color and aroma that brightens the whole dish.
- Grated Parmesan cheese (optional): Adds salty, nutty richness—shower it on with abandon or let the burrata shine solo.
How to Make Grandma’s Meat Sauce Pasta with Burrata
Step 1: Sauté the Onion and Garlic
Heat your olive oil in a large skillet or saucepan over medium heat. Once it’s shimmering, toss in the chopped onion and let it soften for about five minutes. Stir occasionally until the onion is translucent and sweet, then add the minced garlic. Cook for just another minute or two to release that glorious garlicky aroma—don’t let it brown!
Step 2: Brown the Meat
Add your ground beef (or beef-pork blend) straight to the pan with the softened onions and garlic. Use your spoon to break up the meat and let it brown fully, stirring until no pink remains. If there’s excess fat, carefully drain it off to keep your sauce balanced and not greasy.
Step 3: Build Deep Flavor
Stir in the tomato paste and let it cook for one minute—you’ll notice it darken and smell extra savory, signaling that the flavors are concentrating beautifully. Then add the crushed tomatoes, oregano, basil, red pepper flakes (if you’re using), salt, black pepper, and sugar. Stir everything together and bring it to a gentle simmer.
Step 4: Simmer and Enrich the Sauce
Lower the heat and pour in the whole milk, giving your sauce a velvety, luxurious finish. Let the mixture bubble away softly for at least 20 to 30 minutes, stirring occasionally. This slow simmer gives Grandma’s Meat Sauce Pasta with Burrata its old-fashioned depth—feel free to let it go up to an hour if you have time for an even richer result.
Step 5: Cook the Pasta
While your sauce works its magic, bring a large pot of salted water to a boil. Drop in your pasta and cook until just al dente, so it still has some bite. Reserve a bit of pasta water if you want to adjust the sauce’s consistency later, then drain the pasta well.
Step 6: Toss, Top, and Serve
Pour the drained pasta into your sauce and toss until every piece is glistening and coated. Divide among bowls, then tear open the burrata balls and place generous chunks right on top, letting their creamy centers spill out. Scatter over fresh basil leaves and a shower of grated Parmesan if you’re feeling extra indulgent. That’s Grandma’s Meat Sauce Pasta with Burrata ready for its grand entrance at your table!
How to Serve Grandma’s Meat Sauce Pasta with Burrata
Garnishes
For a final, irresistible flourish, don’t be shy with the fresh basil leaves—they wake up the whole dish with their fragrance and color. A dusting of grated Parmesan is always welcome, adding a savory, nutty sparkle that contrasts beautifully with the creamy burrata. If you love a touch of heat, a pinch of extra red pepper flakes can be the crowning glory.
Side Dishes
Pairings make all the difference! Serve Grandma’s Meat Sauce Pasta with Burrata alongside a crisp green salad tossed with a zippy vinaigrette or some garlicky sautéed greens. Crusty bread is practically required for swooping up every drop of sauce and creamy cheese—no bite left behind!
Creative Ways to Present
For a dramatic table moment, serve each portion with the burrata ball whole and let guests tear it open themselves for that impressive, oozing effect. Or, try presenting the pasta family-style on a big platter, topped with torn burrata and sprinkled with ribboned basil—everyone can dig in and serve themselves a generous scoop.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, let the pasta cool fully before transferring it to an airtight container. Store in the refrigerator for up to three days. Keep any extra burrata separate to maintain its creamy texture, adding it just before reheating or serving.
Freezing
You can freeze the meat sauce itself beautifully, making Grandma’s Meat Sauce Pasta with Burrata a great make-ahead option. Cool the sauce completely, then transfer to freezer bags or containers for up to three months. Thaw it overnight in the refrigerator before reheating. While pasta and burrata don’t freeze well, the sauce will taste freshly simmered!
Reheating
Reheat the sauce gently on the stovetop, adding a splash of water or milk to loosen it as needed. If you’re refreshing the whole pasta dish, microwave in bursts or gently warm on the stove, then top with fresh burrata just before serving to restore that luscious creaminess.
FAQs
Can I make Grandma’s Meat Sauce Pasta with Burrata using ground turkey or a plant-based substitute?
Absolutely! Ground turkey, chicken, or your favorite plant-based meat crumbles swap in beautifully. Just adjust seasoning if needed as these proteins may be milder in flavor than classic beef or pork.
Why add milk to the sauce?
The splash of milk helps tenderize the meat, smooths out the tomato’s acidity, and leaves the sauce comforting and velvety. It’s a little Italian trick that takes Grandma’s Meat Sauce Pasta with Burrata to the next level of richness.
What’s the best pasta shape to use?
Rigatoni and spaghetti work wonderfully—rigatoni’s ridges hold onto every bit of saucy meat, while spaghetti creates those iconic swirls. Choose your favorite, or try penne, fettuccine, or even pappardelle for fun variety.
Can I simmer the sauce longer than 30 minutes?
Definitely! Letting the sauce bubble away for up to an hour deepens the flavors even more, just like grandma would. Just keep the heat low and stir now and then to prevent sticking.
How should I store burrata if I don’t use it all?
Burrata is best eaten fresh. If you have leftover cheese, keep it submerged in its liquid in an airtight container in the fridge, and try to enjoy it within a day or two for peak creaminess.
Final Thoughts
Bringing together cherished family tradition and a touch of indulgence, Grandma’s Meat Sauce Pasta with Burrata is a gift to whoever’s lucky enough to share your table. If you’re longing for the flavors of home with a restaurant-worthy twist, give this recipe a try—you’ll soon find it’s a new favorite you’ll crave again and again.
