Authentic Spaghetti Bolognese with Burrata

If you ask me, spaghetti bolognese is one of those dishes that never gets old.

This Italian-American classic gets a twist with creamy burrata cheese that melts right into the hearty meat sauce. The sauce simmers with a mix of beef and pork, tomatoes, and a splash of red wine for depth.

It’s cooked low and slow with bay leaves and Italian herbs until everything melds together. The burrata adds a rich, creamy finish that makes regular mozzarella seem boring.

It’s a comforting dinner that feels special enough for company but easy enough for a weeknight.

What Kind of Mince Should I Use?

This recipe calls for a combination of beef and pork mince, which is actually a classic choice for bolognese sauce. The beef gives you that rich, meaty flavor while the pork adds a bit of sweetness and helps keep the sauce moist. If you can only find one or the other at the store, don’t stress – you can use all beef or all pork and it’ll still taste great. I’d recommend going for mince that’s around 80-85% lean, as you want a little fat in there to give your sauce body and flavor. If your mince is too lean, your bolognese might end up a bit dry and less flavorful.

Options for Substitutions

This bolognese is pretty forgiving when it comes to swaps, so here are some options:

• Beef and pork mince: You can use all beef if you prefer, or try ground turkey or chicken for a lighter version. Just keep in mind that leaner meats might need a bit more olive oil to prevent drying out.
• Condensed tomato soup: If you don’t have condensed tomato soup, use an extra can of diced tomatoes or crushed tomatoes instead. You might want to add a pinch of sugar to balance the acidity.
• Italian herbs: A mix of dried basil, oregano, and thyme works great if you don’t have a pre-mixed Italian herb blend. Use about 2 teaspoons of basil and 1 teaspoon each of oregano and thyme.
• Burrata: Fresh mozzarella makes a good substitute if burrata isn’t available, though it won’t be quite as creamy. Regular ricotta or even a dollop of mascarpone can also work nicely on top.
• Spaghetti: Any long pasta like linguine, fettuccine, or bucatini works well here. You can also use penne or rigatoni if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bolognese is rushing the simmer time – that 45-60 minute low and slow cooking is what develops the deep, rich flavor, so resist the urge to crank up the heat or cut it short.

Another common error is not browning the meat properly in step 2, which means breaking it up into small crumbles and letting it actually brown instead of just turning gray, as this creates better texture and flavor.

Don’t forget to remove those bay leaves before serving (they’re not meant to be eaten), and make sure to save a cup of pasta water before draining your spaghetti – adding a splash helps the sauce cling to the noodles better.

Finally, wait until the very last second to tear open that burrata and place it on top, since the heat from the pasta will melt it into creamy perfection right at the table.

What to Serve With Spaghetti Bolognese?

A simple green salad with a light vinaigrette is my go-to side for spaghetti bolognese – the fresh, crisp lettuce balances out the rich, meaty sauce perfectly. Garlic bread is another classic option that’s hard to beat, especially when you use it to mop up any extra sauce left on your plate. If you want to add more veggies to the meal, roasted zucchini or sautéed green beans work really well alongside the pasta. For a fancier touch, try serving some bruschetta as a starter, or finish the meal with a light Italian dessert like panna cotta.

Storage Instructions

Store: The bolognese sauce keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. Store the cooked pasta separately if you can, and definitely keep that burrata in its original container until you’re ready to serve.

Freeze: The bolognese sauce is perfect for freezing! Let it cool completely, then portion it into freezer bags or containers and freeze for up to 3 months. I wouldn’t recommend freezing the cooked pasta or burrata though, as they don’t hold up well in the freezer.

Reheat: Warm up the sauce in a pot over medium heat, stirring occasionally until it’s heated through. You can also microwave it in 1-minute intervals, stirring in between. Cook fresh pasta or reheat your leftover pasta in boiling water for just a minute, then top with the warm sauce and fresh burrata right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 130-145 g
• Fat: 85-95 g
• Carbohydrates: 310-330 g

Ingredients

For the bolognese:

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for a robust flavor)
• 1 large onion
• 4 garlic cloves (freshly minced for best flavor)
• 2 tbsp italian herbs
• 1.2 lb mixed beef and pork mince (look for an 80/20 fat ratio for best texture and moisture)
• 6 oz tomato paste
• 14.1 oz tomato soup (I use Campbell’s for the perfect sweetness)
• 14.1 oz diced tomatoes
• 1 tsp sugar
• 1/4 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
• 4 bay leaves
• salt
• pepper

For the pasta:

• 16 oz spaghetti (boil in heavily salted water to season the noodles)

For the topping:

• 5.3 oz burrata (let sit at room temperature for 30 minutes to make it extra creamy and rich)

Step 1: Prepare Mise en Place and Start the Sauce Base

• 1 large onion, diced
• 4 garlic cloves, freshly minced
• 2 tbsp Italian herbs
• 6 oz tomato paste
• 14.1 oz tomato soup
• 14.1 oz diced tomatoes
• 1 tsp sugar
• 1/4 cup dry red wine
• 1.5 tbsp olive oil

Dice the onion and mince the garlic cloves fresh.

Measure out the Italian herbs, tomato paste, tomato soup, diced tomatoes, red wine, and sugar into separate containers for easy access.

This prep work ensures you won’t scramble when the meat starts cooking.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers slightly.

Step 2: Build the Aromatic Foundation

• diced onion from Step 1
• minced garlic from Step 1
• 2 tbsp Italian herbs

Add the diced onion to the hot oil and cook for about 4 minutes, stirring occasionally, until it becomes translucent and softens.

Add the minced garlic and Italian herbs, stirring constantly for about 2-3 minutes until fragrant.

This blooming of aromatics in oil releases their essential oils and creates the flavor backbone of your sauce.

I find that this technique makes the final sauce taste much more developed than if you rush through it.

Step 3: Brown the Meat and Deglaze

• aromatic mixture from Step 2
• 1.2 lb mixed beef and pork mince
• 1/4 cup dry red wine

Increase heat to medium-high and add the mixed beef and pork mince to the pot, breaking it up with a wooden spoon as it cooks.

Stir frequently for 3-4 minutes until the meat is no longer pink and begins to brown slightly—you’re looking for some color development, which adds depth to the sauce.

Pour in the red wine and scrape the bottom of the pot with your spoon to release any browned bits stuck to the surface (this is called deglazing and captures all that built-up flavor).

Step 4: Build the Tomato Sauce and Simmer

• browned meat mixture from Step 3
• 6 oz tomato paste
• 14.1 oz tomato soup
• 14.1 oz diced tomatoes
• 1 tsp sugar
• 4 bay leaves
• salt
• pepper

Stir in the tomato paste and cook for about 1 minute to caramelize it slightly, which deepens its flavor.

Add the tomato soup, diced tomatoes, sugar, and bay leaves, stirring well to combine.

Bring the sauce to a boil over medium-high heat, then reduce to low heat, partially cover the pot, and simmer gently for 45-60 minutes.

The longer simmer allows the flavors to meld and intensify, and the sauce will thicken slightly.

I like to stir it occasionally and taste it around the 45-minute mark—if the flavors feel muted, give it another 10-15 minutes.

Remove the bay leaves and season to taste with salt and pepper just before finishing.

Step 5: Cook the Spaghetti

• 16 oz spaghetti
• salt

While the sauce simmers (around the 30-minute mark), bring a large pot of heavily salted water to a rolling boil—the water should taste like the sea.

Add the spaghetti and cook according to package directions until al dente, stirring occasionally to prevent sticking.

Drain the pasta in a colander but do not rinse it; the starch on the noodles helps the sauce cling to them.

Reserve about 1/2 cup of the pasta cooking water in case you need to loosen the sauce when combining.

Step 6: Plate and Top with Burrata

• cooked spaghetti from Step 5
• Bolognese sauce from Step 4
• 5.3 oz burrata
• pepper
• fresh basil

Divide the cooked spaghetti among serving bowls or plates.

Ladle the Bolognese sauce generously over the pasta.

Gently place a piece of burrata (which should be at room temperature for maximum creaminess) on top of each portion.

Finish with a crack of fresh black pepper and a small handful of fresh basil if desired.

The warmth of the sauce will gently soften the burrata, creating a luxurious, creamy element that contrasts beautifully with the rich meat sauce.

Authentic Spaghetti Bolognese with Burrata

Delicious Authentic Spaghetti Bolognese with Burrata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4 servings

Calories 2700 kcal

Ingredients

  

For the bolognese

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for a robust flavor)
• 1 large onion
• 4 garlic cloves (freshly minced for best flavor)
• 2 tbsp italian herbs
• 1.2 lb mixed beef and pork mince (look for an 80/20 fat ratio for best texture and moisture)
• 6 oz tomato paste
• 14.1 oz tomato soup (I use Campbell's for the perfect sweetness)
• 14.1 oz diced tomatoes
• 1 tsp sugar
• 1/4 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
• 4 bay leaves
• salt
• pepper

For the pasta

• 16 oz spaghetti (boil in heavily salted water to season the noodles)

For the topping

• 5.3 oz burrata (let sit at room temperature for 30 minutes to make it extra creamy and rich)

Instructions

 

• Dice the onion and mince the garlic cloves fresh. Measure out the Italian herbs, tomato paste, tomato soup, diced tomatoes, red wine, and sugar into separate containers for easy access. This prep work ensures you won't scramble when the meat starts cooking. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers slightly.
• Add the diced onion to the hot oil and cook for about 4 minutes, stirring occasionally, until it becomes translucent and softens. Add the minced garlic and Italian herbs, stirring constantly for about 2-3 minutes until fragrant. This blooming of aromatics in oil releases their essential oils and creates the flavor backbone of your sauce. I find that this technique makes the final sauce taste much more developed than if you rush through it.
• Increase heat to medium-high and add the mixed beef and pork mince to the pot, breaking it up with a wooden spoon as it cooks. Stir frequently for 3-4 minutes until the meat is no longer pink and begins to brown slightly—you're looking for some color development, which adds depth to the sauce. Pour in the red wine and scrape the bottom of the pot with your spoon to release any browned bits stuck to the surface (this is called deglazing and captures all that built-up flavor).
• Stir in the tomato paste and cook for about 1 minute to caramelize it slightly, which deepens its flavor. Add the tomato soup, diced tomatoes, sugar, and bay leaves, stirring well to combine. Bring the sauce to a boil over medium-high heat, then reduce to low heat, partially cover the pot, and simmer gently for 45-60 minutes. The longer simmer allows the flavors to meld and intensify, and the sauce will thicken slightly. I like to stir it occasionally and taste it around the 45-minute mark—if the flavors feel muted, give it another 10-15 minutes. Remove the bay leaves and season to taste with salt and pepper just before finishing.
• While the sauce simmers (around the 30-minute mark), bring a large pot of heavily salted water to a rolling boil—the water should taste like the sea. Add the spaghetti and cook according to package directions until al dente, stirring occasionally to prevent sticking. Drain the pasta in a colander but do not rinse it; the starch on the noodles helps the sauce cling to them. Reserve about 1/2 cup of the pasta cooking water in case you need to loosen the sauce when combining.
• Divide the cooked spaghetti among serving bowls or plates. Ladle the Bolognese sauce generously over the pasta. Gently place a piece of burrata (which should be at room temperature for maximum creaminess) on top of each portion. Finish with a crack of fresh black pepper and a small handful of fresh basil if desired. The warmth of the sauce will gently soften the burrata, creating a luxurious, creamy element that contrasts beautifully with the rich meat sauce.