Bolognese with Burrata

• ¾ lb - pasta
• 5 slices - bacon
• ½ lb - ground beef
• ½ lb - ground sausage
• 2 tablespoons - butter
• 1 tbsp - olive oil
• 2  - carrots
• 2 sticks - celery
• ½  - onion
• 3 cloves - garlic
• 4 ounces - tomato paste
• ⅓ cup - red wine
• 24 ounces - tomato sauce
• ½ tsp - salt
• ¼ tsp - black pepper
• ½ tsp - garlic powder
• ½ tsp - onion powder
• ½ tsp - dried parsley
• ½ cup - heavy cream
• ¾ cup - grated Parmesan cheese
• 1 handful - fresh basil
• 1 ball - burrata
• ⅛  - Reserved pasta water

Instructions

1. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
2. In a large pan, cook chopped bacon over medium heat until crispy. Remove and set aside.
3. Add ground beef and sausage to the pan, season with salt and pepper, and cook until browned. Remove and set aside.
4. Remove excess grease from pan. Add butter and olive oil, then sauté diced carrots, celery, and onion with salt and pepper until soft.
5. Add minced garlic and cook until fragrant. Stir in tomato paste and cook until slightly darkened.
6. Deglaze with red wine, stir, and let simmer for a few minutes to cook off alcohol.
7. Add tomato sauce and season with garlic powder, onion powder, parsley, salt, and pepper. Simmer for 5–10 minutes.
8. Return cooked beef, sausage, and bacon to the sauce. Simmer on medium-low for 15–20 minutes.
9. Stir in heavy cream, Parmesan, and fresh basil.
10. Add cooked pasta and a splash of pasta water. Toss well and let cook together for 5 minutes.
11. Serve with additional Parmesan, basil, and a ball of burrata on top.