Mark Moriarty’s recipe for focaccia with Bolognese and stracciatella

Sat Nov 14 2026 - 04:51

Serves: 4

Course: Dinner

Cooking Time: 30 mins

Prep Time: 20 mins

Ingredients

• For the Bolognese:
• 3tbs vegetable oil
• 400g beef mince
• 50g bacon, diced
• 1 onion, diced
• 4 cloves garlic, finely sliced
• 2 carrots, grated
• 1tbs tomato paste
• 2 bay leaves
• 5 sprigs thyme
• 1 Parmesan rind
• 200ml red wine
• 400ml rich beef stock
• 1 tin chopped tomatoes
• Sea salt and black pepper
• 100g stracciatella di burrata, to finish
• Handful rocket, to finish

1. Place a large, nonstick pan on the heat and add the oil. Add the mince and brown it all over on a high heat. Then reduce the heat to medium and add the bacon, onion, garlic and grated carrot and cook for a further three to four minutes until it starts to soften.
2. Season with a touch of salt before adding the tomato paste, bay leaf, thyme and Parmesan rind. Cook this for two minutes before adding the liquids. Add the red wine and reduce by half before adding the beef stock and chopped tomatoes.
3. Cook this over a medium heat for 15-20 mins, stirring regularly so it doesn’t catch on the base. Finish by topping up the seasoning with salt and pepper and removing the Parmesan rind, thyme stalks and bay leaves. Then remove from the heat and allow to cool slightly before making the sandwich.
4. Cut the focaccia into rectangles, then slice them in half across the middle. Spoon some Bolognese on to the base, then top with some stracciatella cheese and fresh rocket leaves.

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.

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