adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheese tortellini with veal, porcini ragu and basilico sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in Barilla's irresistible cheese tortellini recipe for the tastiest meal yet.
Ingredients:
  • 250g cheese tortellini
  • 1 jar basilico pasta sauce
  • 1/2 onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 glass of red wine (good quality)
  • 300g minced veal
  • 20g Italian pancetta, thinly sliced
  • 20g Porcini mushrooms, dried
  • 50g Parmigiano Reggiano cheese, grated
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • In a large saucepan, bring abundant water to a vigorous boil. Once boiling, sprinkle in rock salt at a ratio of 7g per liter of water.
  • Allow the dried Porcini mushrooms to soak in water for 10 minutes until they are rehydrated.
  • In a large fry pan, sauté onion, garlic, carrot, and celery in a splash of oil until golden. Stir in pancetta, then add the meat and cook until no lumps remain. Season with salt and pepper to taste.
  • Pour in the wine and let it simmer off. Stir in the mushrooms followed by the Barilla basilico sauce. Let everything simmer together for 5 minutes.
  • Add the Barilla cheese tortellini to the boiling water and gently stir. Cook as directed on the package.
  • Drain the pasta 2 minutes early and mix gently with the sauce and ½ cup of cooking water to finish cooking together in the pan.
  • Garnish with a generous dusting of Parmigiano Reggiano.

Similar Recipes