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Ragu alla bolognaise with tortellini
Ragu alla bolognaise with tortellini
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Experience a delectable dish of veal tortellini with savory beef mince sauce.
Ingredients:
  • 1 small brown onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 100g sliced prosciutto, finely chopped
  • 1/2 tsp dried chilli flakes
  • 350g beef mince
  • 150g pork mince
  • 125ml (1/2 cup) red wine
  • 125ml (1/2 cup) beef stock
  • 80ml (1/3 cup) water
  • 410g can tomato puree
  • 2 dried bay leaves
  • 625g pkt fresh veal tortellini
  • Finely grated parmesan, to serve
  • 62.50 ml fresh basil leaves, torn, to serve
Instructions:
  • In a saucepan over medium heat, sauté onion, carrot, celery, prosciutto, garlic, and chili in oil, stirring occasionally, until vegetables are soft, about 5 minutes.
  • Combine the beef and pork in the pot. Cook while breaking it up with a wooden spoon for 4-5 minutes until nicely browned. Pour in the wine and let it simmer for 3 minutes until reduced by three-quarters.
  • Combine stock, water, tomato puree, and bay leaves in the pot. Lower the heat to a gentle simmer and cook for 20 minutes or until the mixture thickens.
  • Cook the pasta in a saucepan of salted boiling water until al dente according to the package instructions. Drain the pasta.
  • Serve the pasta on individual plates and generously garnish with the hearty bolognaise, grated Parmesan, and fresh basil leaves.

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