Tortellini Bolognese
(Tortellini col Ragu Bolognese)
Ingredients:
For the Bolognese Meat Sauce:
1 and 1/2 oz (40 grams) butter
2 tablespoons extra virgin olive oil
1 carrot, chopped
1 celery stick, chopped
1 onion, chopped
9 oz (250 grams) ground beef
1 tablespoon concentrated tomato puree
Salt and pepper
For the Tortellini:
1 pound fresh tortellini pasta
1/2 cup freshly grated Parmigiano cheese
Directions:
Prepare the Bolognese Sauce:
Heat the butter and olive oil in a small sauce pan and add the carrot, onion, celery, and ground beef.
Season with salt and pepper to taste.
Mix well and cook over a low heat for just a few minutes until the vegetables have softened and the beef starts to cook and turn brown.
Mix in the tomato puree with a little bit of water to dilute it and add to the sauce pan.
Cover and cook over a very low heat for 1 and 1/2 hours, adding a little hot water if the sauce appears to be turning dry.
Prepare the Tortellini:
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add tortellini.
Bring water back to a boil and cook tortellini uncovered until 'al dente'.
Drain tortellini and place in a warm deep dish or bowl.
Add 2 cups of the bolognese sauce and toss gently until mixed.
Serve immediately with Parmigiano cheese. Makes 5 to 6 servings.