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Home Tortellini bolognese

Italian Pasta Comfort food Family Main course

Bolognese is a classic that never fails, but pair it with filled tortellini and you lift the dish to a whole new level. The sauce needs time to really develop, so start early. A good large pot with enough capacity is no luxury here, as the sauce can simmer gently without you having to stir constantly. Serve with freshly grated Parmesan and share this dish with the people you love.

x_ckl_recipe_markerTortellini bolognese Een rijke, langzaam gestoofde bolognesesaus over verse tortellini. Comfort food op zijn smakelijkst, klaar voor het hele gezin. How to make tortellini bolognese? Main course Italian 4 servings 15 min 65 min

Heat a splash of olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
Add the carrot and celery and cook for another 3 minutes until the vegetables begin to soften.
Add the minced beef and cook, stirring, breaking it up until crumbly and golden brown. Make sure there are no large lumps left.
Deglaze with the red wine and let it reduce for 2 minutes so the alcohol evaporates.
Add the diced tomatoes, tomato paste, bay leaf, oregano, salt and pepper. Stir everything well.
Turn the heat down, put the lid on the pot and let the sauce simmer for at least 45 minutes. Stir occasionally. The longer it simmers, the richer the flavour.
Cook the tortellini in a separate pot of salted water according to the package instructions, usually 3 to 4 minutes for fresh tortellini.
Remove the bay leaf from the sauce. Drain the tortellini and toss them directly into the bolognese sauce or serve the sauce on top.
Divide among deep plates, grate plenty of Parmesan over each and serve immediately.

Italian Pasta Comfort food Family Main course 500 g fresh tortellini (filled with cheese or meat) 400 g minced beef 1 onion, finely chopped 2 garlic cloves, finely chopped 1 carrot, finely chopped 2 stalks celery, finely chopped 400 g diced tomatoes (canned) 2 tbsp tomato paste 150 ml red wine 1 bay leaf 1 tsp dried oregano Olive oil Salt and pepper to taste Freshly grated Parmesan, to serve Large pot with lid Second pot for the tortellini Wooden spoon Parmesan grater Colander Grater grater Colander colander Cooking Pot cooking-pot Beka Cooking Pot Maestro Stainless Steel with lid ø 20 cm / 3.7 liters - suitable for all heat sources Beka Kookpan Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Gluten-free risotto with mushrooms and truffle oil foodies-glutenvrije-risotto-met-paddenstoelen-en-truffelolie Gluten-free potato gnocchi with sage-butter sauce and Parmesan foodies-glutenvrije-aardappelgnocchi-met-salie-botersaus-en-parmezaan Tortellini in creamy truffle sauce with pancetta and sage foodies-tortellini-in-romige-truffelsaus-met-pancetta-en-salie

Recipe

Tortellini bolognese

Een rijke, langzaam gestoofde bolognesesaus over verse tortellini. Comfort food op zijn smakelijkst, klaar voor het hele gezin.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	65 min

Equipment

Large pot with lid
Second pot for the tortellini
Wooden spoon
Parmesan grater
Colander

Ingredients

500 g fresh tortellini (filled with cheese or meat)
400 g minced beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
400 g diced tomatoes (canned)
2 tbsp tomato paste
150 ml red wine
1 bay leaf
1 tsp dried oregano
Olive oil
Salt and pepper to taste
Freshly grated Parmesan, to serve

How to make tortellini bolognese?

Heat a splash of olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
Add the carrot and celery and cook for another 3 minutes until the vegetables begin to soften.
Add the minced beef and cook, stirring, breaking it up until crumbly and golden brown. Make sure there are no large lumps left.
Deglaze with the red wine and let it reduce for 2 minutes so the alcohol evaporates.
Add the diced tomatoes, tomato paste, bay leaf, oregano, salt and pepper. Stir everything well.
Turn the heat down, put the lid on the pot and let the sauce simmer for at least 45 minutes. Stir occasionally. The longer it simmers, the richer the flavour.
Cook the tortellini in a separate pot of salted water according to the package instructions, usually 3 to 4 minutes for fresh tortellini.
Remove the bay leaf from the sauce. Drain the tortellini and toss them directly into the bolognese sauce or serve the sauce on top.
Divide among deep plates, grate plenty of Parmesan over each and serve immediately.

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The bolognese sauce is the star of this dish. Give it the time it deserves and you'll taste the difference. A pan with a well-fitting lid helps: the heat stays in, the sauce simmers evenly and you hardly have to watch it. Cooking like this is a pleasure, even while you wait.

Tortellini bolognese is a recipe that's easy to adapt. Make the sauce vegetarian with lentils or mushrooms, or add a pinch of chili pepper for some extra kick. The bolognese sauce is also great made a day ahead — it tastes even better the next day.

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