Meat tortellini with bolognaise sauce recipe
A classic Italian recipe, if ever we did see one. You'll need patience and good quality minced veal and pork to pull this one off.
You'll find Nino's recipe for fresh egg pasta dough here.
Ingredients
- 60 g butter
- 2 tbsp extra virgin olive oil
- 180 g minced (ground) veal
- 180 g minced (ground) pork
- 180 g cooked chicken flesh, minced (ground)
- 1 pinch fine sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 180 g minced (ground) prosciutto
- 180 g minced (ground) mortadella
- 100 ml dry white wine
- 1 pinch freshly grated nutmeg, to taste
- 150 g freshly grated Parmigiano Reggiano cheese, plus extra, to serve
- 1 free-range or organic egg
- 400 g fresh egg pasta dough
- 1 cup fine semolina, for dusting
- 500 g bolognaise sauce
- 2.1 oz butter
- 2 tbsp extra virgin olive oil
- 6.3 oz minced (ground) veal
- 6.3 oz minced (ground) pork
- 6.3 oz cooked chicken flesh, minced (ground)
- 1 pinch fine sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 6.3 oz minced (ground) prosciutto
- 6.3 oz minced (ground) mortadella
- 3.5 fl oz dry white wine
- 1 pinch freshly grated nutmeg, to taste
- 5.3 oz freshly grated Parmigiano Reggiano cheese, plus extra, to serve
- 1 free-range or organic egg
- 14.1 oz fresh egg pasta dough
- 1 cup fine semolina, for dusting
- 17.6 oz bolognaise sauce
- 2.1 oz butter
- 2 tbsp extra virgin olive oil
- 6.3 oz minced (ground) veal
- 6.3 oz minced (ground) pork
- 6.3 oz cooked chicken flesh, minced (ground)
- 1 pinch fine sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 6.3 oz minced (ground) prosciutto
- 6.3 oz minced (ground) mortadella
- 0.4 cup dry white wine
- 1 pinch freshly grated nutmeg, to taste
- 5.3 oz freshly grated Parmigiano Reggiano cheese, plus extra, to serve
- 1 free-range or organic egg
- 14.1 oz fresh egg pasta dough
- 1 cup fine semolina, for dusting
- 17.6 oz bolognaise sauce
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- In a large saucepan, melt the butter with the extra virgin olive oil over medium-high heat. Add the minced veal, pork and chicken flesh and sauté until brown. Season with the sea salt and black pepper.
- After about 10 minutes the meat will start to release its juices. At this point, add the prosciutto and mortadella and cook for a further 10 minutes or until the juices evaporate. Add the white wine to deglaze the pan and cook for a further 10 minutes or until the wine has completely evaporated. Set aside and allow to cool.
- When cooled, add the nutmeg, Parmigiano Reggiano cheese and egg, and season. Process the mixture in a food processor until all the ingredients are combined. You will only need half of the filling, so freeze the remainder for next time.
- To make the tortellini, roll the pasta dough into sheets of less than 1 mm (1/ 32 inch) thickness. Cut the pasta into squares of approximately 4.5 x 4.5 cm (1_ x 1_ inches). The size of the pasta square is a personal preference and can vary a great deal in Bologna and throughout Italy.
- Place ½ teaspoon measures of the filling in the centre of each of the pasta squares and fold the square into a triangle, making sure to press out any air. Press down on the edges so that the pasta completely seals the filling. This is quite a wet dough and pressing alone should bind the two sheets of pasta together. If it is a hot day and the pasta is drying quickly, use a pastry brush and brush a little water onto the edges of the squares before folding. This will help them stick together.
- Quickly fold down the top of the triangle and roll the other two edges of the triangle together (I use my little finger as a mould for this) to form what look like little hats. Dust lightly with the semolina and place on trays lined with non-stick baking paper until ready to use. They should be made as close to the eating time as possible, although they can be stored in an airtight container and frozen for later use.
- Heat the bolognaise sauce in a saucepan. Meanwhile, bring abundant salted water to the boil and cook the tortellini for 10 minutes or until they rise to the surface. Strain the tortellini, mix with the heated bolognaise sauce and serve with the extra Parmigiano Reggiano cheese, if desired.
Recipe taken from Pasta Artigiana, by Nino Zoccali
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