Bolognese Tortelloni Ragù

Tortellini with meat sauce is one of the symbols of the cuisine of Emilia Romagna: the meat filling, and the inevitable mortadella sausage from Bologna, with cheese and egg contain within themselves the secret of stuffed pasta, little gems that today as then make each table a party

Ingredients for 4 people:

– 400 gr. tortellini
– 200 g lean ground beef
– 50 g of bacon
– 1/2 onion
– 1 small carrot
– 1/2 stalk of celery
– 2 tablespoons of tomato paste
– 1/2 glass of red wine
– Broth q.b.
– Extra virgin olive oil
– Salt, pepper

Preparation

Chop onion, carrot and celery, and apart from the bacon. Sauté it with a tablespoon of oil, and when the fat is melted and mixed well, add the chopped vegetables and as soon as it becomes soft, place brown the ground beef. Keep mixing so that the meat becomes a brown uniform, at this point add the wine and let it evaporate. Add the tomato paste dissolved in a little ‘hot broth, salt and pepper, reduce the heat and simmer with the lid on for about 2 hours. Occasionally wet with a little broth.
After cooking the tortellini in broth, drain and add to sauce, served piping hot and if you want with a bit of grated parmesan cheese.