THREE CHEESE TORTELLINI WITH VEAL RAGU AND BASILICO SAUCE
THREE CHEESE TORTELLINI WITH VEAL RAGU AND BASILICO SAUCE
25 minutes total
A simple and delicious meal the whole family will love!
Ingredients
Serves 4
| 340g | Three Cheese Tortellini |
| 1 jar | Basilico sauce |
| ½ onion, finely chopped | |
| ½ carrot, finely chopped | |
| ½ celery stick, finely chopped | |
| 1 garlic clove | , crushed |
| 1 | glass of red wine |
| 300g | veal mince |
| 20g | Italian Pancetta, thinly sliced |
| 20g | dried Porcini mushrooms |
| 50g | Parmigiano Reggiano, grated |
| Extra Virgin Olive oil | |
| Rock salt, for pasta water | |
| To taste | Sea salt and pepper, to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a large pot, bring plenty of water to the boil, add rock salt. We recommend 7 grams per litre of water.
Step 2
Place dried Porcini mushrooms in a small bowl, cover with boiling water and leave for 5 minutes. Tip water, then replace water and leave for a further 5 minutes.
Step 3
In a large fry pan, gently cook guanciale with a drizzle of Extra Virgin Olive oil until golden. Add garlic, button and Porcini mushrooms to guanciale and continue cooking until the water has evaporated. Add the red wine and allow to evaporate, then add the Barilla Basilico sauce to the fry pan, bring to a simmer and cook for one minute.
Step 4
Drop the Tortellini into the boiling water, and cook according to the instructions on the pack. Drain the pasta two minutes before the suggested cooking time, saving half a cup of cooking water. Add Tortellini and cooking water to sauce and allow the pasta to finish cooking.
Step 5
Remove from the heat, then add cheese and parsley, and stir through. Serve with a drizzle of olive oil.
