BARILLA THREE CHEESE TORTELLINI
WITH VEAL RAGU AND BASILICO SAUCE
A simple and delicious meal the whole family will love!
- Total Fat
- Total Carbohydrates
Ingredients for 4 people
- 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
- Sea salt and pepper, to taste
TO STARTIn a large pot, bring plenty of water to the boil, add rock salt. We recommend 7 grams per litre of water.
REHYDRATE THE PORCINIPlace 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.
MAKE THE SAUCEIn 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.
COOK THE PASTADrop 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.
SERVERemove from the heat, then add cheese and parsley, and stir through. Serve with a drizzle of olive oil.