- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Take your tastebuds on a culinary tour with regional favourites, like this veal tortellini with rich beef mince sauce.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 celery stick, trimmed, finely chopped
- 100g sliced prosciutto, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon dried chilli flakes
- 350g beef mince
- 150g pork mince
- 125ml (1/2 cup) red wine
- 125ml (1/2 cup) Massel beef stock
- 80ml (1/3 cup) water
- 410g can tomato puree
- 2 dried bay leaves
- 625g pkt fresh veal tortellini
- Finely grated parmesan, to serve
- 1/4 cup fresh basil leaves, torn, to serve
Method
- Step 1Heat oil in a saucepan over medium heat. Cook the onion, carrot, celery, prosciutto, garlic and chilli, stirring occasionally, for 5 minutes or until vegetables are soft.
- Step 2Add beef and pork. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until browned. Add wine. Simmer for 3 minutes or until reduced by three-quarters.
- Step 3Add stock, water, tomato puree and bay leaves. Reduce heat to low. Simmer for 20 minutes or until the mixture thickens.
- Step 4Meanwhile, cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 5Divide the pasta among serving plates. Top with the bolognaise, parmesan and basil leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2852 kj
Energy
30g
Fat Total
10g
Saturated Fat
6g
Fibre
47g
Protein
125mg
Cholesterol
1280.46mg
Sodium
6g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
Originating in Bologna, this rich meaty sauce is indisputably one of Italy’s biggest culinary contributions to the world.
- Author: Cynthia Black & Liz Macri
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
