how to make quick Tortellini with veal, porcini ragu and basilico sauce

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tortellini with veal, porcini ragu and basilico sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tortellini with veal, porcini ragu and basilico sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tortellini with veal, porcini ragu and basilico sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 250g Barilla Cheese Tortellini
  • 1 jar Barilla Basilico Pasta Sauce
  • 1/2 onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 glass of red wine (good quality)
  • 300g veal, minced
  • 20g Italian Pancetta, thinly sliced
  • 20g Porcini mushrooms, dried
  • 50g Parmigiano Reggiano cheese, grated
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Method

  • Step 1
    In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  • Step 2
    In the meantime, soak dried Porcini mushrooms in water for 10 minutes, to rehydrate.
  • Step 3
    In a large fry pan, cook onion, garlic, carrot and celery in a little oil. Once golden, add pancetta and, after 2 to 3 minutes, add the meat and cook, making sure there are no lumps. Add salt and pepper, to taste.
  • Step 4
    Add wine and allow it to evaporate. Add mushrooms then add the Barilla Basilico sauce. Simmer for 5 minutes.
  • Step 5
    Drop the Barilla Cheese Tortellini into the water and stir. Cook according to the instructions on the pack.
  • Step 6
    Drain the pasta 2 minutes before the suggested time and gently toss with the sauce and 1/2 cup of the cooking water to allow the pasta to finish cooking in the pan.
  • Step 7
    Serve with a sprinkle of Parmigiano Reggiano.

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