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How to make Tortellini with veal, porcini ragu and basilico sauce

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

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.