Michelle and I have been planning to cook a pack of tortellini we bought at Santi’s a few weeks back. Tonight, we finally cooked it and topped it with ragu based on Mario Batali’s recipe.
1 pack tortellini
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
¼ kilo pork, ground
¼ kilo beef, ground
1 can pureed tomato
1 can peeled tomato
1 cup red wine
1 cup milk
salt and ground black pepper
cheese, for grating
In pot, boil water. Once boiling, add tortellini and let cook for 10 minutes or so. Drain and put in a plate.
In a pan, heat the olive oil and butter over medium heat. Add the carrots, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef and pork over high heat, stirring to keep the meat from sticking together until browned. Add the tomato, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
Pour sauce over tortellini and top with grated cheese.