Tortellini à bolonhesa

Ingredientes

• 500 g fresh tortellini (filled with cheese or meat)
• 400 g minced beef
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, finely chopped
• 2 stalks celery, finely chopped
• 400 g diced tomatoes (canned)
• 2 tbsp tomato paste
• 150 ml red wine
• 1 bay leaf
• 1 tsp dried oregano
• Olive oil
• Salt and pepper to taste
• Freshly grated Parmesan, to serve

Modo de preparo

1. 1

   Heat a splash of olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.Add the carrot and celery and cook for another 3 minutes until the vegetables begin to soften.Add the minced beef and cook, stirring, breaking it up until crumbly and golden brown. Make sure there are no large lumps left.Deglaze with the red wine and let it reduce for 2 minutes so the alcohol evaporates.Add the diced tomatoes, tomato paste, bay leaf, oregano, salt and pepper. Stir everything well.Turn the heat down, put the lid on the pot and let the sauce simmer for at least 45 minutes. Stir occasionally. The longer it simmers, the richer the flavour.Cook the tortellini in a separate pot of salted water according to the package instructions, usually 3 to 4 minutes for fresh tortellini.Remove the bay leaf from the sauce. Drain the tortellini and toss them directly into the bolognese sauce or serve the sauce on top.Divide among deep plates, grate plenty of Parmesan over each and serve immediately.