This tortellini filled with a rich, slow cooked, flavoursome ragù are perfect for wintery days and nights and they make a fun activity for a rainy weekend too!
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 large carrot, finely chopped
- 500g beef mince
- 1 tsp fresh rosemary, finely chopped
- Extra Virgin Olive oil
- Salt and pepper
- 1 tbsp tomato puree
- 100ml red wine
- 2 x 400g plum tomatoes / finely chopped tinned tomatoes
- Add 3 tbsps of olive oil your pan, ensure it covers the base, if it doesn’t add some more.
- Add the finely chopped onion, celery and carrot to the olive oil and cook on a low heat. Add a pinch of salt, stir and then put the lid loosely on to allow the soffritto (the mix of onion, celery and carrot) to cook. Stir occasionally and ensure it doesn’t stick to the bottom or burn. Cook for about ten minutes until it is soft but not burnt.
- Add the rosemary and the mince and season with pepper and stir, increase the heat a little and allow the meat to brown.
- Stir in the tbsp of tomato puree.
- Then add the wine and on a medium heat, allow this to simmer with the meat.
- Then add the tomatoes, I like to use one tin of plum tomatoes and one tin of finely chopped tomatoes but use what you have
- Now allow the ragù to simmer on a low heat for at least an hour and a half. If it looks a little dry at any point add a splash of water. The ideal here is to cook slowly and for a long time to really allow the flavours to come together.
- If you have a leftover parmesan rind I suggest adding towards the end when the sauce is looking a nice rich, thick consistency.
You want the sauce to be a nice thick consistency as you don’t want it to watery, as it won’t work when you fill the pasta. However, the key is you have to put the ragù into the fridge to allow to cool before filling your pasta. Ideally leave to cool over night, or at least three hours before filling the pasta.
This ragù will make more than enough to fill countless tortellini, I suggest you use what you need for your tortellini and freeze the remaining ragù for another day.
For the pasta (for two people)
- 200g pasta flour
- 2 eggs
Ratio of 1 egg to 100g flour per person
- Create a well in in the flour on your wooden board
- Crack the eggs into the middle
- Lightly whisk the egg in the middle slowly combining the flour until it starts to form a sticky dough
- Then get your hands stuck in and bring it together. Knead lightly for 5-10 minutes until you have a springy dough
- Leave to rest for half an hour
When you’re ready roll, your pasta into thin sheets to about number 6 or 7 on your pasta machine
- Cut your dough into squares using a knife, or if you’re feeling confident you can use a pastry cutter but I recommend starting with straight edged squares initially. If this is the first time you’re making tortellini I would start with a larger square approximately 4 x 4cm (once you’re confident reduce to 3 x 3cm) add 1/2 teaspoon of filling into the middle.
- Then fold the pasta over the filling into a diamond.
- Slowly seal the pasta around the filling so you have a triangle.
- Then bring the two bottom points of the triangle together so they overlap and seal.
- Try to ensure you have no air trapped in the tortellini and that they are sealed. properly. If you need to, use a very small amount of water to seal them, too much and they will go sticky and be no use. Just wet your finger and run round the edge before sealing.
- Place the tortellini on a tea towel or pasta dryer while you prepare the others.
- When you’re ready add the pasta to boiling water, add a little salt, and cook the pasta for 2-3 minutes.
- There are many ways you can serve this pasta, either just with a drizzle of olive oil and some parmesan; a butter sauce perhaps with a little sage; or even with a white or tomato sauce. Take your pick and enjoy! I also like adding some breadcrumbs with finely chopped rosemary toasted in olive oil and adding as a finishing touch!