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Tortellini with Bolognese Sauce: Tortellini alla Ragu Bolognesi (Mario Batali) Recipe

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Tortellini with Bolognese Sauce: Tortellini alla Ragu Bolognesi (Mario Batali)
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Ingredients
40
Count
Nutrition
5368
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot. While the tortellini are cooking, slowly heat the Bolognesi sauce. Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the Bolognesi sauce onto the warm tortellini, and top with grated Parmigiano.
  2. Pasta:
  3. Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool. Place in a food processor and mix to combine. Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.
  4. Pasta: Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs and oil. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
  5. Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
  6. Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
  7. With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.
  8. Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate. Reserve for later assembly.
  9. Yield: 1 1/4 pounds
  10. Bolognese Sauce ( Ragu Bolognese):
  11. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
  12. Yield: 6 1/2 cups, about 10 to 12 servings
  13. Brodo:
  14. Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5367.94 Kcal (22474 kJ)
Calories from fat 3155.09 Kcal
% Daily Value*
Total Fat 350.57g 539%
Cholesterol 1240.62mg 414%
Sodium 6603.84mg 275%
Potassium 3158.35mg 67%
Total Carbs 243.42g 81%
Sugars 9.38g 38%
Dietary Fiber 22.02g 88%
Protein 191.66g 383%
Vitamin C 15.8mg 26%
Vitamin A 0.5mg 17%
Iron 20.8mg 116%
Calcium 1074.3mg 107%
Amount Per 100 g
Calories 108.54 Kcal (454 kJ)
Calories from fat 63.8 Kcal
% Daily Value*
Total Fat 7.09g 539%
Cholesterol 25.09mg 414%
Sodium 133.53mg 275%
Potassium 63.86mg 67%
Total Carbs 4.92g 81%
Sugars 0.19g 38%
Dietary Fiber 0.45g 88%
Protein 3.88g 383%
Vitamin C 0.3mg 26%
Iron 0.4mg 116%
Calcium 21.7mg 107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 135.8
    Points
  • 132
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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