Tortelloni Bolognese Soup

Today is raceday in Bahrain. 8 hours watching television. I stood at that racetrack in October 2023.

Cooking needs to be planned ahead. A long cooking Bolognese is a good dish for a day like this. It is a lot of prepwork to do, but it worth it for a great taste. When everything is cooking, 90 minutes can be used for a lot of other things.

The tortelloni are from a package of fresh spinach and cheese filled pasta. They only need 3 minutes in the soup and are ready to eat. Some fresh basil and just grated Parmesan finished the dish.

Recipe:

400 g lean mixed ground meat (pork/beef)

2 tbsp olive oil

1 Roscoe onion, 3 celery stalks, 3 carrots (soffritto)

4 garlic cloves

1 red bell pepper

200 g tomatoes

1 red chili

2 tbsp tomato paste

2 tbsp Noilly Prat

200 g homemade defrosted tomato sauce

750 ml homemade meat stock

Salt, pepper

Fresh oregano, majoram, thyme, rosemary, bay leaves

400 g fresh tortelloni (spinach-cheese)

Fresh basil

Parmesan

Start the meat in hot oil, season with salt and pepper. The soffritto follows the moment the meat is completely brown. Add tomato paste and stir well. Deglaze with Noilly Prat.

Tomato sauce, meat stock and all the stalks with the herbs are next. 

Last the tomatoes and the red bell pepper goes in. Bring to a boil, cover and reduce the heat and cook for 90 min. 

The last 5 min, put the tortelloni in and bring back to heat and cook them until ready.

Put basil in and serve and sprinkle with cheese.