Tortellini Bolognesi

Name: Tortellini Bolognesi
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams beef scraps; 454 grams beef tongue, cut into 4 or 5 pieces; 1 carrot, coarsely chopped; 1 rib celery rib, coarsely chopped; 2 kgs stewing hen, cut into 6 pieces; 1 egg, beaten; 4 eggs; 828 milliliters flour; 227 grams ground pork shoulder; 227 grams ground turkey; 227 grams ground veal; 227 grams mortadella, finely diced; 0 teaspoons nutmeg; 1 teaspoons extra-virgin olive oil; 2 Tbsps olive oil; 1 onion, coarsely chopped; 473 milliliters Parmigiano-Reggiano, grated; 227 grams prosciutto, finely diced; 12 servings Salt and pepper; 4 Tbsps sweet butter; 454 grams beef or veal bones; 9 liters cold water

Tortellini Bolognesi might be just the main course you are searching for. One serving contains 1016 calories, 68g of protein, and 67g of fat. This recipe serves 12. If you have beef scraps, ground turkey, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 4 hours and 50 minutes.

Instructions

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.

Ingredients you will need

Chicken Pieces

Carrot

Celery

Onion

Water

Beef

Soup

Equipment you will use

Cheesecloth

Sieve

Pot

Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

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.

Ingredients you will need

Pork Shoulder

Whole Turkey

Meat

Veal

Add the prosciutto and mortadella and cook for 5 minutes more.

Ingredients you will need

Mortadella

Prosciutto

Remove from heat and allow to cool.

Place in a food processor and mix to combine.

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Nutmeg

Egg

Pasta: Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Pasta

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Roll or shape as desired.

Ingredients you will need

Roll

Cut the prepared pasta dough into 3 equal portions. Using a pasta machine, roll out the pasta to the thinnest setting then cut the sheets into 2-inch squares.

Ingredients you will need

Pasta Dough

Pasta

Roll

Equipment you will use

Pasta Machine

Place 1 teaspoon of the tortellini filling in the center of each 2-inch square. Fold the opposite corners together to form a triangle and press the edges together firmly to seal. Bring the long points of the triangle together and join with firm finger pressure. Continue filling and shaping tortellini until all the pasta and filling are used. Set the tortellini on a sheet tray, covered with a clean, damp towel.

Ingredients you will need

Tortellini

Pasta

Bring the prepared brodo to a boil and season with salt and pepper. Drop the tortellini into the brodo and cook until tender, about 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Tortellini

Remove tortellini from the brodo with a slotted spoon, and divide among 10 to 12 heated pasta bowls. Spoon some of the brodo into each bowl and serve immediately, topped with freshly grated Parmigiano-Reggiano.

Ingredients you will need

Parmigiano Reggiano

Tortellini

Pasta

Equipment you will use

Slotted Spoon