Tortellini Alla Bolognese Recipe

On a clean surface, mound the flour and make a well in the center. Crack in the eggs, add olive oil and salt.

Gradually incorporate the flour into the eggs using a fork, then knead the dough for 8–10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and rest for 30 minutes at room temperature.

In a skillet over medium heat, cook ground pork and beef until browned. Let cool slightly.

In a bowl, combine the cooked meat with grated Parmesan, nutmeg, salt, pepper, and egg. Mix thoroughly.

Roll out the dough into thin sheets. Cut into 2-inch squares or circles.

Place a small amount of filling in the center of each piece. Fold over to form a triangle or half-moon, seal edges, and then bring the corners together to shape into rings.

Heat olive oil in a large pan over medium heat. Add onion, carrot, and celery; sauté until softened.

Add ground beef and pork. Cook until browned.

Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and red wine. Season with salt and pepper.

Simmer uncovered for 30–40 minutes, stirring occasionally. Stir in milk at the end and cook for 5 more minutes.

Bring a large pot of salted water to a boil. Cook tortellini in batches for 3–4 minutes or until they float.

Toss cooked tortellini with the Bolognese sauce.

Serve hot, garnished with grated Parmesan and fresh basil if desired.