In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Sauté the Vegetables

Add the ground veal and ground pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Brown the Meat

Stir in the minced garlic and cook for another minute. Add the crushed tomatoes and red wine, then season with salt and pepper. Stir well to combine.

Add Garlic and Tomatoes

Reduce the heat to low, cover, and let the ragu simmer for at least 30 minutes, stirring occasionally.

Simmer the Ragu

Meanwhile, bring a large pot of salted water to a boil. Add the tortiglioni pasta and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.

Boil the Pasta

Add the drained pasta to the ragu sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Toss to combine.

Combine Pasta and Ragu

Serve the tortiglioni alla bolognese hot, garnished with fresh basil leaves and sprinkled with grated Grana Padano cheese.

Serve

Tortiglioni pasta

Ground veal

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery stalk, finely chopped

Garlic, minced

Canned crushed tomatoes

Red wine

Olive oil

Salt

Black pepper

Fresh basil leaves

Grana Padano cheese, grated

TORTIGLIONI ALLA BOLOGNESE

Make TORTIGLIONI ALLA BOLOGNESE Recipe in just 1h . veal & pork ragu, grana padano, basil

Tortiglioni Alla Bolognese Recipe

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