Recipe information
veal & pork ragu, grana padano, basil
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Pasta
Ragu
Cooking the Ragu
1. Sauté the Vegetables
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.
2. Brown the Meat
Add the ground veal and ground pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
3. Add Garlic and Tomatoes
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.
4. Simmer the Ragu
Reduce the heat to low, cover, and let the ragu simmer for at least 30 minutes, stirring occasionally.
Cooking the Pasta
1. Boil the Pasta
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.
2. Combine Pasta and Ragu
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.
3. Serve
Serve the tortiglioni alla bolognese hot, garnished with fresh basil leaves and sprinkled with grated Grana Padano cheese.