Tortellini Bolognese


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Why I Love This Recipe


Ingredients You'll Need

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves 6

1 packet (500g) prepared beef tortellini
250g finely minced lean beef
1 small carrot, chopped (about 1/2 cup)
1 medium onion, chopped (about 3/4 cup)
1 clove garlic, crushed
1 cup button mushrooms, sliced
1/2 cup dry red wine
1/2 cup salt reduced beef stock
1/4 cup non added salt tomato paste
1 tablespoon chopped oregano
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)


Directions

Preparation Time: 20 minutes


Cooking Time: 30 minutes


Serves 6


1 packet (500g) prepared beef tortellini


250g finely minced lean beef


1 small carrot, chopped (about 1/2 cup)


1 medium onion, chopped (about 3/4 cup)


1 clove garlic, crushed


1 cup button mushrooms, sliced


1/2 cup dry red wine


1/2 cup salt reduced beef stock


1/4 cup non added salt tomato paste


1 tablespoon chopped oregano


1/2 teaspoon black pepper


1/4 cup grated Parmesan cheese (optional)


1. Cook tortellini according to pack directions. Drain in a colander.


2. While tortellini according to pack directions. Drain in a colander.


2. While tortellini is cooking, cook beef over a medium high heat in a large, non stick frying pan, stirring frequently, until colour changes, about 5 minutes. Using a slotted spoon, transfer beef to a paper towel on a plate. Wipe out pan.


3. Spray frying pan with olive oil cooking spray. Add carrot, onion, and garlic; cook, stirring continuously, over a medium heat, until tener, about 5 minutes.


4. Return beef to pan, Add mushrooms, red wine, stock, tomato paste, oregano and pepper; bring to the boil. Simmer, covered, over a meidum-low heat for 20 minutes. Place tortellini in pasta serving bowls; spoon sauce over. Serve immediately, with Parmesan if liked.


FREEZER


Freeze the sauce and tortellini in separate rigid freezer containers, for up to 3 months.


COOK'S TIPS


Tortellini is a type of stuffed pasta. The pasta is shaped into a circle, then stuffed and folded in half. The ends are twisted to create tiny ring shapes.


Use finely minced 'Trim Lamb' or minced, lean skinless chicken as low fat substitutes for the beef. Do not overcook when browning in Step 2.


Recipe from Quick, Light & Delicious.


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