Ragù Tortellini (Authentic Italian Recipe)
Classic ragù tortellini combines meat-filled pasta with a rich, slow-cooked Italian meat sauce for the ultimate comforting Italian meal.
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Large pot for boiling pasta
- Colander
- Grater for cheese
Ingredients
- 400 g 14 oz fresh meat tortellini
- 2 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 350 g 12 oz ground beef
- 300 ml 10 fl oz tomato passata or crushed tomatoes
- 2 tbsp tomato paste
- 1 Parmigiano Reggiano rind optional
- Salt and freshly ground black pepper to taste
- 1 bay leaf
- 50 ml scant ¼ cup milk (optional, for richness)
- 50 g ½ cup freshly grated Parmigiano Reggiano, for serving
Instructions
Make the Ragù:
- Heat olive oil in a large, heavy saucepan over medium heat.
- Add onion, carrot, and celery. Sauté until soft and fragrant, about 5 minutes.
- Add ground beef. Cook, stirring to break up meat, until browned.
- Stir in tomato paste and cook for 2 minutes.
- Add tomato passata, bay leaf, and Parmigiano rind (if using). Season with salt and pepper.
- Lower heat and simmer uncovered for 1.5 hours, stirring occasionally. Add milk halfway through for extra silkiness if desired.
- Remove bay leaf and cheese rind. Adjust seasoning if needed.
Cook the Tortellini:
- Bring a large pot of salted water to a boil.
- Add tortellini and cook according to package directions until just tender (usually 2–3 minutes for fresh pasta).
- Drain well.
Combine and Serve:
- Toss hot tortellini with the ragù sauce in a large bowl.
- Serve immediately, topped with freshly grated Parmigiano Reggiano.
Notes
For the most authentic result, use high-quality, fresh tortellini from a local Italian market.
Sauce and tortellini can be made ahead and stored separately; combine just before serving.
Leftover ragù is excellent with other pastas or for freezing.