Bolognese, also known in Italy as Ragu alla Bolognese, originates from Bologna, a city in Northern Italy. Dating back to the late 18th Century this full bodied meat sauce has endured the test of time and remains a classic favourite.
Bolognese Tortellini with Roasted Red Pepper SauceYum
In a frying pan, try the beef mince until browned. In a large mixing bowl, combine meat mixture with egg, cheese, nutmeg, salt and pepper. Mix well. You can prepare the filling a day ahead and keep refrigerated.
On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon of beef mince mix into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a pan of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh
Add half of the grilled peppers and blend in a food processor.
Heat the oil in a large saucepan and cook the fennel, onion for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and blended peppers. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
Add the chopped basil and and remaining grilled peppers. Throw in the tortellini and toss well in the sauce and serve