Ingredients
- 1 Tbsp Olive Oil
- 1/2 Lb Ground Beef
- 1 Medium Onion (Finely Diced)
- 1 Medium Carrot
- 2 Stalks Celery
- 2 Cloves Garlic (Minced)
- 1 24oz Jar Passata (Tomato Puree)
- Salt and Freshly Ground Black Pepper
- 1 Lb Meat or Cheese Filled Tortellini (Cooked)
- 250 Grams Mascarpone Cheese
- 1/4 Cup Grated Parmesan Cheese
- 2 Cups Grated Mozzarella
- 1/4 Cup Grated Parmigiano
- 6-8 Fresh Basil Leaves (Ripped)
Instructions
- Heat Olive Oil in a large skillet or Dutch oven over medium-high heat. Add Ground Beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped Onion, Carrot, Celery, and minced Garlic to the skillet. Cook until the vegetables have softened, about 5 minutes.
- Stir in the Passata and fresh Basil. Season with Salt and Pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally. For a richer flavor, simmer for up to 1 hour.
- While the ragu is simmering, bring a large pot of salted water to a boil. Add the Tortellini and cook according to package directions until al dente.
- Drain the Tortellini and mix with the ragu.
- Stir in the Mascarpone Cheese and Parmesan Cheese. Add a splash of the reserved pasta water if needed to create a creamy sauce that coats the Tortellini.
- Top with the Mozzarella and Parmigiano. Bake at 450°F until golden, about 10 minutes but watch it.
- Serve immediately.
Notes
