Tortellini bolognese

This warming, hearty tomato and beef sauce is beautiful served over these perfectly cooked tortellini to create a traditional Italian dish the whole family will love.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Tortellini bolognese
  • 1 tablespoon olive oil
  • 100 gram chopped mortadella
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 350 gram veal mince
  • 550 gram flavoured tomato passata
  • 1/2 cup beef stock
  • 1/2 teaspoon caster sugar
  • 375g tortellini
  • grated parmesan, to serve


Tortellini bolognese
  • 1
    Heat oil in a large heavy-based saucepan on medium. Saute mortadella, onion and garlic for 3-4 minutes, until onion is tender.
  • 2
    Increase heat to high. Add mince and cook for 5-6 minutes, until well browned, breaking up lumps as it cooks.
  • 3
    Add tomato passata, stock and sugar. Bring to boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 20-25 minutes, until thickened. Season to taste.
  • 4
    Meanwhile, cook tortellini in a large saucepan of boiling, salted water, following packet directions. Drain well. Divide among serving bowls and top with sauce. Sprinkle with grated parmesan.


If preferred, use your favourite pasta sauce instead of the passata.

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