The tortellini with Bolognese ragù are one of the symbols of Emilia Romagna's cooking style : the special filling of meat, sausage and the super tasty mortadella bolognese with cheese and egg contain the secret of this good and extremely tasty kind of pasta. In the past, the filling was probably derived from the scraps and of meat that were skillfully recycled into the poorest kitchens: for this reason potentially every Emilian and Romagna family has a variant of tortellini stuffing. Let's see one of the most popular....
Prepare the ragù sauce: clean and chopped celery, onion and carrot. Finely cut the bacon and sprinkle it with extra-virgin olive oil in a saucepan together with the ground beef. When the meat is well browned add the odors for having a better flavor and cook for 5-6 minutes. Then soften with red wine ( A tuscanian good one if you can afford it) . Prepare and set the salt and pepper, add the tomato concentrate and finally the tomato paste. Let the sauce cook for about 1 hour and half on low flame
While the ragu cooks prepare the tortellini: finely chop the meat, the ham and the bolognese mortadella, remove the skin from the sausage and crumble it together with the rest of the ingredients. In a large bowl, mix the ground so obtained with the Parmesan cheese and the eggs . To flavor the mixture mix it for a long time so all the ingredients will be mix more well, so leave it at least 8 hours in a refrigerator covered with transparent film or in a refrigerator container.
Prepare the puff pastry by placing a funnel on a large chopping board; Break the eggs in the center of the flour fountain then helping with a fork all worked from the outside to the center. Mix all very well, vigorousely until you obtain a smooth and elastic, well mixed dough, free of lumps. Wrap in the transparent film and let it rest for around 30 minutes. Spread the dough as thin as possible with a rolling pin or, if you have one with a pasta making machine.
From the leaf, you can see that there are many squares of about 2-3 cm per side; Place a pinch of stuffing in the center of the leaf, then close it by giving the classic shape of tortellino( Look at them on the internet if you do not know it) Place the tortellini on baking paper well spaced together and let them dry very well. This step will not let them stick to each other, so do it carefully!
Cook the tortellini in plenty of salt water, drain them and season them with the ingredients mixed and prepared in the saucepan.