Description
- 500g fresh tortellini (choose your preferred filling: cheese, spinach, or meat)
- 400g ground beef (or your choice of protein)
- 500ml tomato purée
- 200ml water
- 3 tbsp frozen peas
- 1/2 onion, finely chopped
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp Espelette pepper
- 1/2 tsp baking soda (to reduce acidity from the tomato sauce)
- Olive oil (for cooking)
- 100g grated Parmesan cheese
- 150g mozzarella cheese, sliced or shredded
- 10 cherry tomatoes, halved
For dietary substitutions:
- Use ground turkey or a plant-based meat alternative for a lighter version.
- Replace Parmesan with a dairy-free cheese for those with lactose intolerance.
Ingredients
Scale
- 500g fresh tortellini (choose your preferred filling: cheese, spinach, or meat)
- 400g ground beef (or your choice of protein)
- 500ml tomato purée
- 200ml water
- 3 tbsp frozen peas
- 1/2 onion, finely chopped
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp Espelette pepper
- 1/2 tsp baking soda (to reduce acidity from the tomato sauce)
- Olive oil (for cooking)
- 100g grated Parmesan cheese
- 150g mozzarella cheese, sliced or shredded
- 10 cherry tomatoes, halved
For dietary substitutions:
- Use ground turkey or a plant-based meat alternative for a lighter version.
- Replace Parmesan with a dairy-free cheese for those with lactose intolerance.
Instructions
Step 1: Prepare the Sauce
- Sauté the onion: Heat olive oil in a large saucepan. Add the finely chopped onion and cook until translucent.
- Cook the meat: Add the ground beef to the pan and cook for about 5 minutes until browned.
- Add peas and seasoning: Stir in the frozen peas, tomato purée, water, salt, basil, and Espelette pepper. Let the sauce simmer over medium heat for about an hour, stirring occasionally to allow the flavors to develop.
Step 2: Prepare the Tortellini
- While the sauce is simmering, cook the tortellini in a pot of salted water according to the package instructions. Make sure to cook them al dente to avoid mushy pasta. Once cooked, drain and set aside.
Step 3: Assemble the Gratin
- Combine tortellini and sauce: In a large mixing bowl, toss the cooked tortellini with the Bolognese sauce and grated Parmesan cheese.
- Transfer to a baking dish: Pour the tortellini mixture into a large oven-safe dish, spreading it out evenly.
- Top with cheese: Arrange mozzarella slices on top, and scatter the halved cherry tomatoes across the surface.
Step 4: Bake the Gratin
- Bake the gratin: Preheat the oven to 220°C (425°F) and bake for about 20 minutes, or until the cheese is melted, bubbly, and golden brown.
Notes
- Use fresh tortellini if available; the texture and flavor are much better than dried pasta.
- If your sauce is too acidic, the baking soda will neutralize it, resulting in a more balanced taste.
- For extra richness, add a splash of cream to the Bolognese sauce before mixing it with the tortellini.