The Daily Telegraph - Saturday - The Telegraph Magazine

TORTELLINI BAKE

50 MINS

-

SERVES 4

— 2 tbsp olive oil

— 1 onion, roughly chopped

— 300g minced beef

— 2 garlic cloves, crushed — 1 x 400g tin chopped tomatoes

— 2 tbsp tomato purée

— 1 tsp dried oregano

— a handful of basil leaves, roughly chopped

— 500g shop-bought spinach and ricotta tortellini

— 120g grated mozzarella

Heat the oil in a non-stick frying pan over a medium heat. Add the onion and mix well. Cook, stirring occasional­ly, for 6-8 minutes until soft.

Add the beef, garlic and a good pinch of salt and pepper to the pan. Mix well. Cook, stirring occasional­ly, for 3-4 minutes to get some colour on the meat.

Add the chopped tomatoes, tomato purée and oregano to the pan. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes so the flavours can develop. Add the basil and mix well.

Meanwhile, preheat the oven to 200C/180C fan/ gas mark 6.

Put the tortellini in a baking dish (I use a smallish dish, 30 x 22cm) and top with the bolognese sauce. Season well with salt and pepper. Pour over 350ml of justboiled water and cover with the cheese. Bake for 18-20 minutes or until the cheese has melted and the pasta has cooked and soaked up all the liquid. Serve immediatel­y.

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