Cheese Ravioli with Bolognese Sauce
Cheese Ravioli with Bolognese Sauce
Directions
- In a heavy bottom pot over moderate heat, cook the onion, celery, carrot, and garlic in olive oil and season with salt and black pepper. Cook stirring occasionally for 5-7 minutes until vegetables are softened.
- Add the pancetta, veal (optional) and pork and cook over high heat, stirring to break up the lumps. Cook until the meat is fully cooked through for 6-8 minutes.
- Stir in the tomato paste, milk, wine, water, and thyme and gently simmer covered until sauce begins to thicken about 1 hour. Adjust seasoning with salt and black pepper. Refrigerate or freeze any remaining Bolognese sauce.
- Bring a large pot of water to a boil. Cook ravioli 4-6 minutes, drain, and set aside.
- When sauce is ready combine the cooked ravioli and bolognese sauce in a medium sized sauté pan over medium-high heat; cook for 1 minute or until warm tossing to coat the pasta and serve spooning into a pasta bowl. Garnish with shaved Parmesan cheese or chopped basil.
Ingredients
- 6 Piancone Jumbo Round Cheese Ravioli
- 1 white onion, diced
- 4 ribs celery, thinly sliced
- 2 Carrots, peeled and diced small
- 5 garlic, clove(s), minced
- 1/4 cup oil, olive
- 1/4 lb pancetta, finely chopped
- 1 lb veal, (optional)
- 1 lb pork, ground
- 6 oz tomato, paste
- 1 cup Milk
- 1 cup white wine
- 1 cup water
- 1 tsp thyme, fresh, chopped
- to taste salt and pepper
- cheese, Parmesan , if desired