Filled Dumplings with Meat Sauce
by Editorial Staff
Summary
| Prep Time | 4 hrs |
| Total Time | 4 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g semolina (durum wheat semolina)
- 100 g flour, type 405
- 4 egg (s)
- 30 g butter
- 100 g turkey breast
- 100 g pork loin (s)
- 75 g sausae (mortadella)
- 75 g ham, raw
- 2 egg (s)
- 150 g parmesan, rated fresh
- 1 onion (s)
- 1 carrot (s)
- 1 stick celery
- 50 g bacon (pork belly)
- 100 g sausae (Salsiccia), fresh Italian pork sausae
- 200 g minced beef, lean
- 250 ml wine, red, dry
- 3 tablespoon tomato paste
- Meatsoup
- salt and pepper
- nutmeg
- 50 g porcini mushrooms, dried
Print Recipe
Pin Recipe Instructions
- Make the sauce first, as it takes 3 hours to cook.
- Soak the mushrooms in warm water for about half an hour (porcini mushrooms), then rinse under running water, squeeze out well and roughly chop. Chop the onion, carrot, celery and parsley very finely, as well as the bacon. Heat the butter and oil in a saucepan, fry the bacon and vegetables over low heat. In the meantime, peel the sausage, cut it into small pieces and roast it with it. Then add the ground beef and mushrooms. Stir well so that all the ingredients mix thoroughly. Pour in the red wine (do not increase the heat) and let it evaporate. Dilute the tomato paste with two scoops of meat stock (about two stock cubes) (I use meat paste) and add it as well. Stir, simmer for a few minutes and add two more scoops of the broth. Season with salt and pepper and simmer for another 3 hours over a low heat. Possibly dilute with meat stock if it gets too dry. No other spices are really needed, the sauce tastes divine.
- Making the filling:
- Melt the butter in a pan, cut the turkey breast and pork loin into cubes, fry over medium heat. As soon as the meat is golden brown, reduce the heat and simmer for about 15 minutes. If necessary, add very little hot water. When the cooking process is finished, remove the meat and finely chop it on a board. Proceed in the same way (meat grinder very helpful) with the mortadella and raw ham. Now put everything together in a bowl, add the eggs, the grated Parmesan and a pinch of nutmeg, season with salt and plenty of freshly ground pepper, mix everything well and leave to stand covered.
- Then make the pasta dough:
- 300 g durum wheat semolina and 100 g flour type 405 (tip from an Italian mom, dough is easier to process), salt and 4 eggs.
- (Rest time: ½ hour). Work the dough with a pasta machine until (level 6).
- Cut out the finished pasta sheets with a round cookie cutter (I use a medium wine glass) and then cut out the tortellini. Put the filling in the middle, fold it halfway and shape into a tortellini. I shape the filling into small marrow dumplings, this is faster and more even.
- Cook the tortellini al dente in the leftover meat stock.
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