3 Cheese Tortellini Bolognese Sauce
Designed for professional chefs, check out this 3 Cheese Tortellini Bolognese Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Beef Stock Powder and Knorr Tomato Pronto.

Ingredients
3 Cheese Tortellini Bolognese Sauce
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Pasta Sheets:
Egg pasta, fresh
/pc
1.0 pc
0%
Round Tortellini:
Mozzarella cheese, grated
/g
350.0 g
0%
Cheese, parmesan, grated
/g
100.0 g
0%
Gorgonzola cheese
/g
100.0 g
0%
Flour, all-purpose for dusting
/g
100.0 g
0%
The Sauce:
Olive oil
/ml
30.0 ml
0%
Beef, minced
/g
800.0 g
0%
Knorr Professional Beef Flavoured Powder (6x1kg)
/g
20.0 g
0%

Green capsicum, brunoise
/g
100.0 g
0%
Onion, brunoise
/g
100.0 g
0%
Carrots, brunoise
/g
50.0 g
0%
Celery, brunoise
/g
50.0 g
0%
Mushrooms brown, finely chopped
/g
180.0 g
0%
Knorr Professional Tomato Pronto (6x2kg)
/g
700.0 g
0%

Garlic, minced
/g
40.0 g
0%
Parsley
/g
80.0 g
0%
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Pasta Sheets:
-
Egg pasta, fresh 1.0 pc
Round Tortellini:
-
Mozzarella cheese, grated 350.0 g
-
Cheese, parmesan, grated 100.0 g
-
Gorgonzola cheese 100.0 g
-
Flour, all-purpose for dusting 100.0 g
The Sauce:
-
Olive oil 30.0 ml
-
Beef, minced 800.0 g
-
Green capsicum, brunoise 100.0 g
-
Onion, brunoise 100.0 g
-
Carrots, brunoise 50.0 g
-
Celery, brunoise 50.0 g
-
Mushrooms brown, finely chopped 180.0 g
-
Garlic, minced 40.0 g
-
Parsley 80.0 g
Preparation
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Pasta Sheets:
- Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered.
- Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta.
-
Round Tortellini:
- Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and add them to the remaining pieces of dough to re-roll later.
- Place 1 teaspoon of filling in the middle of each round of pasta.
- Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half-moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal.
- Toss with flour, set aside on a well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps.
-
The Sauce:
- Heat olive oil in a large pot over medium-high heat. Add meat and season with Knorr Beef Flavoured Powder. Add onions, garlic, celery, capsicum and carrots and cook until meat is browned.
- Add mushrooms and continue to cook for 5 minutes, stirring occasionally.
- Stir in Knorr Tomato Pronto. Simmer gently uncovered for 10 minutes, stirring occasionally. Adding a little additional stock made with Knorr Beef Flavoured Powder if needed.
- Garnish with fresh basil and parmesan cheese.