Ingredients

• 250g Barilla cheese tortellini
• 1 jar Barilla basilico pasta sauce
• 1/2 onion, finely chopped
• 1/2 carrot, finely chopped
• 1/2 celery stick, finely chopped
• 1 garlic clove, crushed
• 1 glass of red wine (good quality)
• 300g minced veal
• 20g Italian pancetta, thinly sliced
• 20g Porcini mushrooms, dried
• 50g Parmigiano Reggiano cheese, grated
• Extra virgin olive oil
• Rock salt, for pasta water
• Sea salt and pepper, to taste

Method

• Step 1 In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
• Step 2 In the meantime, soak dried Porcini mushrooms in water for 10 minutes, to rehydrate.
• Step 3 In a large fry pan, cook onion, garlic, carrot and celery in a little oil. Once golden, add pancetta and, after 2 to 3 minutes, add the meat and cook, making sure there are no lumps. Add salt and pepper, to taste.
• Step 4 Add wine and allow it to evaporate. Add mushrooms then add the Barilla basilico sauce. Simmer for 5 minutes.
• Step 5 Drop the Barilla cheese tortellini into the water and stir. Cook according to the instructions on the pack.
• Step 6 Drain the pasta 2 minutes before the suggested time and gently toss with the sauce and ½ cup of the cooking water to allow the pasta to finish cooking in the pan.
• Step 7 Serve with a sprinkle of Parmigiano Reggiano.