Tortellini with Pork in Creamy Meat Ragù
Serves 4
This ragù is a meat lover’s extravaganza. If you can’t get the
butcher to grind the mortadella, simply toss it into a food
processor and pulse a few times until it’s all chopped up (but
don’t overprocess or it’ll get pasty). If you don’t like chicken
livers, you can leave them out of the ragù, but you’ll be missing
out on an extra dimension of flavor. And if you’re really feeling
lazy, you can just make the tortellini and skip the ragù (make a
simple tomato sauce and add a big hit of cream at the end) or, vice
versa, make the ragù and use rigatoni instead. In any combination,
this is a winning dish.FOR THE RAGÙ
½ cup extra virgin olive oil
½ cup diced yellow onion
¼ cup diced peeled carrot
¼ cup diced celery
¼ cup tomato paste
2 (28-ounce) cans whole peeled tomatoes and juices
Kosher salt and freshly ground black pepper
½ pound ground beef
½ pound ground pork