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Tortellini Bolognese

Baby spinach salad

00:30

Total: 30 min

00:10

10 min

00:20

20 min

Ingredients

2 servings
  • 120 g cheese tortellini
  • 200 g Ground beef (5% fat)
  • 1 Carrots
  • 1 Onions
  • 0.5 celery stalk
  • 160 g Baby spinach
  • 1 Bay leaf
  • 3 tablespoon tomato sauce
  • 2 tablespoon grated parmesan cheese
  • 120 mL Crème fraîche half fat
  • 30 mL Olive oil
  • 5 mL balsamic vinegar
  • 2 pinch Salt
  • 2 pinch Pepper

Preparation

  • Peel and slice the onion and celery thinly.
  • Peel the carrot and cut into fine rounds.
  • Heat 1 tablespoon of olive oil in a frying pan and stir-fry the ground beef for 5 minutes by stirring constantly.
  • Add the onion, celery, carrot and bay leaf and cook, stirring frequently for about 6 minutes.
  • Pour in the cream and the tomato sauce, mix and thicken. Add salt and pepper.
  • Cover and cook over very low heat.
  • Cook the tortellini in a saucepan of salted boiling water according to the package instructions.
  • In the meantime, wash and drain the baby spinach.
  • In a salad bowl mix them with 1 tablespoons of olive oil and 1 teaspoon of balsamic vinegar. Add salt and pepper.
  • Drain the tortellini and mix them with the sauce.
  • Serve the tortellini Bolognese hot, sprinkled with grated parmesan cheese along with the baby spinach salad.

Recipe tips

  • A meal is not necessarily made of a single dish. You can add a starter and/or a dessert.