Capeletti with Bolognese Sauce
Cappelletti with bolognese sauce combines delicate stuffed pasta with the richness of a slow-cooked, comforting ragù. The unique shape of the pasta perfectly holds the hearty sauce, ensuring a burst of flavor in every single bite. Finished with freshly grated parmesan, it is the ultimate expression of comfort and authentic, real food.
As the perfectly cooked capeletti mixes into this rich sauce, every curve of the pasta is filled with this comforting flavor. The final touch of parmesan cheese melts with the heat, crowning a combination that is pure poetry for the palate. Every bite is like a warm hug, turning the end of the weekend into a moment of pure satisfaction and coziness.
Cappelletti with Tomato and Wine Sauce
Ingredients:
- 1 onion
- 2 garlic cloves
- 4 ripe tomatoes
- 50ml dry wine (optional)
- 300 grams of ground meat
- 3 tablespoons tomato paste
- Oil (or olive oil)
- 1 cup of water
- Salt to taste
- Cappelletti pasta
- Grated parmesan cheese
Brazilian vinagrete salad is a finely chopped, fresh, and crunchy tomato and onion salad dressed with olive oil and vinegar, bringing the perfect acidity to complement the pasta
Bolognese sauce preparation instructions:
- Add the olive oil to the pan and sauté the onion until golden brown. Add the garlic, and as soon as it becomes aromatic, add the ground meat and cook thoroughly.
- Add the chopped tomatoes. Cook for 5 minutes.
- Add the dry wine and sauté for another 3 minutes.
- Add the tomato paste, water, and salt.
- Cook over medium heat for about 20 minutes, until the flavors blend and the sauce thickens.
- Turn off the heat and let the sauce rest for a few moments.
Capeletti preparation instructions
- In a pot, bring 2 liters of water and a spoonful of salt to a boil.
- Add the capeletti and cook for 8 to 10 minutes (according to package instructions). Drain.
- Pour the sauce over the cooked pasta.
- Finish with grated Parmesan cheese and serve.
