Tortellini With Bolognese Sauce

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cups Parmigiano-Reggiano, grated

Parmigiano-Reggiano, grated

4 ounces ground pork shoulder

Salt and pepper

1 carrot, scraped and finely chopped

4 stalks celery, finely chopped

1 cup dry white wine

1 carrot, coarsely chopped

2 cups brodo, recipe follows

2 cups ragu bolognesi, recipe follows

1 (4 to 5 pound) stewing hen, cut into 6 pieces

10 to 12 quarts cold water

1 tablespoon extra-virgin olive oil

1 pound beef tongue, cut into 4 or 5 pieces

4 ounces prosciutto, finely diced

1/2 pound tortellini, recipe follows

1 pound beef scraps

4 ounces mortadella, finely diced

1/2 cup milk

5 cloves garlic, sliced

1 onion, coarsely chopped

1 pound ground pork

4 tablespoons unsalted butter

1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices

4 ounces ground veal

1/2 teaspoon extra-virgin olive oil

1 egg, beaten

4 eggs

2 medium onions, finely chopped

1 celery rib, coarsely chopped

4 ounces ground turkey

1/8 teaspoon nutmeg

1 pound beef or veal bones

3 1/2 to 4 cups flour

1/4 pound pancetta, minced

1 pound ground veal

1/2 pound ground beef

2 tablespoons butter

1/4 cup extra-virgin olive oil

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