A seasonal take on our Maestranzi Family Bolognese with foraged (or market!) dandelion leaves and ready-made tortellini. The dandelion greens are an excellent source of vitamins A, C & K so they add extra nutritional value to the dish. Tortellini is a rich addition to the dish and counteracts any bitterness from the dandelion greens.Serving Size: 8 People, Prep Time: 45 Minutes
6celery stalks with leavesminced
5lbsground beef80% lean
1-2cupswinered or white
1 1/2cupskale or spinachfinely chopped
14.5ozstewed or diced tomatoes
1-2lbtortellinicooked in salted water
Mince onions, celery, garlic, carrot, Italian parsley, and kale. Set aside.
Put large pot on the stove over medium-high heat and add olive oil.
Add the onions and sauté. Add celery 1-2 minutes later.
Stir in ground beef. Add garlic and a good amount of salt.
Add in 1/3 of the wine, rosemary, and bay leaves.
Cook over medium heat until the mat is browned, stirring often. (Begin chopping tomatoes and any other ingredients while you wait).
When the meat is browned, take a quick break and make yourself a little bowl of this deliciousness to munch on while you cook.
Stir in carrots & kale and continue to stir over medium heat.
Add the rest of the wine, tomatoes, tomato paste, and canned tomatoes.
Work it all in until the mixture is consistent. Continue to cook and stir over medium head and add salt to taste as needed.
Add in chopped basil.
Set to simmer with a lid and stir over low heat 3-4 hours, adding salt and wine to taste. (NOTE: You CAN eat it right away once you finish actually cooking the food but if you have the time, this baby gets better over hours the longer you cook it.)
Boil water, add in salt (1 tablespoon to make it “as salty as the Mediterranean”) and cook tortellini until al dente.
Strain and pour bolognese over the tortellini and serve.
Add parmesan cheese and a little minced Italian parsley to taste.