How to make
Finely chop the onion, carrot and celery. Fry them with a pinch of salt in olive oil, until they soften.
Add the minced meat with the white wine and stir until the alcohol evaporates and the minced meat crumbles.
Add the tomatoes, broth and spices + more salt (according to your taste) and you can add a spoonful of sugar to kill some of the acidity of the tomatoes.
Cook over low heat until the sauce thickens.
Boil the tortellini according to the manufacturer's instructions. They're best to be al dente, so that they do not soften and their stuffing comes out.
Strain them well and serve them mixed with Bolognese sauce and sprinkled with yellow cheese and chopped fresh basil leaves.
Note: It is possible that the sauce will be enough for more portions, depending on how much of it you like to predominate in the pasta.
The Tortellini Bolognese are ready.
